Worried about your bread dough, or sourdough starter? If your homemade dough is not rising, there are a few possible reasons why. See our advice...
There's nothing like the taste and smell of fresh homemade bread, and our handy dough hook makes light work of mixing and kneading bread dough. But what if it doesn't rise? Here's a few reasons why that might be happening.
8 reasons why your bread dough is not rising:
Yeast is not freshYeast has an expiration date, and, after that date, will not be as effective. Yeast should be stored in a cool, dry place.
Yeast is too hotYeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold.
Yeast is too coldIf the other ingredients are too cold, it could cause some of the yeast to die.
Was the dough kneaded properly?
Dough may not have been kneaded enough. Kneading 'exercises' the gluten in the bread and gives it the elasticity to hold in the air bubbles produced by the yeast. It is these air bubbles that cause the dough to expand and rise. All of our mixers come with a dough hook, which is perfect for mixing and kneading yeast dough.
Was the dough given enough time to rise?
Insufficient time may have been allowed for the dough to rise correctly. Try leaving it a little longer.
Where was the dough placed to rise?
The room temperature can affect the yeast too. The ideal temperature for the rising dough is between 21ºC and 32ºC (70º-90ºF). At a higher temperature, or if the temperature is too low, the yeast will begin to die.
What type of flour was used?
If speciality grains are being used in dough, the dough will not rise as much because these grains have a lower percentage of gluten to hold in the air bubbles that cause the bread to expand.
Making sourdough?If a sourdough starter is being used, it may not be active. A sourdough starter must be fed at proper intervals and kept at the correct temperature (22-24°C, 70-75°F) to keep the yeast cultures alive and active.
FAQs
Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.
What to do if bread dough doesn't rise enough? ›
But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.
How do you make bread dough rise higher? ›
You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.
How to fix dense bread dough? ›
Don't just start adding in more water. Add about a tablespoon at a time and knead or do a few stretch and folds. Let it rest and repeat if necessary. Or instead of adding a tablespoon of water at a time, run your hands under the tap and then knead or do some stretch and folds.
Is it okay to eat bread that hasn't risen? ›
Under- or over-proofed bread will change the "crumb" of the bread but has nothing to do with food safety. If it is baked fully it will be safe even if it's a little dense or too airy. The best way to tell if a loaf is fully baked is to measure the internal temperature. You are looking for 190 - 200F (88 - 93C).
How long to let dough rise with active dry yeast? ›
We've found that active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up.
How long can you let dough rise at room temperature? ›
Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake. Since the dough is proofed at room temperature, I find using the poke test a very effective way to tell when the bread dough is ready for the oven.
What can I add to dough to make it rise? ›
Mix a packet of rapid-rise yeast in with the dry dough ingredients. Rapid-rise yeast doesn't need to be dissolved in water like regular yeast. Just mix it in with the flour and other ingredients you're using to make the dough. Check the recipe you're using to see how many yeast packets it calls for.
Should I cover dough while it rises? ›
These dry patches won't stretch during rising to develop an elastic dough, resulting in a dense, squat loaf – not something you want! For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something.
What helps the dough to rise? ›
When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol — this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.
Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.
What makes bread dough light and fluffy? ›
Gluten is what gives bread its structure, and a strong gluten structure helps to trap air bubbles during the rising process, resulting in a light and fluffy loaf.
How do bakeries get their bread so soft? ›
Ever wondered, "How do bakeries make bread so soft?" The answer lies in their techniques and special ingredients: Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch.
How to fix dough that won't rise? ›
Let your dough proof at a high temperature (80–90°F or 27–32°C) and high humidity (about 75%) for at least 1 to 3 hours, as heat and moisture will make your dough rise faster. Add more yeast, blend in the starter, or knead in more flour to help initiate rising.
Why isn't my bread rising as much as it should? ›
Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die.
How to get bread to rise more? ›
It's hard to get bread to rise in a cold house. My favorite way to counter a cold house is to boil water in a small pot then place the pot on the lower baking rack of the (turned off) oven, place the bread on the top rack, and shut the oven door while the bread rises.
Why is my dough not rising enough in bread machine? ›
To avoid future flops, check out these reasons your bread might not be rising.
- The Yeast Is Too Old. TMB studio. ...
- The Water Is Too Hot. TMB studio. ...
- It's Too Cold. TMB studio. ...
- Too Much Salt. TMB studio. ...
- Too Much Sugar. TMB studio. ...
- Too Much Flour. TMB studio. ...
- Using Whole Grains. TMB studio. ...
- The Exterior Is Too Dry. TMB studio.
It may get messy, but with enough kneading the dough will become nice and smooth once more. Adding yeast after the fact can mean it won't be as evenly distributed, so yeast may concentrate in little pockets.
