David and Goliath

Today I’m attempting to make bread from scratch again….for the zillionth time. It never seems to rise for me. Any words of wisdom?


4 Responses to “David and Goliath”

  1. 1 bethanyjirak
    July 28, 2008 at 1:54 pm

    This won’t help you today, but I use SAF yeast. I buy it in bulk and stick it in the freezer. It’s the best and always helps my bread to rise. And gluten flour gives my bread great texture.

  2. 2 kyriosity
    July 28, 2008 at 3:58 pm

    What recipe are you using? Are you doing it all by hand, or using a mixer or bread machine?

  3. July 28, 2008 at 5:05 pm

    I’m using the basic bread recipe from Jamie Oliver. Except I’m using a salted butter spread on top , instead of kneading it in. Hopefully, it will help my rising problems. I’m doing all by hand this time. I figure the more I can control, the earlier I might figure out what I’m doing wrong.

  4. July 28, 2008 at 6:03 pm

    Make sure that the water or milk that you proof the yeast in is the right temperature (120-130 I think?). I think that’s the biggest thing. After that, just let it sit as long as it takes to rise all the way (it can take twice as long as the recipe says sometimes).

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