robin_wright•1mo agoProlific Poster

Tried a 3 day cold ferment on my pizza dough and got zero rise

I left it in the fridge for 72 hours like the recipe said but the dough barely puffed up at all. Any idea if my yeast went bad or did I just not give it enough time to warm up before baking?

2 comments

2 Comments

wesley831mo ago

Whoa wait, you left it for three full days and got NO rise at all? That's wild, I've never seen a cold ferment completely flop like that, usually it's the opposite where you get some activity. Maybe check if your yeast was old or if the fridge temp is too cold, because I've had dough that barely moved in 24 hours but three days is a long time for nothing.

mia_singh241mo ago

Yeah, wesley83 is right, three days with zero rise is pretty strange. Can I ask you something specific - how cold is your fridge actually? Like, are you sure it's not set way below 40 degrees? I've seen fridges that are practically freezers and that'll kill yeast dead. Another thing - did you use active dry yeast or instant? Because if you didn't proof the active stuff first, it might just be dead on arrival. That'd explain the complete lack of activity even after 72 hours.