Comments on: Why Your Bread Won’t Rise – Possibility Number One http://www.kneadtobeloaved.com/2009/06/20/why-your-bread-wont-rise-possibility-number-one Tue, 20 Jul 2010 21:08:03 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Annalise http://www.kneadtobeloaved.com/2009/06/20/why-your-bread-wont-rise-possibility-number-one/comment-page-1#comment-1354 Annalise Sat, 11 Jul 2009 20:13:58 +0000 http://www.kneadtobeloaved.com/?p=279#comment-1354 Yes, you use the same yeast that you proofed. It won't just "quit" on you after that. Sugar feeds yeast (hence the pinch of it), and it will just keep multiplying and dividing, and given off carbon dioxide (which makes little bubbles in the bread). Hope that helps! Yes, you use the same yeast that you proofed. It won’t just “quit” on you after that. Sugar feeds yeast (hence the pinch of it), and it will just keep multiplying and dividing, and given off carbon dioxide (which makes little bubbles in the bread). Hope that helps!

]]> By: Anna http://www.kneadtobeloaved.com/2009/06/20/why-your-bread-wont-rise-possibility-number-one/comment-page-1#comment-1353 Anna Sat, 11 Jul 2009 12:03:47 +0000 http://www.kneadtobeloaved.com/?p=279#comment-1353 Do you use your "trial" yeast in the recipe or use fresh ? I am just starting out with yeast and so far, no luck except for the rapid rise yeast which had expired two years ago. Go figure ! Thank you. Do you use your “trial” yeast in the recipe or use fresh ? I am just starting out with yeast and so far, no luck except for the rapid rise yeast which had expired two years ago. Go figure !

Thank you.

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