beginner question why cover the rising dough, volume baffles me, and whats up with my temp?
The Minnesota winter has me trapped and I can only bake so many pies. I also miss the old NY Italian delis of my childhood
I am now waiting my my fourth ever batch of dough to rise. i have it in nice mixing bowl and covered in plastic wrap. i want to keep lifting up the wrap in silly eagerness but i am afraid i might mess something up. Why do i need to cover it? does it need to be airtight?
Any tips on knowing how much volume has increased. Apart from a clear graduated bowl...
leaving dough to rise at room temp seems to be slow for me. What really is room temp? In my old house our kitchen tends to top out at about 67degrees unless i have the oven on. We have stone counters, which i suspect also run cool. Should i be setting my dough elsewhere.