Yeast is a hungry little beast. It needs sugar—or at least some carbs—to chow down on. Without sugar, it has no energy to burp out the carbon dioxide that makes dough rise.
But don’t go crazy. Too much sugar can actually slow the yeast down, like a kid after too many candy bars. Stick to a tablespoon or two per loaf.
Is your kitchen a freeze zone?
Dough loves a warm, draft-free spot. If your kitchen is 60°F (that’s basically a fridge), your yeast will nap for hours. Forever.
Try this: preheat your oven to the lowest setting for 30 seconds, then turn it off. Put your covered dough inside with a cup of hot water. Instant tropical paradise.
