So I was making some overnight no knead bread and when I took it out of the refrigerator 8 hours later it looked dry and only rose a little bit. I tried taking it out another 5 hours later, same thing. I kept it out 24 more hours at room temp and it's just now starting to bubble. I have had this active dry yeast for a good 6 months now, is it possible the yeast got extremely weak after being opened so long?
Submitted February 01, 2017 at 10:46PM by macaronist http://ift.tt/2khCcYd Breadit
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