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PerfectionOfTheHeart · 46-50, F
Sorry, man. Been there sooo many times. Expired yeast or the water/milk for proofing not being at least 110° could be to blame. I even take five minutes to proof my instant yeast despite not needing it because I don’t trust it to work without that stage. A little bit of sugar added to the liquid helps the yeast proof. Too much flour or not kneading the dough properly could’ve caused the denseness. Or your environment could’ve been too warm for the yeast to rise in a patient manner. Yeast is such a fickle little beast. Everything has to be perfect for it to do it’s magic.
PerfectionOfTheHeart · 46-50, F
@Strongtea No problem. Been working with yeast for years and still run into issues with it so keep trying. The whole process can take a good half a day or longer, but it’s worth it when everything clicks.
SunshineGirl · 36-40, F
@SunshineGirl Proofing in a warm oven is the best method IMHO, set to the very lowest in electic and induction, and in gas the pilot light should provide enough warmth.
ElwoodBlues · M
Strongtea · 22-25, M
Thanks!@ElwoodBlues
Roundandroundwego · 61-69
Heat the milk to 104 degrees fahrenheit, add the sugar and yeast, stir a bit gently.
Cover with a towel and let it sit there for five minutes and come back, stir gently. Repeat.
You'll see the bubbles "prove" the presence of yeast, or "proof" itself. After that, add one fourth the flour mixed with the salt, and the softened butter. Mix until smooth, place in a huge bowl, cover with the towel, put in a warm area, and come back in about two hours to "punch down" the expanded dough, and add the rest of the flour. If it hadn't doubled in size or more, let it rise again before adding the final flour, and it should.
Knead into smooth dough, make shapes, cover with soft butter and allow it to rise under the towel for about an hour, until it doubles again in size. Bake as directed for your shapes and fillings.
Cover with a towel and let it sit there for five minutes and come back, stir gently. Repeat.
You'll see the bubbles "prove" the presence of yeast, or "proof" itself. After that, add one fourth the flour mixed with the salt, and the softened butter. Mix until smooth, place in a huge bowl, cover with the towel, put in a warm area, and come back in about two hours to "punch down" the expanded dough, and add the rest of the flour. If it hadn't doubled in size or more, let it rise again before adding the final flour, and it should.
Knead into smooth dough, make shapes, cover with soft butter and allow it to rise under the towel for about an hour, until it doubles again in size. Bake as directed for your shapes and fillings.
@Roundandroundwego Add the salted flour at the end, as salt attacks yeast if there's not enough flour to hinder it.
Roundandroundwego · 61-69
@NativePortlander1970 true, I think that's safer, and yet I get away with adding it in the middle, after that first round of bubbles.
cherokeepatti · 61-69, F
Sometimes the yeast gets inactive. It could be how it was stored or the age or the brand. I bought two different brands of fast-rising yeast…Fleishman’s and Red Star. I was having a problem with Red Star rising, and Fleishman’s always did well. I looked on the country they were made in and Fleshman’s is made in China, Red Star in Mexico. I believe the Red Star yeast was held in hot warehouses during the summer months and held for a period of time before it got shipped out, probably deactivated it. Fleishman’s yeast is made in Canada, which is a much cooler country.
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cherokeepatti · 61-69, F
@Strongtea if you buy a packet of yeast you can “proof” it before using by mixing it with a spoonful of sugar and lukewarm water. Set it aside with a plate on top to retain heat and check back in 15 minutes to see it has bubbled up and risen in the bowl.
JimboSaturn · 51-55, M
JimboSaturn · 51-55, M
@Strongtea Is your place cold?
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JimboSaturn · 51-55, M
@Strongtea Huh? I don't know then.
Ontheroad · M
Yeast too old, water too hot or cold, didn't let it proof/rise long enough or didn't let it rise twice. Lots of reasons why.
SethGreene531 · M
My relatives are great at it. Not sure what the secret is.
Mine would turn out like a brick too!
Mine would turn out like a brick too!