For CHAMBERS whose bread doesn't rise:
It's easy to determine if your yeast is active. Just dissolve
some in warm water; add a pinch of flour or sugar. If it's not
bubbling up like crazy within 10 minutes, it's dead.
If your yeast is active, are you killing it with too high a
temperature? Or are you using the refrigerated flour without
letting it warm up first? The yeast would still rise if the
temperature were low, but it would take a very, very long time.
Adding fat (this includes milk) or salt directly to the yeast
can also diminish the rise.
Are you kneading the dough sufficiently? If the gluten is not
well developed, the dough will not hold the gases and expand
with them. Oh, I noticed you're using a food processor to
knead. Is this a part of the recipe directions? How long are
you running it? A food processor works very fast and heats the
dough; so it could be killing the yeast with heat or
overkneading the dough.
If you are able to make other bread that turns out well, then
chuck this recipe and find another.
Rosemary Grimm, GARVANZA, CALIFORNIA
The Blue Ribbon Bakery
http://www.geocities.com/NapaValley/4496
-------------------------------------
Learn as if you will live forever. Live as if you will die
tomorrow. --Gandhi
-------------------------------------