RFCJ RECIPE ARCHIVE

RFCJ CHARTER
POSTING GUIDELINES
KOSHER FAQ
Search RFCJ Archives

RECIPE CATEGORIES Select a CATEGORY from the drop down box below then click GO

WHAT'S NEW! Select the number of days to go back below

Questions or Comments

Bread Baking

Posted by : Brian Mailman

... leave out the sugar and let the dough rise slowly overnight in the refrigerator 
or several hours at 55 F or so.  That's what the commercial bakeries do--they have 
"retarders" which cool the dough and develop the flavor. 

I'm a purist when I come to breadbaking; I would tend to use unchlorinated water.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.