yeast proofing

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amateur4sure on 23 Nov 2016 at 11:19

I'm reading and hearing about what temperature  water should be for yeast proofing. Some have told me 110-120, while others suggest 120-130. If you were to use one temperature vs the other, would it make an appreciable amount of difference in the end result? Thanks y'all.

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amateur4sure on 23 Nov 2016 at 13:52

Thanks so much Mini!!!!!!!!

here is a snippet that may answer your question that I found when looking to convert 28C to F From The Inquisitive Cook, by Anne Gardiner and Sue Wilson with the Exploratorium (Henry Holt and Co., 1998). 300° F–400° F (150° C–205° C) Surface temperature of a browning crust. 200° F (100° C) Interior temperature of a loaf of just-baked bread. 130° F–140° F (55° C–60° C) Yeast cells die (thermal death point). 120° F–130° F (49° C–55° C) Water temperature for activating yeast designed to be mixed with the dry ingredients in a recipe. 105° F–115° F (41° C–46° C) Temperature of water for dry yeast reconstituted with water and sugar. 100° F (38° C) or lower When yeast is mixed with water at too low a temperature, an amino acid called glutathione leaks from the cell walls, making doughs sticky and hard to handle. 95° F (35° C) Temperature for liquids used to dissolve compressed yeasts. 80° F–90° F (27° C–32° C) Optimum temperature range for yeast to grow and reproduce at dough fermentation stage. 70° F–80° F (21° C–27°C) Recommended water temperature for bread machines. 40° F (4° C) Recommended refrigerator temperature. Used directly from the fridge, yeast is too cold to work properly. Kind regards Derek

I hope you can repost this snippet in the yeast FAQs  (top of the page)  Get it up there at the top of the thread.  :)

Most interesting and a good refresher.  Thanks.

So many thanks to all who took the time to reply with so much useful information.