If the dough does not rise, what to do in this case? This article will be devoted to this culinary issue.
Which dough may not rise?
Asking the question of why the dough does not rise, many housewives imagine a sponge base, which after kneading and aging remained scabbly and practically did not increase in volume. The reasons for this failure can be completely different factors. We will present them further.
Now I want to tell you about why the dough does not rise during baking in the oven. In most cases, this issue refers to the basis that is mixed with the addition of baking soda.
Baking on soda does not rise
If the dough does not rise, what to do and what measures to take? After the formation of the flour product, it is immediately sent to the oven. If during the heat treatment you noticed that your baking did not rise, but remained sticky, you should remember whether baking soda was added to the dough . If not, the product will not bake properly.
If soda was laid out in the base, but the cake did not rise, then this may indicate that this ingredient was not extinguished by vinegar, citric acid or other acid-containing food liquids (for example, kefir).
Baking on the baking powder does not rise
Baking powder is often added to baking instead of table soda. But if the dough does not rise, what should an inexperienced housewife do? To do this, check the expiration date of the product. If it has long expired, then it has already lost its “lifting” properties. In this case, you need to purchase a more recent baking powder or replace it with slaked baking soda.
Yeast dough does not rise
Most often, housewives complain that it is not yeast dough that rises . The reasons for this failure can be various factors. Let's consider them in more detail.
Expired yeast
If the dough does not rise, what should I do? If this fails, look at the expiration date of the yeast you are using. If it has long expired, then there is nothing surprising in the fact that your dough has remained sticky and has not increased in volume. In this case, this product should be replaced with a fresher one, and you will definitely get magnificent and delicious pastries.
Little yeast
If you decide to make a large amount of baking, but put only a little yeast in the dough, then as a result it will not rise. Therefore, it is very important to observe the correct proportions during the preparation of the base. According to most recipes, at least 4 g of fresh granular yeast should be in 600 ml of liquid.
No sugar
This is a very common reason why yeast dough does not rise. After all, granulated sugar is essential for the activation of yeast. If you did not use it or added a small amount, then your foundation will remain scabby.
Too much oil
Cooking oil and vegetable oils can easily cause yeast dough to fail, especially if it has been added in excessive amounts. To avoid this result, it is advisable to add these ingredients only after the yeast begins to act in a dough.
Yeast cooking
There are times when housewives put yeast in hot milk or water, and then wonder why their dough did not rise. According to recipes, to prepare a good and lush base, the yeast is spread only in a warm and sweetened liquid.
The dough is cold
If after an hour you notice that your dough has not risen or increased slightly, then pay attention to where you left it. To obtain a lush yeast base, it is placed in a large container, well closed with a "breathing" tissue and placed in a warm place. As it can serve as heating radiators or windowsill, where the hot summer sun enters. With the right kneading and location of the dough, you will definitely get delicious, and most importantly - magnificent pastries.
Rise time
How much does yeast dough rise? As a rule, to obtain a magnificent and soft baking, cooks withstand a sponge base for 65-85 minutes. During this time, the dough should increase several times in volume and become porous. If you overexpose it, it can turn sour and not very tasty.