Yeah, but you should keep it in a greased plastic bag after in is kneaded. Make sure to handle the dough as little as possible after it has risen.
Your bread dough will rise then fall on the second rise if you allow it to sit too long. When left to rise too long, the yeast will consume all of the available sugar in the dough, resulting in fallen bread dough.
Yes, if yeast dough is left to rise too long, the yeast will consume all of the available sugars. Then the dough will not be able to rise when baking, resulting in a heavy, tough product.
The yeast consumes the natural sugars in the dough and causes bubbles to form. This causes the dough to rise. It's being blown up by the yeast.
Knead the dough a few times and allow it to warm up and it should rise again.
If a yeast dough is not rising, there really is no good way to fix it. Try again with fresh yeast or a different recipe. If the problem is that the dough has been placed in the refrigerator, and the dough is not rising there, it is either too cold, or it has not been left to rise long enough. Remove the dough from the refrigerator to a warm place free from drafts. If the yeast is still viable, the dough should rise in about two hours.
The instructions are printed on the box, or the bag.
I am no baker, but I tried the oven. Preheat on lowest possible temp. Turn off for 20 min before you put dough in to rise (hoping it's down to about 85 degrees). At least it is draft free.
you should add baking soda because it makes the dough rise.
The leveling agents such as baking powder/soda in quick breads and in normal breads, the yeast 2nd answer: That should be 'leavening agents'.
Most bread rises in 1-2 hours, But if left in the fridge to rise then your dough will do fine. if left out of the fridge then the dough will rise way too much out of the pan and make a mess of sticky dough. stick it in the fridge to rise overnight.
Carbon dioxide