03-12-2013, 06:14 PM
Quote:Does "to prove" mean you let the dough sit, so natural yeast takes hold? I made some of Pliny's grape juice bread which required the dough, or perhaps I should call it starter, to sit for a number of days.It's the time you leave yeast to take hold period - it applies with dried yeast as well. Basically the time it takes left in a warm place to expand. Part of me wonders if I'm just not leaving it in a warm enough location.
Are you referring to a sour dough?