Reasons for the dough not rising

1. The most common reason why the dough cannot rise is not enough yeast

2. The fermentation temperature and time are wrong

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When the room temperature is between 20 and 30 degrees, the dough will basically ferment in about an hour. When the room temperature is lower than 20 degrees, it may take about 2 hours for the dough to ferment. When the room temperature is lower than 10 degrees, we must consider adopting heat preservation measures, otherwise the fermentation may not be completed in five or six hours.

3. The temperature is too low in winter

Because the weather is cold and the temperature is low, fermentation will be affected if you are not careful, causing the bread to be not only hard, but also unpalatable.

Remedy

Punch a pit on the dough that has not risen, pour a small amount of white wine into the pit, cover it with a damp cloth for about 10 minutes, and the dough will rise again.

2. You can put the dough in a drawer and put a small cup of white wine in the middle of the steamer, so that the dough will rise again.

3. You can put some salt and sugar in the dough, knead it repeatedly, and cover it with a damp cloth for about 10 minutes, and the dough can rise again. You can add some more yeast and flour and knead the dough again. If the temperature is too low and the dough cannot rise, you can put the dough in a constant temperature environment of 25-30 degrees to ferment faster. Warm reminder: Be sure to use warm water when kneading the dough.

How to proof dough correctly

Put the kneaded dough into the refrigerator to ferment for at least 4 hours. The temperature is low in winter. If there is no fermentation box, the best way is to put it in the refrigerator for fermentation. Bread made using the refrigerated fermentation method will taste less sour from yeast, and the dough will be more malleable and easier to shape.

1. Tip one, choose the correct starter culture. You definitely need a starter to make dough. It is generally recommended to choose dry yeast powder, which can make the dough softer and taste better. Moreover, dry yeast powder is also rich in nutrients and contains more vitamins and minerals. Using dry yeast powder to make dough can also increase the nutritional value of pasta to a certain extent.

2. Tip 2: Master the amount of yeast powder. When fermenting with yeast powder, you should pay attention to the amount of yeast powder, not too much or too little. Of course, for people who do not often make pasta, it is difficult to control the amount, so you can put more yeast powder. Too little will not guarantee successful fermentation. You can carefully read the instructions on the back of the baking powder and follow the instructions to determine how much yeast powder is needed. When the weather is cold in winter, you can increase the amount of yeast powder appropriately.

3. Tip three, activate yeast powder. Yeast powder cannot be poured directly into the flour for fermentation. Some people may pour yeast powder directly into the flour. This is incorrect. It may cause the yeast powder and flour to not be mixed evenly, resulting in unsuccessful fermentation, or fermentation. If the effect is not good, you should first pour an appropriate amount of yeast powder into the bowl, add an appropriate amount of warm water to dissolve it, and after five minutes, pour the activated yeast powder into the flour.

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