the only time I couldn't get my bread to rise was the time either my water or milk was to hot and I killed the yeast... and I've been making bread for about 30 years and "should" know what I am doing... guess that is what happens when I rush and don't pay attention to what I am doing!
Thanks! I tried it with 1/2 potato water, and that seemed to do the trick.
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124 2/28/12 9:39 A
I've found that potato water changes how well the bread rises as well. I either adjust the mix of types of wheat I'm using, or use a mixture of potato water and other liquids. It's an easy test to see if that is your issue...next batch, use 1/2 potato water to 1/2 water. If you get better results, that would be the culprit.
I've been baking bread for years without problems. This past month, two batches wouldn't rise. The yeast is fine because some other doughs have risen in between bread failures - pizza dough, sweet dough etc.- and I am baffled as to why the bread is suddenly not behaving in line with my expectations. The only thing that changed is that I used the water from cooking potatoes instead of water straight out of the tap. Would potato starch kill the yeast?
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