With all the talk of yeasts, I suspect I've been using the wrong type for overnight rising. Bread left to rise overnight in the fridge is not only wonderfully convenient, but also tastes terrific. Unfortunately, mine never rises as well as that made by the straight dough method. I've been using King Arthur's SAF Gold for years without even thinking. Could this be the wrong kind for long, slow rises? If so, what should I be using instead. Hi Roger, SAF gold yeast is formulated to work best with sweet doughs, or sourdoughs. SAF Red is the best 'all-around' yeast, so you could give the Red a try. Happy Baking! MaryJane @ The Baker's Hotline

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