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Used to be I could get a three-pack and it would work really well, you'd get a good rise and good airy bread. Anymore, it seems like every pack I get is different. One will work fine, the next won't rise at all.

I have a loaf rising right now, and it's not even puffing up.

Used to be I could get a three-pack and it would work really well, you'd get a good rise and good airy bread. Anymore, it seems like every pack I get is different. One will work fine, the next won't rise at all. I have a loaf rising right now, and it's not even puffing up.

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[–] • 6 pts

Are you using tap water? Chlorine is known to kill yeast, the ammt of chlorine added to tap water varies with water quality.

[–] • 5 pts

I'm going to try with distilled water next time, because I also been having problem with dough rise lately. Will leaving tap water in an open pot for some time enough to get rid of chlorin?

[–] • 3 pts

They don't use chlorine anymore, now it's chloramine (chlorine and ammonia I think). It doesn't evaporate.

[–] • 1 pt

Thanks for the info. I forgot to say that I'm in Belgium and I suppose it's different from place to place. I'll try to find what they put in the water where I live, and how to get rid of it.

[–] • 1 pt

The technique of leaving tap water out to get rid of chlorine doesn't work anymore. They use something called chloramines nowadays.

I bet distilled would work well.

[–] • 2 pts

It's heavily filtered. Just the smell of chlorinated water makes me retch.

[–] • 0 pt

Try distilled to wake up yeast.