Have a question w/ yeast prep for thin crust dough. BTW here are the proportions for recipe I've tried
3 1/2 cup AP flour
1 pkg active dry yeast
1 cup water 105 -110 deg F
1 1/2 tsp salt
1 1/2 tsp sugar
1 tbsp vegetable oil
It's the yeast mixture that puzzles me. After whisking together the yeast mixture, should it begin to foam a bit or does it just sit there and not show any bubbling action? Mine did the latter.
I made up a batch, yes it formed kind of a dry stringy mess like they said it would. But after 12 hours at room temperature I thought it would have risen a little bit. I should add that after mixing the dough, I did not form it into a ball. Room temps overnight were about 68 -70 F. Had it on top of the fridge for a little extra warmth
Next morning, when I saw a bunch of stringy dry looking dough, I threw it out.
After setting in the trash for seven or eight more hours and after being gone from the house for a couple of hours, we returned and the house had a slight odor of beer. The dough looked like it was coming together pretty well.
Did I get faked out by my dough, or was I going to have problems and make another "hardtack" crust like I usually do?