On Wed, 03 Jul 2013 02:53:26 -0400, j Burns >
wrote:

>On 7/2/13 11:48 PM, Janet Bostwick wrote:
>> 125F is too high. No higher than 110F. The oven is too warm. When
>> you finish kneading the dough, the dough temperature should be 80F.
>> Lots of reasons why, too tired right now to go into it.
>> Janet US
>
>Thanks. I don't think I've seen my dough much above 90F. In a covered
>bowl in an oven that's cooling, it doesn't warm many degrees.
>
>I've wondered about temperatures. I've read that yeast is more and more
>active up to 125F, where it dies. I've read that dough should rise on a
>warm shelf. That's vague. In a kitchen with a wood stove or a busy gas
>range, a warm shelf could be pretty hot.
>
>Here's a page from King Arthur.
>http://www.kingarthurflour.com/profe...peratures.html
>
>Contrary to what I've read about yeast in general,it says bread yeast is
>most active about 95F. However, with bread yeast and wheat flour, you
>get the best flavor at 75-78F.
>
>I like to put 3 scoops of dough in a skillet, let them rise, and bake
>them as English muffins. I refrigerate the dough I can't use the first
>day. I've noticed that the muffins made from refrigerated dough aren't
>as good. I don't know why.

I'm glad you were interested in looking that info up. They said it
all better than I would have.
Janet US