In article > ,
"D. Cook" > wrote:


>
> Do the first proof - whoosh! It doubled in less than two hours.
>
> Do the second proof - whoosh! It also doubled in less than two hours.
>
> Added in the ingredients - basically, flour, salt, sugar, milk,
> raisins, and cinnamon - pfft, nothing happened at _all_ after over 4.5
> hours.
>
> Does cinnamon kill yeast??


The sugar is more likely the culprit: yeast is not osmotolerant. The
more salt/sugar you add the higher the osmotic pressure and this slows
the yeast down. The yeast will also be partially inhibited due to the
acidity of the sourdough. Osmotolerant strains of yeast are available
and they are recommended for very sweet doughs. The other way is to
compensate by adding more yeast but then the yeasty flavor may come
through.

For an osmotolerant yeast see:

http://shop.bakerscatalogue.com/deta...06931111030865
1095?id=1457&pv=1110308651300

I presume you are using sourdough so adding more yeast suggestion is not
appropriate. Try cutting back on the sugar a bit and see if it helps.

Roland