The Baker's Hotline

November 3, 2015 at 9:27am

James, it certainly does. To slow the rise slightly, allow time for flavor development and for shaping, you may want to use the original amount of yeast while doubling all the other ingredients. Happy baking! Laurie@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.