So which one rose better? The one in glass? I'm thinking the metal bowl conducted the warmth out of the dough faster, and that slowed the rise, while the glass acted as an insulator. The shape of the bowls could matter too, although not so much as temperature differences. Are the bowls the same shape? Did you put them into the fridge at the same time? It may also not be the bowls making the difference. Outside of a laboratory, it's hard to be sure you made two identical batches. The water temperature could have been different to start. How you knead, how much flour you added, etc., can contribute to a different result. Most important: could the yeast have been different? Unless it was all from the same source, that may well explain it. What you're doing now sounds fine. Punched down, and allowed to rise at room temperesture for however long it takes, it should all be fine.

Ok...here goes again :) You can't ever ever substitute RAPID RISE for anything else...never. The recipes that call for it have taken its specific properties in to consideration and the final product will be a result of this. ADY or Active Dry Yeast and Instant Yeast are interchangeable. The only difference is the amount you use. 20% less instant and you MUST activate ADY with warm water , you do not need to activate instant. I will cut/paste this info and attach a link from The Fresh Loaf. Hope this finally clears up the confusion. The reason annie has not had a problem with a too fast rise is , as she says, she has not use Rapid Rise. "Active Dry Yeast This is probably what comes to mind when you think of yeast. It's dry and granular, about the consistency of cornmeal. To use it, you dissolve a few teaspoons in warm water (110-degrees or cooler) and then add it to the rest of the ingredients. This yeast will behave 'typically' and will give your dough two rises. Instant Active Dry Yeast This is also known as "bread machine yeast." This yeast is milled into finer particles and it does not need to be dissolved in water like active dry yeast does so you can add it along with the dry ingredients. This yeast also gives you two separate rises and it can be used interchangeably with active dry yeast. Measure out the same amount of yeast and skip the water-activation step. Rapid-Rise Yeast This yeast has also been milled into smaller particles so that it doesn't need to be dissolved into water. In addition, enzymes and other additives are included to make the dough rise faster. With this yeast, you can skip the first rise of the dough and shape the loaves right after kneading. What you save in time, you lose in flavor and structure. Your final loaf will be fairly bland and commercial tasting, with a tight, uniform crumb. Since it behaves so differently, this yeast cannot be substituted for either active dry or instant active dry yeasts. Fresh Compressed Cake Yeast This is the kind of yeast that commercial bakers tend to use. It's a solid block with a clay-like consistency, is more dependable, and dissolves easily. However, it's 2-week shelf life makes it less ideal for home bakers to use (the granular yeasts above have a shelf-life of about a year in the fridge). If you want to try fresh yeast, use twice the amount of fresh yeast as dry yeast called for in the recipe." Here is a link that might be useful: The Fresh Loaf yeast FAQ

Oh wow, this was a disaster. Trying to read btw here, the bosch instructions and the recipe I missed where I was supposed to heat the milk, sour cream and butter first so only warmed the milk and sour cream. It was too late for the butter. Did the water sugar, yeast and some flour and butter first, pulsed, then after that it all got random, there was an egg too, can't remember exactly when, including speeds and how long mixing/kneading, trying to please 3 different set of instructions. The dough seemed too sticky when I pulled it out to put on a greased surface as per recipe instructions even though I did add extra flour. While wondering why the bacon for the filling was only burning not cooking I notice that there is a lot of smoke coming from the oven vent burner (electric stove) - I open the pre heated stove and tons of smoke comes pouring out (and hasn't quit). The pizza stone that I unsuccessfully tried to "season" with some pillsbury rolls spread flat that just burned on - well I never could get it all scraped off and now its black burned on and there's smoke everywhere. I give up. I turned the oven off, the bacon off. I'm going to have a warm relaxing shower, put on my jammies, and drink some wine and ignore it all. Wish the place didn't smell so much.

I forgot the most important thing on my bucket list - to have my own swimming pool. I thought about putting one in my back yard in Los Angeles, but the yard would not be big enough without destroying the pergola, and I like the pergola too much. Therefore, we will be shopping in Palm Springs/Cathedral City for a second house, and it has to have a large pool or else be cheap enough for us to afford to add one. We have an agent there already and plan to look in earnest in December or January - whenever we sell our remaining property in Texas to our nephew. We're giving him extra time, but we've told him that it really needs to happen by December of this year. I think it is great that so many people here travel so much, as it is very helpful to be exposed to other cultures. When I lived in San Francisco in my 20s and early 30s, I went to Vancouver just about every August and spent two months each winter traveling all over Mexico plus Guatemala and Belize. I had very good friends in Mexico City and Vancouver and they always seemed to love having me visit. I haven't seen that much of the U.S. - just the West Coast, SW, Louisiana, Arkansas, and NYC. I don't count airports where I change planes, such as Denver, Minneapolis, Miami, etc.