Hi! So I've ticked urgent although it's not necessarily urgent, I have about 10 hours before my dough begins to go sour and I should bake - but I'd like to figure this out before then if possible! I mixed up a recipe of Lady and Pups' "Fraudulent Easy Sourdough", which uses yogurt in place of starter and water. Followed recipe to the gram but I did sub in active dry instead of instant yeast ... I don't think that's the problem. I got a little ambitious, as per usual when baking, and grated some roasted red beets into the dough before the first rise.
Well, the dough didn't rise. I'm thinking it might the high sugar content of the beets which has slowed the rising process to a glacial pace, or maybe the added moisture??? It's not like the dough is rising slowly, it's not rising at all, at least from what I can see. It's been about 5 hours. Any ideas as to what's going on here? And how long should I wait before scrapping the whole thing and starting new?? I feel a fool! Help!