Why does dough fail to rise?
Dough can fail to rise for a variety of reasons. They include: • Active dry yeast was dissolved in milk. For best results, use 1/4 cup water to dissolve each packet of yeast. • The temperature of liquid ingredients was too warm or too cold. For best results, use a thermometer. • Inaccurate measurement of ingredients. • Poor dough structure (low gluten). Wheat flour (all-purpose or bread flour) contains the protein gluten which gives the bread structure. Large amounts of molasses, brown sugar, fruits and fruit juices contain acids which may inhibit gluten development. Inadequate kneading can also contribute to poor dough structure. • Baking ingredients were too cold. Flour and other ingredients should be brought to room temperature before use. • Bread was set to rise in an area that is too hot or cool. Yeast doughs generally rise best in a draft-free place at temperatures between 80° and 95° F.
