Night Elf Posted September 4, 2016 Share Posted September 4, 2016 I made a loaf in my bread machine. I opened a fresh package of yeast. I didn't alter the recipe that I've used numerous times. It's only half as high as it usually is. Why? Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted September 4, 2016 Share Posted September 4, 2016 Could be a variety of reasons. Yeast could be dead (even if within the date). Water you added could have been too hot or too cold. Maybe it didn't rise quickly enough before it started baking. 1 Quote Link to comment Share on other sites More sharing options...
Night Elf Posted September 4, 2016 Author Share Posted September 4, 2016 I didn't realize it could be the water. I don't measure the temperature. I just guess it by turning on the hot water but maybe I let it run too long? And I think I'll buy new yeast from a different store and see if that helps. I'm so disappointed! I made that especially to go with dinner tonight. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted September 4, 2016 Share Posted September 4, 2016 It happens. I find it is more likely to happen with a bread machine too because you don't see if the bread has risen enough or not. One way to deal with that is to use the bread machine to just mix and do the initial rise on the bread and then take it out, let it rise a second time, and then bake it. Quote Link to comment Share on other sites More sharing options...
Night Elf Posted September 4, 2016 Author Share Posted September 4, 2016 I got the yeast at Walmart as usual. I've never had that happen before. At least it turned out well. We ate nearly the whole loaf at dinner. Quote Link to comment Share on other sites More sharing options...
Mergath Posted September 4, 2016 Share Posted September 4, 2016 I didn't realize it could be the water. I don't measure the temperature. I just guess it by turning on the hot water but maybe I let it run too long? And I think I'll buy new yeast from a different store and see if that helps. I'm so disappointed! I made that especially to go with dinner tonight. That would be my guess. Hot water kills the yeast. 1 Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted September 5, 2016 Share Posted September 5, 2016 The water should be about 110 degrees. Anything over 120 will start to affect the yeast and much higher than 130 will just plain kill it. The water should feel very warm but not hot. Use a kitchen thermometer on a few different cups of water to learn if it's in the zone for yeast. Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted September 5, 2016 Share Posted September 5, 2016 Could be yeast or water temp. It could also be the first sign your bread machine is going. That was the first sign with my first machine. They don't last that long, it turns out. The thermometer was broken and it wasn't getting warm enough for the bread to rise in the amount of time it had set aside for rising. If it happens again with different yeast, start looking for a new machine. FWIW, I replaced mine with a Zoji from King Arthur and it's lasted 5 years and an incredible amount of abuse. I like to say that my house is where small appliances come to die. But that Zoji keeps turning out perfect bread year after year.... Quote Link to comment Share on other sites More sharing options...
Guest Posted September 5, 2016 Share Posted September 5, 2016 The snarky part of me wants to answer 'because it's flat bread!' :p I've had loaves collapse or have a grainy texture and poor rise due to over kneading as well as over proofing the dough. And yes, accidentally killing the yeast will do it too. Quote Link to comment Share on other sites More sharing options...
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