/ck/ - Food & Cooking

[Anonymous No.16396441]

My bread dough isn't rising.

[Anonymous No.16396458]

Maybe you should have woken it up first!

[Anonymous No.16396465]

>>16396441
How much flour and how much yeast? How long has it been? Was the liquid in your dough warm or cold?

[Anonymous No.16396467]

>>16396458
As always, FPBP

[Anonymous No.16396475]

>>16396465
I followed the recipe. I put exactly as much yeast and flour it said to put in, and I didn't put the flour all in at once and spaced it out like it said as well. Then it said to knead it until it springs back a little when you push a finger onto it, and I did. But it said to let it rest in the bread pan in a warm spot until it was around double its original size, and it's been an hour, and it's not doubled in size. It's gotten bigger, but not double in size bigger.

[Anonymous No.16396479]

>>16396475
Did you season your hands first?

[Anonymous No.16396489]

damn bro that sucks. my bread be stackin

[Anonymous No.16396491]

>>16396475
It would help more if you showed us the recipe so we know exactly what you did. If your room is colder than around 70F then that can make it take a little longer too. It's hard to use a single recipe for everyone as different factors can affect stuff like that. You can just wait a bit longer until it's actually double in size, but as long as the yeast is somewhat working it should turn out okay.

[Anonymous No.16396503]

>>16396491
Okay, I did something. I turned the electrical stove top on, on its lowest setting. Then I let the bread pan rest there. It seemed to rise quite a bit more. I guess maybe it just wasn't quite warm enough? it's hard to tell, because I'm still not sure if the dough is close to double its size.

[Anonymous No.16396505]

>>16396475
Is it cold in your house

[Anonymous No.16396538]

>>16396503
It's not in glass or ceramic right? Don't put anything that can shatter onto the heating element even if it's just on low. And make sure it's not actually cooking it.

Sometimes people recommend just turning your oven light on if you have one, or turning the oven onto its lowest setting just for a few seconds to warm it up and then letting the dough rise in there. Some people will just put it on top of the refrigerator. And make sure that the liquid you're using is properly warmed up as that can cause a big difference in rising time, like it should feel warmer than body temp without being uncomfortable or if it's too hot that could kill some of the yeast as well.

[Anonymous No.16396552]

It need more nitrogen. Water down you pee to a 1-10 ratio and use that as fertilizer for it.

[Anonymous No.16396575]

>>16396538
The Bread Pan is ceramic. It's the only one I have. But the surface of the stove top wasn't too hot as I could put my hand right on top of the heated surface without feeling like I'm burning myself. Like I said, I put it on it's absolute lowest setting. That hopefully wouldn't cook it, right? Also, as for the warm liquid. The milk and butter I used were warmed when I mixed it in. I thought about letting the yeast settle in the milk for a bit till it got foamy, but the recipe I used didn't mention doing that so I didn't.

[Anonymous No.16396843]

>>16396441
My bad moon isn't rising

[Anonymous No.16396946]

>>16396475
Just be more patient and place the proofing dough in a warm environment next time. Expect to wait around 2 hours for most doughs to double in size.

[Anonymous No.16396950]

>>16396843
wtf is that bug

[Anonymous No.16396971]

>>16396950
filename brainlet

[Anonymous No.16397047]

>>16396950
probably a hercules beetle larva

[Anonymous No.16397080]

>>16396441
If you want your bread to proof effectively then you have to oppress it. Then once it rises up you throw it in the fucking oven like a Jew.

[Anonymous No.16397091]

op making bread

[Anonymous No.16397323]

>>16396441
Did you add yeast?
If not, make a flat bread! It'll be ok, Op!