yeast and temperate
how does the original temperature of liquid effect yeast and the final rise of the dough.
I made croissants with milk directly from the fridge which was around 45 degrees which i dissolved the yeast in. the final croissants did not proof well. they bloated up but looked limp and did not bake up well.
in comparison I made croissants with milk heated to 74 degrees and the resulting proofing yielded a much taller rise.
now I do rest the dough in the fridge a significant amount so I'm assuming the final temp of both doughs would be equal on the final roll out.
other then the increase in temp of the milk the procedures are identical.
just curious why there is such a difference.
the problem is cold milk gives me width while warm milk gives me height. I can't get both....
also, I've made croissants before with cold milk which yielded a tall rise its only recently that they have been going limp on me.
What kind of yeast are you using? Instant yeast needs an initial shot of pretty warm liquid to get them going (around 122°F I think - but look on the package). If you try to dissolve it in cold liquid the yeast dies from starvation before it can rehydrate and begin processing sugars. Active dry yeast is more tolerant of cool liquid, but I have not used anything as cold as you describe.
Too cold - much too cold. For active dry, the yeast should be stored at room temp, then use about 90 degree liquid. For instant, store in the fridge, then temperature should be around 110 degrees.
im using instant yeast. isn't it specifically made for its ease of use as in you could just add it to your dry ingredients and then add liquid normally? I mean that's what its known for. I'm sure the average baker isn't heating their liquids to a specific temp for instant yeast.
I think me dissolving the yeast in the cold milk is killing it like u said. the times I was successful with cold milk I just poured it on top of the yeast without dissolving it.
what if I we're to dissolve it in cold water?
Quote from a professional artisan baker and consultant currently residing in Canada.
"... the fact that instant yeast is very sensitive to cold water, we call that the cold water shock where glutithione is released from the yeast resulting in slackening and overmixing effects.
kees docter,
Chemainus, BC
Consultant for Lallemand Inc. ~ BBGA Group @ Yahoo, 7/7/11"
I feel like that should be somewhere on the packaging.......lol