HELP! occasional failure to rise much (baker's yeast formulas)
Sometimes I make a sourdough loaf and a baker's yeast loaf. Sometimes the sourdough loaf rises nicely while the baker's yeast one doesn't.
I use instant yeast that proofs up well (when I do proof it, usually I don't.) Typical formulas will include
2 tablespoons of butter,
3C of King Arthur bread flour (sorry but I don't use a scale),
2tspns fine seasalt,
3 tablespoons buttermilk powder
I use the food processor method.
Today, I started my bulk fermentation and it took 5 or 6 hours to rise maybe 50%, at 74F. temperature. I proofed it for hours and it didn't oven rise. The loaf is fairly dense, tasty but not fluffy.
This happens sometimes, and other times it does not. Any suggestions? Thanks!!