restriction. An interference in normal eye movement. This is most often due to the development of abnormal tissue that acts to limit free movement of the eye. See Graves' disease.
Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80Â°F â 90Â°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. Suggested Rising Methods. 1.
For active dry yeast, the water temperature should be between 105 and 110 degrees for proofing. While 95 degrees is the best temperature for yeast to multiply, thatâs not quite warm enough for proofing active dry yeast.It needs the extra warmth to dissolve and become active. At cooler temperatures, the yeast doesnât wake up as well, and it can release a substance that can interfere with gluten formation.hile 95 degrees is the best temperature for yeast to multiply, thatâs not quite warm enough for proofing active dry yeast. It needs the extra warmth to dissolve and become active. At cooler temperatures, the yeast doesnât wake up as well, and it can release a substance that can interfere with gluten formation.