Baker John Morton has discovered the WAFT factor—a ratio that captures
how the temperatures of water, air and flour interact to produce perfect cakes
and loaves. The temperatures of the flour and air are subtracted from the WAFT
factor to find the ideal temperature for the water. Pizza base has a WAFT of 80.
If the air is at 25 °C and the flour at 30 °C, then the water should be
at 25 °C for ideal yeast growing conditions.
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