On 15/06/2012 8:29 AM, Janet wrote:

> In my climate I just run the cold tap a minute until the water coming
> out is *really* cold from deep underground.

My water comes from a well and sits in the tank in the water pressure
system. Unless I flush with 5 gallons, it is more likely to be room
temperature. From my experience I think that is good enough. Putting a
couple tablespoons of water into three cups of flour and shortening is
going to warm up the water instantly anyway. The important thing is to
use at least cool, not hot water.

On 6/15/2012 12:11 PM, Dave Smith wrote:
> On 15/06/2012 8:29 AM, Janet wrote:
>
>> In my climate I just run the cold tap a minute until the water coming
>> out is *really* cold from deep underground.
>
> My water comes from a well and sits in the tank in the water pressure
> system. Unless I flush with 5 gallons, it is more likely to be room
> temperature. From my experience I think that is good enough. Putting a
> couple tablespoons of water into three cups of flour and shortening is
> going to warm up the water instantly anyway. The important thing is to
> use at least cool, not hot water.

I measure out my water, then pop it in the fridge or freezer while I
weigh out the other ingredients.

"S Viemeister" > wrote in message
...
> On 6/15/2012 12:11 PM, Dave Smith wrote:
>> On 15/06/2012 8:29 AM, Janet wrote:
>>
>>> In my climate I just run the cold tap a minute until the water coming
>>> out is *really* cold from deep underground.
>>
>> My water comes from a well and sits in the tank in the water pressure
>> system. Unless I flush with 5 gallons, it is more likely to be room
>> temperature. From my experience I think that is good enough. Putting a
>> couple tablespoons of water into three cups of flour and shortening is
>> going to warm up the water instantly anyway. The important thing is to
>> use at least cool, not hot water.
>
> I measure out my water, then pop it in the fridge or freezer while I weigh
> out the other ingredients.

That's a great idea.


W. Pooh (AKA Winnie P.)

"S Viemeister" > wrote in message
...
> On 6/15/2012 12:11 PM, Dave Smith wrote:
>> On 15/06/2012 8:29 AM, Janet wrote:
>>
>>> In my climate I just run the cold tap a minute until the water coming
>>> out is *really* cold from deep underground.
>>
>> My water comes from a well and sits in the tank in the water pressure
>> system. Unless I flush with 5 gallons, it is more likely to be room
>> temperature. From my experience I think that is good enough. Putting a
>> couple tablespoons of water into three cups of flour and shortening is
>> going to warm up the water instantly anyway. The important thing is to
>> use at least cool, not hot water.
>
> I measure out my water, then pop it in the fridge or freezer while I weigh
> out the other ingredients.


I always have a container of ice water in the fridge, I drink lots of water.

Cheri

On 15/06/2012 1:08 PM, S Viemeister wrote:
> On 6/15/2012 12:11 PM, Dave Smith wrote:
>> On 15/06/2012 8:29 AM, Janet wrote:
>>
>>> In my climate I just run the cold tap a minute until the water coming
>>> out is *really* cold from deep underground.
>>
>> My water comes from a well and sits in the tank in the water pressure
>> system. Unless I flush with 5 gallons, it is more likely to be room
>> temperature. From my experience I think that is good enough. Putting a
>> couple tablespoons of water into three cups of flour and shortening is
>> going to warm up the water instantly anyway. The important thing is to
>> use at least cool, not hot water.
>
> I measure out my water, then pop it in the fridge or freezer while I
> weigh out the other ingredients.

You can measure the water and add an ice cube. If you are working at a
reasonable speed it is not going to affect the volume of water much.

Dave Smith wrote:
>
> On 15/06/2012 8:29 AM, Janet wrote:
>
> > In my climate I just run the cold tap a minute until the water coming
> > out is *really* cold from deep underground.
>
> My water comes from a well and sits in the tank in the water pressure
> system. Unless I flush with 5 gallons, it is more likely to be room
> temperature. From my experience I think that is good enough. Putting a
> couple tablespoons of water into three cups of flour and shortening is
> going to warm up the water instantly anyway. The important thing is to
> use at least cool, not hot water.

Perhaps putting flour and shortening in fridge would help solve this cold
water issue?

Gary