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A Note about Temperature and Weight Conversions

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Numbers can sound deceptively precise. For instance, the temperature at which yeast cells die is often cited as 140°F (60°C). But was the heat moist or dry? Was the temperature brought up quickly or slowly? What strain of yeast was used, and how much acid, salt, and sugar were present?

The actual temperature at which yeast cells die depends on these and other factors, and that temperature is not necessarily 140°F (60°C). For this reason, many temperatures provided in this text are converted from Fahrenheit to Celsius in ranges of five degrees. While this may appear inexact, it best reflects the reality of the situation.

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