Liquid is the activator in the bread-making process. It not only dissolves and vitalizes the yeast but also moistens the flour, stimulating the gluten.

Different theories abound on the temperature of the liquid added to bread. Some schools of thought prefer using only cool liquid. This slows down the fermentation process of the yeast, and slow-rising dough develops better flavor. Other theories prefer to use warm liquid (105-115 degrees F.). To deepen the flavor of the bread, they instead place the dough in a cool place (60 degrees F.) instead of a warm one (70-80 degrees F.) and/or allow the dough to rise multiple times. (1-3)

The temperature of your liquid may depend mostly upon the type of yeast you use. Remember glutathione-that devious agent in wheat germ that breaks down gluten in whole-wheat dough? It's also found in yeast. Typically it doesn't leak out of the yeast cells unless they're stressed. While the strong cells of compressed yeast keep glutathione contained, active-dry yeast cells are more temperamental. If you dissolve active-dry yeast in liquid under 100 degrees F., the glutathione will leak out. For this reason, when using active dry yeast, always make sure your liquid is lukewarm (105-115 degrees F.). A thermometer will help you gauge the temperature until experience kicks in. Many various liquids can be used to "get the ball rolling." Each, though, provides different properties that change the texture, flavor, and color of bread. Yeast, however, should only be dissolved in water. (1)

Buttermilk: Fresh or dried buttermilk, yogurt, or sour cream may be added to bread for a tangy flavor and a tender, fine-textured loaf. Only add up to half of the liquid requirement of buttermilk and up to 1/4 of the liquid of yogurt. Too much buttermilk or yogurt will make the bread so soft that it falls apart. Scald the buttermilk and yogurt to kill the culture that can interfere with yeast, and then cool, before mixing into your bread dough.

Milk: Helping bread stay fresh longer, milk also creates a higher rising dough, a fine texture, and helps bread toast evenly. The process of homogenization and pasteurization of milk kills the adverse enzymes that weaken gluten strands, so unless you use raw milk, it is not necessary to scald milk prior to making bread. (5)

Potato Water: Adding greater volume, yeast flourishes on the starch in potato water. The loaf will be moist, dense, and coarse in texture.

Water: The least expensive liquid to use, water brings out the wheat flavor. Water that is good to drink is good for bread making. The chlorine and mineral content is usually not high enough to adversely affect the gluten. However, if your water is especially hard, adding a tablespoon of lemon juice or cider vinegar to the water may help increase the rise of the dough. Don't add the vinegar to the water in which the yeast dissolves. (2)







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