"Mike Dilger" > wrote in message =
...
=20
> I'm waiting on a loaf of Pain au Levain, that has been about 3 days in =

> the making, what with all those "stages".... to rise. It's been about =

> 5 hours since I took it out of the fridge this morning.

Why is it in the fridge? What use are stages? Why not just go ahead
and make some bread. Why are you saying "Pain" and "Levain"? --
are you French?

> But as long as I keep it nicely warm (it's at about 80F now), they=20
> should be coming along eventually, right?

Not necessarily. Either it rises right, or it doesn't. You don't have
to wait so long to find out if you can resist the urge to put it into =
the
fridge.

> Have I hit a dead end?

My guess is yes. Either bread at the store, or square one.

> You can all have a hearty laugh now.

Laugh, or cry?

--
Dicky