Chicago,
I've never heard of making fresh yeast. I just buy it from the store and keep it tightly closed in the refrigerator.I proof my yeast before proceeding with my recipe..some things that cause the dough not to rise
1-you forgot to add the yeast
2-yeast was inactive or it was killed by liquid that was too hot.
3low gluten flour/too high a percentage of whole grain flour/ old flour/too much flour
3- ingredients were cold, so the dough made with them was cold
4- dough was risen in an area that was too cool where it takes2-3 times the usual amount of time to rise.I sometimes do a slow rise, 3-4 hours, in a cool place or overnight in the fridg.You will find that this long rise gives a more intense flavor to the bread, and it frees you up to do other things as you wait.
I have the Bread Bakers Apprentice, great book, but if you've just begun to bake or have bake for some time like me, it's very detailed, but I've also got 2 other books that that I love and that really guide you along as you go. They are Beth Hensperger's Bread Made Easy and Beth Hensperger's The Bread Bible. I'm using the recipe for sourdough starter from the latter .
Now, what I do with proofing my yeast, is just, pour-warm water (105/115) in small bowl the amount being what is given in the recipe,sprinkle on the yeast, and sugar, amounts will be given with each recipe.whisk to dissoulve and let stand at room temp 10 min. it should become foamy.
That's about all I can think of. If you have any other questions, just ask, I'm sure one of us can help a little or steer you to someone who can.
Oh, and Welcome to DC...Hope you enjoy visiting here as much as I do.
kadesma