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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