Success with savory and sweet yeast doughs depends upon the quality of the yeast. Before you start, it's a good idea to proof or test the yeast to make sure it's still active.
To do this, place a pinch of sugar and 1 tablespoon yeast in warm water (about 110 degrees). Stir and let sit for 5 to 10 minutes, until the sugar and yeast dissolve. If a foamy layer forms on the surface, the yeast is still active. If no foam forms, throw away the yeast and purchase a new batch!
