Practical question re: temperature

RoR said:

I haven't a thermometer, yet, that measures 110 degrees. While trying to make bread I
needed the liquid to be 110 to add the yeast to. I guessed by using my instant read meat
thermometer and extrapolating. I hope it works, but I figured there must be a better,
more practical method of getting close to 110 degrees without gadgets.

Any help?

Use the baby bottle test: A bit of water on your inner forearm. If it
is quite warm but not hot then you're okay. You have a bit of room to
play with. The 110F is a guideline not an ironclad rule.

I've never tried it but I expect that the yeast + water will start work
at room temperature just a lot more slowly.

John Kane, Kingston ON Canada

i've never used a thermometer to measure the temp of the water that i use to
make the yeast foam. i don't believe it is necessary, cause my yeast always
foams, and my bread always rises swells properly, by just knowing around.

all you need is to take water (i take it directly from the sink) that is not
cold, but not hot, just warm. Your own body temperature is a good reference
point for knowing the desired temperature for foaming your yeast. Cold water
will result in your yeast not properly dissolving and not foaming. Too hot
water will kill your yeast.

I do this every time and get exellent results.

BTW, good quality flour makes a HUGE difference. I experienced this not too
long ago. Wow, what a difference!!!

<[email hidden]> a écrit dans le message de news:
[email hidden]...

Quoted message said:

RoR said:

I haven't a thermometer, yet, that measures 110 degrees. While trying to
make bread I
needed the liquid to be 110 to add the yeast to. I guessed by using my
instant read meat
thermometer and extrapolating. I hope it works, but I figured there must
be a better,
more practical method of getting close to 110 degrees without gadgets.

Any help?

Use the baby bottle test: A bit of water on your inner forearm. If it
is quite warm but not hot then you're okay. You have a bit of room to
play with. The 110F is a guideline not an ironclad rule.

I've never tried it but I expect that the yeast + water will start work
at room temperature just a lot more slowly.

John Kane, Kingston ON Canada

"RoR" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I haven't a thermometer, yet, that measures 110 degrees. While trying to
make bread I
needed the liquid to be 110 to add the yeast to. I guessed by using my
instant read meat
thermometer and extrapolating. I hope it works, but I figured there must
be a better,
more practical method of getting close to 110 degrees without gadgets.

Any help?

There are all sorts of ways to make bread. Some use 'room temperature,'
some use 'cold.' Why not try using instant yeast to the ingredients,
instead of proofing the active dry kind of yeast.
Dee Dee

RoR said:

I haven't a thermometer, yet, that measures 110 degrees. While trying to make bread I
needed the liquid to be 110 to add the yeast to. I guessed by using my instant read meat
thermometer and extrapolating. I hope it works, but I figured there must be a better,
more practical method of getting close to 110 degrees without gadgets.

There's no need for exactly 110 F water when proofing yeast.
Approximately "warm" will work fine. Body temperature.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"RoR" <[email hidden]> wrote in message
news:[email hidden]...
|I haven't a thermometer, yet, that measures 110 degrees. While trying to
make bread I
| needed the liquid to be 110 to add the yeast to.

I have never used a thermometer and my bread comes out ok. When proofing
yeast I use lukewarm water. Today you can get the instant yeast that
doesn't need proofing. That makes the whole question moot.. just add it to
the dry. Just don't add a teaspoon of salt directly on top of the yeast.

Debbie

Zed Rafi said:

i've never used a thermometer to measure the temp of the water that i use to
make the yeast foam. i don't believe it is necessary, cause my yeast always
foams, and my bread always rises swells properly, by just knowing around.

all you need is to take water (i take it directly from the sink) that is not
cold, but not hot, just warm. Your own body temperature is a good reference
point for knowing the desired temperature for foaming your yeast. Cold water
will result in your yeast not properly dissolving and not foaming. Too hot
water will kill your yeast.

I do this every time and get exellent results.

BTW, good quality flour makes a HUGE difference. I experienced this not too
long ago. Wow, what a difference!!!

The recipe called for adding the yeast to a milk, honey, water, salt mixture that had been
on the stove top warming. I guessed, but I presume I guessed wrong. The yeast never
rose.

Next time I will keep temperatures way lower and hope it will work. Honey wheat bread is
good.

I can cook, but I can't bake.

Will learn over the Winter.

--
Rick R
[email hidden]
replace default with com to email

RoR said:

Zed Rafi said:

i've never used a thermometer to measure the temp of the water that i use to
make the yeast foam. i don't believe it is necessary, cause my yeast always
foams, and my bread always rises swells properly, by just knowing around.

all you need is to take water (i take it directly from the sink) that is not
cold, but not hot, just warm. Your own body temperature is a good reference
point for knowing the desired temperature for foaming your yeast. Cold water
will result in your yeast not properly dissolving and not foaming. Too hot
water will kill your yeast.

I do this every time and get exellent results.

BTW, good quality flour makes a HUGE difference. I experienced this not too
long ago. Wow, what a difference!!!

The recipe called for adding the yeast to a milk, honey, water, salt mixture that had been
on the stove top warming. I guessed, but I presume I guessed wrong. The yeast never
rose.

Next time I will keep temperatures way lower and hope it will work. Honey wheat bread is
good.

I can cook, but I can't bake.

Will learn over the Winter.

Add the salt to the flour. When I make something similar to what
you're doing I melt the butter, add milk and water, then nuke to
120. Add yeast, stir, and let sit. Should foam within 1/2 hour or
so.

"Debbie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"RoR" <[email hidden]> wrote in message
news:[email hidden]...
|I haven't a thermometer, yet, that measures 110 degrees. While trying to
make bread I
| needed the liquid to be 110 to add the yeast to.

I have never used a thermometer and my bread comes out ok. When proofing
yeast I use lukewarm water. Today you can get the instant yeast that
doesn't need proofing. That makes the whole question moot.. just add it
to
the dry. Just don't add a teaspoon of salt directly on top of the yeast.

Debbie

I've added by mistake (when I had both active and instant on hand) the
active dry (larger grain) instead of the instant. It didn't make any
difference in the end product. But I can't remember exactly what bread
recipe I was making.

But I have discontinued using active dry.
Dee Dee

Quoted message said:

"former poster" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RoR said:

Zed Rafi said:

i've never used a thermometer to measure the temp of the water that i use
to
make the yeast foam. i don't believe it is necessary, cause my yeast
always
foams, and my bread always rises swells properly, by just knowing around.

all you need is to take water (i take it directly from the sink) that is
not
cold, but not hot, just warm. Your own body temperature is a good
reference
point for knowing the desired temperature for foaming your yeast. Cold
water
will result in your yeast not properly dissolving and not foaming. Too
hot
water will kill your yeast.

I do this every time and get exellent results.

BTW, good quality flour makes a HUGE difference. I experienced this not
too
long ago. Wow, what a difference!!!

The recipe called for adding the yeast to a milk, honey, water, salt
mixture that had been
on the stove top warming. I guessed, but I presume I guessed wrong. The
yeast never
rose.

Next time I will keep temperatures way lower and hope it will work. Honey
wheat bread is
good.

I can cook, but I can't bake.

Will learn over the Winter.

Add the salt to the flour. When I make something similar to what
you're doing I melt the butter, add milk and water, then nuke to
120. Add yeast, stir, and let sit. Should foam within 1/2 hour or
so.

If using active dry yeast, it should foam within 10 minutes. So they say. I
found this to be true. Most often -- if not at all time, Above 115 kills
yeast.
Dee Dee

RoR said:

Zed Rafi said:

i've never used a thermometer to measure the temp of the water that i use to
make the yeast foam. i don't believe it is necessary, cause my yeast always
foams, and my bread always rises swells properly, by just knowing around.

all you need is to take water (i take it directly from the sink) that is not
cold, but not hot, just warm. Your own body temperature is a good reference
point for knowing the desired temperature for foaming your yeast. Cold water
will result in your yeast not properly dissolving and not foaming. Too hot
water will kill your yeast.

I do this every time and get exellent results.

BTW, good quality flour makes a HUGE difference. I experienced this not too
long ago. Wow, what a difference!!!

The recipe called for adding the yeast to a milk, honey, water, salt mixture that had been
on the stove top warming. I guessed, but I presume I guessed wrong. The yeast never
rose.

Next time I will keep temperatures way lower and hope it will work. Honey wheat bread is
good.

I can cook, but I can't bake.

Will learn over the Winter.

Easy to solve. Warm up the liquids only until they are a little warm.
Then wait a couple of minutes and then add the yeast.
Make certain your yeast is fresh. Might be easier to add the yeast to a
little warm water with some flour in it. It should froth in a few
minutes.

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...
|
| "Debbie" <[email hidden]> wrote in message
| news:[email hidden]...
| >
| > "RoR" <[email hidden]> wrote in message
| > news:[email hidden]...
| > |I haven't a thermometer, yet, that measures 110 degrees. While trying
to
| > make bread I
| > | needed the liquid to be 110 to add the yeast to.
| >
| > I have never used a thermometer and my bread comes out ok. When
proofing
| > yeast I use lukewarm water. Today you can get the instant yeast that
| > doesn't need proofing. That makes the whole question moot.. just add it
| > to
| > the dry. Just don't add a teaspoon of salt directly on top of the
yeast.
| >
| > Debbie
|
| I've added by mistake (when I had both active and instant on hand) the
| active dry (larger grain) instead of the instant. It didn't make any
| difference in the end product. But I can't remember exactly what bread
| recipe I was making.
|

have done the same, but didn't want to suggest it to someone already
having difficulty.

Debbie

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RoR said:

Zed Rafi said:

i've never used a thermometer to measure the temp of the water that i
use to
make the yeast foam. i don't believe it is necessary, cause my yeast
always
foams, and my bread always rises swells properly, by just knowing
around.

all you need is to take water (i take it directly from the sink) that is
not
cold, but not hot, just warm. Your own body temperature is a good
reference
point for knowing the desired temperature for foaming your yeast. Cold
water
will result in your yeast not properly dissolving and not foaming. Too
hot
water will kill your yeast.

I do this every time and get exellent results.

BTW, good quality flour makes a HUGE difference. I experienced this not
too
long ago. Wow, what a difference!!!

The recipe called for adding the yeast to a milk, honey, water, salt
mixture that had been
on the stove top warming. I guessed, but I presume I guessed wrong. The
yeast never
rose.

Next time I will keep temperatures way lower and hope it will work.
Honey wheat bread is
good.

I can cook, but I can't bake.

Will learn over the Winter.

Easy to solve. Warm up the liquids only until they are a little warm.
Then wait a couple of minutes and then add the yeast.
Make certain your yeast is fresh. Might be easier to add the yeast to a
little warm water with some flour in it. It should froth in a few
minutes.

The reason for 'proofing' the yeast; i.e., adding water to the yeast to see
if it will bubble, is to make certain your yeast is fresh. If you want to
make sure that the yeast is going to bubble up, add some sugar, and that
will get the bubbles going more readily.
Dee Dee

"RoR" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I haven't a thermometer, yet, that measures 110 degrees. While trying to

make bread I

Quoted message said:

needed the liquid to be 110 to add the yeast to. I guessed by using my

instant read meat

Quoted message said:

thermometer and extrapolating. I hope it works, but I figured there must

be a better,

Quoted message said:

more practical method of getting close to 110 degrees without gadgets.

these days, most hot water at the tank is around 120F. By the time it gets
down the pipe and to the tap and is running steady, it's dropped a few
degrees even when hot. When it is put into the bowl at temp, the water temp
drops even more because the heat it had as hot water goes into warming the
bowl.
My guess for getting 110F water from the tap would be to hold the
container under the hot-tap and turn it on and let it run overflowing the
container/ over your hand - run it until it feels pretty hot (because
supposedly an unacclimated man first feels burned when his hand is in 108F
or higher temp moving-water) and then pull the water container out of the
water stream.

Or if you have a thermometer probe for your microwave, you can put it in
the water and tell the wave to go to 110.

I'd even bet that the 120-115F hot water stream poured into a room-temp
heavy mug would get you 110F water after sitting in the mug for a few
seconds

-------
From the old days
- When we set up the heated whirlpool in the training room, we'd turn on
the heater and after a bit check it per the Docs instructions by holding our
hand in the circulating water. He said you have to fight to keep a hand in
over maybe ten seconds at 108F and at that temp the skin pinks up nice, and
110 was too hot for any of us to hold a hand (or leg) in at all. God knows
why there wasn't a thermometer for the tank, but there wasn't.

fwiw

Quoted message said:

Any help?

--
Rick R
[email hidden]
replace default with com to email

Dee Randall said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RoR said:

On Thu, 20 Oct 2005 16:14:13 -0400, "Zed Rafi" <[email hidden]> wrote:

>i've never used a thermometer to measure the temp of the water that i
>use to
>make the yeast foam. i don't believe it is necessary, cause my yeast
>always
>foams, and my bread always rises swells properly, by just knowing
>around.
>
>all you need is to take water (i take it directly from the sink) that is
>not
>cold, but not hot, just warm. Your own body temperature is a good
>reference
>point for knowing the desired temperature for foaming your yeast. Cold
>water
>will result in your yeast not properly dissolving and not foaming. Too
>hot
>water will kill your yeast.
>
>I do this every time and get exellent results.
>
>BTW, good quality flour makes a HUGE difference. I experienced this not
>too
>long ago. Wow, what a difference!!!
>
The recipe called for adding the yeast to a milk, honey, water, salt
mixture that had been
on the stove top warming. I guessed, but I presume I guessed wrong. The
yeast never
rose.

Next time I will keep temperatures way lower and hope it will work.
Honey wheat bread is
good.

I can cook, but I can't bake.

Will learn over the Winter.

Easy to solve. Warm up the liquids only until they are a little warm.
Then wait a couple of minutes and then add the yeast.
Make certain your yeast is fresh. Might be easier to add the yeast to a
little warm water with some flour in it. It should froth in a few
minutes.

The reason for 'proofing' the yeast; i.e., adding water to the yeast to see
if it will bubble, is to make certain your yeast is fresh. If you want to
make sure that the yeast is going to bubble up, add some sugar, and that
will get the bubbles going more readily.
Dee Dee

Sugar isn't necessary and can result in bitterness sometimes. We stopped
proofing with sugar many years ago and recipes still work LOL.

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RoR wrote:
>
> On Thu, 20 Oct 2005 16:14:13 -0400, "Zed Rafi" <[email hidden]>
> wrote:
>
> >i've never used a thermometer to measure the temp of the water that i
> >use to
> >make the yeast foam. i don't believe it is necessary, cause my yeast
> >always
> >foams, and my bread always rises swells properly, by just knowing
> >around.
> >
> >all you need is to take water (i take it directly from the sink) that
> >is
> >not
> >cold, but not hot, just warm. Your own body temperature is a good
> >reference
> >point for knowing the desired temperature for foaming your yeast.
> >Cold
> >water
> >will result in your yeast not properly dissolving and not foaming.
> >Too
> >hot
> >water will kill your yeast.
> >
> >I do this every time and get exellent results.
> >
> >BTW, good quality flour makes a HUGE difference. I experienced this
> >not
> >too
> >long ago. Wow, what a difference!!!
> >
> The recipe called for adding the yeast to a milk, honey, water, salt
> mixture that had been
> on the stove top warming. I guessed, but I presume I guessed wrong.
> The
> yeast never
> rose.
>
> Next time I will keep temperatures way lower and hope it will work.
> Honey wheat bread is
> good.
>
> I can cook, but I can't bake.
>
> Will learn over the Winter.
>

Easy to solve. Warm up the liquids only until they are a little warm.
Then wait a couple of minutes and then add the yeast.
Make certain your yeast is fresh. Might be easier to add the yeast to a
little warm water with some flour in it. It should froth in a few
minutes.

The reason for 'proofing' the yeast; i.e., adding water to the yeast to
see
if it will bubble, is to make certain your yeast is fresh. If you want to
make sure that the yeast is going to bubble up, add some sugar, and that
will get the bubbles going more readily.
Dee Dee

Sugar isn't necessary and can result in bitterness sometimes. We stopped
proofing with sugar many years ago and recipes still work LOL.

I agree that sugar isn't 'necessary.' I'm with you, I stopped proofing with
sugar years ago. Also, I stopped using anything but instant, so I never
proof, period.
Dee Dee

Arri London said:

Dee Randall said:

The reason for 'proofing' the yeast; i.e., adding water to the yeast to see
if it will bubble, is to make certain your yeast is fresh. If you want to
make sure that the yeast is going to bubble up, add some sugar, and that
will get the bubbles going more readily.
Dee Dee

Sugar isn't necessary and can result in bitterness sometimes.

Absolutely not true. Yeast will not proof properly in plain pure water
(yeast is a living thing and must have food to multiply), without food
of some sort living yeast cells will only have dead yeast cells to
consume, not a way to proof yeast... nor will sugar cause bitterness...
sweet doughs used for sticky buns contain substantial sugar and I've
never yet noticed any bitterness in sweet dough.... all that will occur
from exceeding the sugar limit is it will kill all the yeast but
there'll be no bitterness caused due to excessive sugar.

Sheldon

Sheldon said:

Arri London said:

Sugar isn't necessary and can result in bitterness sometimes.

Absolutely not true. Yeast will not proof properly in plain pure water
(yeast is a living thing and must have food to multiply), without food
of some sort living yeast cells will only have dead yeast cells to
consume, not a way to proof yeast... nor will sugar cause bitterness...
sweet doughs used for sticky buns contain substantial sugar and I've
never yet noticed any bitterness in sweet dough.... all that will occur
from exceeding the sugar limit is it will kill all the yeast but
there'll be no bitterness caused due to excessive sugar.

I disagree on point #1. It's not true that sugar
must be added to the water and yeast mixture to get
the yeast to proof. It will begin to bubble on it's
own without sugar, though not at the same rate.

Try it and you'll see.

The reason for this is that the dried yeast does have
some residual carbohydrate in it, which then goes into
solution when the water is added. See "On Food and
Cooking", page 301.

On the bitterness issue, I agree. Sugar does not add
bitterness.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg babbled:

Quoted message said:

Sheldon said:

Arri London said:

Sugar isn't necessary and can result in bitterness sometimes.

Absolutely not true. Yeast will not proof properly in plain pure water
(yeast is a living thing and must have food to multiply), without food
of some sort living yeast cells will only have dead yeast cells to
consume, not a way to proof yeast... nor will sugar cause bitterness...
sweet doughs used for sticky buns contain substantial sugar and I've
never yet noticed any bitterness in sweet dough.... all that will occur
from exceeding the sugar limit is it will kill all the yeast but
there'll be no bitterness caused due to excessive sugar.

I disagree on point #1. It's not true that sugar
must be added to the water and yeast mixture to get
the yeast to proof. It will begin to bubble on it's
own without sugar, though not at the same rate.

Try it and you'll see.

Try reading. Initially the live yeast cells will devour the dead yeast
cells, but that does not indicate viable yeast... the "rate" of
reproduction is most important aspect of proofing yeast.

Quoted message said:

The reason for this is that the dried yeast does have
some residual carbohydrate in it, which then goes into
solution when the water is added. See "On Food and
Cooking", page 301.

You just agreed with me... if only you could actually comprehend what
you read, in fact you can't comprehend what you write... but that's to
be expected of a functional illiterate.

Sheldon

Sheldon said:

Reg babbled:

Quoted message said:

I disagree on point #1. It's not true that sugar
must be added to the water and yeast mixture to get
the yeast to proof. It will begin to bubble on it's
own without sugar, though not at the same rate.

Try it and you'll see.

Try reading. Initially the live yeast cells will devour the dead yeast
cells, but that does not indicate viable yeast... the "rate" of
reproduction is most important aspect of proofing yeast.

You're confused. Activating the yeast in water is not
the initial rise, it's simply a way of testing it's
viability. The rate makes not one bit of difference.
Whether it takes 3 minutes to bubble or 5 will have
no effect on the final product

Nice try though.

--
Reg email: RegForte (at) (that free MS email service) (dot) com