1/8 teaspoon active dry yeast
1/4 cup very warm water (105 to 115 degrees F)
1/4 cup plus 2 tablespoons very cool water (70 to 72 degrees F)
1 cup organic unbleached all-purpose flour
Take the temperature of your water with an instant-read thermometer before adding it to the yeast. If the water is too hot it will damage the yeast, and if it is too cool, the yeast will take much longer to activate and will rise very slowly, if at all.
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