"Kenneth" > wrote in message
...
> On 1 Jan 2005 14:33:36 -0800, "Cakelover"
> > wrote:
>
>>I don't think I overheat the milk, but might under-heat, probably,
>>under 100 degrees F.
>
> Hi again,
>
> I mentioned this thought earlier, but it seems even more
> likely now.
>
> Are you using an accurate thermometer to measure the
> temperature of the milk? I ask because you say that it is
> "probably" under 100 degrees F.
>
> I suspect that it is hot enough to kill the yeast...
>
> HTH,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."



Something I picked up a while ago on alt.bread.recipes that might be
helpful: Instant read thermometers can be re-calibrated if necessary. Fill a
tumbler full of ice and a little water and see if your thermometer registers
32 after sitting in the ice for about 15 seconds. If it's off, use a small
set of pliers to turn the nut just below the dial at the top of the stem.
This was posted just in time for me to retrieve my thermometer from the
waste basket.

a.b.r. also has a detailed (and I do mean detailed) FAQ for baking
everything from simple sandwich to artisanal breads.

Regards,

Susan