I'm wondering why you recommend using a thermometer to ensure the temperature of dough ingredients and final dough temperature, when most of the recipes you publish don't have this information. When your recipes include vague descriptions like "warm water", you're not being very helpful, and you're being contradictory to your own advice. Maybe a separate page to give the degree temperature ranges (90°-100°=warm water, etc.) for the descriptions you used would be helpful.

• Reply