Worried about your bread dough, or sourdough starter? If your homemade dough is not rising, there are a few possible reasons why. See our advice...
There's nothing like the taste and smell of fresh homemade bread, and our handy dough hook makes light work of mixing and kneading bread dough. But what if it doesn't rise? Here's a few reasons why that might be happening.
8 reasons why your bread dough is not rising:
Yeast is not freshYeast has an expiration date, and, after that date, will not be as effective. Yeast should be stored in a cool, dry place.
Yeast is too hotYeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold.
Yeast is too coldIf the other ingredients are too cold, it could cause some of the yeast to die.
Was the dough kneaded properly?
Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise. All of our mixers come with a dough hook, which is perfect for mixing and kneading yeast dough.
Was the dough given enough time to rise?
Insufficient time may have been allowed for the dough to rise correctly. Try leaving it a little longer.
Where was the dough placed to rise?
The room temperature can affect the yeast too. The ideal temperature for the rising dough is between 21ºC and 32ºC (70º-90ºF). At a higher temperature, or if the temperature is too low, the yeast will begin to die.
What type of flour was used?
If speciality grains are being used in dough, the dough will not rise as much because these grains have a lower percentage of gluten to hold in the air bubbles that cause the bread to expand.
Making sourdough?If a sourdough starter is being used, it may not be active. A sourdough starter must be fed at proper intervals and kept at the correct temperature (22-24°C, 70-75°F) to keep the yeast cultures alive and active.
FAQs
But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.
How can I tell if I killed my yeast? ›
If you're not sure whether your yeast is still viable or not, the quickest way to check is to place it in some sugar and water and see if it activates. This process is called proofing the yeast and is essentially "feeding" the yeast to wake it up.
How do you force bread to rise? ›
You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active.
Why is my bread dough not rising in bread machine? ›
It could be over kneading the bread, or you could be using the wrong flour, or your flour could be drier than the recipe expects. You can experiment with making bread outside of the machine to see if you can pin down the problem.
How long is too long to let dough rise? ›
The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature. As the proofing temperature increases, the total fermentation time will decrease.
What temperature kills yeast? ›
Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.
What happens if you bake bread with dead yeast? ›
And if you use dead (or dying) yeast in your bread, it won't rise. Another reason yeast might not work—you may have killed it by using overly hot water in your recipe; water hotter than 139°F will kill yeast.
What to do if my yeast doesn't activate? ›
Odds are, your yeast is too old and most of the yeast cells are dead. If you're using activated dry yeast, always proof it in a small amount of water from the recipe and a spoonful of either sugar or honey. If it bubbles, it's good to go.
Do you cover dough when rising? ›
These dry patches won't stretch during rising to develop an elastic dough, resulting in a dense, squat loaf – not something you want! For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something.
Does letting bread rise longer make it fluffier? ›
Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.
Baking Powder and Baking Soda
Baking powder or baking soda work quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough or batter (more on this later).
How do you fix dough that won't rise? ›
Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.
Why is my homemade bread not rising? ›
Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise.
What to do with bread that didn't rise? ›
Now the best part: Uses for that lump of dough that didn't rise. Never throw it out! Instead: Roll some of it very thin, sprinkle with herbs and/or coarse salt and bake homemade crackers.
Can you bake dough without letting it rise? ›
Allowing dough to rise before baking is an essential step in achieving soft, fluffy bread that's as good as you would get from the bakery. I've rounded up my best tips to help you ensure your dough rises EVERY time! Whether you're making bread, pizza or something else, never have flat dough again!
Why didn't my dough rise in the fridge overnight? ›
When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature.
What to do if dough won't stretch? ›
“Walk away and let the dough rest for 15 minutes, longer if necessary,” Clara says. This breather allows the tight gluten strands to relax and settle into their new shape, making them more accommodating when you return.
Why is my bread dough sticky and not rising? ›
Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.
