If a recipe calls for milk at a specific temperature (90 - 100 degrees, so its not too high to destroy the yeast I suppose) how do you get it to talk temperature? With an insta-read thermometer I can get water to a specific temperature by checking the tap to get it at the right point, but how do I do the same to milk?
Heat it a little higher, let it cool to the target range, add the yeast.
eldersprig wrote in news: snipped-for-privacy@4ax.com:
Are you serious? Heat the milk gently and check the temperature frequently.
You could also just adjust your time expectations a bit.
Colder the milk the longer the rise. If the milk is at, say, room temp it will take a little longer. Right out of the frig.. longer still.
The temperature of the flour also factors into this. A lot of people do not 'proof yeast' these days so if you mix your yeast into the flour it will not be so 'shocked' by the cold milk.
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