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Old 11-25-2010, 10:51 AM   #1
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Location: Denver
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Alton Brown Cinnamon Rolls (failed to proof properly)

We recently attempted to make the Alton Brown overnight cinnamon roll recipe. Everything went find at the beginning. The yeast appeared to activate properly. It double like it should. We put them in the fridge overnight per the recipe.

The next day we attempted to follow the proofing instructions to "reactivate" the yeast but nothing happened. The boiled water failed to do anything. We did 30 minutes with just the boiled water and then put the oven on "Warm" for another 30 minutes. Still nothing. We went ahead and baked them despite the lack of additional rising but they didn't rise while baking either.

I don't really understand the proofing process. I don't understand why it can rise fine the first time but not rise the second time.

We are at Denver so high altitude might apply but I doubt that it would affect the yeast. It's also pretty cold right now but that shouldn't affect the proofing in the oven.

Please help!


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Old 11-25-2010, 11:33 AM   #2
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Have you tried baking something else with that yeast? Something that doesn't go in the fridge before proofing?

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Old 11-26-2010, 07:13 AM   #3
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After letting Google look around a bit, it seems that high altitudes affect nearly everything about baking yeast breads
Here are a couple of articles I ran across.
Baking Great Bread at High Altitude - Associated Content from Yahoo! - associatedcontent.com

Baking Yeast Breads at High Altitudes | Taste of Home Recipes

Further looking will likely yield more information and useful guides.
Good luck and let us know how it goes!!!
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Old 11-26-2010, 08:37 AM   #4
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Location: Ossining, NY
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High altitude baking book

My ex-boss's wife (Susan Purdy) went around the country renting places at different altitudes to test out baking recipes. Both altitude AND local flour types make a big difference to recipes. Here's the name of her book:

Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between)

Great lady!
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