Receta Bread Machine Trouble Shooting
| Raciónes: 1 |
Ingredientes
|
Direcciones
- Problem Possible Cause Solution
- 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
- 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
- Soggy Sides* Did not remove bread* If possible, remove bread from pan soon sufficient immediately when baking is finished.
- 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.
- 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.
- 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.
- 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.
- 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