Problem #4: Bread is too dry. Image source: Pixabay Possible reasons: Wrong type of flour. The protein content of the flour isn’t high enough. Try to use bread flour as opposed to all purpose flour when you’re baking bread as it has higher protein (gluten), which helps to hold water in the dough and keep your bread moist until the baking process is done. So, yes, the acid in vinegar kills the yeast when the two mix directly. When yeast can’t grow, the fermentation process stops, and your dough won’t rise. Now, a small amount of vinegar added to bread dough with yeast is a different matter. Adding vinegar to the dough actually increases the yeast’s ability to make the dough rise. Pre-heat your oven to about 150 degrees, or a little less. Turn your oven off (If you got the oven a little to hot, just leave the oven door open for a little while). Place oven safe container (for example: bread pan, non-plastic bowl) of bread dough in the oven and close oven door. Let the bread dough rise in oven to desired height. 1. Using enough water in the dough. When you’re making bread, one of the key things to remember is to use enough water in the dough mix. Most bread recipes recommend using a ratio of 5:3 flour to water, for example, if the recipe tells you to use 500g flour with 300ml of water. This ratio of water tends to produce quite a tight dough, which 2. Biona Rye Bread Pumpkin Seed. A snack of hummus on a slice of this nutritious organic rye bread will keep your blood sugar levels steady and fill you up until dinner time. 'A wholegrain, wheat free bread such as this will provide lots of fibre and offers a rich, nutty taste,' says Sarah. Dense / Coarse Texture. The bread dough did not rise enough. Whole wheat, cake, self-rising and non-wheat flours such as rye, oat, barley, rice and soy all have too little gluten. Also, self-rising and cake flours are lower in gluten and therefore will not produce the best yeast bread. Yeast breads need flour with higher levels of gluten to Too much yeast can produce a flat, dense loaf of bread. To prevent this from happening, try adding only half the amount of yeast called for in the recipe. Also, when mixing the ingredients together, mix slowly and gently. Mixing too quickly can lead to lumps in the dough. The flavor of bread should not be affected by too much yeast. When the dough rises due to fermentation, it smells and tastes like a fermented food. When making bread dough, be sure to use enough yeast to keep it from becoming too dry and unappealing. Instant dried yeast does not require proofs. NQXq3r.