"matt s" > wrote in message=20
om...

> After quite a bit of reading around, I have yet to find a full
> explanation of why so many sourdough recipes do not call for degassing
> the initial bulk fermented dough and allowing a second rise, before
> dividing and shaping (as is typical for direct, commercially yeasted
> methods)?

There was some discussion of this in the thread: Rising??

For instance, see my post:



which may still be on your server.

Otherwise, you can do the trick <news:> --> =
<http://groups.google.com/groups?selm=3D>

--
DickA