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When making bread, dissolve yeast in 100°F-110°F liquid. When mixing yeast with flour, use 120°F-130°F liquids. Use a thermometer to check temperature.
When done baking, bread should be removed from its pan immediately, and cooled completely on a wire rack.
When making a foam cake, beat egg whites until they're stiff, but not dry. Ensure there is absolutely no egg yolk or grease on the utensils.
To measure flour, stir it, spoon it gently into a dry measuring cup, and level it with a straight edge. Do not pack it or shake it down.