I'm using the ripe test described by Red Star (here: http://www.redstaryeast... and here: http://www.redstaryeast...) and I wanted to make sure I was doing it correctly.
For the first rise, the two indentations remain, but the dough gently deflates. Is that right?
For the second rise, the indentation remains, but I notice much of the dough in the indentation gently inflating again.
As I've never used the ripe test, I'd appreciate your thoughts!
From a Michelin-starred pastry chef and founder of The Tiffin Project, a nonprofit for South Asian women
Dark Chocolate-Topped Burfi
The Illustrated Cookbook Bringing a Legend Back to Life
Meet the bear hug of towels.
21 Cozy Fall Pastas
Stylish Kitchen Floor Mats
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)