Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [rising]

The tag has no usage guidance.

1
vote
2answers
107 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 ...
2
votes
1answer
140 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 ...
0
votes
1answer
113 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 ...
-1
votes
1answer
45 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 ...
1
vote
1answer
112 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 ...
4
votes
2answers
1k 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 ...
7
votes
1answer
298 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, (...
3
votes
1answer
1k 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. ...
3
votes
1answer
83 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://...
2
votes
4answers
922 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. ...
1
vote
2answers
2k 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 ...
2
votes
0answers
80 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 ...
0
votes
1answer
739 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 ...
0
votes
2answers
138 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. ...
0
votes
1answer
3k 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 ...
5
votes
5answers
790 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 ...
4
votes
1answer
131 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 ...
11
votes
4answers
4k 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 ...
5
votes
3answers
1k 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 ...
5
votes
1answer
3k views

What would cause dough not to rise while making no-knead bread?

I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I use active dry yeast rather than ...
2
votes
1answer
1k views

How do I keep cake from collapsing when adding lemon juice?

I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does not rise much and comes out a little too ...
3
votes
1answer
151 views

Will my bizcocho dominicano cake rise?

I'm planning to make the cake batter from scratch on Sunday, refrigerate it (not freezing!) for about 3 days, and bake it up on Wednesday. But I'm cramped for time on that day. I've researched that ...
4
votes
1answer
1k views

Chewy, Moist & Bit Uncooked Bread

I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolling it , rising again over 2 hours. Till ...
1
vote
1answer
1k views

Why does my bread rise unevenly or from the bottom in the oven?

I recently started baking loafs from a sourdough starter for the first time. I fed and maintained the starter for 8 days before using it the first time. On the first bake my loafs rose unevenly and ...
2
votes
2answers
995 views

When making pizza dough ahead, at what point in the process should I let it rise?

I would like to make pizza dough by hand a few nights before actually baking. Do I knead the dough, let it rise, punch down, cover in oil and saran wrap, and then place in fridge? Or do I knead the ...
3
votes
2answers
822 views

should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just ...
8
votes
2answers
4k views

How many risings for bread?

The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'm used to dry active yeast, which ...
2
votes
2answers
1k views

Gluten free bread in breadmaker looks weird and doesn't rise

I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kneading) and doesn't cook very well inside ...
2
votes
1answer
3k views

How to make my brownies rise?

My brownies always end up the same size after cooking as they were at the beginning, even though they rise by 100% during preparation. How can I keep them from sinking when they cook? The recipe: 375 ...
2
votes
1answer
86 views

How can I make my almond buns rise evenly?

I make small almond flour buns using silicone molds shaped like half a ball, my problem is that I need them to rise evenly so that I can get a perfect mini-bun shape. What should I do?
6
votes
2answers
1k views

Is the second rise step neccesary for no-knead bread?

In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise ...
3
votes
1answer
6k views

Why won't my bread rise much during baking?

I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: http://www.food.com/recipe/5-minute-artisan-bread-...
5
votes
4answers
4k views

How to cleanly cover the dough while it rise?

When I leave dough pieces (for pizza) to rise, I put a wet towel on top of them, and leave them for a few hours. The problem is that when the process is finished, the dough sticks very strongly to ...
2
votes
1answer
1k views

Why is my yeast so slow?

Yesterday I made a batch of dough for a bread-like treat. It was a mix of cooled-off mashed potatoes, flour, instant yeast, room-temperature milk and room-temperature water. According to the recipe ...
1
vote
1answer
504 views

Why didn't my laminated dough rise?

I'm trying to make croissants for the first time and my dough is not rising in between folds. I don't know whether to just keep going or if it's trash and I should start over?
1
vote
1answer
1k views

Using fresh compressed cake yeast in bread machine

While using compressed cake yeast in bread machine it rises well for the first rise but on the second rise it does not rise well and I get a deep concave surface , I typically add 3x the dry yeast ...
2
votes
2answers
832 views

Malva pudding recipe containing too much bicarb and vinegar?

I tried making Malva pudding today using this recipe and the results were decidedly off. I don't know if it was too acidy or basey but definitely didn't taste right. The recipy calls for 2tsp bicarb ...
8
votes
7answers
59k views

Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
-2
votes
1answer
3k views

Rolls fall flat [closed]

when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so I think this could be my problem, however when I do get ...
1
vote
1answer
1k views

My ciabatta dough hasn't risen after 2 hours!

I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The ...
2
votes
1answer
13k views

What happens when you add warm water to yeast?

I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
4
votes
1answer
3k views

Why didn't my crumpets cook in the middle?

I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar 14g instant yeast 350ml skimmed milk ...
4
votes
3answers
995 views

Prevent brioche buns from spreading during rise

I am trying to work out how to make the perfect brioche bun for burgers. I followed the Pink Whisk recipe, but that had a few problems. The main one was that the buns spread wide during the rise, ...
1
vote
1answer
2k views

Any advantage to kneeding down pizza dough 3 times

I found though experimentation that while my pizza dough recipe said to only knead the pizza dough once then let it rise, that the dough came out better if I punched it down, kneaded it, then let it ...
9
votes
1answer
4k views

How does halving a bread recipe impact rising time?

I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the one thing I'm unsure of is rising time. ...
1
vote
1answer
132 views

Baking after rising

I have risen my dinner rolls a second time. Now they have plumped up in their baking pan. How quickly do I need to bake the bread once the bread has risen a second time?
1
vote
3answers
25k views

Why didn't my puff pastry “puff”?

I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at ...
1
vote
1answer
181 views

small cakes/muffins not rising correctly [duplicate]

My small cakes for example muffins are not rising correctly. They rise lopsidedly and spill over the paper cases. Nothing wrong with oven. I've tried various things, eg wetter mixture, drier ...
4
votes
1answer
1k views

Why is my first batch of cookies out of the oven too flat?

Every time I make cookies, the first batch out of the oven is a bit too thin and flat. Subsequent batches are as expected. What could be causing this?
11
votes
3answers
147k views

What is the correct ratio to make self-rising flour?

I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now. I know self-rising flour is a mixture of AP flour ...