I dont know what happends with my instant yeast . Can you help me out?
By safety69
@safety69 (592)
Taiwan
March 24, 2012 1:24am CST
Yesterday I made cinnamon rolls, I did everything it says in the recepy and the dough didnt grow up, my rolls stayed small and hard , I add the exact amount of yeast , I checked it out and is not expired yet, so, I dont know what went wrong , I dont know much about bakery, I just look recepies in net and try them , I made rolls before and they were ok. Do you have any idea of what happened to my rolls this time?? (Another thing, I put the yeast in water and it didnt bubble just so you know}
2 people like this
2 responses
@lovinangelsinstead21 (36850)
• Pamplona, Spain
24 Mar 12
Hiya safety,
Me I am terrible at making that kind of thing I always flop at making Bread and anything to do with yeast.
Have got fed up of trying because I have tried everything to make the Bread rise and you could not knock somebody out with the Bread I make lol.
Nevertheless I can make Cakes that rise beautifully so I don´t get it and all my other things that I make come out really well so there has to be a little secret with the yeast thing there that I have not got the hang of.
Also I am brave enough to go back to try and make that Bread again and see if I get a Gold Medal for it too.
Will keep trying and trying when I can of course like everything else practice makes perfect.
Want to make my own Bread in the end as I get fed up of buying Bread that has a certain Date on it and you find its already gone moldy and also not only that you can´t take it back because the 24 hours are up and you have bought it in a Store from miles away.xxx
Good luck with yours and see if it comes out right.xxx
@pergammano (7682)
• Canada
24 Mar 12
I'm glad you're NOT giving up...as you feel on top of the world, when your first, as you say, "Gold Medal" loaf is accomplished!
I find it imperative NOT to have fluctuations in the environment temperatures, as a kitchen that is TOO COOL will impede the rising of the yeast! I use the oven door (temp on minimum)for first and second rising, and I turn the bowl or pans to keep heat consistent!
I always keep home-made bread in the fridge, as WE ADD NO preservatives!
AH...the aroma of fresh-bread baking (on apple-pie exceeds that!) MMMM!1 person likes this
@lovinangelsinstead21 (36850)
• Pamplona, Spain
24 Mar 12
Hiya pergammano,
Have a very small Kitchen at the moment and there is no table top space I have to pile somethings on top of the other too all depends on who is in the Kitchen and how much time I can have for me to myself.
So making anything at the moment is on the Back Burner maybe when my kids actually fly the Nest I can get back to how I was before.
Do you think a Kitchen that is too hot has the same effect? So it seems not too cool and not too hot I think from what I have read here and there.
Will stick to the idea.
But I love Apple Pie so much I have just made another Shepherds Pie all real stuff no artificial anything just my hard work.
Tasted wonderful too if I say so myself.xxx
@almond24 (1248)
• Hungary
24 Mar 12
Instant yeast sounds like powdered yeast... or was it fresh? Powdered yeast almost never works for me, so I rather buy fresh... even if it was kept in the freezer, it works better.
If it doesn't start bubbling, a little bit of sugar in the water or milk sometimes helps.
And maybe it was just lazy and you should have waited more... Once I threw out the pastry as it didn't come up at all (I found it made no sense to bake it), after putting it in a plastic bag. Next day I saw it in the bin and it was huuuuuge!
Since then I wrap the bowl in a plastic bag if I want the pastry to rise.
Since then I wrap the bowl in a plastic bag if I want the pastry to rise. 
@matersfish (6306)
• United States
25 Mar 12
I made a starter about a year ago and it's still good today. I mixed up 1 cup of warm water with 1 cup of flour and a small pinch of sugar. I put in a bowl, put some cheese cloth over it, and I put it outside for a week. The wild yeast in the air ended up in the bowl, and viola, a great bread starter! Keep it in the fridge at all times to keep the yeast alive. And when you need to make bread, use half of the small mixture, and then add a mixture of 1/2 cup water-1/2 cup flour, mix it all together, and put it back in the fridge.
It lasts forever.
@matersfish (6306)
• United States
27 Mar 12
So you knew all along, but you didn't really "know." 
Yeah. It's just flour and water. It has a great tangy flavor once it sets up. It's for sourdough, not for regular bread. But if you don't use a lot of the mixture, you won't pick up that tangy bite and you can just use it as regular yeast.@almond24 (1248)
• Hungary
25 Mar 12
Thank you for this idea. My grandmas used to make bread at home with starter. I kept asking them who made the first starter and what was in it, but they never told me - the only thing they wanted to tell was that they added water and flour to it, and kept it for later.
I thought there was a secret ingredient in the starter!
