Why Isn’t the Dough Rising & Still Doughy?

If your dough is not rising and remains doughy, here are a few possible reasons:

Inactive Yeast: Ensure that your yeast is fresh and active. Expired yeast or improperly stored yeast may fail to activate and cause the dough to not rise.

Incorrect Temperature: Yeast requires warmth to activate. If your machine’s environment is too cold, the dough may not rise. Make sure the room temperature is suitable for yeast to thrive (around 75°F or 24°C).

Wrong Ingredient Proportions: If you have added too much flour or too little liquid, the dough may become too dry to rise. Double-check the ingredient measurements.

Over-mixing or Under-mixing: If the dough is over-mixed or under-mixed, it may not develop the gluten structure needed for rising. Make sure the kneading time is sufficient.

Faulty Machine Settings: Check that you’ve selected the correct program for your dough type (e.g., basic dough setting for bread).