hey. I am struggling with selfrising the buns before steaming. What is the best temperatute for selfrising? I know it should be around 30 celsius and above 40 people sais that it kills the yeast but today i put it in the oven for 50 degrees and it was just perfect. Much faster and worked well. So what is the temperature limit while selfrising? And how it effects the dough? Thank you
