To get the most out of your enriched dough and end up with a nice fluffy outcome, it's important to match the temperature of your milk to the type of yeast you're using. It's also important to note that too high a heat — around 140 degrees Fahrenheit — can kill your yeast, ruining your loaf. The three types of yeast commonly used in bread making are dry, live, and instant. Depending on which one you're working with, your milk temperature might be slightly different.
Dry yeast and instant yeast are both lying dormant, awaiting a bit of warm liquid to wake up. To activate dry yeast, it should be proofed in its liquid first at a temperature of 105 to 115 degrees Fahrenheit, while instant yeast is designed to be added directly to your flour with the liquid added secondarily. For this reason, instant yeast tolerates higher temperatures, activating in a range between 120 to 130 degrees Fahrenheit. Lastly, live/fresh yeast (also called baker's yeast), is already active and does not need to be activated, it just needs to be combined with a liquid to instantly start blooming. This means milk temperatures can be lowered to about 95 degrees Fahrenheit.
One final note, while some still adhere to scalding milk before adding it to their dough mix, it is advised to let the temperature cool down to those mentioned above before adding the milk to your yeast of choice.
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November 11, 2023 at 09:00AM
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Why It's Important To Warm Milk Before Adding To Bread Dough - Tasting Table
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