Why doesn't dough with dry yeast rise? To make the dough work

A housewife's biggest fear before any baking is that the dough will not rise.

If you bake often homebaked bread or buns made from yeast dough, then you probably noticed that it doesn’t always fit the way you would like. Why does it happen that sometimes the dough is obedient, and sometimes capricious, like a child?

Yeast dough is the whole process, in which yeast live, reproduce and die. Remember, dear housewives, yeast dough does not tolerate fuss, and if you understand that you have little time for baking, then you should not even start preparing it. It needs to be kneaded with love, putting your soul into it. When working with yeast dough, do not open windows or vents, as it is afraid of drafts.
Remember that how you react to kneading yeast dough depends on its rise and fermentation.
And yes, by the way, it may not work out if you mix all the ingredients in one bowl at once. But this is optional. Some recipes allow this.

Yeast

For yeast dough, dry or pressed yeast is used. Remember, for everything to work out, the yeast must be fresh and not expired.

There is one more nuance: different types of yeast have their own order of mixing with flour.
Pressed ones, for example, need to be fed before kneading. This is done simply:
Dissolve the yeast in a glass of warm water or milk, after adding a teaspoon of sugar. When you notice a bubble foam cap on the surface of the liquid, you can start kneading the dough.

Dry yeast is mixed immediately with flour.

Liquid

Any housewife knows that to breed yeast “you need to take a warm or heated liquid” (usually milk or water). The temperature should not be lower than 28 - 30 degrees, but not higher than human body temperature.

Cold or tepid liquid is bad for yeast growth and your dough simply won’t rise. Hot liquid has a detrimental effect on the yeast, they brew and die. There is no fermentation and the dough does not rise.

Oil

Often you need to add to yeast dough butter, and very often melted. So there is one subtlety here. Before you add the oil to the rest of the ingredients, you MUST use it! cool until room temperature so as not to disturb the fermentation process. Hot oil will kill the yeast!

Flour

For yeast dough, it is highly advisable to use only warm flour. Before use, it should be sifted to better saturate it with oxygen. This will positively promote the functioning of the yeast.

Kneading yeast dough

For butter dough, where there is a lot of fat, eggs and sugar, use a dough that is made from the full volume of liquid, yeast and half the amount of flour. The dough should be viscous, like pancakes. Place the dough in a warm place - it will rise faster.

When you see that your dough has doubled or tripled in size, add the remaining ingredients and flour to it. The dough should be kneaded well, then it will actively rise.
Just don’t make it tight, as it doesn’t rise well, and baked goods from it turn out dense, low, and quickly become stale.

Rising yeast dough

Yeast dough rises well in a warm place in 1.5 - 2 hours. If you don't want a thick, weathered crust to form on it, cover it with a thick towel, lid or plastic bag.

It's cold in the room - you'll have to wait a long time for the dough to wake up and rise. If there is no warm place in the house, then put it in a bowl, and the bowl on a saucepan with hot water. Just make sure that the bottom of the bowl does not come into contact with the water, otherwise the yeast will brew and die, and you won’t succeed.

In order for the baked goods to turn out fluffy, you need to knead the dough once or twice during the rise, in this way you will release carbon dioxide from it. After this procedure, let it rise again.

You cannot overcook yeast dough. After some time, when fully ripe, it will eventually fall off. If it falls, feel free to throw it away, it won’t rise a second time. The baked goods will be flat, sour and tough.

Do not use a pan that is too large for kneading the dough; it will spread out and not rise. Therefore, choose the dishes correctly.

If you mix right away a large number of dough, it will ferment actively and well.

How to store leftover yeast dough?

Do you have leftover yeast dough? Take it boldly plastic bag and fold it there, leaving a little room for lifting, tie it well and put the bag in the freezer. This storage method will not affect the quality of the dough, but in the refrigerator it may become acidic.
Although, if you need to remove the dough for a short time, for example until the morning, then it can wait for you safely in the refrigerator, just give it a larger bag, because... the processes will not stop and the yeast will continue to work. I know from myself how unpleasant it is to discover in the morning that all the dough has spread all over the refrigerator and now you have to wash it all off.

How to properly bake products from yeast dough?

Do you want to get fluffy and tall baked goods? Then leave the formed yeast dough products to proof for about 20 minutes. So that the dough has time to rise and not burn, bake the products at 190 - 210 degrees (pies, buns, bagels, etc.). Less butter dough(for example, pizza) is baked at a temperature of 220 - 240 degrees.

Yeast dough for pies (recipe)

Ingredients:

milk: 250ml
dry yeast: 9g
chicken eggs: 2 pcs
sugar: 3 tbsp.
salt: 1 tsp.
flour: 650g
vegetable oil: 50ml

Preparation:

Pour yeast into warm milk until a foamy cap forms.

Break 2 eggs into a large bowl.

Add salt and sugar.

Add vegetable oil.

Pour the milk-yeast mixture into a bowl.

Mix everything well.

Add flour, knead into a soft, non-stick dough. Leave it to rise in a warm place. At the same time, it should double in size.

Use any filling for the pies, the main thing is that it is not liquid.

Bake the product at a temperature of 220 degrees (10 - 15 minutes, until browning).

Try it! No need to be afraid! At one time, I was also very afraid that the dough would not work. This, firstly, extinguished every desire to bake something, and secondly, it often turned out that way - the dough remained the same as I kneaded it and did not want to rise. Now, knowing several rules for handling the test, I am not at all afraid of it, and for many years there has not been a single case where it failed.
Good luck in the kitchen!

There can be several reasons, the most common are expired yeast, there is a lot of sugar in the dough, the dough is too tight (personally, I make the dough rise 2 times, 1 time making the dough thin, and then more dense by simply adding flour). Well, what if there wasn’t enough yeast for that amount of flour?

From my experience, yeast dough rises poorly or does not rise when:

1. dry instant yeast is already expired, old

2. a lot of butter is added to the dough and it is dense, heavy and tight

3. when the dough is started not in warm water (milk) but in cold water.

I usually make the dough and put it in the oven preheated to 50 degrees. Then I turn off the oven, and the dough sits there in the closed oven and rises.

The dough will not rise cold kitchen. But store-bought dough, pulled out of the refrigerator in the kitchen rises. Good proper yeast are used. Necessarily fresh yeast use and the dough will rise. And place it next to the stove.

Maybe the tremors are bad or the components have been installed cold. When we work with the dough, the room should be warm, and the ingredients should be eggs, milk and everything else too. We don’t take it from the refrigerator and start working.

Either the yeast is bad, or it may be cold)

Most likely, the problem is in low-quality yeast that has expired and therefore cannot rise the dough, but if everything is in order with the yeast, you need to pay attention to the amount of flour in the dough; if the dough is clogged, it also cannot rise because there is no air in it.

Most likely in yeast, perhaps they have lost their properties due to improper storage.

Most often the reason is yeast, for example, you put too little yeast in the dough, or it is no longer suitable for use.

Yeast may have been added to milk that is too hot.

The dough will not work in a too cold place either, because the yeast needs heat and also a little sugar for activity.

You shouldn’t add too much flour either. It is important that the dough is not too stuffed.

For a rich dough, you need to add twice as much yeast.

If yeast dough does not rise, then the main reason for this lies in the yeast. The yeast is either old or stored incorrectly. It has already been noted that the dough rises better the fresher the yeast. And the second reason is that it’s cold in the room where the dough is standing: the warmer the air temperature, the faster the process in the dough and, accordingly, the dough rises faster. In this case, it is better to move the dough closer to the radiator and wrap it with something warm.

Yeast The dough is raised and the yeast is spread, when they begin to come to life and multiply vigorously.

Naturally, the fresher they are, the more active they are.

But one must understand that Yeast is a fungus, and the best environment for its activity is warm and damp.

If you are not sure about the quality of the yeast, then it is better not to put the entire amount of flour at first, but to combine even dry yeast with warm water or warm milk, adding a small amount of flour to make it look like sour cream and a little sugar, which will act as a catalyst for the yeast.

This is the dough, which will bubble in a warm place in 30 minutes and become a good basis for yeast dough.

Only then add the rest of the flour and other ingredients according to your recipe.

Take your time if you want to get it magnificent pastries, let it brew and test the dough 2 times.

Form pies or pies and let them rise again.

And only then carefully move it into the oven and bake.

Under no circumstances open the door for the first 15 minutes. They may fall off.

If yeast dough rises poorly, the reason is most likely the quality of the yeast. I always take dry yeast of PRIVACY, dissolve it in warm water with a teaspoon of sugar. After ten to fifteen minutes, the yeast should rise in a lush head. If this does not happen even after a longer period of time, then you should not make the dough with such yeast. The dough may not rise well if you over-mixed an ingredient, such as butter or margarine, or if you kneaded it too thickly. Experience plays a big role when preparing yeast dough; cook more often and everything will work out. The dough may not rise well if it is kept in a cold place or in a draft.

Yeast dough is called unpredictable by many. Today it produces lush and air buns and pies, and tomorrow it doesn’t rise at all, it remains flat, like a flatbread. How to increase the germination of the test? What to do if the dough doesn't rise? There are several simple recommendations, following which you can get excellent basis for delicious homemade buns and bread.

What affects the quality of yeast dough?

In order not to correct mistakes already in the process of kneading the dough, you need to check the expiration date in advance and pay attention to the features of using the products that are included in the ingredients.

How the quality of the test is influenced by the following factors and products:

Yeast. Pressed or dry (active and instant) yeast can be used for the dough. Before kneading, fresh or pressed yeast and active dry yeast must be dissolved in a glass of warm water or milk with the addition of a tablespoon of sugar. As soon as foam appears on the surface of the liquid, you can proceed to the next stage of preparing the dough. Instant yeast can be mixed directly into the flour. The shelf life of the yeast is the main condition for a good rise of the dough.
Fluid temperature. Almost all recipes indicate that the yeast will dissolve in warm water, without specifying a specific temperature. In order for the yeast to activate, the temperature of the liquid must be no lower than 28 and no higher than 38 degrees. In too cold water Yeast does not multiply, but dies in hot conditions. In any case, if the temperature of the liquid is not observed, the dough will not rise.
Flour quality. Like other dough ingredients such as eggs and butter, the flour should also be at room temperature. A prerequisite is its preliminary sifting, during which it is enriched with oxygen. White dough is best suited wheat flour. Bread made from flour coarse or whole grain will never turn out as fluffy and airy.
Observe the amount of salt and sugar in the recipe. Too much salty dough It rises very poorly, and sweets are not always baked well.

If the dough doesn't rise: what to do with it?

Even if the above conditions are met, sometimes force majeure occurs in the form of a failed test. But don't throw it in the trash. It could even come out of it good basis for pizza. However, first you can try to implement the recommendations developed specifically in case the dough has not risen.

What to do in such a situation can be described in three tips:

Increase the ambient temperature.
Add yeast.
Knead the dough again, adding a little flour or liquid depending on their ratio.

Let's take a closer look at each of these points.

In order for the yeast to activate, it is important to maintain the temperature regime of the water, and in order for them to continue to multiply and contribute to the further growth of the dough, this temperature must be maintained. A cold room with dry air is not the best environment for its growth. Therefore, you should not be surprised if the dough does not rise. What to do in this case?

Place a baking sheet with hot water on the bottom of the oven, preheated to 40 degrees. At the same time, place the container with the dough on the rack on the middle level of the oven. A moist, warm environment will help the dough rise.
Prepare water bath on the stove. Heat to high temperature and immediately extinguish the fire. Place the container with the dough in a water bath until it rises.
Cover the container with the dough with polyethylene and place it near the radiator or switched on burner. Polyethylene will create the necessary moist environment, and from the emanating heat the dough will begin to grow rapidly.

If, after creating the optimal temperature regime and sufficient humidity, the dough still does not rise well, it means that the yeast has not been activated. In this case, you can try to start the process again.

To do this, dissolve a teaspoon of dry yeast in a glass of warm water or milk and add a tablespoon of sugar. When foam appears on the surface of the liquid, you can pour the dough into the dough and mix with the rest of it.

After adding a new dough, a situation may arise again when the butter dough does not rise. What to do in this case with temperature conditions, everyone understands. But besides this, you may have to add other ingredients, such as flour.

The optimal percentage ratio of flour and liquid is 60:40. This means that the flour should be approximately 60% and the liquid 40%. After kneading, the dough should be elastic and slightly stick to your hands. It is important not to fill it with excess flour. But sometimes this ingredient can save the situation if the dough has not risen. What to do and how much flour to add depends on the consistency of the dough.

If you add additional yeast dough, the dough will be too sticky and liquid. In accordance with the optimal ratio of ingredients indicated above, you will need to add flour to it again and knead well. After this, place the container in a warm place, create optimal conditions temperature and humidity and are waiting to rise.

The dough does not rise in the bread machine: what to do?

Many housewives bake homemade bread not in the oven, but in a bread machine. But even in this case, sometimes yeast dough does not rise well.

What to do with the dough in a bread machine to increase its germination, and why it does not rise:

Insufficient fluid. For the dough to rise, it must be elastic and soft. A small amount of water added to the bowl while kneading will help correct the situation.
It is possible that the lid of the appliance was opened during kneading and warm air disappeared.
Expired yeast or incorrect conditions working with them (too hot environment).

In any case, the dough can be revived. To do this, you need to take it out of the bread maker and knead it with your hands, using the raising methods suggested above.

Method one: you need to increase the ambient temperature.

Nothing improves yeast better than a warm, humid microclimate - in it they live their yeast life to the fullest.

Let this mixture sit for about 10 minutes until at least 3-4 cm of foam rises.

If it doesn't, you'll have to buy fresher yeast and try again.

Knead the active yeast mixture into the dough and let it rise in a warm, moist place.

The way it rises can also be an indication of yeast activity. This method makes the yeast very active, so when a new dough with flour is added to the dough, it should rise perfectly.

Check the dough to see if it is sticky to the touch. If so, it's probably because your dough isn't kneaded well.

Knead it on the counter with additional flour until the consistency is smooth and silky to the touch and the dough no longer sticks to your hands.

Tips on how to prevent poor dough viability

Check your yeast type. Some sourdough cultures grow very slowly and may take several hours for the dough to rise.

Check the type of flour. White flour general purpose has low gluten and protein content, so your dough may rise and then fall.

This can also happen if your dough is too runny.

Don't over-salt the dough.

Salt is an essential element for the development of gluten proteins, which make the dough smooth and elastic.

Many housewives who try to diversify and decorate as much as possible dinner table, begin to make yeast dough. You can easily make pizza with herbs, a pie, and many other baked goods from it. But often carefully kneaded yeast dough from dry yeast does not rise.

Causes of the problem

To understand the cause of the “breakdown”, you need to remember a few main rules when working with the test:

plane and difficult process dough shapes may be a sign of excess water;
slow fermentation process and already hard finished products mean lack of water;
the salty taste of the finished products and the insidious pale crust are the surest sign of the excessive presence of salt;
vagueness and lack of taste is the opposite phenomenon - there is not enough salt in the existing dough;
if the crust of the product burns treacherously, but the middle remains liquid, it means that the dough contains a large amount of sugar;
the product is not tall enough, the middle remains liquid and tasteless - lack of sugar.

Yeast dough is quite capricious and requires special attention during kneading. If the dough does not rise, how to correct the problem, grandmother’s advice will help you understand:

Emergency help can be a new portion of yeast, scrupulously dissolved in small quantity water and mixed into the dough.
The yeast test doesn't work either. To do this, take one pinch of them, combine with sugar (a teaspoon) and add a tablespoon of warm water. If no foam appears within 12 minutes, the yeast is clearly expired.

Why doesn't it rise?

How long the dough should rise always determines the amount of yeast and its quality, as well as the presence of related factors. The normal process of “coming up” the dough is considered to be 3 hours; over-resting can lead to the formation of a rich sour taste. The dough may remain in place for several reasons:

low-quality (untested) yeast;
excess fatty ingredient (oil);
low quality or insufficient quantity of sugar;
too much heat bases (milk or water);
low room temperature for the dough to rise.

When working with yeast dough, you should not set a time frame, quality product must rise at least twice. Due to oxygen enrichment, the products will become soft and melt in the mouth. Excessive amounts of yeast can result in off flavor and aroma. There is no point in increasing the amount of base; the result will be a significant saving of time, but the products will acquire a cottony taste.

Notes when cooking

When preparing yeast dough from dry yeast, it is worth considering a few proven notes:

Yeast should only be used, tested and fresh. In this case, the packaging must be intact. Why? Yes, because contact with oxygen impairs their effectiveness.
In the case of manual kneading, dry yeast should be mixed with flour; a bread machine does not require such scrupulousness.

In order for the yeast dough to be fluffy and soft, you need to start with the process of mixing the dry ingredients.

The flour should be sifted slowly (maybe 2 times), then the products will be amazingly fluffy. Some housewives sift it after mixing it with yeast. Then the airiness effect intensifies. Due to the haste of mixing, many dough does not rise. How to fix this issue, advice will tell you experienced housewives. All ingredients must be warm. If the yeast was previously opened and has become less active, you can heat the saucepan in which the dough will be kneaded, and then the fermentation process will reach normal.

Tricks of housewives and bakers

There are also options when everything is done according to the recipe, but the dough still does not rise. Notes from experienced bakers will tell you how to correct the situation. A bowl of warm water can help dough made from dry yeast rise. It is necessary to place a container with a “harmful” composition in it and let it stand there for at least 30 minutes. A bowl of water can be replaced with a preheated oven, only this method requires constant attention to ensure the dough does not overheat.

Other housewives act differently when the dough does not rise. They know exactly how to correct the situation. Craftsmen add an incomplete tablespoon of vinegar to the dough. It will definitely react and rise. But you should not put the dough in the oven after adding vinegar, then it will become bright taste yeast, and the baked goods will spoil.

When preparing yeast dough, it is worth using a little trick. You need to make the dough in 150 ml of warm (not hot) milk, into which you need to add 1 tablespoon of sugar and the same amount of sifted flour, a packet of yeast comes last. The mixture must be thoroughly mixed and hidden in a warm place, wrapping the container in heated towels. After 15-17 minutes, a foam cap should form in the mixture. It is into this that the remaining ingredients need to be mixed in later. Then the dough will be soft and pleasantly airy. This is exactly how yeast dough is prepared step by step. We hope everything is clear to you.

In this post I will tell you what to do if the dough does not rise. I think this situation has happened at least once to every housewife: you are preparing to bake bread or pizza, or pies, or even Easter cake. You buy the most best products- sugar, butter, eggs, knead the dough and after a while you notice that your dough simply does not rise.

This is a common problem for many home bakers: you put a lot of effort into making a good one. delicious bread, but your yeast seems to be failing you. Fortunately, this is a problem that can be solved relatively easily. On this page I will tell you why yeast dough does not rise and how to make it become fluffy.

So, what to do if the dough does not rise

Method one: you need to increase the ambient temperature. Nothing improves yeast better than a warm, humid microclimate - in it they live their yeast life to the fullest.
If you want your dough to rise well, you have to give the yeast what it wants. Fill in deep baking tray boiling water and place it on the lowest rack in your oven.

Place the bowl of dough on the middle rack and close the door. Leave your dough in a warm, moist environment for a while and let it rise.

Alternatively, you can boil a cup of water in microwave oven, and then place the bowl of dough in the microwave along with the water and close the door (without turning on the microwave!).
Some people place the dough on the stove covered with a wet towel. The stove retains heat and a damp towel provides moisture.
In this way, yeast dough that does not rise can be made to rise.

Method two: add more yeast

If increasing the temperature and humidity doesn't work and the yeast doesn't activate (you'll know in less than an hour), you can try adding more yeast to the dough.

Let this mixture sit for about 10 minutes until at least 3-4 cm of foam rises. If it doesn't, you'll have to buy fresher yeast and try again.
After this, add half of the dough (or all of it, depending on the amount of dough) into the bowl with the dough and stir thoroughly. Even if the mixture turns out thinner than you need, don't worry (you'll correct this problem later). Place the bowl with the dough in a warm, damp place and let it rise well (at least an hour at a temperature of at least 38 degrees C).

Method three: add flour to a new dough as needed

Prepare a new dough as described above and add flour to it. The ratio is 60% flour and 40% liquid (this is the most good value for bread dough).

Knead the active yeast mixture into the dough and let it rise in a warm, moist place. The way it rises can also be an indication of yeast activity. This method makes the yeast very active, so when a new dough with flour is added to the dough, it should rise perfectly.

If the yeast dough still does not rise, this will indicate that the yeast is not to blame for anything and, apparently, there is another problem.

Method four: add more flour to the dough

Check the dough to see if it is sticky to the touch. If so, it's probably because your dough isn't kneaded well. Knead it on the counter with additional flour until the consistency is smooth and silky to the touch and the dough no longer sticks to your hands.

Let it rest and rise in a warm, moist environment. Repeat if necessary. You may need to leave it warm overnight before baking.

Method five: knead the dough properly

Bakers use the real art of kneading dough when baking bread. If you kneaded it too little, the yeast simply did not spread well into the dough. Therefore, this dough will be too weak to rise.

Knead the dough for at least 10-15 minutes, but remember that kneading it too long can make the dough so tough that it won't rise. The dough should be smooth and elastic, but not stiff like a rubber ball or soft like a runny dough.

Tips on how to prevent poor dough viability

If your yeast dough is not rising, it is possible that increasing the heat and humidity will solve the problem without further effort. But knowing about the possibility of such a problem, try to take some steps in advance. Check your yeast type. Some sourdough cultures grow very slowly and may take several hours for the dough to rise.
Make sure the yeast has not expired. Both fresh and dry yeast are best stored in freezer. At the same time, both fresh and dry yeast have an expiration date; after its expiration, they will act weakly or not be suitable at all.

Before diluting the dough and kneading the yeast dough, check the temperature and humidity in your kitchen.
The ideal microclimate is about 38 degrees. C at high humidity.
If your readings are too different from these, it's not good for the yeast. This may cause the dough to not rise.

Check the type of flour. All-purpose white flour has low gluten and protein content, so your dough may rise and then fall. This can also happen if your dough is too runny.
Some manufacturers add antifungal ingredients to flour to extend its shelf life. Since yeast is also a fungus, these impurities will inhibit its growth.
Best for baking a good loaf white bread Organic, additive-free, unbleached white bread flour is suitable. Using heavier flours such as whole wheat, rye and other types whole grain, will lead to a heavier loaf, and the dough from them rises worse, just like from finely ground white flour.

Create the perfect rest for rising dough. Do not disturb the dough while it is rising, especially if it is a particularly wet dough.

Use the correct container for rising dough. In a bowl that is too large, the dough has no support to rise to the top. Instead, it will spread out and possibly fall off.

The small buns on the baking sheet should also be placed quite close to each other to have support.

Check the supplements you are using. Some spices, such as cinnamon, are naturally antifungal. For sweet fruit scones or cinnamon rolls, use instant yeast, otherwise the cinnamon will eventually kill the yeast.

Some dried fruits are also coated with antifungal additives as a preservative. Therefore, it is better to take natural organic dried fruits, although it is expensive, it is much better for baking. It's best to add dried fruits at the last moment - after the final proofing.

Don't over-salt the dough. Salt is an essential element for the development of gluten proteins, which make the dough smooth and elastic.
But too much salt will kill the yeast. Add it at the very beginning only in required quantity, and add to flour, not water.

By the way, the opposite problem can also happen: if the yeast is too active, it works faster than you expect. You put the dough to proof, and an hour later you see that the batch has risen too high. Should it be happily sent to the oven? Read about what to do if the dough is too cold on this page.

In this post I will tell you what to do if the dough does not rise. I think this situation has happened at least once to every housewife: you are getting ready to bake bread or pies, or even. You buy the best products - sugar, butter, eggs, knead the dough and after a while you notice that your dough simply does not rise.

This is a common problem for many home bakers: you put a lot of effort into making good, tasty bread, but your yeast seems to be failing you. Fortunately, this is a problem that can be solved relatively easily. On this page I will tell you why yeast dough does not rise and how to make it become fluffy.

So, what to do if the dough does not rise

Method one: you need to increase the ambient temperature. Nothing improves yeast better than a warm, humid microclimate - in it they live their yeast life to the fullest.
If you want your dough to rise well, you have to give the yeast what it wants. Fill a deep pan with boiling water and place it on the lowest rack in your oven.

Place the bowl of dough on the middle rack and close the door. Leave your dough in a warm, moist environment for a while and let it rise.
Alternatively, you can boil a cup of water in the microwave and then place the bowl of dough in the microwave along with the water and close the door (without turning the microwave on!).
Some people place the dough on the stove covered with a wet towel. The stove retains heat and a damp towel provides moisture.
In this way, yeast dough that does not rise can be made to rise.

Method two: add more yeast

If increasing the temperature and humidity doesn't work and the yeast doesn't activate (you'll know in less than an hour), you can try adding more yeast to the dough.

Please note that your old yeast has failed you and don't use it anymore. Open a new packet of dry granulated yeast, take a teaspoon and mix with a cup (200 ml) of warm water (about 43 deg C) and one tablespoon of sugar.
Let this mixture sit for about 10 minutes until at least 3-4 cm of foam rises. If it doesn't, you'll have to buy fresher yeast and try again.
After this, add half of the dough (or all of it, depending on the amount of dough) into the bowl with the dough and stir thoroughly. Even if the mixture turns out thinner than you need, don't worry (you'll correct this problem later). Place the bowl with the dough in a warm, damp place and let it rise well (at least an hour at a temperature of at least 38 degrees C).

Method three: add flour to a new dough as needed

Prepare a new dough as described above and add flour to it. The ratio is 60% flour and 40% liquid (this is the best ratio for bread dough).

If the yeast dough still does not rise, this will indicate that the yeast is not to blame for anything and, apparently, there is another problem.

Method four: add more flour to the dough

Let it rest and rise in a warm, moist environment. Repeat if necessary. You may need to leave it warm overnight before baking.

Method five: knead the dough properly

Bakers use the real art of kneading dough when baking bread. If you kneaded it too little, the yeast simply did not spread well into the dough. Therefore, this dough will be too weak to rise.

If your yeast dough is not rising, it is possible that increasing the heat and humidity will solve the problem without further effort. But knowing about the possibility of such a problem, try to take some steps in advance. Check your yeast type. Some sourdough cultures grow very slowly and may take several hours for the dough to rise.
Make sure the yeast has not expired. Both fresh and dry yeast are best stored in the freezer. At the same time, both fresh and dry yeast have an expiration date; after its expiration, they will act weakly or not be suitable at all.

Before diluting the dough and kneading the yeast dough, check the temperature and humidity in your kitchen.
The ideal microclimate is around 38 degrees. C at high humidity.
If your readings are too different from these, it's not good for the yeast. This may cause the dough to not rise.

Check the type of flour. All-purpose white flour has low gluten and protein content, so your dough may rise and then fall. This can also happen if your dough is too runny.
Some manufacturers add antifungal ingredients to flour to extend its shelf life. Since yeast is also a fungus, these impurities will inhibit its growth.
Organic, additive-free, unbleached white bread flour is best for baking. Using heavier flours, such as whole wheat, rye, and other whole grains, will make the loaf heavier and will not rise as well as finely ground white flour.

Create the perfect rest for rising dough. Do not disturb the dough while it is rising, especially if it is a particularly wet dough.

Use the correct container for rising dough. In a bowl that is too large, the dough has no support to rise to the top. Instead, it will spread out and possibly fall off.
The small buns on the baking sheet should also be placed quite close to each other to have support.

Some dried fruits are also coated with antifungal additives as a preservative. Therefore, it is better to take natural organic dried fruits, although it is expensive, it is much better for baking. It is best to add dried fruit at the last moment - after the final proofing.