Why Didn't My Bread Rise? — Troubleshooting Guide

The 7 most common reasons your bread didn't rise: **1. Dead Yeast:** The #1 cause. Always proof active dry yeast — if it doesn't foam in 10 minutes, it's dead. Buy fresh yeast. **2. Water Too Hot:** Water above 120°F (49°C) kills yeast. Use a thermometer — 105–115°F (40–46°C) is ideal. **3. Kitchen Too Cold:** Yeast is sluggish below 70°F (21°C). Place dough in a warm spot — try the oven with just the light on, or on top of the fridge. **4. Not Enough Time:** Bread may just need more time. If your kitchen is cool, double the rise time. Don't go by time alone — go by size (doubled). **5. Too Much Salt:** Salt slows yeast. If you accidentally doubled the salt, the rise will be very slow or stalled. Measure carefully. **6. Too Much Flour:** A stiff, dry dough traps the yeast. The dough should be slightly tacky. Don't keep adding flour during kneading. **7. Old Flour or Altitude:** Flour loses protein over time. At altitude above 3,500 ft, reduce yeast by 25% and increase water slightly. **Baker Thomas's Quick Fix:** If your dough isn't rising, put it in the oven with just the light on — the gentle warmth (about 85°F) is the perfect proofing environment.