Wednesday, September 05, 2007

kitchen essentials — warming your flour

often, in bread or yeasted-pastry making, home bakers run into problems for the successful proving of their doughs. many factors can be at play such as the ambient (room) temperature, the season itself, the status of the yeast and so on.

one way to give your breads a head start is to actually warm the flour beforehand. this is especially helpful in colder climates or during late autumn and the wintertime. you don't need very cold times to use this method, however — it can be used whenever you feel it would be beneficial. as yeast is a heat loving organism, this little trick provides an already comfortable climate in which it can multiply easily and happily, leaving you will a nicely risen final dough, provided you maintain that nice environment!

preheating your flour


extras such as salt, sugar

*never yeast


place your dry mixed ingredients in a microwaveable bowl and heat it for 30 seconds (for high powered microwaves) or longer depending on your microwave.


the idea is to warm the flournot to make it piping hot, a condition which could potentially kill the yeast when it is added.

after the flour and other dry ingredients are warmed, either add your instant yeast directly, or if using fresh yeast or active dry, dissolved/proved as part of the liquid ingredients in your recipe.

remember your liquids should be warm also or at least at room temperature as adding cold wet ingredients will nix the whole concept bring everything back to a lower than desirable temperature.