1GirlTwinBoys Posted February 18, 2011 Share Posted February 18, 2011 I sat them on the counter with a kitchen towel over it for two hours and nothing. Now I have them in the oven on the lowest temp with the door cracked open, still not rising. Do I just have to throw it all away?:glare: This was my first try and I don't know what I did wrong. Here is the recipe I followed: http://www.food.com/recipe/100-Whole-Grain-Wheat-Bread-181106 Quote Link to comment Share on other sites More sharing options...
Annie Posted February 18, 2011 Share Posted February 18, 2011 Did you check the expiration date on your yeast? Quote Link to comment Share on other sites More sharing options...
Endorphins Posted February 18, 2011 Share Posted February 18, 2011 I'm curious to know why they recommended HOT water? Too hot and it kills the yeast (keep it under 122 F). Either that, or your yeast's bad. Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted February 18, 2011 Share Posted February 18, 2011 It could be the yeast was old, or maybe the water was too hot & killed the yeast. You can leave it overnight and see if anything ferments. It may rise over time. OTOH, you can bake it anyway. It will be dense, but maybe you could use for bread crumbs, or you can use it in soup. Put a slice on the bottom of the bowl and ladle the broth on top. The bread will soften. My kids love crusty bread at the bottom of a nice soup. Quote Link to comment Share on other sites More sharing options...
1GirlTwinBoys Posted February 18, 2011 Author Share Posted February 18, 2011 I just bought the yeast yesterday at Whole Foods. The water wasn't hot because I mixed it just like the instructions said. It wasn't hot by the time the yeast packet was added. Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted February 18, 2011 Share Posted February 18, 2011 Make flatbreads :) Then buy new yeast. Rosie Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted February 18, 2011 Share Posted February 18, 2011 I just bought the yeast yesterday at Whole Foods. The water wasn't hot because I mixed it just like the instructions said. It wasn't hot by the time the yeast packet was added. Even if you bought it yesterday doesn't mean it's fresh. You have no idea how long it sat on the shelf. I normally buy mine from Sam's and never have problems. I was out and didn't want to drive across town so I picked up the exact same brand (with a year left until it's expiration date) at the grocery store. It barely rose. I use it for pizza crust since I don't need a lot of rise there. I no longer buy yeast at the grocery. Try a different brand/different store and buy more yeast. Quote Link to comment Share on other sites More sharing options...
stormy weather Posted February 18, 2011 Share Posted February 18, 2011 . Quote Link to comment Share on other sites More sharing options...
Pegasus Posted February 18, 2011 Share Posted February 18, 2011 Definitely bake it anyway. If no one likes it, crumble it up to make bread pudding or dressing or if all else fails, feed it to the birds. Pegasus Quote Link to comment Share on other sites More sharing options...
Sue G in PA Posted February 18, 2011 Share Posted February 18, 2011 Could you just use it for pizza dough? Quote Link to comment Share on other sites More sharing options...
LidiyaDawn Posted February 18, 2011 Share Posted February 18, 2011 I had this same problem twice in the last week, trying to make bread in my bread machine -- it didn't rise! A friend suggested that my yeast was no good, so I bought more (and the old wasn't expired, though it had been in the cupboard for a few months and she said it might be bad) and tried again..still nothing. Same recipe I used successfully several times before. (I've used the machine...five times?) Everything measured exact. Directions followed. I don't get it. :001_huh: Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted February 18, 2011 Share Posted February 18, 2011 I would try proofing the yeast again. If it doesn't foam, then you know it's the yeast. If it does, try adding it into the dough now, kneading it in well. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted February 18, 2011 Share Posted February 18, 2011 (and the old wasn't expired, though it had been in the cupboard for a few months and she said it might be bad) After you open the yeast, you need to refrigerate it. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted February 18, 2011 Share Posted February 18, 2011 I just bought the yeast yesterday at Whole Foods. The water wasn't hot because I mixed it just like the instructions said. It wasn't hot by the time the yeast packet was added. You still want to check the temperature before you add the yeast. Quote Link to comment Share on other sites More sharing options...
LidiyaDawn Posted February 18, 2011 Share Posted February 18, 2011 After you open the yeast, you need to refrigerate it. Oh! I didn't know that, thanks. I'm kinda new at this - which might be obvious now :laugh: There's something else awry too though because the 2nd try didn't rise...and that was brand new yeast, opened right before putting it in the machine. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted February 18, 2011 Share Posted February 18, 2011 Try proofing just a little bit, but I'm betting it isn't isn't warm enough yet. Quote Link to comment Share on other sites More sharing options...
LidiyaDawn Posted February 18, 2011 Share Posted February 18, 2011 What do people mean when they keep saying "proof it"? Quote Link to comment Share on other sites More sharing options...
my2boysteacher Posted February 18, 2011 Share Posted February 18, 2011 (edited) Mine never rises either. I've attributed it to some rare atmospheric phenomena that exists only over my house. :lol: When I recently gave it another go, or should I say 'no go', my mom suggested I make fried bread. She said her mom used to make it all the time when she was little. I warmed up 1/2 olive oil and 1/2 butter in a skillet, pinch off a little bit of dough and flatten it to about 3/4 inch thick and fry it. It is really yummy--tasted like sliced, warm bread. Edited February 19, 2011 by my2boysteacher Quote Link to comment Share on other sites More sharing options...
kalanamak Posted February 18, 2011 Share Posted February 18, 2011 What do people mean when they keep saying "proof it"? Nice warm water, some sugar, and some yeast. Keep it warm. It should start to bubble as the yeast eats the sugar. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted February 19, 2011 Share Posted February 19, 2011 UPDATE?? Quote Link to comment Share on other sites More sharing options...
Mergath Posted February 19, 2011 Share Posted February 19, 2011 Assuming you've ruled out everything already mentioned, you might be letting your bread dough get too dry. I know that, in my house, the air is pretty dry to start with, given that it's winter. If I make something like wheat bread, that is naturally a little drier than something like white sandwich bread, I need to cover it with oiled plastic wrap, not a towel. Otherwise, the surface gets so dried out it just doesn't rise. You could give that a try and see if it helps. I also leave my dough to rise on top of my preheated oven. Otherwise, it can take hours. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted February 19, 2011 Share Posted February 19, 2011 What do people mean when they keep saying "proof it"? Nice warm water, some sugar, and some yeast. Keep it warm. It should start to bubble as the yeast eats the sugar. Some recipes will have you do this each time you make bread. If you do, the water needs to be between 115-125 degrees F. Some recipes say you can combine with yeast with the flour mixture, and then add the hot water, which I prefer to do. I have read that the water can be hotter in that case, but I still keep it under 125 F. If I wasn't sure if my yeast was still good, I would proof a small amount of it, but likely not all of the yeast that the recipe requires. My theory is that proofing uses up some of the "oomph" of the yeast, giving less to the dough. Just don't put salt in the water/sugar/yeast mixture. Add the salt to the flour instead. Salt slows down rising. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted February 19, 2011 Share Posted February 19, 2011 I warmed up 1/2 olive oil and 1/2 butter in a skillet, pinch off a little bit of bread and flatten it to about 3/4 inch thick and fry it. It is really yummy--tasted like sliced, warm bread. pinched off bread, or dough? Quote Link to comment Share on other sites More sharing options...
kalanamak Posted February 19, 2011 Share Posted February 19, 2011 Some recipes will have you do this each time you make bread. It is a left over from the old days when you needed "proof". The yeast now is much more reliable. Personally, I like a long slow rise, and often do it on the back porch in cold weather or in the fridge. But, I'm probably a sicko. Quote Link to comment Share on other sites More sharing options...
my2boysteacher Posted February 19, 2011 Share Posted February 19, 2011 pinched off bread, or dough? Sorry, I meant dough! Quote Link to comment Share on other sites More sharing options...
gardening momma Posted February 19, 2011 Share Posted February 19, 2011 Sorry, I meant dough! Thought so. It reminds me of "indian fry bread" which was delicious when I had it some 20 years ago. I think my mom has the recipe somewhere, but I think it was basically pieces of bread dough deep fried. Quote Link to comment Share on other sites More sharing options...
1GirlTwinBoys Posted February 19, 2011 Author Share Posted February 19, 2011 Well, the kid's really liked it and have been eating it all day. I know it's not right though even if it is my first try. It was VERY dense. I wish that I knew someone that makes bread, so I could actually see what good homemade whole grain bread is supposed to taste/look like. :) How long can you leave the dough out for the first rise? Can you leave it overnight and then punch, shape & do the 2nd rise in the morning and bake? Quote Link to comment Share on other sites More sharing options...
Endorphins Posted February 19, 2011 Share Posted February 19, 2011 Google "the fresh loaf" you'll come up with a great bread baking resource. Also, Alton Brown illustrates beautifully how it should be done, too - I have his book, but I'd bet you could find a video on Youtube or Food Network. He changed the way I baked bread - for the (way, way) better. Honestly, his book was more helpful for me than even the Bread Bible and the Bread Baker's Apprentice (I know, some will gasp in horror LOL). When you get your first really good batch...you'll know it and you'll fall in love and be totally hooked. I SO wish I could still eat bread. Quote Link to comment Share on other sites More sharing options...
Mergath Posted February 19, 2011 Share Posted February 19, 2011 How long can you leave the dough out for the first rise? Can you leave it overnight and then punch, shape & do the 2nd rise in the morning and bake? All depends on the kind of bread you're making and the temperature of your kitchen. Quote Link to comment Share on other sites More sharing options...
LidiyaDawn Posted February 19, 2011 Share Posted February 19, 2011 Some recipes will have you do this each time you make bread. If you do, the water needs to be between 115-125 degrees F. Some recipes say you can combine with yeast with the flour mixture, and then add the hot water, which I prefer to do. I have read that the water can be hotter in that case, but I still keep it under 125 F. If I wasn't sure if my yeast was still good, I would proof a small amount of it, but likely not all of the yeast that the recipe requires. My theory is that proofing uses up some of the "oomph" of the yeast, giving less to the dough. Just don't put salt in the water/sugar/yeast mixture. Add the salt to the flour instead. Salt slows down rising. All I know is my bread machine says to put the ingredients in exactly as listed (in the order) and to put the yeast in last, after making a small indentation with your thumb in the pile of stuff. I'm not sure when/where I would go mixing water/sugar/yeast... I'm beginning to think it's much easier to just buy a loaf for two bucks. :laugh: Quote Link to comment Share on other sites More sharing options...
nmoira Posted February 20, 2011 Share Posted February 20, 2011 All I know is my bread machine says to put the ingredients in exactly as listed (in the order) and to put the yeast in last, after making a small indentation with your thumb in the pile of stuff.To do this you must be using instant/rapid rise yeast (like SAF), not active dry. What kind of yeast did you purchase? Because its granules are larger, active dry yeast must be "proofed" first by activating in warm water, and about 20% more is required if converting from a recipe calling for instant yeast. Quote Link to comment Share on other sites More sharing options...
g7s22 Posted February 20, 2011 Share Posted February 20, 2011 I use instant yeast, which never has to be proofed , just add it to the recipe. I buy it at a restaurant supply store, I can't remember the brand. I store it in the freezer, where it lasts indefinitely. I leave my bread dough out for the first rise as long as I need, coming back to it at my convenience. Occasionally I leave it in the refrigerator overnight. However once you have shaped the loaves you need to keep an eye out. If they over rise at that point they will collapse as they bake. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted February 20, 2011 Share Posted February 20, 2011 To do this you must be using instant/rapid rise yeast (like SAF), not active dry. What kind of yeast did you purchase? Because its granules are larger, active dry yeast must be "proofed" first by activating in warm water, and about 20% more is required if converting from a recipe calling for instant yeast. Hmmm...actually proofing really is checking for proof that the yeast is still good. You don't need to proof active dry yeast to get it to work. It just takes longer for the dough to rise. Quote Link to comment Share on other sites More sharing options...
nmoira Posted February 20, 2011 Share Posted February 20, 2011 Hmmm...actually proofing really is checking for proof that the yeast is still good. You don't need to proof active dry yeast to get it to work. It just takes longer for the dough to rise. But there's no extra time to be had with a bread machine, as in the case of the poster I was responding to. :) Quote Link to comment Share on other sites More sharing options...
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