9
PROBLEM POSSIBLE CAUSE SOLUTION
LOAF SIZE AND SHAPE
1. Short loaves. On average dinner size
loaves will be between 3 and 4 inches high.
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Wheat breads will be shorter than
white breads due to less gluten
forming protein in whole wheat
flour.
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Not enough liquid
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Sugar omitted or not enough
added.
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Wrong type of flour used
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Not enough yeast used or too old
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Wrong type of yeast used
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Normal situation, no solution
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Increase liquid by 1-2 teaspoons
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Assemble ingredients as listed in
recipe
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Do not use all-purpose flour
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Measure amount recommended
and check freshness date on
package.
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Use correct type of yeast, fast
rising or bread machine. Do not use
active dry yeast.
2. Flat loves, no rising
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Yeast omitted
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Yeast too old
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Liquid too hot
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Too much salt added
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Sugar or other sweetener omitted
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Assemble ingredients as listed in
recipe.
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Check expiration date
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Use lukewarm liquids 80-90°F.
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Use amount recommended
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Assemble ingredients as listed in
recipe.
3. Top and sides cave in
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Too much liquid
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Too much yeast
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Reduce liquid by 1-2 teaspoons
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Use amount recommended in
recipe
4. Gnarly knotted top, not smooth
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Not enough liquid
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Too much flour
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Increase liquid by 1-2 teaspoons
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Measure flour accurately, leveling
off measuring cup.
5. Collapsed while baking
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May be caused from baking in high
altitude
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Exceeding capacity of bread pan
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Not enough salt used or omitted
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Too much yeast
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Warm, humid weather
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Make recommended adjustment for
high altitude baking by reducing
yeast by ¼ teaspoon and reducing
liquid by 1-2 teaspoons.
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Do not use more ingredients than
recommended for dinner-sized loaf.
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Use amount of salt recommended
in recipe
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Measure accurately.
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Reduce liquid by 1-2 teaspoons
and reduce yeast by ¼ to ½
teaspoon.
6. Loaves uneven, shorter on one end
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Dough too dry preventing even rise
in pan
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Reduce liquid by 1-2 teaspoons
PROBLEM POSSIBLE CAUSE SOLUTION
BREAD TEXTURE
7. Heavy, dense texture
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Too much flour
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Not enough yeast
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Not enough sugar
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Measure accurately, leveling off
measuring cup. See Measuring
ingredients section
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Measure right amount of
recommended yeast
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Measure accurately. See
Measuring Ingredients section
8. Open, coarse, holey texture
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Salt omitted
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Too much yeast
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Too much liquid
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••
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Assemble ingredients as listed in
recipe.
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••
•
Measure right amount of
recommended yeast
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Reduce liquid by 1-2 teaspoons
(20 paginas)
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