Hello everyone, new member here....
I was wondering if you all would have any tips as to why my bread dough takes so long to rise... is 68-70 degrees in the room too cold?
~I know the yeast was active, I started in a little water and sugar and it bubbled right up.
~The yeast was not expired, and is Fleishmann's active dry yeast.
I know there are ways to get the dough warmer: put the bowl it's rising in into a sink of warm water, put it in a warm oven, etc... but I was just wondering if there was something else I was doing wrong as to why it always takes so long just sitting on my table like a normal person lets dough rise!
Thanks for your help!!
COTK
I was wondering if you all would have any tips as to why my bread dough takes so long to rise... is 68-70 degrees in the room too cold?
~I know the yeast was active, I started in a little water and sugar and it bubbled right up.
~The yeast was not expired, and is Fleishmann's active dry yeast.
I know there are ways to get the dough warmer: put the bowl it's rising in into a sink of warm water, put it in a warm oven, etc... but I was just wondering if there was something else I was doing wrong as to why it always takes so long just sitting on my table like a normal person lets dough rise!
Thanks for your help!!
COTK