Bread not Rising

[rubyjean]

Originally Posted by hellosailor

"Do you by any chance use fresh milk in the dough?"
I take it you mean what is usually called in the US "raw milk". That's fresh from the cow and unpastuerized. Anything else in a carton has been pasteurized, any enzyme that might be in it has already been cooked.

I keep hoping I'll see a candid camera show, where they've taken all the milk out of the supermarket dairy case and substituted three cows in stalls, labelled "4%, 2%, skim" and the shoppers have to get it themselves.<G>

WRONG, Michael

[bobconnie]

We are still gonna stay with our bread maker use bottled dry yeast, bread flour and rest of it and go away and come back latter and ya have any kind of bread ya want even mix dough for other baked goods ! Easy peasy just right for this old cook !!

[WaywardWench]

I'm getting confused. Does pasteurized milk have the live enzyme? And therefore will need to be scalded before using with the yeast? Or is it just raw milk that has the live enzyme... so it needs to be scalded before using with yeast?

[bobsadler]

which enzyme in milk is "unfriendly" to yeast?

[hellosailor]

According to the phone rep at Fleischman's (and they've only been in business since the Civil War) they've never heard of any problems with any kind of milk enzyme or milk interfering with any kind of bakers' yeast.

Usually, after the first hundred years that a product has been on the market, the kinks have been worked out of it and you can figure, they must be doing something right to stay in business that long.

[bobconnie]

Hellosailor +10 on that !!

[lifechanges]

hi
sorry to hear about your bread not rising those replies are good ones 1- 2 tsp sugar dissolve with 1/4 c water add yeast stir let sit 1o mins what ever recipe u use is up to u but another trick is to cover bread dough with a damp cloth while rising both times good luck hope it works

[zeehag]

cliffie--try warming the room in which you are allowing the bread to rise--makes a difference--you live in COLDville....

[NornaBiron]

Originally Posted by zeehag

cliffie--try warming the room in which you are allowing the bread to rise--makes a difference--you live in COLDville....

or sit the rising dough on a hot water bottle. I have to do that during the winter in Greece, and it rises perfectly within an hour every time.

[carstenb]

Or use this recipe for cold rising bread dough

1 quart water
50 grams yeast (I use live yeast - dry can be used you need to figure out how much)
35 grams salt
1/2 cup olive oil
2 kilos good flour (can't hurt to add a little durum flour)

Mix everything really well. The dough will be thin and runny. Stick in refrigerator (or outside if cool night).

IN the morning, preheat oven to 475 F

Pour dough out on table top and cut into rolls or loaves.
Bake 15 minutes until golden

Makes about 30 rolls or 10 small loaves

The recipe can be halved

Great bread - easy recipe