Why doesn’t the dough rise?
Answer
Yeast: old/dead yeast (check foam during activation), too hot liquid (>40°C kills yeast), cold place, little time. Sponge cake: eggs not beaten (should be at room temperature), flour mixed roughly. Sourdough pie: acidic ingredient is mandatory (kefir, lemon). The dough "overproofed" — yeast exhausted.
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