On Sun, 02 Jan 2011 21:16:20 -0500, Cheryl >
wrote:

> On 1/2/2011 7:53 PM, Christine Dabney wrote:
>
> > I never let anything rise in a lighted oven. It isn't needed. Bread
> > dough and pizza dough will rise just fine at room temp, and even in
> > the fridge. It will take longer, but the longer time results in a
> > better flavor. I usually let my pizza dough rise overnight or even
> > several days in the fridge.
>
> Thanks Chris! I was thinking about whether a flashlight would work.
> lol Good to know it isn't necessary.
>
If your yeast is "active", you have no worries. Let it rise on the
counter or in the refrigerator and punch it down until you're ready to
make bread.

--

Never trust a dog to watch your food.