In our very limited experiences together, yeast and I have always had a pretty good relationship. Granted, there has really only been one other recipe in which I used yeast consistently. But still, what happened to us yeast? Why so fickle?
According to the almighty internet, the below possible scenarios could have happened:
- It got too hot, too fast, (that’s what she said) and for too long during my short-cut for quick rising in the oven.
- The dough rose too much and the dough got too light so that it’s structure became unstable. Probably from it’s trip to the too hot rising session in the oven.
- Yeast hates me.
Okay, that last one is just my own observation.
For more on physically challenged breads check out this handy link: LINK