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From: nosmo@pyuxqq.UUCP (P Valdata)
Newsgroups: net.cooks
Subject: Re: yeast
Message-ID: <697@pyuxqq.UUCP>
Date: Thu, 21-Mar-85 11:59:06 EST
Article-I.D.: pyuxqq.697
Posted: Thu Mar 21 11:59:06 1985
Date-Received: Fri, 22-Mar-85 03:11:34 EST
References: <2488@nsc.UUCP>
Organization: Bell Communications Research, Piscataway, NJ
Lines: 10

One of the easiest ways to control temperature when proofing
yeast is to put the liquid in a microwave and use the
temperature probe.  If you don't have a high-tech kitchen,
a candy thermometer is the next best thing because the temperature
is critical.  Also, when letting dough rise, put it in a draft-free
place and don't open any outside doors (unless it's summer).
Feeding the yeast with a little sugar also works well.

Pat Valdata
pyuxh!nosmo