Bulochkina
Help, rye sourdough does not raise the dough! More precisely, it raises, but only slightly above half. I always put the dough for more than 12 hours, add a little honey, ferment well, bubbles and all that. Then half in the refrigerator for 5-6 days. I knead the dough and put it in a warm place, I have to keep it in the oven, there are no warm places in the house; in the oven, you can calmly hold your hand (I mean that it is not hot), sometimes the dough reaches the brim, but it is worth taking out and falls by a third, it does not want to rise anymore. What am I doing wrong? The most interesting thing is that the first time the dough rose to half, it rose well by 2 and 3 times, and literally in 2 hours the bread came out good in the oven, now there is a problem ... something with the sourdough, is the dough fermenting ?!
The answer can be found in the topic Rye sourdough.

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