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.
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