Cups Water 1 Tablespoon Sugar 1 Tablespoon Yeast (any kind) Should I do a yeast primer?
6 Cups Unbleached (preferably) AP Flour 1 Tablespoon Salt My instructions are not going to read like a normal recipe ’cause I’m going to attempt to describe technique as we go…. Our first hurdle is the temperature of the water. This really isn’t as big a deal as some people think it is. Basically, yeast is comfy at the same temperature you are. Now, we each vary in that. For example, I’m ALWAYS cold. My DIL is ALWAYS too warm. We each judge the water temperature for our bread differently…what’s “warm” to her is just plain COLD to me! So, how do we fix this? The first thing we do is stop worrying about it. Whew, now we feel better already. Remember, bread will rise in the refrigerator so it’s unlikely you’ll get the water too cold. As for too hot…if the water makes you pull your hand back to avoid a burn…it’s TOO HOT. But, if it feels like something you’d like for a bubble bath temp…then, it’s just right. That’s going to vary for each of us. My water in bread goes in much warm
