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Inmate Central Inmate Central, where civil and family-friendly discourse about off-audio topics (other than religion and politics) is welcome. |
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In Reply to: thank you for the freezing information posted by bullethead on October 26, 2020 at 03:52:36:
I've done so without a problem but others suggest letting it warm up to room temperature to prevent some kind of shock. I pay more attention to the temperature of the water used for the dough. Temperatures below 66F slows the action down and over 110-115 F will kill the yeast. I find around 85 F which isn't that hard to figure out to work well with both ADY and IDY since I hydrate both types of yeast. 85 F works well with sourdough but that's a different conversation.
BTW, if you're going to take making pizza seriously, get a scale that can measure in grams up to 5 kg. Measuring ingredients by weight rather than volume leads to more consistency in the end results. You can find them on Amazon or at Walmart for $17-25.
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- RE: thank you for the freezing information - Postal Grunt 10/26/2021:41:32 10/26/20 (0)
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