Artisan bread in 5 min. a day - troubleshooting?

[Mommy22alyns]

Years ago, I used this book to make bread with no problems at all. I brought it back out recently and have tried two batches, but something is wrong. It's just not rising like it should, and I'm ending up with bricks, not loaves. The first time, I thought it was because I only had regular salt, not kosher. But the second time, I had kosher salt and I'm still getting a brick. Any ideas what could be wrong? The yeast is new.

[JennyD]

Huh. Is it failing to rise during the two hours before you put it in the fridge, while it's in the fridge, or both?

[PrincessMommy]

old or bad yeast? Did you use the same package of yeast for both batches?

 

Also, I found that the water amount they recommended was too much. Maybe back off a little (1/4cup or less) of the water and see if it helps.

[justamouse]

Ohh big ears, I just started the 5 minutes healthy bread yesterday...

[El...]

You didn't move, did you? I moved to a higher altitude and had to change a LOT of things.

[cjzimmer1]

Even if the yeast is new it could still be bad. Anytime I've bought small packages from our local store, the bread doesn't raise well but if I buy the big bricks from Sam's/Costco everything is fine. I don't think there is enough turnover to keep a fresh supply on the shelves. I would take the yeast you have and add it to warm water. If it bubbles than you know it's still good.

[KungFuPanda]

My sister had this problem. She was storing her yeast in the pantry. She even packed and PCSed with it. I corrected her and shared some of my Costco stash. Incidentally, a 2lb bag of yeast is about a Olaf more than those little jars at the grocery store. I store it in the freezer.

[stripe]

Also I think their recipe is vastly too salty. Even with kosher salt. I'd cut back. If you used the 2T called for of regular salt, that is way too much. I vote on old yeast.

[Mommy22alyns]

We didn't move. It's rising fine initially, but not during the resting period before baking.

 

DH did buy store brand yeast recently though, and I was using the name brand at first. I'll try changing that.

[KungFuPanda]

Try proofing it first. My sister's yeast was serving her well for pizza dough, but didn't have enough oomph for rolls. It was more of a slow decline than a sudden death.

[G5052]

I would say that yeast is probably the problem.

 

I make various breads, some little-knead like the 5-minute book, and I find that I get the most consistent results with Fermipan yeast. I have a small jar in the refrigerator for my everyday baking, and keep the rest in the freezer.

[VeganCupcake]

You didn't move, did you? I moved to a higher altitude and had to change a LOT of things.

 

Thread hijack: I live at fairly high altitude and can never get a good rise out of mine. I've tried to adjust the salt, but it hasn't really improved. What did you do?

[butterflymommy]

I only use SAF gold from king arthur flour. It is cheaper (per ounce) to buy the vacuum packed bricks than the packets or jars at the grocery. I wouldn't trust any yeast from the grocery store. SAF gold is designed for sweeter breads but we use it for everything. From what I'm reading of your issue I definitely blame the yeast.

 

http://www.kingarthurflour.com/shop/items/saf-gold-instant-yeast-16-oz