Hello, all,

I tried to make a yeast-bread tonight, but it didn't rise at all. I
bought the yeast 1 week ago. I spread it in warm milk, but it came into
a cluster, but not dissolved at all. I made yeast-bread few years ago.
When I put yeast in warm water, it bubbled, but not this time. The
yeast I used is Active Dry Yeast. It's winter time now so I guess the
rising time is needed longer. Therefore, I put the dough for over 3
hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
at all. Does it matter? Is there any possible reason why the dough
doesn't rise at all?

Thanks to all!

In article .com>,
"Cakelover" > wrote:

> I tried to make a yeast-bread tonight, but it didn't rise at all. I
> bought the yeast 1 week ago. I spread it in warm milk, but it came into
> a cluster, but not dissolved at all. I made yeast-bread few years ago.
> When I put yeast in warm water, it bubbled, but not this time. The
> yeast I used is Active Dry Yeast. It's winter time now so I guess the
> rising time is needed longer. Therefore, I put the dough for over 3
> hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
> at all. Does it matter? Is there any possible reason why the dough
> doesn't rise at all?

How warm was the milk? If it's too warm, you could have killed it. If
you microwaved the milk to heat it, the milk might have some superheated
pockets that could have killed the yeast. Proofing range is 105 - 115
degrees F.

--
to respond (off-topic *only*), change "spamless.invalid" to "optonline.net"
please post on-topic replies only to the newsgroup.

<http://www.thecoffeefaq.com/>

In article .com>,
"Cakelover" > wrote:

> I tried to make a yeast-bread tonight, but it didn't rise at all. I
> bought the yeast 1 week ago. I spread it in warm milk, but it came into
> a cluster, but not dissolved at all. I made yeast-bread few years ago.
> When I put yeast in warm water, it bubbled, but not this time. The
> yeast I used is Active Dry Yeast. It's winter time now so I guess the
> rising time is needed longer. Therefore, I put the dough for over 3
> hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
> at all. Does it matter? Is there any possible reason why the dough
> doesn't rise at all?

How warm was the milk? If it's too warm, you could have killed it. If
you microwaved the milk to heat it, the milk might have some superheated
pockets that could have killed the yeast. Proofing range is 105 - 115
degrees F.

--
to respond (off-topic *only*), change "spamless.invalid" to "optonline.net"
please post on-topic replies only to the newsgroup.

<http://www.thecoffeefaq.com/>

I don't think I overheat the milk, but might under-heat, probably,
under 100 degrees F.

If the temperature of milk is not high enough, will this fail yeast to
rise?

If I don't see the bubbles when putting yeast in warm milk, is it
normal?


Thanks!

Scott wrote:
> In article .com>,
> "Cakelover" > wrote:
>
> > I tried to make a yeast-bread tonight, but it didn't rise at all. I
> > bought the yeast 1 week ago. I spread it in warm milk, but it came
into
> > a cluster, but not dissolved at all. I made yeast-bread few years
ago.
> > When I put yeast in warm water, it bubbled, but not this time. The
> > yeast I used is Active Dry Yeast. It's winter time now so I guess
the
> > rising time is needed longer. Therefore, I put the dough for over 3
> > hours. When I pour yeast mixture in mixing bowl, it's not warm or
hot
> > at all. Does it matter? Is there any possible reason why the dough
> > doesn't rise at all?
>
> How warm was the milk? If it's too warm, you could have killed it. If

> you microwaved the milk to heat it, the milk might have some
superheated
> pockets that could have killed the yeast. Proofing range is 105 - 115

> degrees F.
>
> --
> to respond (off-topic *only*), change "spamless.invalid" to
"optonline.net"
> please post on-topic replies only to the newsgroup.
>
> <http://www.thecoffeefaq.com/>

I don't think I overheat the milk, but might under-heat, probably,
under 100 degrees F.

If the temperature of milk is not high enough, will this fail yeast to
rise?

If I don't see the bubbles when putting yeast in warm milk, is it
normal?


Thanks!

Scott wrote:
> In article .com>,
> "Cakelover" > wrote:
>
> > I tried to make a yeast-bread tonight, but it didn't rise at all. I
> > bought the yeast 1 week ago. I spread it in warm milk, but it came
into
> > a cluster, but not dissolved at all. I made yeast-bread few years
ago.
> > When I put yeast in warm water, it bubbled, but not this time. The
> > yeast I used is Active Dry Yeast. It's winter time now so I guess
the
> > rising time is needed longer. Therefore, I put the dough for over 3
> > hours. When I pour yeast mixture in mixing bowl, it's not warm or
hot
> > at all. Does it matter? Is there any possible reason why the dough
> > doesn't rise at all?
>
> How warm was the milk? If it's too warm, you could have killed it. If

> you microwaved the milk to heat it, the milk might have some
superheated
> pockets that could have killed the yeast. Proofing range is 105 - 115

> degrees F.
>
> --
> to respond (off-topic *only*), change "spamless.invalid" to
"optonline.net"
> please post on-topic replies only to the newsgroup.
>
> <http://www.thecoffeefaq.com/>

On 1 Jan 2005 14:33:36 -0800, "Cakelover"
> wrote:

>I don't think I overheat the milk, but might under-heat, probably,
>under 100 degrees F.

Hi again,

I mentioned this thought earlier, but it seems even more
likely now.

Are you using an accurate thermometer to measure the
temperature of the milk? I ask because you say that it is
"probably" under 100 degrees F.

I suspect that it is hot enough to kill the yeast...

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Cakelover" > wrote in message
ups.com...
>I don't think I overheat the milk, but might under-heat, probably,
> under 100 degrees F.
>
> If the temperature of milk is not high enough, will this fail yeast to
> rise?
>
> If I don't see the bubbles when putting yeast in warm milk, is it
> normal?
>
>
> Thanks!
>
> Scott wrote:
>> In article .com>,
>> "Cakelover" > wrote:
>>
>> > I tried to make a yeast-bread tonight, but it didn't rise at all. I
>> > bought the yeast 1 week ago. I spread it in warm milk, but it came
> into
>> > a cluster, but not dissolved at all. I made yeast-bread few years
> ago.
>> > When I put yeast in warm water, it bubbled, but not this time. The
>> > yeast I used is Active Dry Yeast. It's winter time now so I guess
> the
>> > rising time is needed longer. Therefore, I put the dough for over 3
>> > hours. When I pour yeast mixture in mixing bowl, it's not warm or
> hot
>> > at all. Does it matter? Is there any possible reason why the dough
>> > doesn't rise at all?
>>
>> How warm was the milk? If it's too warm, you could have killed it. If
>
>> you microwaved the milk to heat it, the milk might have some
> superheated
>> pockets that could have killed the yeast. Proofing range is 105 - 115
>
>> degrees F.
>>
>> --
>> to respond (off-topic *only*), change "spamless.invalid" to
> "optonline.net"
>> please post on-topic replies only to the newsgroup.
>>
>> <http://www.thecoffeefaq.com/>
>



Also, check the expiration date on the yeast packet. I find that some
supermarkets do not do a very good job of rotating their stock, so you may
have gotten some old yeast.

Twice (in about 40 years of baking) I have bought yeast that was dead in the
package even though it was "fresh". Both times, the grocers graciously
replaced it. Perhaps it was inadvertantly heated somewhere in shipping or
something.

--Rich

"Cakelover" > wrote in message
ups.com...
>I don't think I overheat the milk, but might under-heat, probably,
> under 100 degrees F.
>
> If the temperature of milk is not high enough, will this fail yeast to
> rise?
>
> If I don't see the bubbles when putting yeast in warm milk, is it
> normal?
>
>
> Thanks!
>
> Scott wrote:
>> In article .com>,
>> "Cakelover" > wrote:
>>
>> > I tried to make a yeast-bread tonight, but it didn't rise at all. I
>> > bought the yeast 1 week ago. I spread it in warm milk, but it came
> into
>> > a cluster, but not dissolved at all. I made yeast-bread few years
> ago.
>> > When I put yeast in warm water, it bubbled, but not this time. The
>> > yeast I used is Active Dry Yeast. It's winter time now so I guess
> the
>> > rising time is needed longer. Therefore, I put the dough for over 3
>> > hours. When I pour yeast mixture in mixing bowl, it's not warm or
> hot
>> > at all. Does it matter? Is there any possible reason why the dough
>> > doesn't rise at all?
>>
>> How warm was the milk? If it's too warm, you could have killed it. If
>
>> you microwaved the milk to heat it, the milk might have some
> superheated
>> pockets that could have killed the yeast. Proofing range is 105 - 115
>
>> degrees F.
>>
>> --
>> to respond (off-topic *only*), change "spamless.invalid" to
> "optonline.net"
>> please post on-topic replies only to the newsgroup.
>>
>> <http://www.thecoffeefaq.com/>
>



Also, check the expiration date on the yeast packet. I find that some
supermarkets do not do a very good job of rotating their stock, so you may
have gotten some old yeast.

Twice (in about 40 years of baking) I have bought yeast that was dead in the
package even though it was "fresh". Both times, the grocers graciously
replaced it. Perhaps it was inadvertantly heated somewhere in shipping or
something.

--Rich

>I tried to make a yeast-bread tonight, but it didn't rise at all. I
>bought the yeast 1 week ago. I spread it in warm milk, but it came into
>a cluster, but not dissolved at all. I made yeast-bread few years ago.
>When I put yeast in warm water, it bubbled, but not this time. The
>yeast I used is Active Dry Yeast. It's winter time now so I guess the
>rising time is needed longer. Therefore, I put the dough for over 3
>hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
>at all. Does it matter? Is there any possible reason why the dough
>doesn't rise at all?
>
>Thanks to all!

Next time, before mixing in the flour, combine the yeast with some of the
liquid and a small amount (about a half teaspoon) of sugar from the recipe.
Mix it real well and cover it with a sheet of waxed paper. If it hasn't become
foamy within 5 minutes then throw it out. Your yeast is dead. This will keep
you from wasting all your ingredients.

writes:

>
>Hello, all,
>
>I tried to make a yeast-bread tonight, but it didn't rise at all. I
>bought the yeast 1 week ago. I spread it in warm milk, but it came into
>a cluster, but not dissolved at all. I made
>yeast-bread few years ago.
>When I put yeast in warm water, it bubbled, but not this time. The
>yeast I used is Active Dry Yeast.

Active dry yeast (I use Red Star) is fairly forgiving but it _does_ need to be
refrigerated. Did you buy the 3-pack or the jar?

If you didn't refrigerate the yeast after bringing it home from the store the
yeast could have died, or weakened. No bubbles in the yeast liquid indicates a
problem.

Other problems could be the milk was to hot or too cold, both of which could
prevent the yeast from reproducing.

I suggest you proof another sample of yeast from the same package, carefully
controlling the temperature of the liquid. If that too doesn't work AND you
did refrigerate it after purchase, take it back to the store for a
refund/exchange.

>It's winter time now so I guess the
>rising time is needed longer. Therefore, I put the dough for over 3

Winter/summer doesn't really matter, assuming you've got climate control in
your house. However in winter I usually rise my dough on top of the
refrigerator where it's warmer than the rest of the house. Remember to cover
the bowl with a slightly damp dish towel to keep the humidity up.

>hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
>at all. Does it matter?

Not really, the warmth of the liquid is to kick-start the yeast into
reproduction/feeding mode. As long as it's still producing bubbles it'll be
find. If you're short of time on the day of baking it's even possible to do an
overnight first rise in the refrigerator.

>Is there any possible reason why the dough
>doesn't rise at all?

Bad yeast is, as I said, my first guess and still the most probable by a long
shot.

Best,

Marc
>
>Thanks to all!

writes:

>
>Hello, all,
>
>I tried to make a yeast-bread tonight, but it didn't rise at all. I
>bought the yeast 1 week ago. I spread it in warm milk, but it came into
>a cluster, but not dissolved at all. I made
>yeast-bread few years ago.
>When I put yeast in warm water, it bubbled, but not this time. The
>yeast I used is Active Dry Yeast.

Active dry yeast (I use Red Star) is fairly forgiving but it _does_ need to be
refrigerated. Did you buy the 3-pack or the jar?

If you didn't refrigerate the yeast after bringing it home from the store the
yeast could have died, or weakened. No bubbles in the yeast liquid indicates a
problem.

Other problems could be the milk was to hot or too cold, both of which could
prevent the yeast from reproducing.

I suggest you proof another sample of yeast from the same package, carefully
controlling the temperature of the liquid. If that too doesn't work AND you
did refrigerate it after purchase, take it back to the store for a
refund/exchange.

>It's winter time now so I guess the
>rising time is needed longer. Therefore, I put the dough for over 3

Winter/summer doesn't really matter, assuming you've got climate control in
your house. However in winter I usually rise my dough on top of the
refrigerator where it's warmer than the rest of the house. Remember to cover
the bowl with a slightly damp dish towel to keep the humidity up.

>hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
>at all. Does it matter?

Not really, the warmth of the liquid is to kick-start the yeast into
reproduction/feeding mode. As long as it's still producing bubbles it'll be
find. If you're short of time on the day of baking it's even possible to do an
overnight first rise in the refrigerator.

>Is there any possible reason why the dough
>doesn't rise at all?

Bad yeast is, as I said, my first guess and still the most probable by a long
shot.

Best,

Marc
>
>Thanks to all!

"Kenneth" > wrote in message
...
> On 1 Jan 2005 14:33:36 -0800, "Cakelover"
> > wrote:
>
>>I don't think I overheat the milk, but might under-heat, probably,
>>under 100 degrees F.
>
> Hi again,
>
> I mentioned this thought earlier, but it seems even more
> likely now.
>
> Are you using an accurate thermometer to measure the
> temperature of the milk? I ask because you say that it is
> "probably" under 100 degrees F.
>
> I suspect that it is hot enough to kill the yeast...
>
> HTH,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."



Something I picked up a while ago on alt.bread.recipes that might be
helpful: Instant read thermometers can be re-calibrated if necessary. Fill a
tumbler full of ice and a little water and see if your thermometer registers
32 after sitting in the ice for about 15 seconds. If it's off, use a small
set of pliers to turn the nut just below the dial at the top of the stem.
This was posted just in time for me to retrieve my thermometer from the
waste basket.

a.b.r. also has a detailed (and I do mean detailed) FAQ for baking
everything from simple sandwich to artisanal breads.

Regards,

Susan

"Kenneth" > wrote in message
...
> On 1 Jan 2005 14:33:36 -0800, "Cakelover"
> > wrote:
>
>>I don't think I overheat the milk, but might under-heat, probably,
>>under 100 degrees F.
>
> Hi again,
>
> I mentioned this thought earlier, but it seems even more
> likely now.
>
> Are you using an accurate thermometer to measure the
> temperature of the milk? I ask because you say that it is
> "probably" under 100 degrees F.
>
> I suspect that it is hot enough to kill the yeast...
>
> HTH,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."



Something I picked up a while ago on alt.bread.recipes that might be
helpful: Instant read thermometers can be re-calibrated if necessary. Fill a
tumbler full of ice and a little water and see if your thermometer registers
32 after sitting in the ice for about 15 seconds. If it's off, use a small
set of pliers to turn the nut just below the dial at the top of the stem.
This was posted just in time for me to retrieve my thermometer from the
waste basket.

a.b.r. also has a detailed (and I do mean detailed) FAQ for baking
everything from simple sandwich to artisanal breads.

Regards,

Susan

>I spread it in warm milk, but it came into
>>a cluster, but not dissolved at all.

The solitary problem is that your yeast did not dissolve before you added the
flour. Some brands of yeast do not dissolve easily in milk. To solve that
problem, you may either:

(1) wait longer, before adding flour; OR
(2) put the milk with yeast into a blender for a few seconds; OR
(3) dissolve the yeast in a little warm water, stir into a paste, and dissolve
that paste into the warm milk.

Neil

>I spread it in warm milk, but it came into
>>a cluster, but not dissolved at all.

The solitary problem is that your yeast did not dissolve before you added the
flour. Some brands of yeast do not dissolve easily in milk. To solve that
problem, you may either:

(1) wait longer, before adding flour; OR
(2) put the milk with yeast into a blender for a few seconds; OR
(3) dissolve the yeast in a little warm water, stir into a paste, and dissolve
that paste into the warm milk.

Neil

WardNA wrote:
>
> >I spread it in warm milk, but it came into
> >>a cluster, but not dissolved at all.
>
> The solitary problem is that your yeast did not dissolve before you added the
> flour. Some brands of yeast do not dissolve easily in milk. To solve that
> problem, you may either:
>
> (1) wait longer, before adding flour; OR
> (2) put the milk with yeast into a blender for a few seconds; OR
> (3) dissolve the yeast in a little warm water, stir into a paste, and dissolve
> that paste into the warm milk.
>
> Neil

OR
Try using fresh yeast. It's my preference. I only use
dry yeast in an emergency like when I want to bake bread
on the spur of the moment but am too lazy to run out
to the store for fresh yeast.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

WardNA wrote:
>
> >I spread it in warm milk, but it came into
> >>a cluster, but not dissolved at all.
>
> The solitary problem is that your yeast did not dissolve before you added the
> flour. Some brands of yeast do not dissolve easily in milk. To solve that
> problem, you may either:
>
> (1) wait longer, before adding flour; OR
> (2) put the milk with yeast into a blender for a few seconds; OR
> (3) dissolve the yeast in a little warm water, stir into a paste, and dissolve
> that paste into the warm milk.
>
> Neil

OR
Try using fresh yeast. It's my preference. I only use
dry yeast in an emergency like when I want to bake bread
on the spur of the moment but am too lazy to run out
to the store for fresh yeast.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

>am too lazy to run out
>to the store for fresh yeast.

.. . . or too miserly