Ok, I follow you now. My yeast was in the water for about 5 min. before I added the flour, and it was bubbling a bit and smelling yeasty, so I think it was fine.
I’ll try the less flour to recommended water way next time I make it.
Further reading about bread-making in general (I’m a pro at procrastination), makes me think that 2 hours in my house wasn’t going to cut it anyhow… we keep our thermostat at 62. On the bright side, I have read that the bread should continue to rise in the fridge, just slowly, so I’ll just leave it alone and let it do its own thing for a day or two.
Sophia—no scale. I really don’t want to get into crazy bread making, which is why this bread in five min. a day thing appeals.