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HM Bread and rising
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I think the new fast acting yeast is better than the older traditional yeast, the only "problem" I get is that even when I store dough in the fridge overnight (I make large batches and cook over a couple of days) it still rises even though my fridge is running at 2 Deg! It definately gives me more reproducable results and predictable proofing.The quicker you fall behind, the longer you have to catch up...0
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