Bread won't rise with alcohol soaked fruit
I was feeling creative and wanted to add some bourbon-soaked cherries to my usual brioche dough. I had been soaking the fruit for three days and drained off all the alcohol before adding the cherries to the dough.
I just took the dough out of the refrigerator after 8 hours of bulk fermentation and it hasn't risen at all.
I'm assuming that any remaining alcohol from the cherries made its way into the dough and killed all of my yeast. Any one have any similar experience with something like this? Is there any other way I could go about making this happen? What if I rinsed the fruit before adding to the dough?