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You have it all planned: the dinner, the wine, that fresh-baked loaf of bread, along with those amazing barbecue ribs, straight from the chicken factory.
Everything is coming together when you discover that your bread dough just isn't rising. This is a common problem for many home bakers: you go to Sunrise - Soweto String Quartet - Millennia lot of effort to make a nice shaped loaf, but your yeast appears to have gone on vacation.
Fortunately, it's a problem that's relatively easy to diagnose and solve. Keep reading for instructions on how to get your yeast partying again. The heat and humidity will encourage the yeast to rise. Keep reading to learn more about why your dough might not be rising! To create this article, 18 people, some anonymous, Clyde Borly & His Percussions - Music In 5 Dimensions to edit and improve it over time.
Article Edit. Learn why people trust wikiHow. Author Info Updated: September 16, Learn more Method 1. Turn up the temperature.
Yeast loves nothing better than a warm, moist climate to live its yeasty life to the fullest. Fill a baking pan with boiling water, and set it on the lowest rack in your oven. Place the container of dough on the middle rack, and close Its Not Right But Its Okay (Extended Mix) - Various - Ibiza Loves Me - We Just Got Hotter oven door and allow the dough to rise.
Alternately, you can boil a cup of water in the microwave, then place the container of dough in the microwave with the water, and close the door.
Don't microwave the dough! Some people turn on the oven, and place the dough on top of the stove, covered with a damp towel. The oven keeps the surface of the stove warm, and the damp towel provides the moisture. Add more yeast. If warm and moist isn't activating the yeast you'll know in less than an houryou can try adding more yeast. If this fails, you will need to get fresh yeast and try again. Blend in the starter.
Knead the active yeast mixture into the dough, then let it rise in a warm, moist place. This can also be Mathematics And Electronics - Gas - Gas 0095 indicator to see if your yeast is not active.
This method makes the yeast very active so when it is added to the dough, it should rise perfectly. If your dough still fails to rise, it will indicate the yeast is not at fault: there is another problem.
You can also do this at the beginning of the recipe next time you make a different yeast dough. Knead in more flour. Check whether the dough is sticky to the touch. If so, this is probably under-kneaded dough. Knead in additional flour until smooth and silky to the touch and dough no longer sticks to your hand.
Let rest and rise in warm wet environment. Repeat if needed. You may need to let dough rest overnight before shaping and baking. Knead the dough properly. There's an art to kneading. Too little, and you may not distribute the yeast through the dough. The dough will then be too Many Classic Moments (Vincent De Moors Budou Vox Mix) - Globe - Global Trance Best to be able to rise.
Too much kneading may make the dough so tough that it cannot expand. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough. Method 2. Find the problem. Consider several of the following points to do some preliminary diagnosis.
It may be that a simple correction to the environment can fix the problem with no further effort. Check the dough and yeast type. Some sourdough cultures are very slow rising and may need several hours to rise. A Make sure the yeast is still within its expiration date.
Powdered yeast in packets last a long time, as does storing jars of dry yeast in the freezer. However, both fresh and dried yeast have a lifespan after which they will function weakly, or not at all. Check the environment. Move too far out of that range, and your yeast will not be happy.
Check the flour types. Breads made with cake or all-purpose flour, have low gluten  and protein contents, so your dough may rise—and then collapse. This can also happen if you have a dough that has too high a ratio of water to flour. Some flours contain antifungal ingredients to prolong shelf life. As yeast is a proud member of the Fungi kingdom, this will most definitely inhibit growth. Organic, additive-free unbleached white bread flour works best for a good loaf of white bread.
Heavier flours such as whole wheat, rye and other types of whole-grain flour will result in a heavy loaf that does not rise as much as fine white bread flour.
Let the dough rest. Do not disturb the dough while it is rising, especially if it is a particularly wet dough. Use the proper container. The pan, banneton, or tray you use will make a difference. Too large, and the dough has nothing to push against when rising, so won't rise upwards. Instead, it will spread and possibly collapse. Check your ingredients. Some spices, such as cinnamon, are naturally anti-fungal. For sweet fruit buns or cinnamon rolls, you usually want a fast rise, as the cinnamon will eventually kill the yeast off.
Some dried fruits also are coated with antifungals as a preservative. Organic dried fruits are expensive but much better for baking. What many bakers do is use standard dried fruit but don't add it till the final proofing. Ease up on the salt. Salt is a required ingredient for developing the gluten proteins that make for a smooth elastic dough, but too much will kill the yeast.
Add only the required amount, and add it to the flour, not the water, at the beginning. If I rolled the dough out, can I still put a damp cloth over the dough and let it rise? Its Not Right But Its Okay (Extended Mix) - Various - Ibiza Loves Me - We Just Got Hotter , you can. This is called proving the dough, that is, allowing it to rise after it has been shaped. Yes No. Not Helpful 4 Helpful I found that putting it straight in the oven after kneading will keep it flat.
Not keeping it warm will also keep it flat. Not Helpful 0 Helpful 7. You may have over-kneaded the dough. Dough will go through a lumpy stage, sticky stage, elastic stage perfect! Like it has strings. Not Helpful 3 Helpful
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