Questions tagged [rising]
The rising tag has no usage guidance.
84
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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 ...
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2
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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 ...
- 11
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votes
0
answers
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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 ...
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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. ...
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3
votes
1
answer
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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 ...
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3
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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 ...
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1
answer
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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I have some ~year out of date dry cake mix in a sealed bag.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 ...
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1
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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 ...
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2
answers
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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?
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1
answer
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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 ...
2
votes
3
answers
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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.......
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answer
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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.
...
1
vote
3
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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
...
- 11
1
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0
answers
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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....
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3
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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 ...
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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 ...
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1
answer
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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 ...
- 11
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votes
2
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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/...
- 154
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1
answer
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can you refrigerate risen bread dough [duplicate]
After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
- 21
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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 ...
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2
answers
944
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-...
- 399
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votes
1
answer
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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 ...
- 784
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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 ...
- 11
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1
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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 ...
- 71
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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 ...
- 21
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votes
1
answer
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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 ...
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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 ...
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votes
1
answer
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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 ...
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1
answer
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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 ...
- 675
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votes
2
answers
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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 ...
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votes
1
answer
1k
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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, (...
- 358
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1
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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. ...
- 83
2
votes
1
answer
106
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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://...
- 1,400
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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. ...
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2
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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 ...
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0
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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 ...
- 41
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vote
1
answer
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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 ...
- 349
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2
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248
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.
...
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1
answer
5k
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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 ...
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votes
5
answers
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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 ...
- 151
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votes
1
answer
243
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 ...
- 41
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votes
4
answers
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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 ...
- 751
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votes
3
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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 ...
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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 ...
- 1,527
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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 ...
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votes
1
answer
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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 ...
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votes
1
answer
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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 ...
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1
answer
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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 ...
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votes
2
answers
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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 ...
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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 ...
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