How To Make Dough Rise Faster

Did you know that it is essential to understand how to make dough rise faster? Your dough needs to rise sufficiently to create a light and airy bread. In addition, prevent a heavy and inflexible bread texture; that is why the leavening agent makes the dough rise by creating air pockets inside your dough.

Remember that using a leavening agent can help your dough rise faster. Baking soda and baking powder are agents often used to make cakes and quick bread.


While leavening agents cause the dough to rise slowly to room temperature. The moister dough needs a warm setting temperature to speed up the process.


Essentially, when utilizing active dry yeast, you have to proof or activate it. To do so, add your active dry yeast in warm water about 110 to 115 degrees Fahrenheit. Avoid using water above 125 degrees Fahrenheit as it may kill the yeast.


As the carbon dioxide forms, your dough expands. If the surface of your dough becomes dry and the crust forms, stopping the rising of your dough. Lightly coat the top of your dough with vegetable oil and cover it with plastic wrap or a moist towel to allow your dough to rise freely.


Generally, how long does dough take to rise? In most cases, there is no particular easy answer to how long the dough takes to rise because many factors contribute to the rate of yeast fermentation that causes the production of carbon dioxide gas that will result in the rising of the dough.

How To Make Dough Rise Faster