I made the dough one evening and put it in the fridge as per the instructions I came across, and the next day and day after, the dough did not rise at all. It did taste wonderful and different from the minimum 2-hour room temperature fermentation. Anybody have any advice?
Submitted March 08, 2017 at 05:22PM by IntrepidBeachcomber http://ift.tt/2m0RHTq
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