Many hostesses who try to diversify and decorate the dining table as much as possible begin to do yeast dough. From it you can safely cook pizza with herbs, a pie, and many other pastries. But often scrupulously mixed yeast dough from dry yeast does not rise.
Causes of the problem
To understand the cause of the “breakdown”, you need to remember a few basic rules while working with the test:
- the flatness and complex process of forming the dough can be a sign of excess water;
- the slow fermentation process and the rigidity of the finished products mean a lack of water;
- the salty taste of finished products and the insidious pale crust are the surest sign of the excessive presence of salt;
- vagueness and lack of taste is the opposite - salt is not enough in the available test;
- if the crust of the product is treacherously burning, and the middle remains liquid, then there is a large amount of sugar in the dough;
- product of insufficient height, the middle remained liquid and tasteless - lack of sugar.
Grandma's Tips
Yeast dough is rather capricious, and it requires increased attention during the batch. If the dough does not rise, how to fix the opportunity, grandmother's tips will help to understand:
- Emergency help may be a new portion of yeast, meticulously dissolved in a small amount of water and mixed in the dough.
- Do not put and check the yeast. To do this, take one pinch of them, combine with sugar (a teaspoon) and pour a tablespoon of warm water. If within 12 minutes the foam did not go, the yeast was clearly expired.
Why does not rise?
How much the dough should rise always determines the amount of yeast and its quality, as well as the presence of related factors. The normal process of the “approach” of the test is considered to be 3 hours, a break can lead to the formation of a saturated sour taste. The dough can remain in place for several reasons:
- low-quality (unverified) yeast;
- excess fatty ingredient (oil);
- low quality or insufficient sugar;
- too high temperature of the base (milk or water);
- low room temperature for dough approach.
When working with yeast dough, you should not set aside a time frame; a quality product should rise at least two times. Due to the enrichment with oxygen, the products will become soft and melting in the mouth. Excessive yeast can lead to an unpleasant taste and aroma. It is not worth increasing the amount of the base, the result will be a significant time saving, but the products will get a cottony taste.
Cooking notes
When preparing yeast dough from dry yeast, it is worth considering a few verified points:
- Yeast should be used only proven, fresh. In this case, the packaging must be intact. Why? Yes, because contact with oxygen impairs their effectiveness.
- In the case of manual kneading, dry yeast should be mixed with flour, the bread machine does not require such scrupulousness.
In order for the yeast dough to please with splendor and softness, it is necessary to start with the process of mixing dry ingredients.
Flour should be slowly sifted (2 times possible), then the products will be amazingly airy. Some housewives sift it after mixing with yeast. Then the effect of airiness is enhanced. Due to the haste of mixing, many do not rise dough. How to fix this incident, suggest tips from experienced housewives. All ingredients must be warm. If the yeast was previously opened and became less active, you can heat the saucepan in which the dough will be kneaded, and then the fermentation process will reach normal.
Tricks of the hostesses and bakers
There are also options when everything is done according to the recipe, but the dough still does not rise. How to fix the situation, prompt notes experienced bakers. A bowl of warm yeast can help disperse a test based on dry yeast. It is necessary to place a container with a "harmful" composition in it and let stand there for at least 30 minutes. A basin of water can be replaced with a preheated oven, only this method requires constant attention so that the dough does not overheat.
Other hostesses act differently when the dough does not rise. How to fix the situation, they know for sure. Craftswomen add an incomplete tablespoon of vinegar to the dough. It will certainly react and rise. But putting the dough after adding vinegar into the oven is not worth it, then it will acquire a bright taste of yeast, and the baking will deteriorate.
When preparing a yeast dough, you should use a little trick. It is necessary to start the dough in 150 ml of warm (not hot) milk, in which it is necessary to pour 1 tablespoon of sugar and the same amount of sifted flour, a pack of yeast comes last. The mixture must be scrupulously mixed and hidden in a warm place, wrapping the container with heated towels. After 15-17 minutes, a foam cap should form in the mixture. It is in it in the future that it is necessary to interfere with the remaining ingredients. Then the dough will be soft and pleasantly airy. This is how yeast dough is prepared step by step. We hope that everything is clear to you.