I've only been making bread from scratch shortly, a couple of times. When I let the dough rest, I do it in a warmest part of my kitchen for about an 1 1/2. Is it better to let it rest in the refrigerator for the same amount of time/longer? Or is it just personal preference?
Submitted February 04, 2016 at 05:54PM by MovieBuff85 http://ift.tt/1KrYilb Breadit
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