So last week we lost our walkin overnight. Came in and the temp was at 80F. Long story short that problem is fixed and it is working correctly again.
Now the dough at 72 hours is acting like it is only 24 hours old. In ball form, it looks correct, no difference in smell and no black spots from dead yeast. But when we attempt to work it out, it feels wrong. And when we cook it, it bubbles and the dough rises very little. Does not brown (stays white and we can get it to brown by pushing it back).
I am at a loss as what the problem is, or how to fix it.
Is the yeast dead ? ( we were almost out anyways, 2 packages left so i was going to order a new case since i order tonight)
Now the dough at 72 hours is acting like it is only 24 hours old. In ball form, it looks correct, no difference in smell and no black spots from dead yeast. But when we attempt to work it out, it feels wrong. And when we cook it, it bubbles and the dough rises very little. Does not brown (stays white and we can get it to brown by pushing it back).
I am at a loss as what the problem is, or how to fix it.
Is the yeast dead ? ( we were almost out anyways, 2 packages left so i was going to order a new case since i order tonight)
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