George Shirley wrote:
> zxcvbob wrote:
>> 1 C rye flour
>> 1 C high protein bread flour
>> 1 C warm milk
>> 1 tsp salt
>> 1 Tbsp dried yeast
>> 2 Tbsp brown sugar
>>
>> Mixed it all up to let it rise; it was supposed to be a "sponge", to
>> add a little melted butter and a lot more white flour later. Well
>> it's a stiff dough already. Is my flour *that* dried out?
>>
>> It's sitting on the counter in a Tupperware bowl covered with a tea
>> towel. Doesn't seem to be rising much yet. Maybe I need to just
>> leave it alone until tomorrow.
>>

> How warm is your kitchen Bob? You still live in Minny Ha Ha land don't
> you? How about putting it in the oven with a damp tea towel on top and
> just turn the oven light on. Old trick for rising dough in cooler or
> cold weather.


It's not all *that* cold today :-) I rise pizza dough in the fridge and
it does OK once it gets going. What I'm concerned about with this is
how stiff the dough is when it barely has half the flour (notice the
ratio.) I'll add some water (or maybe an egg) when I add the extra flour.

Bob