Kenneth wrote:
It seems that
> whenever I slowed them down (cold liquids, flour that had been in the
> freezer, dough into the fridge because I had a meeting to attend etc.)
> they were better in every way.
<snip>
> I often wonder if the delicious results are not due mostly to
> the s-l-o-w process...

I wouldn't be surprised. But the contrast between the common yeasted
bread recipe (taking less than one day to make) and the sourdoughs with
an overnight starter is stunning.

Since I am just getting going with sourdough, and getting good results,
for now I will stick with them. When I get bored perhaps I will fool
around with retarding yeasted doughs, but it may be awhile before that
happens.

Best,

Heather
_amaryllisATyahooDOTcom