First time using this recipe or instant yeast. It’s been proofing for 20 hours but hasn’t risen much. It’s definitely less than doubled and nowhere near the 3x expected.
It’s been 60-65°F in the kitchen. Yeast exp date is June 2025, so it’s not old.
I did add the yeast on top of the flour in the bowl and took a few minutes to re-weigh the water and oil. Could the salt touching the yeast have killed it? Is that a thing?
Should I try putting it in a warmer place or give up and find another recipe for tonight?
by Punkin_Queen
10 Comments
That’s pretty cold I’d try somewhere warmer for a couple hours and see if there’s any change
Is your yeast dead? Did you test it?
There’s a lot of different kinds of yeasts. are you 100% sure you used instant yeast? this reminds me of when i recently confused “active” yeast with “instant” yeast to make some dinner rolls – this looks like ‘active’ yeast used in an ‘instant’ yeast recipe…
Throw a hot towel over it
I guess it should be renamed to foolresistant.
You’d have seen some activity after 20 hours, even at 60F. Even in the fridge. This is dead yeast. Definitely want to mix it in with the liquids next time.
Also looks like you haven’t kneaded enough, it should be a smooth ball at this stage.
Well I’d take it as a sign that you are no fool.
Ah yes we’ve found the “Super fool”
I sit mine on top of my boa’s enclosure over where her radiant heat panel is, and put a towel over it.
Your mileage may vary if you do not have a reptile. 😂
It’s always cold in my house so I fill a 4 cup measuring cup with hot water from the tap, as hot as it gets, then put it in the microwave next to the bowl of dough, close the door and let it proof that way. Usually comes out really good.