I love to cook and I have a son with some extreme allergies, so I love to cook from scratch. One thing I make often is bread loaves and dinner rolls. But I always read in the recipe that you "let it double, punch down and let it rise again" Shoot, I am LUCKY if it raises at all, I would NEVER punch it down. I cook a lot so I am sure that my yeast is fresh. Could the water be too hot? I always see use warm or hot water but it just never works for me. I also see sometimes that higher elevations can cause challenges in cooking, but I'm at about 4,800ft. It doesnt seem that high to me. Any suggestions as to what I'm doing wrong?
Answer by madcityswade at 2:27 PM on Feb. 12, 2011
Answer by Ginger0104 at 7:49 PM on Feb. 11, 2011
Answer by Dreamlander at 7:50 PM on Feb. 11, 2011
Answer by Marwill at 7:51 PM on Feb. 11, 2011
Answer by americansugar80 at 8:01 PM on Feb. 11, 2011
Answer by SelaCarsen at 11:35 PM on Feb. 11, 2011
Answer by san78 at 11:32 AM on Feb. 12, 2011