We live in eastern Washington and enjoy making homemade bread, but as it is now the bread doesn't rise very well and would make a better doorstop than food. Tried adding gluten to the mix tonight but again no go. Really think the problem is the yeast, which just doesn't rise as much as it used to the good ol' days (last year!)
2006-11-05 16:48:25 · 12 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
buy some new yeast - sounds like yours is no good - its cheap. and when you prep the yeast, use some hot water, but not so much that its too hot to keep your finger in it - and add a teaspoon of sugar to the mix.
2006-11-05 16:50:24 · answer #1 · answered by qjo@sbcglobal.net 2 · 0⤊ 1⤋
Hi, sorry you're having a rough time. Homemade bread sounds sooo good right now. Another problem is with the temp of the water. You are probably checking that too, but when you put it in the bowl is the bowl room temp. Maybe the bowl is chilling the water too fast and the yeast isn't having a chance to get going before it gets too cold.
Best of luck...wish I had the time.
2006-11-06 00:56:13 · answer #2 · answered by koko 2 · 0⤊ 0⤋
I have lived in eastern washington, and I have baked alot of homemade bread. It is not always about the yeast. Try lukewarm canned milk instead of water. Make sure you knead your dough right. You have to really punch it out. Throw it around for anout 5 minutes. Take out your anger on it.
I hope this might help some.
2006-11-06 13:30:44 · answer #3 · answered by babidoozer 3 · 0⤊ 0⤋
If the yeast is new and the proper amount, the room may be too cold. wrap the bowl in towels and place over a bowl of steaming water (NOT boiling, just hot) see if that helps. also check for drafts. Anything that cools the dough down too far away from body temp will slow the yeast down. You might just need to give it more time too.
2006-11-06 01:15:57 · answer #4 · answered by Nita C 3 · 2⤊ 0⤋
I did a science fair project on this years ago. The answer is powdered sugar. The amount of carbon dioxide produced from yeast with powdered sugar is like 10 times the amount from everything else.
2006-11-06 00:52:13 · answer #5 · answered by Mr B 2 · 0⤊ 0⤋
try dry yeast that is activated with warm water,because of the colder temps and higher altitude,you will have various levening times,also..kick it up a notch,add more.also gluten is the way wrong answer, because it is used as abinder, not a leveling agent
2006-11-06 00:57:37 · answer #6 · answered by lost boy99 2 · 0⤊ 0⤋
its winter for most part.....air temp, humidity, etc will effect yeast and its rise.
re-calculate mix for changed temps and stuff or create the perfect temp zone to raise the yeast.
use to have this issue in the pizza biz during summer to winter, getting the dough to rise properly prior to baking.
2006-11-06 00:50:30 · answer #7 · answered by Anonymous · 0⤊ 0⤋
It's the room temp & check the date on your yeast it might be out dated
2006-11-06 00:54:52 · answer #8 · answered by sugarbdp1 6 · 0⤊ 1⤋
add some more sugar to dough
place the dough atthe place whwre there is aheat near the oven
humidity or moisture shold b around 17 -24 0c
2006-11-06 00:58:37 · answer #9 · answered by Anonymous · 0⤊ 0⤋
what we learned in culinary school is that we would put it in a black trash bag and then that drawer under your oven where you keep pots and pans place it there normally we would sit it outside but seeing how it is to cold outside then put it in that compartment and your yeast should rise turn your oven on or do it while your cooking something good luck
2006-11-06 00:59:57 · answer #10 · answered by p-nut butter princess 4 · 0⤊ 1⤋