Stupid yeast! I'm a failure!!!!!!

music83lover2001

I tried making the Cardamom bread recipe I posted and it was a total failure.  I followed the directions, including making sure the liquid temperatures were perfect, on the recipe and my "dough" is soup.  I am so upset I could cry (I have had a bad week to begin with and this isn't helping!) I got past adding the ingredients on step 2 and my mixture is like a thick cake batter.  I didn't want to waste any more ingredients so I haven't gone any further.  What did I do wrong?

UDscoobychick

If your dough is soup, then it's not an issue with the yeast--it's an issue with too much liquid or too little flour.  I'd probably keep adding flour a bit at a time to see if I could thicken it up to the right consistency.

littlemissflip

Did you add all 9 cups of flour?  It looks like step 2 starts with adding 3 cups of flour and then says to add the remaining flour.  Maybe you missed the part about adding the remaining flour?  (I can see myself missing that step, since it's kind of buried in the directions.)

ETA: actually it looks like step 2 splits the flour additions into three steps: first two cups, then three cups, and then the remaining flour...

pag41989

Sounds like you just need more flour If it is too soupy just means more flour needs to be added. Yeast has to do with the rising of the dough so I don't think yeast has anything to do with the rising. I have discovered that most cookie, frosting, dough etc. recipes are almost always never spot on. I almost always end up having to add more flour/powdered sugar. Hope your week gets better!

music83lover2001

I thought that after the first two cups it was supposed to be more dough like.  I put the first two cups in and it was soupy so I added another cup.  It made it only slightly thicker.  Oops. I guess I will have to try it again.  I appreciate the kind words and suggestion.  I would appreciate any other advice you have for me.  This is my first attempt at baking with yeast and I feel a little lost, which is not a typical feeling for me tackling a new recipe.

dmblack

UDscoobychick:

If your dough is soup, then it's not an issue with the yeast--it's an issue with too much liquid or too little flour.  I'd probably keep adding flour a bit at a time to see if I could thicken it up to the right consistency.

I agree with this.  I had a terrible time the first time I make English Muffins.  I found that I needed to add more flour.  You'll be able to tell when you have enough believe me.  I would also make sure you document what you did so that the next time you make the recipe you remember.

littlemissflip

It looks like the recipe refers to it as a "batter" after the initial 2 cup flour addition, which suggests it will be fairly liquidy.  I wouldn't expect it to be a stiff dough until after you've added quite a bit more of the flour.  If it were a stiff dough after 2 cups of flour, you'd never be able to work in another 7 cups!  I think you're fine--just keep adding more flour as the recipe directs.

Good luck! 

music83lover2001

littlemissflip:

It looks like the recipe refers to it as a "batter" after the initial 2 cup flour addition, which suggests it will be fairly liquidy.  I wouldn't expect it to be a stiff dough until after you've added quite a bit more of the flour.  If it were a stiff dough after 2 cups of flour, you'd never be able to work in another 7 cups!  I think you're fine--just keep adding more flour as the recipe directs.

Good luck! 

I guess I didn't figure it would stiff dough, but I thought it would be more dough like and less liquid than it was.  I thought I ruined it and was frustrated, so I tossed the batter.  I am out of eggs so I will try next week, maybe.