Showerthought: My bread stopped being dense after I learned about water temperature.

I was reading a guide from King Arthur Baking that said yeast dies at 140F, and my tap water was likely way too hot. I started using a kitchen thermometer to get it to 105F, and my loaves finally got some air in them. Does anyone else check their water temp, or is that overkill?

2 comments

2 Comments

logan2631d ago

Yeah, I had the same problem with hockey pucks for bread. Bought a cheap digital thermometer and it made all the difference. Getting that temp right is the secret.

the_avery1d ago

Oh man, I used to think those were a total waste of money.