When making any homemade bread it always begins with yeast or a homemade sourdough starter. If you have no clue what the latter is don’t worry because it’s a labor of love, and if you don’t bake too often it’s a non-issue. For most of the baking world yeast will be just fine. I like to bring my milk to 120° because it always drops 5° to 6° after I pour it into that cold KitchenAid bowl, which makes it optimal for yeast to feed and grow. You know your yeast is working when it foams and creates a weird raft on the top of the liquid. See the picture. Once you get to this point it’s time to begin making your bread dough.
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