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writes:

>
>Hello, all,
>
>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.

Active dry yeast (I use Red Star) is fairly forgiving but it _does_ need to be
refrigerated. Did you buy the 3-pack or the jar?

If you didn't refrigerate the yeast after bringing it home from the store the
yeast could have died, or weakened. No bubbles in the yeast liquid indicates a
problem.

Other problems could be the milk was to hot or too cold, both of which could
prevent the yeast from reproducing.

I suggest you proof another sample of yeast from the same package, carefully
controlling the temperature of the liquid. If that too doesn't work AND you
did refrigerate it after purchase, take it back to the store for a
refund/exchange.

>It's winter time now so I guess the
>rising time is needed longer. Therefore, I put the dough for over 3

Winter/summer doesn't really matter, assuming you've got climate control in
your house. However in winter I usually rise my dough on top of the
refrigerator where it's warmer than the rest of the house. Remember to cover
the bowl with a slightly damp dish towel to keep the humidity up.

>hours. When I pour yeast mixture in mixing bowl, it's not warm or hot
>at all. Does it matter?

Not really, the warmth of the liquid is to kick-start the yeast into
reproduction/feeding mode. As long as it's still producing bubbles it'll be
find. If you're short of time on the day of baking it's even possible to do an
overnight first rise in the refrigerator.

>Is there any possible reason why the dough
>doesn't rise at all?

Bad yeast is, as I said, my first guess and still the most probable by a long
shot.

Best,

Marc
>
>Thanks to all!