Yeast Dough Does Not Rise: What Is the Reason?

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If yeast dough does not rise, this can have several causes. The most common are: the wrong temperature expired yeast, and insufficiently elastic dough. But don’t worry: we’ll tell you how to avoid these mistakes. This way you are guaranteed to succeed with pizza, yeast dumplings, and other yeast dough recipes in the future.

Yeast dough doesn’t rise: the biggest mistakes

If your yeast dough doesn’t rise – regardless of whether you use dry yeast or fresh yeast, wheat flour, spelled flour, or other flours, it is usually due to one of the following four faults.

  • The ingredients are at the wrong temperature: yeast dough likes it neither too cold nor too warm. Ideally, water, milk, and the like should be around 30 degrees Celsius.
  • The dough goes in the wrong place: Never leave the dough out in the cold or drafts. It is best to place it well covered near a radiator. However, the ambient temperature should not exceed 40 degrees. Alternatively, leave the yeast dough to rise in the fridge overnight. This so-called “cold tour” also works but takes more time.
  • The yeast has expired: The yeast dough in the fridge won’t rise? If the yeast fungi are inactive, the dough will remain flat. This is how you can tell whether the leavening agent still has power: Put fresh or dry yeast in a lukewarm glass of sugar water. If the yeast floats to the top or foams after a while, it’s still good.
  • The dough is not elastic enough: The yeast dough does not rise the second time? You should only let supple yeast dough rise. You guarantee this consistency by kneading for a long time. The dough is perfect when it pulls away from the edge of the bowl.

Tip: It doesn’t matter if you use fresh yeast or dry yeast for your dough or even make the yeast yourself. However, fresh yeast is preferred by professionals because it usually rises better.

Good to know: In case you’ve ever wondered: “Can fresh bread cause stomach ache?” – the answer is yes. However, this is not due to the yeast.

How to save unrisen dough

The precautionary measures have not worked, the yeast dough does not rise. Bake anyway? Better not. Better try to save him with this trick.

Prepare the second batch of yeast from a cube of fresh yeast, 250ml water, 2 tablespoons flour, and a teaspoon of sugar. The mixture is ready when small bubbles appear. Knead the yeast starter into the dough and then add enough flour to get a smooth consistency. Let this new dough rise for at least an hour.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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