West Bend cook's essentials 41300B Manual de instrucciones descargar pdf (Pagina 11)

ROUBLESHOOTING

UIDE

Review the following Problems, Possible Causes and Solutions below.

LOAF SIZE & SHAPE

Short loaves

•

Wheat breads will be shorter than white breads due to less gluten forming

protein in whole-wheat flour.

•

Not enough liquid - Increase liquid by 1-2 teaspoons.

•

Sugar omitted or not enough added - Assemble ingredients as listed in recipe.

•

Wrong type of flour used - Do not use all-purpose flour.

•

Not enough yeast used or too old - Measure amount recommended and check

freshness date on package.

•

Wrong type of yeast used - Use fast rising or bread machine yeast. Do not use

compressed yeast.

Flat loaves, no rising

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Yeast omitted - Assemble ingredients as listed in recipe.

•

Yeast too old - Check expiration date.

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Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C).

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Too much salt added - Use amount recommended in recipe.

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Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.

Top and sides cave in

•

Too much liquid – Reduce liquid by 1-2 teaspoons.

•

Too much yeast – Use recommended amount.

Gnarly or knotted top, not smooth

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Not enough liquid – Increase liquid by 1-2 teaspoons.

•

Too much flour – Measure flour accurately, leveling off measuring cup.

Loaves uneven, shorter on one end

•

Dough too dry preventing even rise in bread pan – Increase liquid by 1-2

teaspoons.

Collapsed while baking

•

May be caused from baking in high altitude – Make adjustment for high altitude

baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.

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West Bend cook's essentials 41300B Manual de instrucciones Pagina 11

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