The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no rise

IndoLee's picture

No Oven Spring

November 16, 2011 - 6:51am -- IndoLee

(Originally posted this earlier today as a reply on another thread but have been advised to re-post it here for better visibility).....

Hi Guys... My wife and I moved to Indonesia (islands of Bali & Lombok) a year ago and I've been trying to make SD as its little available in Bali and not at all in Lombok. (As are most of even the simplest things we are used to having in our USA kitchens - either extremely hard to find or simply not available here!) I’ve spent several months now attempting to correct my low oven spring - all to little avail.

ejm's picture

I mixed the focaccia dough at around noon. It was around 25C in the kitchen. The dough hadn't even budged by 5:00pm. Still no sign of any rising by 6:00. So I decided to cut the dough into 8 pieces and try making pitas. As I rolled out the discs, I wracked my brains trying to think what was different.
  1. I had rehydrated the yeast with cold water. That shouldn't have been a problem. It was plenty warm enough in the kitchen
  2. I had added leftover sludge after feeding the wild yeast. That shouldn't have been a problem. It wasn't that acidic. In fact there was no sour taste to the dough at all.
  3. Maybe I had added too much salt. I don't think so. It didn't taste too salty.
  4. I had added malt to the yeast. No, if anything that would have helped rather than inhibited the rise.
  5. The flour is relatively new. If at least 4 loaves of bread hadn't been made from that bag of flour, I'd have blamed the flour.

The next morning, my husband found a little dish of creamy looking water on top of the stove. There were a few fruit flies doing the breast stroke in it. The liquid smelled faintly of apples. And THAT'S why my focaccia dough refused to rise. I forgot to add the yeasted water to the dough! Quel moron. Hmmmm, if there was no yeast in the dough, these can't really be called "pitas", can they? I think they have to be considered as "chapatis" because they are yeast-free.

jimmykx250's picture

Not enough rise

February 4, 2008 - 10:09am -- jimmykx250

I have just recently got into sourdough bread. I have had great success with the no knead method but when i try to make a traditional loaf my second rise never seems to have much lift. Is this normal? My starter is quite healthy. It is not liquid like some ive seen on this site but rather a thick pancake batter like consistancy. I purchased it from KA. It does have bubbles too. Also wondering how do you get a ww starter going? Im sure its on this site somewhere i just cant find it.

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