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unrisen rise

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first rise is fabulous, second rise is splat...any ideas why...I followed the recipe exactly, used their times, checked all temps and a total disaster...very deflating, no pun intended (well, maybe)
thanks for any suggestions.

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  1. am assuming you mean bread?

    was the first rise dramatic? could be the yeast used all its oomph on the 1st go.

    1. What was the recipe? Raising conditions?

      1. the 2nd rise will not be as dramatic as the 1st. I generally give the 2nd almost double the time as the 1st.

        1. I would guess that you let the first rise go too long. It is important to learn how to watch the dough as opposed to watching a timer.

          1. 1) The yeast may be no good. Too old or got too hot someplace. Proof your yeast first---most recipes have you add a little liquid to it and set it aside for five minutes to make sure it can do its stuff.---and if it doesn't get bubbly, your dough won't rise. I have bought jars of dry active yeast in the supermarket that wouldn't raise the dough so I assume the shipment didn't survive a hot truck, maybe. 2) Dough or part of dough (with the yeast in it) will get killed if it gets too hot. I remember an aunt making her first attempt to bake with yeast---set the dough to rise in the hot sun on a sunporch---didn't rise. Think of yeast as a little baby---you have to feed it (it likes carbohydrate eg flour and sugar and milk) and keep it at body temperature, not too warm and not too cold. And it doesn't like salt, which retards the rising. Just as any baby does, it gives off waste products, which in the case of yeast is carbon dioxide, which makes those teensy bubbles in the risen dough. 3) When you set the dough to rise, keep it out of drafts and really hot places. An turned-off oven may work well. As a girl I lived in a country that didn't have centrally heated houses---cold and drafty in winter---so I used to put my yeast dough to rise inside a cabinet with a hot water bottle next to it but not right on it. Just keep the baby cozy.

            1. Sorry, I understood you to mean that you successfully baked something with yeast the first time but a second attempt (different baking) is what splatted. If this was a second rising for the same baking, I agree with the poster who said the first rising may have used up all the yeast's clout---may have gone on too long. Otherwise, my previous suggestion stands if the dough was exposed to excessive ambient heat.