I’ve recently decided to try my hand at baking bread for the first time. I followed the recipe, but my dough didn’t rise much, and I’m puzzled! 
How does yeast work in the baking process, and what key things should I know to make sure my next attempt is a success? Any tips or insights would be greatly appreciated. Thank you! 
Yeast is a living organism, and it needs the right conditions to thrive. If your dough didn’t rise, it might be because your yeast was expired or not activated properly. Make sure to check the expiration date and try proofing it in warm water with a bit of sugar before adding it to your dough!
Also, room temperature can affect yeast activity. If your kitchen is too cold, the dough might not rise as well. I always try to find a warm spot, like near the oven when it’s on. Another thing is not to add too much salt directly onto the yeast, as it can kill it.
I totally agree with you both! 
Another thing to consider is the type of flour you’re using. Bread flour has more protein compared to all-purpose flour, which helps with gluten development and gives you a better rise. If you can, I’d suggest trying that!
Absolutely! Plus, the hydration level of your dough is important too. If it’s too dry, the yeast might struggle to do its job. Try adding a bit more water next time, and don’t be afraid to play around with the recipe! Baking is all about experimentation.
Hydration makes a huge difference. Also, make sure you’re giving your dough enough time to rise. Sometimes it takes longer than expected, especially with cooler temps. Patience is key!
And don’t forget about kneading! You want to develop that gluten structure, which supports the rise. But be careful not to over-knead, as that can lead to dense bread. A good rule of thumb is to knead until the dough is smooth and elastic!
Speaking of kneading, I also love letting my dough go through the “stretch and fold” method instead of traditional kneading. It’s gentler on the dough and can yield great results! Have you tried that?
I haven’t tried the stretch and fold technique yet! I’ll have to look into it. I usually just knead it for about 10 minutes. Also, make sure not to rush the proofing stage; the more flavor your dough develops during that time, the better your final loaf will taste!