| Author |
Farm Kitchen:  Yeast dough wont rise ?  |
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
 Posted - Dec 28 2009 : 2:25:08 PM
|
Ok...this may be my last attempt to make breads/pastries...why doesnt my dough rise? I use fresh ingredients, knead for 10 to 15 min, whatever the recipe states...and I've been waiting anxiously for 1 1/2 hours...and nothing! I am making butterhorns, my mother always made them for Christmas, and they sound soooo good...but I think they are going to end up in the trash...along with many other failed attempts at making bread. Could it be too cold in my kitchen? It said to "cover" the dough...I used a dry towel...should it be wet? Please help...I'ma so confused! (And yes, I double checked the date on the yeast! that was a lesson learned the hard way)
Happiness is homemade... |
|
|
Hosanna
True Blue Farmgirl
466 Posts
Hosanna
Alton
Virginia
466 Posts |
Posted - Dec 28 2009 : 3:40:31 PM
|
Do you keep your yeast in the fridge? Do. I keep mine in a glass jar right in the door of my fridge.
Most problems like this are because of temperature. Make real sure your liquid is warm enough! Use a thermometer until you can feel when it's right, if you have to. Make sure you "feed" the yeast with some sugar, also. Proof it before adding flour. Warm liquid, not too hot, though, some sugar, cover and let it get foamy for about 5 minutes.
I posted this once before on here, I don't remember when. This is a trick I use to make sure my dough rises:
After kneading, put the dough in the greased bowl and cover with a towel. Set it in the top rack of your COLD oven.
In the bottom rack, place a 9x13 inch baking pan. Pour in boiling waster. Shut the oven door and leave it for the rising time of your bread or whatever.
Making bread was tough for me at first, too. I've been doing it this way for years and years and it never fails me. Temperature - That's what it's all about.......
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com
www.CarolinaRoses.etsy.com |
 |
|
|
LakeOntarioFarmgirl
True Blue Farmgirl
933 Posts
Brenda
North Rose
NY
USA
933 Posts |
Posted - Dec 28 2009 : 3:53:34 PM
|
Lisa- I absolutely agree with Hosanna- temperature is so important!
I keep my yeast in the freezer, but always take it out about 1/2 hour before mixing so it will warm up.
Everytime we move I have to find the perfect spot to raise my dough. It has to be warm, but not too warm. We have the old type radiators in this house, and I've found that one of them, in one room, is the perfect spot. I just set the bowl on top and the dough raises so nicely! You may have to experiment with different places/ways to raise your dough in the right amount of warmth!
Let us know how you do!
Brenda
FarmGirl # 711
If you rest, you rust. Helen Hayes
http://theviewfromhere-brenda.blogspot.com/ |
|
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
Posted - Dec 28 2009 : 4:16:17 PM
|
Thank you both, I'm sure it is the temp. Should I throw out my 2 doz rolls? Or do you think I could put them in a cold oven with boiling water, they have been out for 4 hours now...?...
Happiness is homemade... |
|
|
|
emsmommy5
True Blue Farmgirl
1547 Posts
Angie
Buckley
WA
USA
1547 Posts |
Posted - Dec 28 2009 : 5:20:10 PM
|
If they haven't risen in 4 hours.... probably not going to. sorry. I agree with everyone else. Temperature is everything. I keep yeast in the freezer and the fridge. Sometimes I let it warm up first, sometimes not. But I always make sure to watch the water I put it in to be sure it gets "foamy" that way I know it is still good. I would test your yeast before your next try, just to be sure that's not the issue. Good luck. It's worth the hassle to figure out the problem. Don't give up!!!!
Do what you love, love what you do. |
|
|
|
Sheep Mom 2
True Blue Farmgirl
1534 Posts
Sheri
Elk
WA
USA
1534 Posts |
Posted - Dec 28 2009 : 6:34:15 PM
|
I agree with the temp. issue. I always "proof" my yeast by mixing my yeast with a 1/4 tsp of sugar and enough warm water (body temp) to dissolve the yeast. I do this in a pyrex measuring cup and then place the cup in a bowl of very warm water to jump start my yeast. The yeast should get bubbly and foam up relatively quickly if the yeast is good. Also - if you are scalding your milk, be sure it's cool enough before you add your yeast. If it's too hot it will kill the yeast. Think body temp. Raising the dough in the oven with boiling water works as long as your oven is squeaky clean - if there is lots of grease in your oven, the steam can make it drip on your dough....so be careful. I use a stoneware bowl and if the house is chilly, I heat my oven on warm while I am mixing and turn it OFF while I am kneading. Then I put my dough in the warm oven and it rises just fine. I think kneading for 15 minutes sounds a bit like overkill. I find that if you over work the dough it can make the texture a bit heavy. I like my yeast dough on the moist side (but not wet). I've been making bread for 35 years and have only had a very few failures. Good luck...don't give up, it's worth the learning.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
|
|
|
Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
|
|
gramadinah
True Blue Farmgirl
3557 Posts
Diana
Orofino
ID
USA
3557 Posts |
Posted - Dec 28 2009 : 9:34:12 PM
|
Check your water source well water or chemically softened water will kill yeast.
Diana
Farmgirl Sister #273 |
|
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
Posted - Dec 29 2009 : 07:52:16 AM
|
Well I tried to put them in the oven with a bowl of boiling water....nothing. So my little "horn" went into the trash. I did try and bake one batch...the flavor is there, but they are too dense. I will pay closer attention to the yeast when it disolves, I dont think I saw any foaming action. And I am on well water. So I have a few more things to try before I give up completely.
Thanks to you gals....I have renewed hope....my hubby doesnt get it...he says "just go to the store and buy some"....whatever! Today is a new day, and yes I will go to the store...to buy more yeast, butter and flour...I'll keep you all posted!
And just to solitify my passion, I spoke to my brother (in Florida), and I mentioned I had butterhorns in the oven, and he sighed, childhood memories that our mother gave us....priceless...cant buy that in a store!
Happiness is homemade... |
|
|
|
Mumof3
True Blue Farmgirl
3890 Posts
Karin
Ellenwood
GA
USA
3890 Posts |
Posted - Dec 29 2009 : 08:54:00 AM
|
Lisa- Next time try placing the dough in your oven with the light on. It should give the dough enough warmth to rise. The problem with boiling water is that it eventually cools down. There is nothing more deflating than bread that won't rise. Pardon the pun. ;)
Karin
www.perfectlittlemiracle.blogspot.com
www.athreadofred.blogspot.com |
|
|
|
Sheep Mom 2
True Blue Farmgirl
1534 Posts
Sheri
Elk
WA
USA
1534 Posts |
Posted - Dec 29 2009 : 09:23:51 AM
|
I am on well water and have no problems. I still say to proof your yeast and watch the temp of your liquid. Let us know how the next batch goes.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
|
|
|
willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
Posted - Dec 30 2009 : 1:49:10 PM
|
#17 sis....
I hate to admit it but....I have used MJ's recipe for the "Mother", and had the same problem! I even tried it over again, 6 mths later....sure wish there were farmgirls out here....I'll just have to keep trying. This weekend for sure....kept your fingers crossed!
Happiness is homemade... |
|
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
Posted - Jan 02 2010 : 08:48:29 AM
|
Well I'm at it again...bought new yeast, kept it in the frig, added it to warm water 100 degrees, it dissolved, but it's not foaming!???! I will wait and see what happens....cross your fingers!
Happiness is homemade... |
|
|
|
gramadinah
True Blue Farmgirl
3557 Posts
Diana
Orofino
ID
USA
3557 Posts |
Posted - Jan 02 2010 : 09:00:08 AM
|
water is to cold 110 to one 115 add a teaspoon of sugar too.
Farmgirl Sister #273 |
|
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
Posted - Jan 02 2010 : 09:10:34 AM
|
Thanks, I almost added it to my 5 1/2 cups of flour...I'll do it again...could you pls hold my hand through this? I'll send you some butterhorns! They really are wonderfull.....if done right!
Happiness is homemade... |
|
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
Posted - Jan 02 2010 : 09:22:59 AM
|
You are brillant!!! It's foaming! It's alive.....It's alive!!!!!
Thanks so much!
Hey, how long should I let it foam before adding the eggs, & butter?
Happiness is homemade... |
|
|
|
Rivergirl_2007
True Blue Farmgirl
332 Posts
Shirley
Karnak
IL
USA
332 Posts |
Posted - Jan 02 2010 : 12:15:27 PM
|
| Here's a though on finding a warm place. Feel the top of your refrigerator. If it is warm, place your bowl of covered dough on it to rise. That is what I did for years. |
|
|
|
herblady55
True Blue Farmgirl
3470 Posts
Judy
Louisville
Ohio(Stark Co)
USA
3470 Posts |
Posted - Jan 02 2010 : 2:21:01 PM
|
Girly...I'd admire your "Stick-to-it-ness!" You will triumph yet! Keep going. And you are right to try and try, 'cause there is nothing like creating a "home-memory" Send your bro some so you can share the memory.
My sis and I do that when we want to have tea together. She lives in NC.I send her one of my favorites out of my tea cart with a day and time and we both just stop what we're doing and have "tea together!"
Farmgirl Sister# 905
Judy
Hugs&Squeezles!
I am not contained between my hat and my boots! -Walt Whitman- |
|
|
|
Sheep Mom 2
True Blue Farmgirl
1534 Posts
Sheri
Elk
WA
USA
1534 Posts |
Posted - Jan 02 2010 : 5:42:11 PM
|
So how did it turn out? Did they rise ok? I'm anxious to hear the end results.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
|
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
Posted - Jan 03 2010 : 08:34:55 AM
|
Prepare to lol...the first batch seemed just perfect, the dough was soft and elastic, rolled it out, cut the triangles, brushed with butter, and rolled them up. Let them rise in the oven, covered, and with a cast iron pot of boiling water...they puffed up, I was so excited! Baked them to golden brown, and when I looked in the oven....it looked like well, I shouldn't say, but lets just say that I didn't put the "point side" down, and the little buggers unrolled and stood straight up! I was not pleased...with a house full of boys, you can imagine the comments!
I still have 3/4 of the dough left...so no worries...right?....wrong....I rolled the rest of the dough, set them in the oven to rise, and covered them with a damp cloth...after about 2 hours I went to check....and they puffed up all right, right onto the damp cloth, then collaped! I didn't care, at this point, I was laughing too....I baked them anyway, they look funny, but I just covered them in the sugar glaze, the taste is good, but I find them to be too dry. I will do it again today, (glutten for punishment,ha ha, get it "glutten") anyway, I figure if I cut back on the flour by 1/2 cup, and maybe kneed a minute less, them will be ready for viewing! If you only knew what I should be doing instead of baking......but now it's turned into something bigger than butterhorns!
Happiness is homemade... |
|
|
|
LisaLu
True Blue Farmgirl
126 Posts
Lisa
Wildomar
Ca
USA
126 Posts |
Posted - Jan 03 2010 : 08:41:02 AM
|
Here's a ?.....My recipe says to cover and refrigerate the dough before rolling out....why? It isn't that sicky, I would think if I rolled then let rise at room temp, that should do it. I remember as a kid...the kitchen was full of cookie sheets, covered, and they were always great. Maybe my mother secretly (on purpose) wrote the recipe wrong, so no-one could duplicate them.....that sounds like a movie or sitcom...."Desperate Butterhorns of Orange County!"
Happiness is homemade... |
|
|
|
Sheep Mom 2
True Blue Farmgirl
1534 Posts
Sheri
Elk
WA
USA
1534 Posts |
Posted - Jan 03 2010 : 09:30:36 AM
|
If they rose and then collapsed, you probably let them rise a little too much. I have a roll recipe that calls for putting them in the fridge over night but I never do and they turn out fine. The trick is to let them rise just a little under what you want the end result to be as they will finish rising when they bake. If you let them rise too much there is too much air in the dough so there is nothing to support the structure. At least you got them to rise. Keep trying and you will get it. Just don't let yourself get discouraged - like anything it's a learning curve. Just curiously though, what altitude do you live at? Sometimes high altitude can make a difference as well.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
|
|
| |
Farm Kitchen: Yeast dough wont rise ? |
|
Yeast dough wont rise ?
