Any difference in letting dough rise in a warm area for an hour vs in a refrigerator for 24 hours? AskCulinary

Basically the title, I'm a total noob in the kitchen and have been seeing different recipes calling for dough to rise in different ways.. does it really make a difference (aside from the length of time until the dough is ready to be used)? Thanks in advance!

Submitted July 08, 2015 at 10:19AM by Aitrod http://ift.tt/1NNcZvQ AskCulinary