Anna1111 wrote:
Yup, I do : ) And, there's still usually room at the top - tho sometimes the dough touches the lid when it rises, it doesn't go over.
I think a 6qt container is what you need (If I remember correctly). Measure water into yours, and see if it's a lot more than 6 qt.
If you really need to improvise till you get to the $store, you can probably just lay a layer of plastic wrap on top of the dough then put the lid on when you put it in the fridge.
Good idea. I was kind of thinking along those lines. Wondered if it would work. I'm having fun finding out the different kinds of ways to use the dough! I'm sure there's many more ways than I will think of.
Dh liked the "fried bread" we had today.
It was blackened and he really LIKES burnt bread. At the coffee shop he always has the ladies put the bagels thru twice to burn them. (That was pre-vegan; I think they have dairy in them?)