Hello! The temperature of the dough heats up during the kneading process (especially if you knead it in a stand mixer or food processor). The temperature of the dough should not exceed 24-25 °C, because after 25 °C, gluten begins to break down. If you make the dough by hand and are worried that the yeast will not work, take water at about 20-21 °C.
@ Thank you for the info. I’m just starting out making my first sour dough bread today. Got the kit and everything. Let me know if you have any suggestions please
I love baking and learning new tricks. I just bought the turkaz kitchen cookbook
Wow! I am also very interested 😊 How do you like the book? Have you cooked from any of the recipes?
I don’t get it? How did she activate and rise the yeast in cold water?…
Hello! The temperature of the dough heats up during the kneading process (especially if you knead it in a stand mixer or food processor). The temperature of the dough should not exceed 24-25 °C, because after 25 °C, gluten begins to break down. If you make the dough by hand and are worried that the yeast will not work, take water at about 20-21 °C.
@ Thank you for the info. I’m just starting out making my first sour dough bread today. Got the kit and everything. Let me know if you have any suggestions please