Why Yeast Dough Does Not Rise And How To Fix It

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Yeast dough does not rise: what to do?

Rolls, buns, pies, muffins - you can make a huge number of treats from yeast dough. Lush, soft pulp with a porous texture - all this is the result of the work of unicellular fungi that cause fermentation processes. But the result of culinary undertakings does not always meet expectations, and sometimes the yeast dough simply does not rise. Here you need to figure out why this happened and what can be done about it.

Why yeast dough does not rise and how to fix it

It so happens that even numerous attempts to make a good dough end in failure, not to mention the first undertaking. In yeast dough, every detail is important, so you can find the reasons only by analyzing all the conditions:

• Ingredient temperature. Usually, before yeast is added to other ingredients, it is diluted (especially when it comes to live ones) in warm water, milk or other liquid that is used in the recipe. At this stage, many make a fatal mistake - they overheat the liquid, and the yeast dies in it. The optimal temperature regime for the active reproduction of fungi is 30–38 degrees, so it is important that both the liquid and other ingredients of the dough do not violate it. This situation can be corrected only by introducing a new portion of yeast into the dough with repeated kneading.

  

  Before use, yeast is usually diluted in liquid, the temperature of which should not destroy it.

• Rise temperature. After kneading, the yeast dough should be suitable 1-3 times, for which a comfortable temperature for it is 27-29.5 degrees. If the room is not so hot, then the container is either wrapped tightly, or placed near the battery, or placed in a warm oven without closing the door. In most cases, temperature problems are easily resolved, and the dough begins to actively approach - you just need to provide the right climate.

  

  The rising dough is usually covered and placed in a warm place.

• Product quality. For yeast in any form, the issue of shelf life is especially acute, therefore, when buying a new pack, you must definitely pay attention to the date of manufacture and storage conditions. But that's not all - most of the lifting problems arise when using the yeast that was already at home. Not all housewives know that the shelf life of an open pack is significantly reduced: started dry yeast can be stored in the refrigerator for no more than 7 days, and live yeast - up to 12 days in the refrigerator and no more than a day at room temperature. If the dough does not rise due to expired fungi, then it will most likely have to be redone or mixed with a new portion of already good yeast.

  

  Already opened yeast is stored less than the expiration date indicated on the package

• Adding salt at the dough stage. Sugar acts as a complementary food for yeast, but salt inhibits its activity. Therefore, when kneading the dough at the very beginning of working with the dough, it is important not to add salt, but only warm liquid, a little flour and sugar. It is better to remake the unsuccessful dough - at this stage it is not critical either in time or in ingredients.
• Violation of proportions. A large amount of butter and eggs, not enough sugar and yeast - all this prevents the dough from rising normally. The situation can be corrected only by restoring the proportions.

It is not always possible to establish exactly what went wrong with the dough, therefore, the possible causes are eliminated in turn: first, the temperature and humidity are increased, if the situation does not change within an hour, then a new portion of yeast is added. It is not difficult to do this, it is enough to dilute them in 100 ml of warm water with a teaspoon of sugar, leave to stand for 10 minutes, and if foam appears, then gradually introduce into the dough itself with a small amount of additional flour. If nothing came of it, then you have to go to the store and redo the dough - most likely, the yeast is of poor quality.

The dough may not be suitable due to the quality of the yeast itself, non-compliance with temperature conditions, violation of the proportions of ingredients and the sequence of their addition. Almost always, the situation can be corrected by changing the temperature or adding a new batch of quality yeast.