Determine the wattage and capacity of your microwave. Read the instruction book. If you can't find the book, look for the serial number on the plate on the back or bottom of the machine.

600- to 700-watt microwave ovens can be set somewhere between 10 percent and 35 percent power, or around 250 watts, to micro-rise dough.

500-watt ovens usually will require the lowest setting, 10 percent power.

Small-cavity ovens, regardless of the wattage, may require the lowest setting, 10 percent power, and may require a shortened heating time, 2 minutes.

2. Make a recipe of No Pain Ordinaire (see recipes), following the instructions up to micro-rising the dough. For the first test, set your microwave oven at 10 percent power, then raise the dough as directed. At the end of the first 15-minute rise, look at the dough. Did it double in bulk? Pull the dough out of the food processor bowl. Is it too hot to handle? Can you hold the dough in your hand comfortably? Take the dough's temperature if you like. It should read no more than 112 degrees F. Ideally, the dough should be about 100 degree F.

3. If the dough is too cold, make adjustments in your microwave setting, punch the dough down, and repeat the test. If you found the dough too cool ( under 100 degrees F), raise the setting to 20 percent power for the second raising.

If the dough was too hot, drop the time back to 2 minutes. If the dough doesn't rise at all the second time, excessive heat has killed the yeast. Add more yeast, turn the microwave down a notch, and start over.

4. In testing your microwave oven, begin with the lowest setting and work your way up. This saves you from making doorsteps instead of loaves you can eat.