DaveM

January 24, 2013 at 10:54am

Newbe Bread Baker; The Ciabatta garlic bread recipe states the water for the starter should be "cool" and the water for the dough should be "lukewarm". Could you be a little more exact then cool/lukewarm or does it not really matter? Thanks DaveM Dave, lukewarm is about 105°F. Cool is about 70°F-75°. But ultimately, the rise time will adjust itself no matter the (non-extreme) temp. of the water... PJH
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