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?

In article >,
eldersprig > wrote:

> 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.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

eldersprig > wrote in
:

> 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?
>

Are you serious? Heat the milk gently and check the temperature frequently.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Mon, 22 Nov 2004 02:36:09 +0000, eldersprig wrote:

> the right point

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.

In article >,
eldersprig > wrote:

> 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.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

eldersprig > wrote in
:

> 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?
>

Are you serious? Heat the milk gently and check the temperature frequently.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Mon, 22 Nov 2004 02:36:09 +0000, eldersprig wrote:

> the right point

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.