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-   -   Low carb dough rising (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/796634-low-carb-dough-rising.html)

tracymitch 02-07-2013 03:45 PM

Low carb dough rising
So I'm making low carb pizza dough and it says let it rise at 80-85 degrees Fahrenheit. I can't get the temp that low in my oven. Any suggestions? I don't have a toaster oven anymore.

trumellow 02-07-2013 04:36 PM

Just turn the oven on it's lowest setting and let it heat up a bit and then turn it off. Place your dough inside when you shut it off.

birdlady46 02-07-2013 05:23 PM

Microwave heat
If you have an over the range microwave, the lights illuminating your range surface also heat up the MW. Mine ranges from 85-100 F. Just don't forget your dough is in there!:laugh:

tulipsandroses 02-07-2013 06:22 PM

Are you using the LC Foods Corp pizza flour? My oven would not get that low either. I just left it out on the counter top and let it rise. I no longer do it by hand though. I get much better results doing it in my bread machine. But when I did it by hand I just left it on the counter until it doubled in size. But then again, I always have the heat blasting in my house. My gas bill is ridiculous!

dizneegirl 02-07-2013 06:50 PM

You can also heat a bowl of water in the oven, turn off the oven, leave the hot water in there, and put your dough in to rise. The water will help keep the temp up longer.

lterry913 02-07-2013 07:02 PM

Set the pan or bowl on a heating pad.

Charski 02-08-2013 11:01 AM

I put mine in the MW and then put a cup of hot water in next to it. (Heat the water in the MW first.) The small enclosure of the MW helps contain the heat and it works pretty well.

I've also done it in my oven with just the oven light on. It's amazing how that can warm up your oven!

ravenrose 02-08-2013 12:13 PM

it's actually better to raise things at room temp for a much longer time. the complexity of flavor increases that way. the faster rise of higher temps is sort of a commercial thing, where time is money. we don't have to do that. letting it rise overnight even is great. and just for the record, you don't need nearly as much sugar as most recipes call for. it is NOT all eaten up, not by a long shot. try 1/4 teaspoon and a long rise instead.

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