On Tue, 01 Feb 2005 02:01:12 GMT, "Ernie"
> wrote:

>
>> >"Ernie" wrote
>> >Perhaps:
>> >1. Your proofing temperature is too high and it is killing the yeast.
>> >2. Your starter has gone bad and is eating the dough. .
>> >Ernie
>> >
>
>> Kenneth" wrote
>> Huh...?
>> How would either of these contribute to the problem that
>> Jennifer described above?
>> Thanks,
>> Kenneth
>
>It sounded like a problem I had during the final proofing. The skin of the
>dough would split and start to fall apart. I was using the oven light to
>heat the oven for proofing. I found the temperature would go ovet 100 and
>start killing the yeast.
>Ernie
>

Hi Ernie,

I suspect that you are looking at the wrong variable as the
cause of the problem.

It would certainly seem to me that you had the loaf in a
warm dry place and it skinned over and cracked.

All thee best,

--
Kenneth

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