The winter will not only cause havoc in your mudroom but it will do the same for your kitchen. One of the first ways is with fat. Creaming butter and sugar is a common way to prepare a cake, but cold butter doesn’t cream as well and you may need to almost melt it to make it behave the way you want. Eggs can also be a problem to get to room temperature in this weather. A warm water bath seems to do a good job and won’t cook them. Proofing bread is another since it may not hit that nice temperature in a drafty room.
Key Takeaways:
- Fats have trouble staying warm in cold weather and can cause problems with baking
- Proofing bread can be a problem in cold drafty houses when they need a constant temp
- Warm up eggs with a small water bath to keep them at room temperature.
“When kitchen temperatures dip below 70°F (21°C), pie and cookie doughs can end up dry and crumbly, layer cakes can dome and turn out riddled with tunnels and holes, buttercreams can curdle, and bread can refuse to rise.”
Read more: http://www.seriouseats.com/2018/01/how-to-troubleshoot-winter-baking-projects.html
