There are many possible reasons your yeast bread doesn’t rise, including yeast freshness, air temperature, and flour measurement. Here’s a link to a blog on how to check your yeast’s freshness, (as well as baking powder and soda). If the yeast is new and seems to be behaving in other recipes, then the room may be too cool for your bread to rise. Try to find a place in your room that’s between 70°F and 80°F. Many bakers find their electric oven, with just the light turned on, is a good option. Another common pitfall is flour measurement. Too much flour can result in dense, dry dough that rises poorly. We recommend using a scale to measure flour (as well as your other ingredients) whenever possible. Here's a great video on how to measure flour the King Arthur way, if you don't have a scale. Hope you helps with your next loaf Tsila!

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