My kitchen tends to be warm, so I like to rise my doughs in my handy-dandy KAF 8-cup measuring cup so I can stop when the dough is risen enough rather than relying on time. It looks like maybe after one hour the dough had doubled and after 90 minutes it had tripled? Is that about right? Sounds like a great rise, Val - you must have very happy yeast. if you're worried about it rising TOO fast, this can sometimes happen if you use less salt than the recipe called for, or if your kitchen is warmer than 72°F or so. But it's not a problem... PJH

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