Brenna Campbell

August 23, 2021 at 4:26pm

Hi! in reviewing the recipe, it calls for "lukewarm milk" and to verify the temp I did the obvious internet research. One site suggested that milk has a compound that interferes a bit with yeast, but if you scald it and let cool to lukewarm (90 to 110 degrees) then this issue is negated. Is this true, or is just warming to that temp ok?
Thank you!

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