So a lot of dough recipes use the phrase “let rise for 1 hour or until doubled in size”, right? well which is it, one hour? or doubled in size? Since the temperature, and humidity level’s, at every home are SO different you can’t really promise an accurate doubling size. SOOO? you always want to go by the size rather than the time
You can simply let your dough rise on the counter, covered, but it will take longer. You can turn your oven on warm with a pan of water to create a warm, moist, environment to speed the rising along. For covering you can either use a dampened towel or my preference is to use plastic wrap that I spray with bakers joy to keep the rising dough from sticking
Here is my easy tip on how to monitor the size – using your camera phone to take a picture of your dough before it rises so you can see how big it’s getting. Let me know what you think, and if you’ve ever used your phone!
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Ashlee, I live at altitude (6,500 ft). Do you know what adjustments I need to make in candy making? Do I cook it til it gets to a higher or lower temperature on the candy thermometer or make no adjustment. I have just been guessing!
Water boils at 212°F at sea level, for every 1000 feet it boils 2° higher so for every 1000 feet above sea level your at just take the degree’s the recipes calls for down by 2°, so at 6500 degrees change it by 13°.