How to recover an unleavened dough

Give her savory pies at bunspassing through the desserts: how to recover and doughnot leavened? Let’s talk about fragrant goodness to prepare at home, which have in common the leavening and, consequently, also the problem that may arise. If the dough doesn’t rise, however, don’t worry: you can recover everything, without anxiety, to put hot brioches on the table for breakfast or steaming pizzas for lunch or dinner and make young and old happy.

In fact, it may happen that one sets to work armed with patience and good will but, after having carried out the recipe in detail, and placing thedough for the leavening within one bowlafter the useful time it is realized that it has not grown in any way.

Well, before you know what to do if the dough doesn’t rise, that’s fine know the cause at the root of the problem. The reasons can be more than one: the yeast (as well as verifying that it has not expired, in the case of fresh brewer’s yeast be careful not to activate it with other ingredients) or the temperature (water has an impact on the leavening process, therefore it should always be used at room temperature).

And again, from farina (wholemeal flours, for example, tend to rise little and not quickly), al sale (excessive use has a negative effect on the preparation of a good dough, and in any case it must always be added at the end), to arrive at the dexterity (be careful not to use too much flour during the process).

But that is not all. When a dough is left to rise, it must not be forgotten until the end of the leavening: rather, it will be appropriate check often how is it going on growthto try to understand right from the start if everything is proceeding well (or if there is something that is not proceeding as it should, and to remedy it).