"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Thread Tools Display Modes
Old 01-10-2008, 07:10 PM   #1
Assistant Cook
Join Date: Jan 2008
Posts: 1
Bread Rising in S. California

I moved to Southern California from Upstate New York. When I lived in New York, I never had a problem with bread rising. However, in California, I cannot get reliable results with the rising process.

I use bread flour because someone told me that regular flour sold here in California contains chemicals that kill yeast. I have used rapid rise yeast; that doesn't always work. I have even used mixes in my bread machine and they don't always rise. I have carefully measured the temperature of the milk or water so that it doesn't exceed 104 degrees, and that doesn't always work.

I just can't figure it out. Can anyone help me with suggestions?


honeydog00 is offline   Reply With Quote
Old 01-10-2008, 07:47 PM   #2
Join Date: Oct 2007
Location: Kingsburg, Ca.
Posts: 89
where in california do you live. we are not flat here so it might be your elevation. I live
south of fresno which about 230 feet elevation. and have you checked the dates on
your yeast.

bigjimbray is offline   Reply With Quote
Old 01-11-2008, 03:39 AM   #3
Join Date: Jan 2007
Posts: 54
Do you order your flour, or by the bread flour locally? You might want to try ordering some King Arthur products to see if that makes a difference?
fliggie is offline   Reply With Quote
Old 01-11-2008, 02:34 PM   #4
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
All the flour sold in California comes from the same mills that all the flour in New York comes from. There is nothing in California purchased all purpose flour that will kill your yeast. If you want to use bread flour, do so because the extra gluten makes better bread.

Make sure your yeast isn't expired, make sure you're not killing it with water that's too hot, and make sure you are putting the dough in a draftless location to rise. The oven, turned OFF, is an excellent place to let bread rise.

Oh, and you can buy King Arthur flour in Ralph's, Albertson's, Von's/Safeway, and even at Smart & Final. You don't have to mail order it.
Caine is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:17 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.