For Bread
1. Ingredients must be kept warm but not too hot or cold otherwise the yeast will be destroyed.
Yeast is a living organism. The warmth allows it to "work".
2. Too much kneading will cause split crusts.
3. Too little kneading causes holes in the loaf.
4. Too much salt will result in slow rising of the dough.
5. Too little salt will result in the loaf rising too quickly and forming holes in the loaf.
6. Too much yeast and the loaf will have a strong taste.
7. Too little yeast results in a slow rising loaf and a tough one.
Cooking Temperatures - Open Fires
1. If the hand can be held about 18 inches over hot embers for a fast count of 5, the temp is
about 180.C
2. Butter will burn at a little over 150.C
3. Milk will boil at approx 90.C - Boiling point will decrease as the altitude increases
4. Water will boil (at Sea level) - 100.C. Increased altitude that decreases .
5. Fat will burn at temps about 232.C and over. It will start to smoke slightly around the 190.C.
More as they come!!
