As a baker, one of the most frustrating things is when you carefully measure out all your ingredients, mix and knead the dough, and then place it in a warm place to rise only to find that it doesn’t rise much or at all. It’s easy to panic and think your dough is ruined. But don’t throw that stubborn dough out just yet! There are some tricks to try to salvage unrisen dough before giving up on it completely.
What causes dough not to rise?
There are a few key things that can cause dough not to rise properly:
- Old yeast – Yeast has a expiration date for peak performance. Old yeast may still work slightly, but it won’t have the rising power of fresh yeast.
- Incorrect yeast – Make sure you are using an instant/rapid rise yeast if your recipe calls for it. Active dry yeast requires proofing while instant yeast does not.
- Too little yeast – Check the recipe to ensure you added enough yeast, usually around 1-2 teaspoons per loaf.
- Overhandling/Overkneading – Kneading develops gluten, but too much kneading can make the strands too tight for the yeast gases to expand.
- Too much flour – Using too much flour can result in a dry, tight dough.
- Too hot water – Water that is too hot (over 110°F) can kill yeast.
- Not enough rising time – Most yeast breads need 1-2 hours to double in size.
- Cold environment – Dough needs to be in a warm environment (75-85°F) to activate the yeast.
How to fix dough that didn’t rise
Now that you know some of the common culprits, here are 5 solutions to try to salvage dough that didn’t rise:
- Give it more time – Slow rising yeast can just take longer, especially whole grain doughs. Let it sit for several more hours at room temperature or overnight in the fridge.
- Punch it down and re-knead – Punching it down degasses the dough, allowing you to redistribute and activate the yeast again. Knead in a teaspoon of yeast if possible.
- Add more moisture – Overly dry dough won’t rise well. Work in a tablespoon of water or milk at a time until dough is soft and pliable.
- Make flatbreads – Roll or pat out dough flat and cook it in a skillet for homemade flatbreads like naan, tortillas, or pita.
- Consider the fridge rise method – For richer doughs, place in the fridge for 12-24 hours for a slow, cool rise to develop flavor.
Tips for your next rising success
While you can salvage your dough this time, here are some tips to ensure your next dough rise goes perfectly:
- Use INSTANT yeast for baking within 2 hours.
- ACTIVE dry yeast needs to be dissolved in warm water with a pinch of sugar first.
- Check expiration dates before use.
- Use a thermometer to ensure your water is 105-110°F.
- Measure carefully and don’t add too much flour.
- Knead just until dough is smooth and elastic.
- Grease bowl and place in a warm, draft-free spot to rise for 1-2 hours.
- Watch for dough to double in size, test with a finger indent.
With the right ingredients, technique, and environment, your dough will rise beautifully every time. Don’t throw it out too soon if it’s slow to rise. Be patient and try these tricks to get your dough back on track.
Frequently Asked Questions
Why did my dough not rise at all?
The most common reasons dough doesn’t rise at all are:
- Old or incorrect yeast – Make sure you are using fresh, instant yeast.
- Too little yeast – Use the recommended amount in the recipe.
- Killed yeast from too hot water – Water over 110°F will kill yeast.
- Not enough warm environment – Dough needs 75-85°F to rise.
- Too much salt or sugar – Excess of either can inhibit yeast growth.
Can I use dough that didn’t rise overnight?
Yes, you can still use dough that didn’t rise overnight. Punch it down to deflate, knead in 1 teaspoon yeast if possible, and allow it to rise again for 1-2 hours until doubled. The yeast may have needed more time if using an active dry yeast.
What temperature should dough rise at?
The ideal temperature for dough to rise is between 75-85°F. Any hotter than that and the yeast can be killed. Cooler than that and the yeast will remain inactive and slow to rise. Create a warm, draft-free environment for rising.
Can you add more yeast to make dough rise more?
Yes, you can add a little more yeast to help dough rise. Knead in 1 teaspoon of yeast and allow it to rise for 1 hour more. Too much yeast can create an over-fermented flavor though, so add sparingly.
Why is my bread rising too fast?
If your dough is rising very quickly, more than doubling in an hour, there are a few possible causes:
- Too much yeast – Reduce to the recommended amount.
- Too warm environment – Ideally dough rises at 75-85°F.
- Too much sugar – Sugar feeds the yeast, accelerate rising.
- Old yeast – Old yeast can develop more rapidly.
Can you bake bread that didn’t rise?
Yes, you can still bake bread that didn’t rise enough. The resulting loaf will be much denser with a tighter crumb. Add an extra 10-15 minutes baking time. Let it cool completely before slicing.
Conclusion
Don’t be quick to throw out dough that hasn’t risen sufficiently. With some troubleshooting, you can salvage stubborn dough in most cases. Verify your ingredients are fresh, give it more time to rise, punch it down to reactivate the yeast, add a bit more moisture or yeast, or use it for flatbreads instead of loaves. With the proper care, your dough will reward you with a perfectly risen loaf.