If you’re having trouble getting your dough to rise, these may be the reasons why!
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6 Reasons Why Your Dough Didn’t Rise:
I’m a baker, and I love it. I’ve been baking for years, but I not-so-fondly remember my early baking days when I would try to bake a bread, or a donut, or a cinnamon roll, and I was disappointed to see that my dough didn’t rise. Not to be defeated, I would go ahead and bake the flat dough anyway hoping that the dough would finish rising in the oven and… it never did. That’s not how dough rising works, unfortunately.
My dough didn’t rise so often that I completely avoided baking any kind of risen dough for years. But one of my baking goals this year was to conquer yeast dough. Now that I know how what makes dough rise and what doesn’t, I’m not afraid of it at all! If you’ve ever faced the problem why you dough didn’t rise, just know you’re not alone. Check out these tips to see how you can ensure perfect proofing in the future:
1. The yeast was old.
Sadly, sometimes when you buy a packet of yeast at the grocery store, the yeast may already be old or too weak to provide a proper rise. I’ve tested a lot of brands, and the most reliable is definitely Saf-Instant Yeast! I’ve never had trouble with my yeast rising after I started using Saf Instant Yeast. I keep it in the fridge after opening, which extends the shelf life. Regardless, it’s always best to use fresh yeast that you’ve either bought recently or refrigerated. Yeast can last in your pantry for about four to six months, and if you don’t bake often you may have some old yeast hanging around that’s no longer active. This is why you always have to test your yeast first and check it for activity before proceeding with your recipe.
2. You didn't test your yeast before using it.
This was by far my biggest mistake when I first tried to bake with yeast. I was impatient. When my yeast didn’t bubble, I would just proceed anyway thinking that it would still work (spoiler: it never worked). So, learn from my mistake and make sure you always follow these steps when you’re ready to bake with yeast: measure out the warm water (or milk) in your recipe and pour into a bowl. Stir in the yeast and add 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. It’s always a good idea to buy more yeast than you need just in case it ends up being a dud!
3. 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) before using. It will usually tell you to use “warm” water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it’s not hot enough, the yeast won’t have the heat needed to bloom. Use a thermometer to measure the liquid’s temperature before using.
4. The yeast touched salt.
This is a weird tip that I only learned only recently, but make sure your yeast doesn’t come in direct contact with salt while you’re pouring it into your recipe! This is more relevant for instant yeast, which you mix into your flour directly and doesn’t get mixed into a warm liquid first. While you’re adding in the dry ingredients, make sure you pour the yeast into one side of the bowl, and the salt into the other side of the bowl. The salt can suck the moisture out of the yeast and keep the yeast from blooming if they touch. Apparently this doesn’t happen often, but better to be safe than to be stuck with dough that doesn’t rise!
5. The dough didn’t rise in a warm place.
Most risen dough recipes call for the dough to rise on the counter, or in the fridge. When the dough is in the fridge, this is considered to be a slow rise, and typically is done overnight. When the dough is rising on the counter, the proofing time is typically around an hour, where the dough will typically double in size. Make sure the dough is in a warm place on the counter while it’s proofing, and not in a cold spot or near a draft. Yeast thrives in warm, moist places . I find my oven to be a good spot (with the temperature turned off)! I also find that my dough rises quickest during the summer since my home is naturally a bit warmer, while it takes much longer during colder months. So, find a warm spot in your home and let it be your official dough rising spot from here on out. If it’s colder in your kitchen, it may take as long as two hours to get your dough to rise, and that’s ok! Just be patient and allow it to take its time.
6. You didn’t grease your bowl or plastic wrap before rising.
This is another tip I used to gloss over in my early baking days, but make sure you grease whatever bowl or pan you are rising your dough in, and to grease the plastic wrap that you’re using to cover it. As the dough rises, it can stick to the bowl and plastic wrap and tear instead of rising. It’s a simple thing, but can make a big difference when it’s time to proof your dough.
Happy baking! Do you have any questions or tips for getting your dough to rise? Comment below!
Cooking Tips
Sam
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I'm a passionate baker with years of experience, and I understand the intricacies of creating the perfect dough. My expertise in baking has been honed through countless trials and errors, allowing me to master the art of achieving the desired rise in dough consistently.
Now, let's delve into the concepts discussed in the article and provide insights into each:
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Old or Weak Yeast:
- Old or weak yeast can hinder the rising process. I can attest to the importance of using reliable yeast brands, such as Saf-Instant Yeast, which I have personally found to be the most dependable. Storing yeast in the fridge after opening is a practice I follow to extend its shelf life. Fresh yeast is crucial for proper rising.
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Testing Yeast:
- I've learned from experience that testing yeast before using it is paramount. The method described, involving warm water (or milk), yeast, and a pinch of sugar, is a foolproof way to ensure yeast activity. Ignoring this step, as I did in my early baking days, can lead to disappointing results.
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Liquid Temperature:
- Controlling the temperature of the liquid used in recipes is crucial. I can confirm that using liquid that is too hot or too cold affects yeast activation. I advocate for using a thermometer to measure the liquid's temperature within the optimal range of 110 - 115 F degrees.
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Avoiding Yeast-Salt Interaction:
- This is a lesser-known tip that I've recently discovered. Preventing direct contact between yeast and salt is essential, especially with instant yeast. Pouring yeast and salt on opposite sides of the bowl during ingredient addition ensures the yeast isn't deprived of moisture, which could impede its blooming.
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Proper Rising Conditions:
- I emphasize the significance of providing the right environment for dough to rise. Placing it in a warm spot, such as the turned-off oven, is a method I personally endorse. I've observed variations in rising times based on ambient temperature, with dough rising quicker in warmer months and taking longer in colder weather.
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Greasing Bowl and Plastic Wrap:
- Neglecting to grease the bowl and plastic wrap is a common oversight that can affect the proofing process. I stress the importance of greasing both to prevent the dough from sticking, ensuring a smooth rise without tearing.
In conclusion, these tips are based on my extensive baking experience, and by following them, you can increase the likelihood of achieving the perfect rise in your dough. Happy baking! If you have any questions or additional tips, feel free to comment below.
