It is impossible to make delicious fluffy baked goods from non-rising yeast dough, so it is very important to know why the dough may not "fit" in order to eliminate these reasons in time and, as a result, please the household with delicious pies, pies and other things.
There are many reasons why the dough does not rise. And many novice housewives do not suspect that one smallest detail, for example, the lack of the required amount of one of the ingredients, can completely ruin the dough so that it will be simply impossible to bake from it. No, you can try, but it is unlikely that someone will eat such pastries. So, the dough may not rise for the following reasons:
- expired yeast was used,
- there is little yeast in the dough,
- there is a lot of fat or oil in the dough,
- no sugar was added to the dough (or too little added),
- the yeast is boiled (added to too hot water / milk),
- the wrong temperature setting is selected (the dough is "frozen").
By eliminating all these reasons, you can be sure that the dough will rise. And all that is needed is to use only fresh yeast (after six months, their properties noticeably decrease, while open yeast is suitable only two weeks after opening the package), do not change the amount of the product at your discretion, that is, take 15 grams of yeast per kilogram of flour. Dilute the product only in warm milk / water or add directly to flour. If flour of the highest grade is used, then it is imperative to include sugar in the dough, since the dough will not rise without it.
It is very important to follow the recipe for making the dough and not add more oil than is prescribed in the recipe. And of course, in order for the dough to rise, you need to keep it warm. The optimum temperature is 30-35 degrees.
