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The mystery of yeast

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  • SpikyHedgehog
    SpikyHedgehog Posts: 1,008 Forumite
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    I find homemade bread doesn't rise as much as commercial bread, and it varies from day to day for me as well - I think the warmth of the kitchen (or lack of warmth at this time of year!) makes a difference, as does how much water the flour absorbs - which is also a variable!
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  • Dippypud
    Dippypud Posts: 1,927 Forumite
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    I find that warming the floor and other ingredients helps with a good rise also ...
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  • peachyprice
    peachyprice Posts: 22,346 Forumite
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    edited 14 December 2014 at 10:46AM
    scotnan wrote: »
    Well I did it and am really pleased with the results :j thank you all so much for your help everyone especially peachyprice for your easy to follow instructions. One tiny thing I was a bit disappointed with was it didn't rise much after it went into the oven, no idea why as I followed the instructions to the letter, used fresh packet of yeast and made sure the water was warm (105○) and not hot. Anyway it didnt really matter as the taste and texture were perfect so again thank you.

    Bread doesn't rise in the oven like a cake, it stays about the same the size it is when you put it in.

    I usually leave mine until it reaches the size I want rather to a set time, the time it takes varies depending on the temp of the house and also the moisture in the air. If I've used the tumble drier I pop the dough in the drum once the washing has finished, that always brings it up a treat :D Or I leave it next to the radiator if the heating is on.
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  • scotnan
    scotnan Posts: 636 Forumite
    Ooh good so it looks like I didn't do anything wrong after all. The taste and texture were great so I wasn't too worried just thought I might have done something wrong or missed something out.


    Made two loaves yesterday and it's all gone now so it was a great success.


    Thanks again everyone
  • phizzimum
    phizzimum Posts: 1,712 Forumite
    First Anniversary Combo Breaker
    It helpful to remember that yeast is a living organism... so just like us, it doesn't work well if it's too hot or too cold. That's why recipes will tell you to use water that's roughly body temperature. I also find bread takes longer to rise this time of year when my kitchen is cold
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