How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (2024)

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1Why Isn’t My Bread Rising? The Top 7 Reasons

2Fixing Dough That Won't Rise

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Co-authored byQuynh La

Last Updated: April 12, 2024Fact Checked

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You have it all planned: the dinner, the wine, that fresh-baked loaf of bread. Everything's coming together when you discover that your bread dough just isn't rising. Fortunately, this is a problem that's relatively easy to diagnose and solve. If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast.[1] Keep reading for instructions on how to revive your dough and learn the top reasons behind why dough won't rise.

Things You Should Know

  • Let your dough proof at a high temperature (80–90°F or 27–32°C) and high humidity (about 75%) for at least 1 to 3 hours, as heat and moisture will make your dough rise faster.
  • Add more yeast, blend in the starter, or knead in more flour to help initiate rising.
  • Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

Method 1

Method 1 of 2:

Why Isn’t My Bread Rising? The Top 7 Reasons

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  1. 1

    Check your yeast type and expiration date. Unopened dry yeast lasts 2 years after the date it was packaged, while opened dry yeast lasts 4-6 months in the refrigerator or 6 months in the freezer.[2] After your yeast’s lifespan is up, it will function weakly, or not at all.

    • Some sourdough cultures are very slow rising and may need several hours to rise.
    • If you’re following a no-knead recipe or making pizza dough, your bread will take longer to rise than if you’re using active dry or instant yeast.[3]
  2. 2

    Check the environment. The ideal temperature for bread baking is approx 75°F (24°C) with high humidity for a slow, steady, and flavorful rise. Move too far below that range, and your yeast will not be happy.[4]

    • We’ll show you how to create a proof box to fix the temp and humidity in the next section.

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  3. 3

    Check the flour type and your kneading technique. Bread made with cake or all-purpose flour, has low gluten and protein contents, so your dough may rise—and then collapse. To prevent your dough from collapsing, knead it for 15 minutes until it feels stiff, and use a high-protein flour in the future.[5]

    • Dough can also collapse if you have too high of a flour-to-water ratio. Simple bread dough often has flour-to-water ratio of 5:3 (60% water).[6]
    • Some flours contain antifungal ingredients to prolong shelf life. As yeast is a proud member of the Fungi kingdom, this will most definitely inhibit growth.
    • Organic, additive-free unbleached white bread flour works best for a good loaf of white bread.
    • Heavier flours such as whole wheat, rye and other types of whole-grain flour will result in a heavy loaf that does not rise as much as fine white bread flour.
  4. 4

    Ease up on the salt. Salt is a required ingredient for developing the gluten proteins that make for a smooth elastic dough, but too much will kill the yeast.[7] Add only the required amount of salt, and add it to the flour, not the water, at the beginning.

  5. 5

    Use the proper container. The pan, banneton, or tray you use will make a difference. Too large, and the dough has nothing to push against when rising, so it won't rise upwards. Instead, it will spread and possibly collapse.[8]

    • Small buns do well placed fairly close together.
  6. How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (9)

    6

    Make sure you’ve let the dough rest. Do not disturb the dough while it is rising, especially if it is a particularly wet dough. Most dough needs to rest for 1-3 hours to get a proper rise.[9]

  7. 7

    Check your added ingredients. Some spices, such as cinnamon, are naturally antifungal. Those antifungal ingredients can kill your yeast![10]

    • For sweet fruit buns or cinnamon rolls, you usually want a fast rise, as the cinnamon will eventually kill the yeast off.
    • Some dried fruits also are coated with antifungals as a preservative. Organic dried fruits are expensive but much better for baking. What many bakers do is use standard dried fruit but don't add it till the final proofing.
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Method 2

Method 2 of 2:

Fixing Dough That Won't Rise

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  1. 1

    Turn up the temperature to 80–90°F (27–32°C). Yeast loves nothing better than a warm, moist climate so it can multiply and your dough can be proof.[11] If you want your dough to rise, up the temperature and set up the ideal humidity (75%) by creating a proof box in your oven.

    • Fill a baking pan with boiling water, and set it on the lowest rack in your oven. Place the container of dough on the middle rack, close the oven door, and allow the dough to rise.
    • Alternatively, you can boil a cup of water in the microwave, then place the container of dough in the microwave with the water, and close the door. (Don't microwave the dough!)
    • Some people turn on the oven, and place the dough on top of the stove, covered with a damp towel. The oven keeps the surface of the stove warm, and the damp towel provides moisture.
  2. 2

    Add more yeast. If warm and moist isn't activating the yeast (you'll know in less than an hour), you can try adding more yeast.[12]

    • Open a new package of yeast, and mix a teaspoon of yeast with 1 cup (240ml) of warm water (at about 110°F/43°C) and 1 tablespoon of sugar. Let this mixture proof for about 10 minutes, until it gets 1/2- to 1-inch of foam. If this fails, you will need to get fresh yeast and try again.
    • While proofing this yeast mixture, gently warm the flat dough to about 75–90°F (24–32°C) by placing the bowl in a warm place.
  3. 3

    Blend in the starter. Adding more flour as necessary: a ratio of 60% flour to 40% liquid is usually a good ratio for bread doughs so add sufficient flour needed to balance. Knead the active yeast mixture into the dough, then let it rise in a warm, moist place.

    • This can also be an indicator to see if your yeast is not active. This method makes the yeast very active so when it is added to the dough, it should rise perfectly. If your dough still fails to rise, it will indicate the yeast is not at fault: there is another problem.
    • You can also do this at the beginning of the recipe next time you make a different yeast dough.
  4. How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (15)

    4

    Knead in more flour. Check whether the dough is sticky to the touch. If so, this is probably under-kneaded dough. Knead in additional flour until smooth and silky to the touch and the dough no longer sticks to your hand. Let rest and rise in a warm wet environment. Repeat if needed. You may need to let the dough rest overnight before shaping and baking.[13]

  5. How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (16)

    5

    Knead the dough properly. There's an art to kneading. Too little, and you may not distribute the yeast through the dough. The dough will then be too weak to be able to rise. Too much kneading may make the dough so tough that it cannot expand. The dough should feel smooth and elastic, not tight like a rubber ball, or soft like biscuit dough.[14]

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  • Question

    If I rolled the dough out, can I still put a damp cloth over the dough and let it rise?

    How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (17)

    Community Answer

    Ye, you can. This is called proving the dough, that is, allowing it to rise after it has been shaped.

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  • Question

    What if I don't want my dough to rise?

    How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (18)

    Community Answer

    I found that putting it straight in the oven after kneading will keep it flat. Not keeping it warm will also keep it flat.

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    Thank you for your feedback.
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  • Question

    My dough is not smooth. What should I do?

    How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (19)

    Zheng.lingdi 54

    Community Answer

    You may have over-kneaded the dough. Dough will go through a lumpy stage, sticky stage, elastic stage (perfect!) and finally a stiff, hard to manipulate stage where the surface looks broken. Like it has strings.

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      Tips

      • Check the ratio of flour to water. 60:40 flour-to-water is best. Too wet might work fine but it is more likely to spread flat, or rinse well and then collapse.

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      • Test your water and flour periodically. The pH can be an issue: if it's too high, or too low, it will kill the yeast. Test a sample of water alone, and a sample with neutral water mixed with flour in one sample and some of the flour mixed with neutral water, and then test with baking soda (for acidity), or vinegar (for alkalinity). If the liquid foams slightly, it means that the pH is unbalanced. If there's no foam, your pH is fine. Note: You can also purchase a pH testing kit at your local pool supply store.

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      • Ensure the oven is preheated at least 5 minutes before you need it. Using a pizza stone can also aid heat transfer to the tray or on the loaf is sitting on, or you can put the loaf directly on the hot stone. A lot of bread fails in a cold start oven.

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      Warnings

      • Should all repair attempts fail, you may need to change ingredients entirely and start again.

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      • Fixing yeast pastries can be very difficult in some cases, especially if layered with butter like puff pastries for yeast croissants. If you were to re-knead them, you would create a brioche-style dough which can be fine—but if you want that flaky characteristic, you will need to start again.

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      • When using fresh yeast, check its expiration date and color. If it smells of ammonia or doesn't make bubbles, it's bad. Use liquid substrates at a maximum of 100°F (38°C) to avoid killing the living organism.

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      About This Article

      How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (23)

      Co-authored by:

      Quynh La

      Professional Baker

      This article was co-authored by Quynh La. Quynh La is a Professional Baker and the Owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in baking cakes, cookies, croissants, and bread. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts & Bread from Seattle Central College. This article has been viewed 1,896,503 times.

      83 votes - 66%

      Co-authors: 26

      Updated: April 12, 2024

      Views:1,896,503

      Categories: Featured Articles | Breads | Bread Making Tips

      Article SummaryX

      To fix dough that won’t rise, try placing the dough on the lowest rack in your oven along with a baking pan filled with boiling water. Close the oven door and let the dough rise. Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes. Then, add the mixture to your dough along with some more flour so there’s a ratio of 60% flour to 40% liquid. Knead the yeast mixture into the dough, then let the dough rise in a warm, moist place. Another option if your dough is flat and sticky to the touch is to knead in more flour. Keep kneading in flour until the dough is smooth and doesn’t stick to your hands, then let it rise somewhere warm and moist. Keep reading to learn more about why your dough might not be rising!

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      How to Fix Dough That Won't Rise: 12 Steps (with Pictures) (2024)

      FAQs

      How to fix dough that didn't rise? ›

      But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

      How do you fix pizza dough that is not rising? ›

      Never fear if your pizza dough isn't rising. Perhaps you accidentally destroyed your yeast, or it simply died. Fix it with some fresh yeast while the dough is still warm. You must knead the dough for at least 15 minutes, and you must knead it well.

      What happens if dough doesn't rise long enough? ›

      If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

      Why isn't my starter doubling in size? ›

      If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.

      How do you encourage dough to rise? ›

      Where to put dough to rise: more solutions
      1. Atop your water heater or refrigerator; or on a high shelf. Heat rises, and the top of a major appliance that runs constantly is usually a bit warmer than the surrounding atmosphere.
      2. Atop a heating pad set to low. ...
      3. Close to a heat source.
      Mar 12, 2019

      What happens to pizza dough if you don't let it rise? ›

      If you don't let pizza dough rise, then it will not be able to trap the air bubbles that make for a light and airy crust. This will result in flat and dense bread that won't have much flavor or texture.

      How to tell if dough is overworked? ›

      The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.

      Why is my pizza dough dense and not rising? ›

      The answer is excess flour. When you add too much flour to your dough, it can throw off the water-to-flour ratio, resulting in low hydration. Other than that, under/over proofing, over-kneading, and insufficient/dead yeast can also make your pizza dough dense and bready.

      What to do with pizza dough that didn't rise? ›

      To fix this, ensure you're using fresh yeast and the proper amount, knead the dough for up to 20 minutes, and maintain ideal proofing temperatures (73-75°F). If the dough still doesn't rise, place it in a warmer location, add more yeast, or knead it more thoroughly.

      What's the longest you should let dough rise? ›

      The proofing time for bread dough varies based on the dough's makeup (amount of preferment, flour choices, and hydration) and the temperature at which it's proofed. The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.

      What temperature kills yeast? ›

      Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

      How do I get my starter to rise more? ›

      Place your sourdough starter in a bowl or pot of warm water on the kitchen counter. This will keep it warm and allow more oxygen to circulate around it, which can help it rise more. You can cover the top of the bowl or pot with a damp tea towel to keep the moisture and warmth in.

      Why are my rolls not doubling in size? ›

      “The first thing that springs to mind,” Bertinet says, “is that your dough is probably too cold.” Or, put another way, the water you're using isn't warm enough. “It's vital you give the yeast a helping hand, otherwise it'll just slumber lazily,” he says, adding that your water/ flour/salt/yeast ratio is also crucial.

      Why is my starter dough not rising? ›

      If your sourdough starter won't rise anymore, reset it by putting 25 grams of starter in a jar and feed it 50 grams of flour and 50 grams of water. With this ratio, your starter should double in size in about 12-24 hours. If your starter has never risen before, follow a proven guide to create an active starter.

      How to fix sticky dough without flour? ›

      Oil does as well and is better suited for keeping the dough from sticking to a bowl or rising container than water is. Water is more readily absorbed. Paul Hollywood shows how using oil instead of flour to knead bread, which helps keep the texture of the dough consistent.

      How to fix dough that breaks apart? ›

      If tearing is a frequent problem, Chef Felice suggests : Add a bit of extra-virgin olive oil to the dough to make it more elastic.

      What do I do if I killed my yeast? ›

      Solutions for yeast that didn't bloom

      If your liquid was too hot, your yeast was killed and it cannot be saved. Try again with new yeast and make sure your liquid is the right temperature.

      Can you bake dough without letting it rise? ›

      Allowing dough to rise before baking is an essential step in achieving soft, fluffy bread that's as good as you would get from the bakery.

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