temperature of water added to yeast
If active dry yeast is used in a food processor recipe, itâs common to proof the yeast in a small amount of warm (105-110 degree) water, then add a larger portion of cool (or even cold) water to the food processor after the yeast mixture has been added.hile 95 degrees is the best temperature for yeast to multiply, thatâs not quite warm enough for proofing active dry yeast. It needs the extra warmth to dissolve and become active. At cooler temperatures, the yeast doesnât wake up as well, and it can release a substance that can interfere with gluten formation.