Dense, low-gluten dough, such as those made with rye flour will rise better and faster if you add in Vital Wheat Gluten . Begin by adding less flour than your recipe suggests or at the beginning of the range. It's because this influences how much the flour absorbs water. Besides the weather, absorption of water also depends upon when and where the flour was grown, the moisture content of the flour and the humidity of your kitchen. All influence the final amount you will need in the recipe.
Yeast makes bread rise and helps develop the flavor.
It is a single-cell organism, which needs food, warmth, and moisture to thrive. There are several yeast types , including wild or natural, dehydrated or fresh. No matter what type, all yeast will feed on the sugar's that it converts from the flour's starches, moistened by added water or other liquids. Gluten is created when wheat flour is moistened and stirred. Short risings leave the bread tasting yeastier, such as in homemade bread recipes .