|visits||member for||4 years|
|seen||Dec 18 '10 at 14:31|
I've signed Ubuntu Code of Conduct. I come from Turkey, residing in Istanbul at the moment. I'm a member of Turkish Linux Users Association (LKD). I like to deal with politics, literature, cooking, wine&dine etc.
|bio||website||marenostrum.blogsome.com||visits||member for||4 years|
|location||Istanbul, Turkey||seen||Dec 18 '10 at 14:31|
Is it important to warm the flour before making bread?
I've heard or read about the practice of warming the flour as well. A quick search on Web reveals that it is not so uncommon: "...*Warm flour in a warmed bowl*..." I believe that -as nunu's answer implies- it is practiced mainly in industrial kitchens where flour is stored in cold places and batches are made in big quantities. For homes, I believe that room temperature is enough for flour as a starting point and I don't warm the flour at all. Further warming of the dough, the warmth of water etc. are something else, for sure.