My sad dough
Hi there, I have dreams of baking beautiful breads, twists, rolls and buns... but I have sad dough. HELP! I started with putting my yeast (not expired) in a clean bowl with warm water (not too hot, not too cool) for 1/2 hr. It starts to froth and I add my other ingredients. I go to kneed and after 5-8 minutes it looks like this? Where's my spring? Where's my elastic master piece? Please help this beginner get her basics right. This particular recipe was 3 teasp yeast, 1 cup + 2 tblsp water, tblsp sugar, teasp salt, 3 cups of flour.