Bread-Bakers v103.n034.3

The cold start method probably represents a rare area where the home baker 
has an advantage over the pro: bakeries (probably) need to keep their ovens 
hot so they can crank out huge numbers of loaves in a continuous process. 
But I only make a loaf at a time, so I can use cold start. This might even 
by why there's less written about cold start.

Allen
allen@cohnzone.com