One of the most frequent problems bread bakers encounter is yeast dough that doesn't rise adequately. If your dough don't rise, check out the following tips to see if you can pinpoint the cause.
* Your dough may be too cool, which reduces the level of yeast activity. Dough can rise at lower temperatures - even higher in the refrigerator - but it takes several hours or overnight to attain the same volume that it can in an hour or two at 80 - 90 degrees.
* The yeast may have been prepared with water that was too hot, which can kill it. The water must be under120 degrees for optimum results.
* The yeast may have been too old. Proof your yeast before using it to be sure it's not ready for retirement. Dissolve a little sugar in some warm water, then sprinkle in the yeast. The mixture should begin bubbling within 5 - 7 minutes. If it doesn't, the yeast is too inactive to provide proper leavening and should be thrown away.
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