Yeast dough can be different, but it is always based on yeast cultures.
Housewives often encounter the problem that yeast dough, even when prepared according to the recipe, does not rise.
Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will tell you why this might happen.
4 Reasons Why Dough Doesn't Rise
Firstly, the dough may not rise because you used an expired product.
If you bake rarely, and an opened packet of yeast is then stored for months, this is exactly the reason why nothing works out.
Secondly, nothing will work if you replace the pressed product with a dry one without observing the proportions.
1 gram of dry yeast can be replaced with 3 grams of dry yeast, no more, no less, otherwise the finished baked goods will be sour or bitter.
Thirdly, yeast is often killed by adding it to too hot water, where it is boiled. The same applies to cold water: the most comfortable environment for it is lukewarm water.
Fourthly, many people add ingredients incorrectly. First, add flour, salt and water, then separately beaten eggs and the rest of the ingredients. Butter, for example, can be added to the dough only at the very end.
Author: Irina Tint
Expert: Arkhipova Julia
