If the dough does not rise: what to do and how to be?

If the dough does not rise, what should I do in this case? It is to this culinary question that the present article will be devoted.

What kind of dough can not go up?

Asking the question about why the dough does not rise, many housewives imagine a fumed base, which, after kneading and aging, remained sticky and practically did not increase in volume. The reasons for this failure can be entirely different factors. We will introduce them further.

Now I want to tell you about why the dough does not rise during its baking in the oven. In most cases, this issue refers to the basis that is mashed with the addition of baking soda.

Does not raise baking soda

If the dough does not rise, what to do and what steps to take? After the flour product is formed, it is immediately sent to the oven. If during the heat treatment you notice that your pastry has not risen but remained sticky, then it should be remembered whether baking soda was added to the dough . If not, the product will not be baked properly.

If soda was laid out in the base, but the pie did not rise, then this may indicate that the ingredient has not been extinguished by vinegar, citric acid or other acid-containing food liquids (eg kefir).

Do not raise pastries on baking powder

Baking powder is very often added to baking instead of soda. But if the dough does not rise, what should the inexperienced housewife do? To do this, check the expiry date of the product. If it has long expired, then it has already lost its "lifting" properties. In this case, you need to purchase a more fresh baking powder or replace it with hydrated baking soda.

The yeast dough does not rise

Most often, mistresses complain that they do not get a yeast dough. Various factors can serve as the reasons for this failure. Let us consider them in more detail.

Overdue yeast

If the dough does not rise, what should I do? In case of such a failure, look at the expiration date of yeast used by you. If it has long expired, then there is nothing surprising in that your dough remained caked and did not increase at all in volume. In this case, this product should be replaced more fresh, and you will certainly get a lush and delicious pastries.

Few yeasts

If you decide to make a large amount of baking, but put a little yeast in the dough, then it will not rise in the end. Therefore, it is very important to keep the right proportions when preparing the substrate. According to most recipes, 600 ml of liquid should account for at least 4 g of fresh granulated yeast.

No sugar

This is a very common reason why yeast dough does not rise. After all, granulated sugar is essential for the activation of yeast. If you did not use it or added a small amount, then your base will remain clapped.

Too much oil

Cooking oil and vegetable oils can easily cause a failed yeast preparation, especially if they have been added in excessive amounts. To avoid such a result, it is desirable to add these ingredients only after the yeast begins to act in the opaque.

Cooking yeast

There are cases when housewives put yeast in hot milk or water, and then wonder why they do not have a dough. According to the recipes, to prepare a good and lush base, yeast is spread only into a warm and sweetened liquid.

The test is cold

If after an hour you notice that your dough has not risen or increased to a small extent, then pay attention to where you left it. To obtain a lush yeast base, it is placed in a large container, covered well with a "breathing" tissue and placed in a warm place. As it can serve as a radiator or a window sill, where the hot summer sun gets to. With the correct mixing and placement of the test, you will definitely get a delicious, and most importantly - lush baking.

Lift time

How many yeast dough rises? As a rule, to get a lush and soft baking cooks withstand a fumed base for 65-85 minutes. During this time the dough should several times increase in volume and become porous. If you overdo it, then it can sour and become not very tasty.