Hello.I always wanted to know that died at high temputure like dry yeast. Dry yeast is died by warm water(50 C+)Then, is died poolish by warm water(50 C+) ? Log in or register to post comments Better to stay 5°C or 10°F below that temperature. Wet or dry.http://www.thefreshloaf.com/faqs/baking/yeast#comment-47531I rarely go above 40°C with any dough or yeast. But if poolish is good (not stringy) use it anyway but add yeast when mixing the dough. It might be very tasty even if the yeast died. Dead yeast is also used as a dough enhancer. :) Log in or register to post comments For sourdough I would not go higher than 32*C (90°F).Ford Log in or register to post comments
Better to stay 5°C or 10°F below that temperature. Wet or dry.http://www.thefreshloaf.com/faqs/baking/yeast#comment-47531I rarely go above 40°C with any dough or yeast. But if poolish is good (not stringy) use it anyway but add yeast when mixing the dough. It might be very tasty even if the yeast died. Dead yeast is also used as a dough enhancer. :) Log in or register to post comments
Better to stay 5°C or 10°F below that temperature. Wet or dry.
http://www.thefreshloaf.com/faqs/baking/yeast#comment-47531
I rarely go above 40°C with any dough or yeast.
But if poolish is good (not stringy) use it anyway but add yeast when mixing the dough.
It might be very tasty even if the yeast died. Dead yeast is also used as a dough enhancer. :)
For sourdough I would not go higher than 32*C (90°F).
Ford