Hi, Lynne! We wouldn't suggest adding the remaining liquid to the slurry to cool it faster — our concern is that the slurry will cool too fast and not allow for the starches to gel, which wouldn't be beneficial to improving the shelf life of the bread. If you'd like to cool the slurry more quickly, we recommend spreading it out in a 9" x 13" pan and laying a piece of plastic wrap on the surface so a skin doesn't form. Having a larger surface area will help the slurry cool faster. Happy baking! Morgan@KAF

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