All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Jul 26, 2011
Reviewed Knead Not Sourdough
"I found a way to shorten the prep time to about 9 hours. One day having forgotten to start the bread the night before, I reasoned that the yeast being biologicals could be hurried by increasing the temperature at which they act, as long as that temperature was not so high as to denature their enzymes. I thus incubated the dough mass in a turned of"