I bought a package of yeast to make bread...?!
I bought a package of yeast to make bread...?
and I'm having trouble making it rise... what's the problem?
Answers:
Well, first the obvious: check the expiration date on the package of yeast. Dried yeast does die, although it takes several months. If you just purchased the package, bring it back to the market for an exchange. This applies to packets of "rapid" yeast, as well as to caked yeast.
If it's not expired: it kind of depends on what you're making, and whether or not you can "proof" your yeast. Assuming it's a bread recipe, it calls for a quantity of water. Warm the water to about 100 degrees F---you can use a body-temperature thermometer. If you don't have a thermometer, you can judge the temperature by placing a few drops of the warm water on the inside of your forearm. It should feel warm, but not hot. It's best to err on the cool side, because too much heat will kill the yeast.
Dissolve the yeast in the warm water (stir it with a fork), and add a portion of the sugar called for in the recipe...about 1 teaspoon ought to do it. Remember to subtract that sugar from the remainder of the recipe. After about 15 minutes, the yeast mixture should be bubbly and foamy. This proves that the yeast is alive, and also gives it a head start on leavening the dough. If your yeast/water does NOT produce obvious bubbles and foam, the yeast is dead.
It could be old yeast, or if it got to hot or too cold, it could have ruined it. Or if you have not added enough sugar and fat for it to eat.
was the water warm that you put your yeast in???
is the room warm were the bread is rising??
keep the bread covered while it's rising.
and it might take 2 hrs to rise.
have patients with bread it will take a few tries before you conquer the art of it.
Could be many things. How did you proof your yeast? I'm guessing that it was in warm water before adding the other ingredients.
Your liquid could have been too hot (kills the yeast) or too cold (doesn't activate it). Or you could have added the salt too soon , it kills the yeast.
What I've learned is to have a thermometer to check the liquid.
If sugar is in your recipe add it to the liquid then sprinkle your yeast on top & wait til it gets nice creamy, 5-10 mins depending on the temp of your kitchen.
I like to mix the salt in with most of the flour before mixing.
Could be the temperature of your home, dough needs a warm spot to rise.
I always wrap my bowl with plastic wrap then set a tea towel over, the wrap traps some heat.
If it's on the chilly side that day or the air is on, I'll set it in the sun coming in from the window or on top of a bowl of warm water.
Don't get discouraged!
Making bread takes time to learn.
With every successfull loaf you might be feeding 3 loaves to ducks at your closest pond. I've even made some that I wouldn't dare feed to anything!!
A great site that you can learn alot on is below & good luck!
http://www.baking911.com
When you put you yeast in water, the water must be between 98 to 102 degrees. You'll know if you have the temperature right becsue the yeast will begin to activate (bubble up). Then incorporate into your dough.