4 Things you can make when your Bread Dough doesn’t rise - 227

Heartbreaking though it may be, it's not OVER when your bread dough fails to rise. In fact, you may just make somethng EVEN MORE delicious than what you set out to.
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[@Kayenne54]

Ah, failed bread. Persistence isn't always rewarded. One loaf, I could have glazed it, painted it, and left it at the front door as a weapon.

[@bignose8614]

There's always a use, even if it is dwarf bread.

[@InsoIence]

Would make a marvelous door stop.

[@BookwormFUT]

This video is vital information. I wish I knew this when I first attempted a bake.

[@smhollanshead]

Jack, you’re one of my favorite KZbinrs! I look forward to every one of your videos. My favorite Jack line: “roll it!”

[@skiesthelimit101]

Ah! But you my floured master bread maker have the absolute confidence to make something extraordinaire from such folly as bread that doesn’t rise. And that’s why we love and fallow

[@brendamaas4293]

Bake it, use for bread crumbs, croutons, bread pudding, breading meat, and fish with the crumbs.

[@martindudley7866]

226 increasingly brilliant videos....and then this...without doubt, the most entertaining 8 minutes on youtube! Now, I have to make sure I have a massive dough failure, just so I can have a go at these :) You're a total star, Jack.

[@JesikaGlenn-dp2oq]

Increasingly amazing, yes!

[@gailgulliver8970]

Thank you Jack I wish I had have seen this last week..lol..but if it happens again I will know that there is a solution .x

[@ChristianArtisan390]

Whenever I fail Sourdough, I tear small pieces of dough and deep fry them until golden brown. Sprinkle some sugar on top of them and boom! Amazing tasty snacks.

[@SuperDavidEF]

I've done that before, but with salt, not sugar.

[@ChristianArtisan390]

Yeah, it works too. 😊

[@Mr.Schweetness]

had a batch of brioche dough fail, deep fried little dough balls, and then dipped em in some brown sugar and cinnamon, also added a little bit of cayenne. sweet, cinnamoney... slightly spicy... fantastic!

[@julieyogasundram2343]

Now you have me thinking about how to make my bread fail!

[@veronicabell6652]

I have a lot of bread crumbs and crustinies because of fails. I will persevere and finding your channel is half the battle:)

[@Dollcan]

Great ideas

[@katalincsiszar5770]

Gosh, yes I baked 2 loafs with small rise, and had no idea what went wrong. Now I kind of think it might have been the twice as salty water for the double batch sourdough. Well it's a learning curve, but baking is so fun anyway🥰

[@Mrs.Patriot]

Endless possibilities! What about rolling it out really thin, or thawing your frozen ones, stacking two with some sort of filling in between, spread both sides with butter, and bake in a waffle iron? Sweet or savory....top with something fitting...mmmm.

[@KT_cello]

Jack- you are the best and so entertaining. Thanks for this great info with us! Am gonna one of these this morning 🎉

[@Spiddas]

Great ideas! Question. Have you ever tried making "Western" (American) Pumpernickel bread? Didn't know if you had any experience with it. If you have, I think many of us would love to hear about it. 👍

[@mimmociaccio5470]

Thanks Jack i never stop learnig from u r video.Puff or no puff!!

[@GARDENER42]

Great stuff Jack. Only failure I've ever had was sourdough (which totally dissuaded me from ever trying again...) since I followed your basic bread making advice. I do however make pitta & tortillas from unleavened dough.

[@MrDexcars]

Jack your a super star I’ve saved me a fortune I’m forever throwing doe away now I don’t have to thanks buddy

[@kelsworthy]

Fantastic ideas !!! Thanks, Jack!

[@arlenemurphy804]

Jack. Just love you and your fabulous video and information.❤️❤️❤️

[@DartmoorPaul]

Yaay 🎉 I don’t have to cry as I drop my failed dough in the bin. Cheers Jack. I actually gave up baking this year as our house is so cold I had 3 failed attempts to get any rise, but now I may pick up the flour again as I know I can make these if it all goes flat ❤

[@magikdust2095]

I also keep my house cold, so I put my bread to rise in the oven with just the oven light on. That keeps the oven surprisingly warm.

[@JesikaGlenn-dp2oq]

Great video. All your sideways comments about things you do before kids and normal laws about pancake order quality ..... you're a guru...of life. Thank you for your personage and work.

[@trishthehomesteader9873]

Thank you Jack! Another way to test if your oil is ready that I heard from a lovely Italian lady - stick the handle end of a wooden spoon in. If you get bubbles, it's ready. Blessings! 💜

[@tl4214]

This works! 🎯👏🏼👏🏼👏🏼

[@Mrs.Patriot]

I flick a small drop of water off the end of my finger into it. If it immediately pops and sizzles, it's ready. Not very scientific, I know!

[@davidpowell5437]

I have a sinking feeling that baking problems could become a thing, this year ...

[@mattcooke113]

Hi Jack! First off, I've been baking almost every day for the last year (making my uni housemates exceptionally jealous, though I do try to share), which I owe to your videos and the techniques I've picked up from you. I want a baking stone for my oven to take my bread game to the next level and wondered if you (or anyone else reading this) had any recommendations (I'm UK based). Cheers!

[@syamantakpati9009]

That Indian dish is called gol-gappe pronounced as gowl-gup-pay ( gup as in cup) 😊

[@Garysmith2525]

Anyone else want the plans for that 15 year old flat press ,,,, so glad the videos are back

[@catherinedavidson7145]

Great ideas! Thank you.

[@Millstone_Firewood]

Great video! Wish I had seen this years ago!

[@suzyqueify]

I just love your baking bread video's and was so looking forward to my Thursday baking tip email from Jack but nothing came yesterday..Has this been cancelled or will I get an email next Thursday.. I have made some super bread from watching you bake with great advice. Thank you.

[@PrairieMom]

Fab ideas!!

[@trickytricky100]

Hi Jack love your banking helps loads, please a quick question what Doves flower do you use for your bread making ! Thanks Rich.

[@di-li]

Ключевой вопрос - почему твоё тесто не поднялось? Если из-за закваски, то там полно крахмала и его можно ещё заквасить. А вот если тесто уже перекисло и опало... это совсем другая история. The key question is, why hasn't your dough risen? If it's because of the starter culture, then there's plenty of starch and it can still be fermented. But if the dough has already peroxified and fallen off... This is a completely different story.

[@519achilles]

There was on time that I forgot to put yeast in the dough 😂

[@jacquelinemitchell7130]

I've done that so many times. Adding it at the end, I can attest, doesn't rescue it 😬

[@catherinedavidson7145]

Been there! 🤣

[@connorbankuti1153]

hey do u have any tips for baking osur dough in a oven like a rational oven, i dotn know what setting to use to get me steam similar to a dtuch oven

[@Pink-mandarina]

Dear Jack I ordered 4 dough scrapers from your website but unfortunately I had to pay additional 10€ duties and taxes at delivery( I’m living in France. ) Thank you Brexit! ( why British people did that?) BTW I practice practice practice 🥖🍞😁

[@mplstb]

A question: Shouldn't all the techniques and methods used in making sourdough also apply when using yeast.. It's just a different leavener. I'm trying a yeast bread today doing the stretch and folds rather than kneading... We'll see. I've had 2 great successes with your sourdough recipe recently. Thanks for that.

[@alisoncrane399]

My kitchen is so so cold which is great when its hot but dough didn't rise much at all what can I do

[@catherinewhite2943]

Pizza crust.

[@SuperDavidEF]

For dough that doesn't rise AT ALL, I don't think pizza is a good idea, unless you're talking about a VERY thin crust pizza.

[@werelemur1138]

New York style?

[@dylwhs]

Basically make thin stuff 😅

[@Bakewithjack]

EXACTLY 😂

[@alanhirschman1320]

Woo hoo!! First comment. Failed dough pita.

[@verahogan8086]

Thanks! That's a great information for what can be done if the sourdough that failed to rise, though it never happened in my practise of 'baking with Jack' for the past 4 years! Hahaha!

[@giselsilva]

Jack my sourdough starter with rye flour failed! I did everything you said, 25g water and 25g rye flour. It was bubbly on day 2 but by day 3 stopped growing. What's the trick here? Can you make another video but showing actually how to make it please????

[@jklphoto]

Throw most of it away, and feed with 25 flour and 25 water. See what happens. The microbes on your rye are just hungry. Once youve got it established you can just keep a small bit in the fridge and feed it up when necessary.

[@roylerroycerickson]

Needs to be fairly warm also keep it on the liquid side won’t work aswell in a cold kitchen

[@giselsilva]

@@jklphoto should I have thrown some out from the beginning? He doesn't say that in his recipe. Anyway thanks! I'm going to try what you say. Could i add another flour or do i have to continue with rye flour?

[@giselsilva]

@@roylerroycerickson it's warm here in Southern California. It was very active on day 2 and on day 3 almost tripled but day 4 was flat zero bubbles and turned kind of liquid😢

[@jklphoto]

@@giselsilva exactly what happens to most people. Jack's "scraping method" is fine for regular use in the future, but you will have to discard some at the beginning. Just keep at it for a few more days. Any flour is fine. You want to give the microbes more food than their entire habitat (if that make sense). Rye is a robust flour for this use, but you can feednit anything once established.

[@mplstb]

I found your channel just in time for it to go dead...

[@Bakewithjack]

Not dead just resting 👍🏻

[@laudya1]

🤣🤣🤣

[@jasonmorris2813]

2 months! Since a video. You a sales out to KZbin. They got ur little azz doing shorts . Shorts only be a good boi and do ur shorts sales out

[@Bakewithjack]

Politely: you have no idea.

[@hablin1]

Still not getting your videos having to look u up yesterday’s video still hasn’t come up 🤷‍♀️ maybe you could look into this it’s ruining your channel