Busterbird probably won't see your question and respond to it, but the most likely cause of a dough not rising, even though the yeast was active, is using very warm liquid to mix the dough (yeast will die at 140°F). Other possible causes of a dough that doesn't rise well is adding too much flour (stiff doughs have more trouble rising), or too cold of a rising environment. Ideal dough temperature for most doughs is between 75-78°F.

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