On Sat, 28 Nov 2009 07:21:25 -0800 (PST), Monte >
wrote:

>Temperature
>I'm not sure what your saying here about 80-90, is that when putting
>it in the dough? When I mix the dough, I try to have everything come
>in at an average of 72 degrees, adjusting the water temp for
>variations in other ingredients. Should that be higher?
Yes, like the man said, try to keep fermenting temps around
30-32 Celsius.
The yeast grows best at a lower temperature, the sour-making
bacteria at a higher one. The hotter the sourer, to a limit.
[]'s