Why Isn’t My Bread Rising & Still Doughy?

Here are the 4 most common causes and quick fixes:

  • Yeast damage: Direct contact with salt or sugar dehydrates yeast, or your yeast is expired/stored improperly.

    ✅ Fix: Layer yeast on top of flour (away from salt/sugar). Seal and refrigerate dry yeast, and check the expiration date.

  • Wrong ingredient ratio: Too much flour or too little water creates dense, hard dough.

    ✅ Fix: Follow measurements exactly, and adjust for humidity (add 1–2 tsp more water in dry climates).

  • Too-cold environment: Yeast needs 25–30°C (77–86°F) to activate; temps below 20°C slow proofing.

    ✅ Fix: Place the machine near a warm spot, or set a bowl of warm water next to it.