Dough not rising in Spain
My wife and I have made four attempts to make sweet bread dough (for example, for cinnamon rolls) since moving to Valencia, Spain. We have used Spanish all-purpose flour (harina de trigo). We have used American Active dry yeast, and yeast we bought in Spain (levadura). We have proven that the yeast is active and carefully followed instructions (even measuring the temperature of water and milk we have added per the recipes). Despite this, we have been unable to get the dough to rise. We put it in a warm oven to rise (less than 100 degrees F), but get no result. We have made these recipes in the US without having this problem. Does anyone have a clue why we would be having this problem?