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[QUOTE="Possum-Pie, post: 48778, member: 10774"]
Ok, I posted in another thread that I wished to switch to instant yeast but had to use up the rest of my active dry. I put it with warm water and a bit of sugar and it foamed up wonderfully. mixed, kneaded, formed, and into the bowl to proof. Almost every recipe says "set in a warm place for 1 hour or double in size" My dough NEVER doubles in under 2-2 1/2 hours. I've tried the oven with the bulb on, near the hearth of the fireplace, on the 70-degree counter, but NEVER get that 1-hour rise. If I do wait until it's doubled, it turns out great bread/rolls, but what is the deal? Temp to start yeast is about 105 Fahrenheit, temp to rise anywhere from 70 degrees to 90 degrees. I cover it with cling wrap, but no luck with speeding up the rise. By the way, I do form it into a tight ball pulling the "skin" tight and tucking underneath, that has helped since I never did that before and the dough would never double no matter how long I waited.
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