Bread not rising

[escondite]

I just tried to make the Baguette recipe to accompany the Coq au Vin from the recent CL mag. It didn't rise at all. The yeast was good until 2002. I don't know what happened. Any insight? Thanks.

[funnybone]

I'm not a bread expert (I only make bread in the machine) but I do know that water temperature is important. I have also heard that too much sugar can affect the yeast. Not sure what the recipe calls for, but maybe that could have been a factor.

[Searcher]

Did you proof your yeast first? Or was it an instant yeast? Even though a packet says it's good through a specific date, it sometimes isn't. Knowing what your recipe was would help too.

Everyone has some bread problems. My first loaves came out looking like Melba Toast but it did taste good.

[sneezles]

When you dissolved the yeast in the warm water, did you see a reaction from it? Since the flour, the yeast and the water are the only three ingredients, it must have something to do with the yeast or water. Did you use the hot water from your tap?


[This message has been edited by sneezles (edited 04-08-2001).]

[Chef Cindy]

I always try to put the yeast in the warm water or whatever liquid is called for in the recipe to see if it is active. After several disasters I find that when the yeast isn't active it is easier for me mentally (I hate to waste things) to throw away the yeast and the liquid rather than several cups of flour and whatever else is called for in the recipe. Plus it is easier to start over. If your are new at using yeast it seems less intimidating when you don't have to worry about throwing away a bunch of stuff.

[AD]

If you ever discover what went wrong, let me know! I want my dough to calm down. I've had to reduce yeast in my breads to a measley 1/4 teaspoon to prevent it from blowing up like the loaf from "I Love Lucy!"

[Beth]

The yeast could go bad (first thing that would come to my mind is getting too hot), but my first guess would be that the water you used was too hot. If it's too hot (starting around 110, I think), it will kill the yeast. If it's too cool, the yeast will not be as active and it will take longer to rise, but it will still rise.

[escondite]

Thanks everybody for your help. I think Beth may have hit it right on the nose. I boiled my water to make sure it was hot. I suppose I should have just put the tap on to hot and used that. Although the baguette was dense, it tasted good. Thanks again!!

[RunnerKim]

Oh escondite - boiling water is way too hot - 212 degrees F! Much better to just take warm water. If I let my hot water run for even a few seconds it will become too hot for the yeast (I have an instant thermometer). It's helpful to think that your body temperature is approx. 98 degrees - so you really don't want your water to feel hot - barely even warm to the touch. Always go with cooler water if in doubt - your bread will still rise, it'll just take longer. Welcome to the world of bread baking!

AD - do you cut the salt in your recipes? Salt inhibits yeast so if you're reducing the salt the yeast will go crazy and your bread will over-rise. Also, sugar feeds yeast, so too much sugar will also result in over-rising.

Kim

[This message has been edited by RunnerKim (edited 04-09-2001).]

[valchemist]

Kim said it...

I wouldn't even use hot water from the tap...

warm water is fine.

[escondite]

Thanks everyone. I'll try it again using just warm water. Appreciate all your input.