February 14, 2014 - 8:00am
Rise percentage
Howdy,
I tend to judge the readiness of dough during fermentation by how much it rises. Based on FSWY recipes, this can be double or triple the size.
Well I borrowed the Tarine bread book from a friend and I'm confused as why he calls for a 20-30% increase in volume only. That seems like it barely rises! Can someone explain?
buen pan,
b