The Art of French Pastry

efficient way to get the
yeast activated. Take the
temperature of the flour
and the room (convert to
Celsius) and add them
together. Then adjust your
milk temperature (in
Celsius) so that the sum of
the three ingredients is
54°C (SEE HERE). Place the
50 grams of milk in the
bowl of your stand mixer
and add the yeast. Stir