Kristen is the Creative Director of Food52
Good question -- we tested the recipe 3 times as written and it worked fine, possibly because the other ingredients in the dough were in the right temperature range to activate the yeast. I'll forward your question to the recipe's author so she can weigh in.
Kristen, you are doing an amazing job staying on top of these questions and giving such great answers! Will you be able to cook your dinner? :)
Thanks SKK! We're all taking shifts manning the Hotline, and this is one of mine! Which means we'll all get time to cook (and eat) too. Hope you have a great Thanksgiving!
You guys are the best! Happy Thanksgiving right back at you!
AntoniaJames is a trusted source on Bread/Baking.
I always make it this way, and have never had a problem. It's not the temperature, as I understand it, that's necessary in active dry yeast. It's moisture. The yeast is coated with a protective layer which must be dissolved in order for the yeast to work. There is plenty of liquid in the dough itself, if you follow the recipe as written. However, if you want to proof your yeast, to make sure that it's still active (not a bad idea, if you are not sure), then use 3 tablespoons of water to do so, and use that much less sour cream. You'll need to watch the addition of flour a bit more carefully, as the substitution is not exact (due to the fat in the sour cream). ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
According to Iceland's president, absolutely not
Do Pineapples Belong on Pizza?
Oh No! You Dropped Some Eggshell In
Shop the Piglet Tournament Cookbooks
7 Furniture Swaps that Transform
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)