— Barbara Ferguson-Marks

I guess it depends on what you're making. Um, you know, if you're, let's say, making, um, pancake batter, then probably not, because pancakes are pretty thin, and once you put it into the pan or on your griddle, um, they're gonna heat up pretty quickly. Okay? Um, now when you're baking, okay, uh, there is an optimum, uh, temperature for the dough, right? Once the dry components and the liquid components come together, and you move into the fermentation, uh, stages, um, of baking yeast breads, okay? Um, where, you know, very often we will, uh, heat the liquid in order to bring up, uh, the temperature of the, the cooler flour, you know, to to, to some midpoint that's gonna be ideal for, um, uh, yeast multiplication. And, uh, therefore the, the fermentation of the dough. Um, I mean, outside of that, I, I think it would, we need to look at specific examples of what you might have in mind, you know, um, so some cases, yes, some cases, no, it just doesn't make any difference.