 |
|
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.baking
|
|||
|
|||
Bread very slow to rise
I'm completely new to baking, so I decided to start by making a basic
loaf of bread. I proofed the yeast, checked the water temp first at 110 F, did all the kneading, placed it in a warm place. Over two hours later it had finally risen somewhat, at least enough to where it had probably doubled, so I punched it down again, put it in the pan, and over an hour later I'm still waiting for it to rise enough in the pan. I think I'm doing everything right, but being so new I'm not sure. Any ideas as to what might be going on, or that I can do differently? Thanks. |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| problem with 2nd rise (yeast bread) | Baking | |||
| Making bread rise without yeast | General Cooking | |||
| WHY WON'T MY BREAD RISE???? | Sourdough | |||
| Bread's final rise stops? | General Cooking | |||
| Bad flour? Bread does not rise! | Sourdough | |||
Threaded Mode
