I'm having serious yeast problems. In my dough that is.
Hopefully someone here would be so kind and help me.
So, I moved to the US a while ago from northern Europe. Many grocery/ingredient problems came my way. Yeast is one of those I can't seem to figure out.
I bake alot of bread (of the darker kind), and that always turns out perfect now a days.
I'm using Fleischmann's instant yeast now.
The yeast we use where I'm from is not in dry grain form, but clay textured clumps. So this is new to me. Our yeast is also always stirred out in lukewarm liquid.
Right now I'm baking a sweet wheat dough with butter in it, and it refuses to rise. Basically 1 liter flour, 1.5 cup of milk, 1 stick (110g) butter and 1 tea spoon yeast. That should be acceptable, right? All the dry first, including the yeast, then the liquid.
Usually I melt the butter with the milk and cool it down to body temperature. This has turned out not to work well in the past (yeast/rising wise), so this time i tried kneading in room temperatured butter as the very last step before rising. Not working either. The dough just won't rise.
When I do melt the butter in the milk, the dough usually rises ok the first time, but the after rising is minimal. Not happy with the result!
It shouldn't be anything wrong with the yeast. Opened the package a few days ago for a bread dough. Worked fine then. Has been sealed in the refrigerator since.
Is it the butter that's the problem? Temperatures and conditions should be just fine. I bake alot, and know the basic routine. This only happens when American yeast meets butter in the dough.
Sorry about the long explanation.