Why yeast dough doesn't rise: what's wrong with the yeast and what to do now
The yeast must be fresh, and this primarily applies to dry yeast, which is stored in open packets on a paper clip.
Often, it is this oversight that leads to the yeast dough not rising, which means there is no tasty baked goods to be seen.
Let's try to figure out what's wrong with the dough or yeast and whether the baked goods can be saved.
In fact, there are many reasons other than just the yeast being stored open. Here are just a few:
- the expiration date or shelf life of the yeast has expired;
- insufficient amount of yeast was used;
- a lot of fat (oil) added;
- the hostess forgot to add sugar or added less than required;
- It is possible that the yeast was added to very hot milk or water, or the dough simply froze due to the low air temperature in the room.
What to do
1. Use only fresh yeast.
2. Follow the recipe and quantity of ingredients.
3. Observe the proportions - for 1 kg of flour take 15 grams of yeast.
4. Dissolve yeast in warm milk (water), not hot, or add it to flour.
And finally, taking into account all these circumstances, you can make the only right decision and try to save the baked goods.
If everything is done correctly, all that remains is to place the container with the dough in a warm place (temperature not lower than 30-35 degrees Celsius).
