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Article: Tips for Baking With Yeast Doughs
- Article from:
- The Washington Post
- Article date:
- November 6, 2002
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Yeast is a forgiving leavening ingredient. Warmer-than-ideal
liquid temperatures may speed risings up a bit, and colder liquids
may slow down rising dough, but it takes more than a few degrees
variation in liquid temperature to cause any rising difficulties.
Packets of dry yeast contain about 21/4 teaspoons of yeast. If you
buy yeast in bulk, simply measure out the amount accordingly. Check
the date on packets to make sure the yeast is fresh.
The ideal temperature for a liquid that dissolves the yeast is
between 95 degrees and 105 degrees. At this temperature the liquid
feels comfortably warm to your hand -- neither too hot nor too cold.
It is what I think of as lukewarm.
If you are not ...