Will it never rise??

summary: cold kitchen = slow rising bread dough


Why do I put myself through this time and time again?

We decided to have Puy Lentils with sausage this week. And I decided to make wild bread to go with them. I built up the yeast yesterday. And this morning, it wasn’t wildly foaming so I added a little commercial yeast to the mix.

And waited for it to rise. And waited. And waited.

There are bubbles so it’s not dead.

Against the recommendation of the resident expert, I just shaped it. And am waiting for it to rise….

I sure hope that I don’t have to stay up way past midnight to bake it. I hope even more that it’s not going to be yet another flat loaf.

If we hadn’t had perfectly good loaves of bread made with commercial yeast, I’d think there was something wrong with the flour.


This entry was posted in baking, bread - yeasted & unyeasted, food & drink, sourdough and wild yeast, whine on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your comments and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed by me. Also note that you do NOT have to sign in to Disqus to comment. Click in the "name" box and look for "I'd rather post as a guest" that appears at the bottom of the "Sign up with Disqus". After checking the box, you will be able to proceed with your comment.

"Comment Moderation" is in use. It may take a little time before your comment appears. Comments containing unsolicited advertising will be deleted as spam (which means any subsequent comments will be automatically relegated to the spam section and unlikely to be retrieved). Disqus comment area  wp-image-2332