This was by far my biggest mistake when I first tried to bake with yeast. I was impatient. Stir in the yeast and a pinch of sugar, and let it sit for about 10 minutes. Your yeast should be foamy and smell bread-y. If it does not foam and does not smell bread-y toss it out and test another packet of yeast. The liquid was too hot, or not hot enough. Active dry yeast recipes will always tell you to dissolve the yeast in a warm liquid water or sometimes milk with some sugar before using.
The water temperature should be between - F degrees. If your liquid is too hot i. The yeast touched salt. The salt can suck the moisture out of the yeast and keep the yeast from blooming if they touch.
Making a loaf of bread is a commitment. Having that experience crash and burn may dissuade us from ever trying again. And that would be too bad, because chances are one of these reasons deflated your dough:. Old Dead Yeast. Dry, inactive yeast can live for years if kept at the right temperature. But if you used a packet of yeast found hiding in the back of the refrigerator, a remnant of your big baking experiment of , chances are it was dead.
You might even buy a brand new package of yeast and find out that it is dead. Yeast that has been stored in a hot warehouse or submitted to fluctuating temperatures may be dead too, no matter how recently it was purchased. Yeast Is Too Hot. Recipes that call for active dry yeast direct you to dissolve that yeast in warm water. Sometimes the recipe calls for the liquid to be heated with fat and then added to the yeast.
Either way, if the liquid is too hot it will kill off yeast cells. Yeast is pretty picky. Invest in a kitchen thermometer so you can test the water temperature next time.
The Room Is Too Cold. As mentioned above, yeast prefers a narrow temperature band, usually between 75 and 90 degrees Fahrenheit.
There is a little wiggle room on either side, but not too much. So if the dough sits too long in a cold room, the yeast will eventually die. You can set the rising dough in a warm place, like on top of the refrigerator or in a gas oven that has an always-on pilot light.
I usually turn my electric oven on preheat for just a minute or two, turn it off and let the bread rise in the oven. Sadly, this is the voice of experience. Semi-baked dough, melted plastic wrap — it was a mess. Not Enough Time To Rise. But rising dough takes time. Maybe longer than you or the recipe writer expect. A longer rise time could be due to a room that is a little too cold or it could be that most of the yeast was dead. It could be because you are using a different kind of flour, or whole grain flour.
Even sweet bread dough takes a long time to rise. Besides, a slower rise results in a more flavorful bread. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article methods. Tips and Warnings. Related Articles. Article Summary. Method 1. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc. 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 the 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 hour , you 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 an 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 a warm wet environment. Repeat if needed. You may need to let the 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 weak 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.
Did you make this recipe? Leave a review. 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 has 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 [3] X Research source 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.
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