A couple of questions came to me after being at baking911.com. While reading, I see the statement
Has anyone ever proofed and/or used their microwave to rapid rise their dough? I read about this the other day and wanted to know if it really could be done.
I started to make bread yesterday with a very active starter which I had fed about 6 hours before starting. I used 1 c. of the starter, 1 c. of water, 3 c. of flour and 1 tsp. salt. I mixed it then did 4 stretch and folds 45 min.