Instant yeast assistance, plz be nice
I'm a little embarrassed to need to ask this and I understand it's not necessarily a fmf question but I'm doing fmf baking (or attempting to, it's been a frustrating and bumpy road for me) so putting it here. For this example, this is the recipe I am referring to- https://grainsinsmallplaces.net/crusty-fresh-milled-flour-100-spelt-bread-no-mixer-required/#recipe
She says to use water that is 90-110*F and to mix it into the flour, yeast and salt. When I did this I did not get much of a rise after 3 hours and then remembered that my yeast lists higher temps and that I struggle every time I try to make bread so I get frustrated and don't for a few months until I've forgotten and repeat the whole dang experience.
The only instant yeast I can get in my area is Fleishmann's rapid rise and it says this on the jar-
-mix undissolved yeast with dry ingredients
-add liquids that have been heated to 120-130
-add remaining ingredients
-knead. cover, let rest 10 mins (replaces first rise in 2 step recipes) dough will not rise during this time
-shape dough as directed in recipe. cover and let rise until doubled in size
-bake as directed
I tried again, using water at 124* and checked it hourly for 3 hours but it didn't double. (I'm in Oregon, it was not cold in my house. ) When I went to toss it, the dough felt really dense and I would not have been able to get surface tension.
I tested the yeast and it doubled after 10 minutes.
This is what I'm feeling dumb for asking.. if I am using this yeast, should I always use water above 120* and skip the first rise? If so, why hadn't my dough doubled after 3 hours the second time? Should I have just kept waiting? I am going to put a reminder label on the jar since it's proven that I'm so tuned in to following the recipe that I can't remember the yeast specifics on my own. Or should I try ordering a different brand? I am so tired of wasting wheat and feeling like a failure!