my yeast bread dough always rises really fast
I live in Florida, in a house without air conditioning (yes, that is possible). This winter we did not have one hard freeze and only a couple of frosty mornings.
Due to the warmth, my bread doughs always rise in about half the time that the recipe suggests. Sometimes I will punch it down and give it an extra rise, and sometimes I will put it in an ice bath to slow it down. If I have lots of time, I will refrigerate it for several hours.
But, most of the time, I just go with the quicker rise time. My breads always turn out tasting good, and risen quite well. However, I have given up on sourdough breads, because they never turn out well.
Am I missing anything by not having a "long, slow, rise time?"
Any suggestions to alleviate this problem (if, indeed, it is a problem), other than moving to Maine?
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