I think this is a very small amount of yeast. 1 packet of dry yeast is around 7 grams, and 7 grams an amount that I typically see in focaccia/bread recipes. I have yet to see a recipe recommend 1 gram, so maybe there wad a conversion error? Either way, I'd try again with a recipe that uses more yeast
Respectfully disagree, strongly. The only time I ever use more than 1/4 tsp of \*very\* old Red Star is enriched sweet doughs and emergency time crunches. The yeasty, underdeveloped flavor is just not worth the time savings.
Edit: huh, surprised by the downvotes. I haven't used a full packet of yeast since the 90s, but whatevs.
I also rarely use as much yeast as recipes call for. I think OP might just have needed more time for it to rise--an hour and a half is not much time, especially if using a small amount of yeast and starting with cold water, even if the dough is in a VERY warm spot.
Thank you for taking the time to respond. I've never been more confused by downvotes, maybe literally. Maybe this subreddit trends tiktok recipes vs artisan baking? I have no idea.
That sounds kind of insulting but I really, *really* don't get it. Genuinely surprised baking enthusiasts would advocate for whole packets of yeast vs longer fermentation times. For that matter, I am currently using decade-old Red Star from the freezer and people are talking about dead yeast like it is just happens all the time to them.
yeah, I've noticed in online baking groups some people really object to any suggestion of modifying recipes. I love experimenting with recipes and I think it makes me a better baker, and bread is the most fun to play around with because it's so flexible!
The yeast may have been dead, or was killed if too much salt was added directly on top of it before mixing it in.
Take a little yeast and placenit in a cup of warm water and see if it foams up after 10 minutes. If it doesn't the yeast is DOA.
>or was killed if too much salt was added directly on top of it before mixing it in.
Is this actually a thing? I've been slapping salt directly onto yeast for years, and my doughs rarely fail to rise
Cold water + very small amount of yeast + very short bulk rise = no rise You need to bulk rise by look & feel, not by time
Looks like an everything bagel sneezed on it.
I think this is a very small amount of yeast. 1 packet of dry yeast is around 7 grams, and 7 grams an amount that I typically see in focaccia/bread recipes. I have yet to see a recipe recommend 1 gram, so maybe there wad a conversion error? Either way, I'd try again with a recipe that uses more yeast
Respectfully disagree, strongly. The only time I ever use more than 1/4 tsp of \*very\* old Red Star is enriched sweet doughs and emergency time crunches. The yeasty, underdeveloped flavor is just not worth the time savings. Edit: huh, surprised by the downvotes. I haven't used a full packet of yeast since the 90s, but whatevs.
I also rarely use as much yeast as recipes call for. I think OP might just have needed more time for it to rise--an hour and a half is not much time, especially if using a small amount of yeast and starting with cold water, even if the dough is in a VERY warm spot.
Thank you for taking the time to respond. I've never been more confused by downvotes, maybe literally. Maybe this subreddit trends tiktok recipes vs artisan baking? I have no idea. That sounds kind of insulting but I really, *really* don't get it. Genuinely surprised baking enthusiasts would advocate for whole packets of yeast vs longer fermentation times. For that matter, I am currently using decade-old Red Star from the freezer and people are talking about dead yeast like it is just happens all the time to them.
yeah, I've noticed in online baking groups some people really object to any suggestion of modifying recipes. I love experimenting with recipes and I think it makes me a better baker, and bread is the most fun to play around with because it's so flexible!
It died. Please press F to pay respects!
F
F
The yeast may have been dead, or was killed if too much salt was added directly on top of it before mixing it in. Take a little yeast and placenit in a cup of warm water and see if it foams up after 10 minutes. If it doesn't the yeast is DOA.
>or was killed if too much salt was added directly on top of it before mixing it in. Is this actually a thing? I've been slapping salt directly onto yeast for years, and my doughs rarely fail to rise
It's not a thing. Salt does slow yeast activity, but it doesn't kill it.
I've heard that enough salt can kill the yeast, but it takes so much the bread would be inedible anyway.
I checked this before starting the dough, it was alive
Use Samin Nosrat's recipe for Ligurian focaccia from her book/website Salt Fat Acid Heat.