Hi everybody, Marty here with another tip for the day from the front porch. I got off the rocking chair. Somebody said that my rocking back and forth was making them sea sick.

Anyway, another follow up from yesterdays video about killing the yeast. I bought some yeast, and on the back of the package it says stir in one envelope of yeast into ¼ cup of warm water (100 to 110 degrees) to prove the foam (the yeast) stir in 1 tsp. sugar, let stand and if the mixture doubles in volume the yeast is active.

So my first question is, “What is 110 degrees?” I mentioned yesterday the instant read thermometer. This is my instant read thermometer. If you can see that little dimple there, that is where it takes the temperature. This little nut right here is how you calibrate it. Stick it in a glass of ice cold water the thermometer should be down to 32 degrees. Stick it in a pot of boiling water and it should be 212 degrees. So that is how you adjust it. You just stick this bad boy under the tap until it reaches 100 to 110 degrees and you are right on. Because you don’t want to make that mistake. Baking, I said before, you can’t make a mistake at the beginning and expect it to come out at the end. You just spend too much time, especially with a yeast product where it is supposed to rise a couple of times before you get to your finished product. You can’t afford to make that mistake. You don’t want to do that and be the laughing stock when you pull your rolls out of the oven and they are pancakes.

I will have another tip for you tomorrow. This was a quick one. It is another question about the instant read thermometer. I think it is a very important tool. You should get one for sure.