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Message: [QUOTE="FfldCntyFan, post: 4220802, member: 71"] I've been making dough for many decades (was taught by my Italian born grandmother who would be ~120 of she was still with us). I dissolve the yeast in warm water ( I use lesaffre exclusively but fleischman's packet work), add salt (very little) then add flour. Kneed thoroughly, place in large bowl, covered with a towel, in a warm, dry room to rise. A few hours later kneed again, return to the bowl for a second rise. I've never heard of adding yeast to dry flour first or refrigerating before rising. However, if your method works, go with it. [/QUOTE]