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How not to make yeast dough: the most common mistakes everyone makes

Ekaterina YagovichFood
Causes of failed yeast dough

The main sign of a successful yeast dough is a very puffy and elastic texture. The mass should rise almost twice as much. But often this does not happen. The reasons can be quite different.

FoodOboz editors will tell you about the most common mistakes that make yeast dough not come out. Performing these actions - you only spoil the products.

Yeast of poor quality

 

Dry yeast can be stored long enough. But pressed yeast spoils much faster. Therefore, there is a chance that you will add a damp and low-quality product to your baked goods. Old yeast will not rise, so your dough will be ruined.

Incorrect calculation of the proportion of yeast

The yeast must be added exactly according to the recipe. This is very important for elastic and fluffy dough. Therefore, if you do not have the right amount of product, it is better to go to the store or do not make baked goods, so as not to spoil the products.

 

Cold

The biggest enemy of yeast dough is low temperature. For the mass to come up, to be puffy and tender - it is necessary to put it in a warm place. It is very important that there is no drafts.

Very hot or cold milk

 

Hot milk will destroy the structure of the yeast and it simply will not work. Cold milk will also ruin the product. You should only pour the liquid into the dough at room temperature

Too much flour

 

The flour-filled dough doesn't rise either. It just becomes rubbery. So add the ingredient gradually and knead well, take your time.

Also on OBOZREVATEL you can read the recipes:

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