June 12, 2010 - 6:37am
dough unrisen
Created a pate fermente for use in PRs Vienna Bread recipe. The fermente had been developed over several days with
a high sour taste but not what I would describe as a starter. I mixed a tsp. of dry yeast into the flour
combo and kneaded for rising. Result: no rise and a dense yukhee bread. What went wrong? Please
advise.