2006-10-01 14:56:39 · 6 answers · asked by astein29 1 in Food & Drink ➔ Cooking & Recipes
you should use lukewarm water, if it is hot to the touch, it is to hot, and if it is cold to the touch it will delay the activation
2006-10-01 15:02:05 · answer #1 · answered by Just Me 6 · 1⤊ 0⤋
Temperatures:
Yeast is alive and will be killed if exposed to temperatures that are too hot. Always take the temperature of the water before dissolving the yeast or adding liquids to yeast mixed with dry ingredients. The yeast dough also needs a warm environment to assist the dough in rising.
Dissolving yeast: Lukewarm = 100°F to 110°F
Yeast mixed with flour: Very warm water = 120°F to 130°F
Dough rising (fermentation): Draft free, 80°F
Shaped dough rising (proofing): Draft free, 80°F to 100°F
2006-10-05 13:44:32 · answer #2 · answered by VelvetRose 7 · 1⤊ 0⤋
To use yeast, it should be between 95-110 degrees for your liquid. I always aim for 105 and a warm kitchen. Try to use glass or ceramic bowls since they'll keep more even heat. Metal just doesn't produce the same results.
2006-10-02 00:02:12 · answer #3 · answered by Jennifer C 2 · 0⤊ 0⤋
350, electric ovens temps vries0 gas ovens- 325 adjust your gaages downe to around 325 tops/
2006-10-01 22:02:50 · answer #4 · answered by Anonymous · 0⤊ 0⤋
over 60 degrees celcius
2006-10-01 22:06:39 · answer #5 · answered by acid tongue 7 · 0⤊ 0⤋
anything above 125 seriously debilitates, 145 totally dead, 185, bread is done.
2006-10-01 22:39:15 · answer #6 · answered by Anonymous · 0⤊ 0⤋