Yeast dough has a mind of its own

[wiseheart]

Sometimes it turns out wonderful, at other times... not so much.

I've tried out a new recipe today, which should have resulted in large, fluffy, super-soft rolls. I got rubber balls instead, suited as ammo for a slingshot. They had a lovely taste, it's just so that the dough didn't rise and even after 35 minutes, the middle of the things was a bit raw. Ah, well, we'll toast them for breakfast tomorrow.

I also finished the space rocket, and it's fully functional: you can slid the flames in and out of its aft section. Yesss! *pumps fist in the air* And the tulle is to 3/4 parts fixed to the felt base, too. Next up: the planets.

And that is, basically, all that happened today. ;)

Comments

[meathiel]

See, and that's why yeast doughs and I are never going to be friends.

[wiseheart.livejournal.com]

In my case it is a one-sided love affair. *g*

[beauty-forashes.livejournal.com]

Ah too bad! Was the yeast not active, maybe?

[wiseheart.livejournal.com]

That would be one possibility, yes. The dough was so wonderful, smooth and light — and than nothing happened! After an hour of waiting I gave up and put it in the oven. The alternative would have been to throw it out, and I never do that with food that could still be eaten.

[beauty-forashes.livejournal.com]

I've had yeast go inactive, it happens. Now, before I mix it with all the flour, I mix the yeast with the liquid that's supposed to go into the dough (hand-warm), add a teaspoon of sugar and mix in a teaspoon or so of flour, and then let it sit. If the yeast is still good, it'll soon start to bubble a little and you can be sure it's doing its thing. If not, you only lose the liquid and not the whole dough.

[wiseheart.livejournal.com]

That is a good idea, thanks!

[beauty-forashes.livejournal.com]

You're welcome! I love yeast doughs, they're my favorite doughs to make. Oh and, if I have yeast or leftovers, I freeze it. It'll keep and stay active frozen for up to six months.

[wiseheart.livejournal.com]

Yes, I know that part. My freezer is just too full, most of the time. *g*

[adafrog.livejournal.com]

Too bad about the bread.
Yay rocket!

[wiseheart.livejournal.com]

Ah, well, it happens!

[elwenlj.livejournal.com]

My most memorable attempt at baking was when I was in school. We were making little non yeast bread buns. I, unfortunately, read 1/4 pint of fluid as 1/2 pint. The only thing to be done was to add more flour. My mum tried eating one when I got home. We chewed, and chewed, and chewed...

[wiseheart.livejournal.com]

Things like that still happen to me. *g*

[artemis10002000]

Ah well, at least it was tasty, right? I baked a sweet bread on Thursday and that rose just fine, but it really always is a guess whether it will work out this time.

[wiseheart.livejournal.com]

Yep, that is the annoying thing with yeast dough.

[noadvertising.livejournal.com]

Yeast dough pulls this stunt each time I try to do one...

[wiseheart.livejournal.com]

With me, it is 70-30 on the successful side. But I think I'll use the method of beauty_forashes in the future, to check if the yeast is still working.