Hi Duffy, those recipes seem to be essentially what I use most of the time, although I use less yeast-maybe only 1/2 teaspoon- and would usually skip the sugar on the 2nd recipe. I suppose if I want the dough ready to bake in 3 or 4 hours I might use that much yeast and find a warm environment to let it rise. Some bakers add cider vinegar to improve taste for short or no fermentation times.
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