On Mon, 22 Nov 2004 02:36:09 +0000, eldersprig wrote:

> the right point

You could also just adjust your time expectations a bit.

Colder the milk the longer the rise. If the milk is at, say, room temp
it will take a little longer. Right out of the frig.. longer still.

The temperature of the flour also factors into this. A lot of people
do not 'proof yeast' these days so if you mix your yeast into the
flour it will not be so 'shocked' by the cold milk.