Questions tagged [rising]

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Right time to put hotdog rolls into oven

I am confused about this. On proofing hot dog rolls, when is the right time to put the rolls into the oven? Should I wait till the yeast is done proofing in which case the rolls become too undesirably ...
Sid's user avatar
  • 11
2 votes
2 answers
263 views

Is there a gluten-free substitute for self rising flour?

I recently found out I have a gluten allergy and I want to make my chicken and dumplings casserole, but it calls for self rising flour. As it bakes in the oven, it turns into biscuits on top. Is ...
Heather H.'s user avatar
11 votes
1 answer
3k views

Why do my breadmaker loaves rise unevenly top to bottom

I have recently purchased a breadmaker, and am quite happy with the results but all my loaves that rise do so quite unevenly. The lower part of the loaf is quite dense with very small air pockets and ...
User65535's user avatar
  • 1,193
0 votes
1 answer
289 views

Rise dough in loaf pan and bake without transferring to a different pan [duplicate]

I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, salt). It rises overnight. I have always transferred it from the rising bowl to a loaf pan with light oil on the side. This works ...
d l's user avatar
  • 301
20 votes
2 answers
2k views

Difference between letting yeast dough rise cold and slowly or warm and quickly

Some yeast dough recipes call for storing the dough in a cold place overnight (and usually more rising steps); others ask for keeping it warm for a shorter period of time. It is clear that the yeast ...
Peter - Reinstate Monica's user avatar
0 votes
1 answer
3k views

My sourdough starter is thick with small bubbles but isn't rising [duplicate]

I started my sourdough starter on the 17th. I was doing 1/2 cup water, 1/2 cup flour with one feeding a day, discarding half before each feeding. It rose with bubbles the first two days and then began ...
Alyssa Gamez's user avatar
0 votes
0 answers
149 views

Why has my bread machine become unpredictable?

I've had a Panasonic SD-2501 bread maker for a little over 10 years. I use it 2-3 times a week to bake a simple white loaf, but recently it's become very unpredictable in the rise. Sometimes it ...
Will Vousden's user avatar
0 votes
2 answers
460 views

Is there a way to proof a wet dough in the same container?

I'm here not questioning that a second rising (a.k.a. proofing) of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet dough too ...
Sam7919's user avatar
  • 727
1 vote
2 answers
2k views

Sourdough hasn’t risen overnight

I mixed 400gr of flour with 200 of starter, plus 280 ml of water and a bit of salt. I worked it with the slap and fold method and left it overnight. Sadly this morning I woke up to find it only about ...
Laura's user avatar
  • 11
0 votes
0 answers
39 views

Will my expired cake mix rise? [duplicate]

I have a package of Koopmans Oud-Hollandse Appelkaneel Cake mix that I think my family bought from Aldi a few years back, which is well past its expiration date. I know that baking powder in cake ...
nick012000's user avatar
  • 1,044
4 votes
3 answers
2k views

Bread dough flattens during final proof & almost no oven spring

Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goes fine until the shaping of the loaf. ...
Creepsy's user avatar
  • 141
3 votes
1 answer
755 views

Cake not rising - too many wet ingredients?

I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
user68196's user avatar
12 votes
3 answers
3k views

Converting bread recipes for an overnight rise?

I often find myself with an urge to bake things in the evening, but without enough hungry mouths left to justify actually producing anything substantial by the time the recipe is done. As such, it'd ...
RavenclawPrefect's user avatar
2 votes
1 answer
1k views

Can I rescue an old cake mix?

I have some ~year out of date dry cake mix in a sealed bag. According to Does it Go Bad it's still good to use, but it wont' rise the same. The dry mix usually contains baking powder or some other ...
AncientSwordRage's user avatar
3 votes
1 answer
170 views

Can I refrigerate lower hydration dough for storage like I would no-knead dough?

I've been baking with the Artisan Bread in 5 minutes a day recipe for nearly a decade, off an on, and like a lot of people I decided to try to step up my game over the last year. I feel like I've ...
Fulluphigh's user avatar
3 votes
2 answers
1k views

I forgot to add butter to my king cake dough

I forgot to add butter to my dough when making king cake, I have kneaded it and left it to rise, will it ruin the dough to mix the butter in and then knead and let it rise again?
Sutter Phillips's user avatar
0 votes
1 answer
93 views

I get a smaller volume loaf from mixing sourdough in mixer - what am I doing wrong?

I have made my same recipe (74% hydration) of sourdough by both the stretch and fold and the Kitchenaid mixer method. I get a denser, lower volume loaf when I use the mixer, whether I refrigerate the ...
Diane Nielsen's user avatar
2 votes
3 answers
216 views

making instant yeast rise higher/more

I make a relatively quick oatmeal bread (with bread, whole wheat flours and old-fashioned oatmeal); it calls for instant/fast rise yeast. I am wondering how to make it rise a bit more than it does.......
tovah's user avatar
  • 21
2 votes
1 answer
3k views

Keto King Bread Rise Problem

I have scoured the net looking for answers but I can’t find any. I’ve been making the Keto King bread and in my bread machine it just doesn’t rise much. It ALWAYS tastes great but doesn’t rise much. ...
Rob Bishop Drums's user avatar
1 vote
3 answers
3k views

My brownies are flat

I have followed the following recipe for my brownies: Ingredients: 1/2 cup sunflower oil 3/4 cups sugar 2 eggs 2 tsp vanilla extract 1/2 cup flour 1/3 cup unsweetened cocoa powder 1/4 tsp baking soda ...
Seema's user avatar
  • 11
1 vote
0 answers
2k views

Dough rising and oxygen. How does it work exactly?

Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appears to be shrouded in myth and speculation....
Eddie Kal's user avatar
  • 433
4 votes
3 answers
8k views

Rising dough with closed/airtight lid?

We have, because of Corona, started to make our own bread daily. This means we have dough in a round bowl in the fridge all the time, taking up a lot of space we can't use (on top of it, but also ...
Rvervuurt's user avatar
  • 143
5 votes
3 answers
761 views

Bread is not rising

The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe below with good results, yielding nice 1–1/2 lb ...
Timothy Cole's user avatar
2 votes
1 answer
2k views

Can non expired yeast go bad?

so I was trying to make cinnamon rolls about a month ago and used the active dry yeast exp 9/21 that was in my fridge. And it was proofing. Then I bought another one which exp date was 10/21. I'm ...
Rachel's user avatar
  • 21
2 votes
2 answers
3k views

Bagels: Flat, no rise, gummy inside. Over kneading?

Edit: thanks for all the advice! I worked these half as much, and made sure to let them cool. Great, round results!! To start, I'm using this recipe: https://www.epicurious.com/recipes/food/views/...
jimmy0x52's user avatar
  • 154
2 votes
1 answer
3k views

can you refrigerate risen bread dough [duplicate]

After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
Deborah's user avatar
  • 21
4 votes
2 answers
3k views

Rising pizza dough in the fridge after punching it?

EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise ...
SB.'s user avatar
  • 43
2 votes
2 answers
1k views

how to get maximum amount of rise for shaped pizza

I'm making pizza from scratch. My goal is to have the least dough possible in terms of grams per square cm/in, but have it as fluffy and bubbly and airy as possible. My dough is 360g Caputo blue-...
Swiss Frank's user avatar
3 votes
1 answer
269 views

Turning focaccia upside down before topping

In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down. The tins were ...
David P's user avatar
  • 794
1 vote
3 answers
10k views

How to deal with overproofed pizza dough?

I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I’ll end up with huge seemingly overproofed doughs that become ...
Kaylp's user avatar
  • 11
2 votes
1 answer
205 views

How long should pizza dough rise?

I have seen different recipes for pizza dough, some of which let the dough rise for about an hour at room temperature, others which recommend an 18-24 rise in the refrigerator. What are the ...
Dylan Temel's user avatar
2 votes
2 answers
1k views

Why using ammonia bicarbonate and baking powder for deep fried bakery product?

This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my experience, the recipe used 2 kinds of ...
NasiGudeg's user avatar
3 votes
1 answer
1k views

How do you know if your starter is powered mainly by yeast or bacteria?

One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)? I've been ...
Ian Reinert's user avatar
0 votes
1 answer
3k views

What are some pros/cons of restarting a bread machine mid-cycle?

The situation: I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first or second kneading cycle, I restart the ...
jvriesem's user avatar
  • 380
-1 votes
1 answer
79 views

Making Gluten Free hot cross buns [duplicate]

I tried making hot cross buns over the weekend using gluten free flour. I used a standard recipe and tried substituting All purpose flour for a GF version and White bread flour for a GF version. The ...
J.Wood's user avatar
  • 1
1 vote
1 answer
140 views

Does waiting for bread to rise before baking change its nutrient composition?

Does waiting for bread to rise before baking change the amount of standard macro- or micronutrients present? I imagine that baking would evaporate any alcohols produced by the yeast fermentation. So ...
Gabriel Fair's user avatar
6 votes
2 answers
7k views

Working with a slack (sticky) sourdough

My background is in microbiology and I have fairly recently started making sourdough. I have been working up my sourdough recipe getting lots of information from friends and the internet. The recipe ...
Jeremy Hackett's user avatar
7 votes
1 answer
1k views

Long-rising/no-knead enriched breads?

As far as I know, the fundamental thing that makes no-knead bread work is a high hydration, a small amount of yeast, and a very long rise. This is my understanding as derived from Jim Lahey's recipe, (...
Vivian's user avatar
  • 368
4 votes
1 answer
3k views

Unwanted rise in Japanese Cheesecake

When baking a Japanese cheesecake, I will occasionally get an incredible rise in the cheesecake - doubling or tripling in volume. During cooling, this falls back down to almost the original volume. ...
WannabeTetsu's user avatar
2 votes
1 answer
109 views

Proof dough with only 1/2 of flour?

I would like to ask if it's possible to proof dough using only 1/2 of the flour, then adding the rest of the flour with the rest of the ingredients. The basis for my question is this video, https://...
wearashirt's user avatar
  • 1,380
3 votes
4 answers
5k views

Bread baking: dough has little holes after first rise

I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even though it wasn't as springy as I'd like. ...
bwindels's user avatar
  • 131
1 vote
2 answers
6k views

My dough won't rise the second time

I am trying to make dill rolls and I am following the recipe but cut it in half. Instead of margarine I used butter and vegetable oil. Those were the only changes I made. I also used the kitchen aide ...
Tiara's user avatar
  • 11
2 votes
0 answers
244 views

Can I first rise my bread dough in the fridge? [duplicate]

So yesterday, after kneading the dough, I oiled a bowl and put the bread dough in, sealed the top with plastic wrap and put it right into the fridge. Now reading on the web, I found out that it might ...
Lalaluye's user avatar
1 vote
2 answers
4k views

For how long can you let dough sit there to rise without yeast?

I read that you can make a dough without yeast and have it sit at room temperature for 12 hours and it will rise due to bacteria found in the air. It didn't rise after 12 hrs, so I was wondering if I ...
Marina Dunst's user avatar
0 votes
2 answers
254 views

Adjusting Bread flavor

I just found a lovely recipe to make a super crusty bread in my dutch oven. The texture is lovely and the crust is fantastic! However, the bread didn't rise much and the flavor is a little flat. ...
rebecca cater's user avatar
1 vote
1 answer
6k views

Can I use Cream of Tartar in a Chocolate Chip Cookie Recipe to make them crisp?

I want to know if I can use a cream of tartar in a chocolate chip cookie recipe. I want a crisp cookie. Can I use it with both baking powder & soda? In a peanut butter cookie recipe, it asked ...
Carla Amberg Wisbey's user avatar
5 votes
5 answers
1k views

What went wrong with this cake?

This is an olive oil cake (with gluten free flour). It baked in this completely crazy way. The entire cake lifted up and there was a large bubble under the cake that shifted the batter to the sides ...
JBWhitmore's user avatar
4 votes
1 answer
278 views

Problems with rising sponge in larger tin

For years I've made classic 6/6/6 and 8/8/8 Victoria sponges (and many variants) in two 7inch tins, with good results. Now I've tried to bake the same recipe in one 8 inch spring form tin, and had to ...
SilverHornet's user avatar
12 votes
4 answers
9k views

Can you slow down the time it takes for dough to rise?

I am going to make bread sticks and I don't want them to rise too soon. It is hard to predict what time my husband will get home from work. Can I slow the dough from rising too soon? The recipe says ...
GJ.Baker's user avatar
  • 751
5 votes
3 answers
7k views

What size bowl for bread

I have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in? I normally bake 2 loafs. Can I use the same bowl? I have a friend that told me it ...
New Baker's user avatar
  • 113