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Ingredients
- Bread Machine Troubleshooting Guide
Directions
- Problem Possible Cause Solution
- 1. Top Inflated,* Too much yeast* Decrease yeast or possibly sugar Mushroom-like* Too much sugar in recipe Appearance* Not sufficient salt* Try adding a little more
- * Substituted fast- saltacting yeast for* If substituting fast-acting active dry yeast yeast for active dry,
- * Yeast was not added decrease amount by 1/4 to according to manu- 1/2 tsp..
- facturer's directions
- 2. Top and Sides* Too much liquid* Try reducing liquids 1 Cave In* Used canned fruit Tbsp. at a time.
- but did not drain* If using too much coarse well flour, try increasing
- * Liquid off balanced yeast slightly or possibly reducing by addition of cheese coarse flours and increasing
- * Used coarser flours bread floursuch as whole wheator rye
- 3. Soggy Sides* Did not remove bread* If possible, remove bread from pan soon sufficient immediately when baking is finished.
- 4. Center of Loaf is* Used coarse flours* For coarse flours, try Raw or possibly Not Cooked or possibly rye adding an extra knead Through* Used moist ingredients cycle. To do this, after such as yogurt or possibly the first knead, let dough applesauce rise, then restart machine at the beginning of a cycleas for a new loaf.
- * If too many moist ingred-ients are used, tryreducing liquids 1tablespoon at a time.
- 5. Gnarly, knotted* Not sufficient liquid* Increase liquid 1 table- Loaves* Too much flour. spoon at a time or possibly reduce flour 1/8 c. ata time.
- 6. Didn't Rise or possibly* Yeast was omitted.* Make sure yeast is fresh.
- Flat Loaves* Yeast was old.* Make sure to use room
- * Liquid used was temperature water.
- too warm or possibly too cool* Taste the bread to see
- * Too much salt was if it is too salty, then used. reduce by 1/4 teaspoonat a time.
- 7. Lower Volume or possibly* Used stone grnd* Try substituting bread Shorter Loaves and whole wheat flour for part of the flours. stone grnd or possibly whole
- * Not sufficient liquid. wheat flour.
- * Not sufficient sugar or possibly* Try adding more liquid, no sugar added. sugar or possibly yeast.
- * Wrong type of flour* Check to make sure bread used. flour, not all-purpose
- * Wrong type of yeast flour, was used.
- used.* Check to make sure yeast
- * Not sufficient yeast used amount suggested was for the type of yeastyou were using.
- 8. Collapsed While* May be caused from* Try reducing yeast by Baking baking at a high 1/4 tsp. or possibly reducing altitude water by 1/8 c..
- NOTES : I came across this from Pillsbury and thought other folks might find it useful. In addition, Pillsbury offers to answer bread maching baking
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