"Cakelover" > wrote in message
ups.com...
>I don't think I overheat the milk, but might under-heat, probably,
> under 100 degrees F.
>
> If the temperature of milk is not high enough, will this fail yeast to
> rise?
>
> If I don't see the bubbles when putting yeast in warm milk, is it
> normal?
>
>
> Thanks!
>
> Scott wrote:
>> In article .com>,
>> "Cakelover" > wrote:
>>
>> > I tried to make a yeast-bread tonight, but it didn't rise at all. I
>> > bought the yeast 1 week ago. I spread it in warm milk, but it came
> into
>> > a cluster, but not dissolved at all. I made yeast-bread few years
> ago.
>> > When I put yeast in warm water, it bubbled, but not this time. The
>> > yeast I used is Active Dry Yeast. It's winter time now so I guess
> the
>> > rising time is needed longer. Therefore, I put the dough for over 3
>> > hours. When I pour yeast mixture in mixing bowl, it's not warm or
> hot
>> > at all. Does it matter? Is there any possible reason why the dough
>> > doesn't rise at all?
>>
>> How warm was the milk? If it's too warm, you could have killed it. If
>
>> you microwaved the milk to heat it, the milk might have some
> superheated
>> pockets that could have killed the yeast. Proofing range is 105 - 115
>
>> degrees F.
>>
>> --
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> "optonline.net"
>> please post on-topic replies only to the newsgroup.
>>
>> <http://www.thecoffeefaq.com/>
>



Also, check the expiration date on the yeast packet. I find that some
supermarkets do not do a very good job of rotating their stock, so you may
have gotten some old yeast.

Twice (in about 40 years of baking) I have bought yeast that was dead in the
package even though it was "fresh". Both times, the grocers graciously
replaced it. Perhaps it was inadvertantly heated somewhere in shipping or
something.

--Rich