Hi Carolyn, I would definitely recommend letting your flour come closer to room temperature before mixing your dough. It's always a little risky working with very warm water as the yeast will die at 140°F. I'd wait until the flour is at least 50-60 degrees. If you pour the flour into a shallow pan or bowl, this should bring it up to room temperature more quickly.
Barb
June 3, 2018 at 11:44am
In reply to I store my flours in the freezer. I just took a temp of my whol… by Carolyn (not verified)