Help with my yeast

[Katie T]

So I am a seasoned bread baker and don't usually have problems with yeast but today I tried to make bread and it seemed that the yeast took longer to proof and then it never rose more than 2 inches. I make the same bread 1 to 2 times a week so know what I am doing yk. My normal bread start to finish takes about 2hrs and today I finally gave up and baked it after 5hrs.

Then tonight I am trying to make sweet rolls and it proofed slowely again and they are barely rising yet again. What is going on? Is my yeast going bad or I am just not having luck baking for the first time in the 2 yrs that I have been baking all my families bread products.

Any insight would be wonderful!

[cristeen]

What's changed? Brand of flour, salt, weather? Humidity, temperature?

Do you buy your yeast in pkts or in bulk?

[Katie T]

I buy it in bulk but always have and I have baked through colder weather (it was 65 in my house this am) but I don't remember having this problem before but maybe summer was just too long lol.

Otherwise everything has stayed the same.

My rolls did end up rising enough that they turned out great. Maybe I had a bit of bad luck with the bread.

[Goddess3_2005]

Maybe you need a new sponge or starter? Sometimes they die if you don"t feed them often enough. I don"t have the patience to keep a starter so I just do the No knead bread and let it set for 12 hours minimum before baking. I am interested in how you make sweet rolls Traditional Foods Style. Sounds yummy.

[Katie T]

Originally Posted by Goddess3_2005

Maybe you need a new sponge or starter? Sometimes they die if you don"t feed them often enough. I don"t have the patience to keep a starter so I just do the No knead bread and let it set for 12 hours minimum before baking. I am interested in how you make sweet rolls Traditional Foods Style. Sounds yummy.

Well I don't know how traditional they are but they are just flour, yeast, eggs, water, sugar or honey, salt and butter. They are easy and good. I use yeast so don't have to "feed" it until I rise it and they I just add a pinch of sugar but It will proof even without this.

In the bread I make for sandwiches and toast I use whole wheat flour, milled flax seed, wheat germ and honey. It is delish! I also only let it rise once and I don't find that it matters in the end texture.

[Goddess3_2005]

Ohh hmm, you may have better luck asking in nutrition and good eating, this is traditional foods forum and this type of bread is a no-no for this diet.

[Katie T]

Originally Posted by Goddess3_2005

Ohh hmm, you may have better luck asking in nutrition and good eating, this is traditional foods forum and this type of bread is a no-no for this diet.

Thanks, I wasn't sure where to put this thread. If I continue to have the problem I will.