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Bread rising problem

mdcsc!gdh@uunet.UU.NET (Garrett Hildebrand)
Fri, 5 Feb 93 12:45:53 PST
In Bread Digest, Thursday, 4 Feb, 1993, Volume 4, Issue 5, David Hinz
(hinz@picard.med.ge.com) states,

>I've got a DAK machine, and I seem to be having trouble getting the
>bread to rise to the desired hight.  When I first got it, I had
>loaves which would hit the dome, such as the egg bread and other
>fluffy ones.  Now, the same recipes don't rise as far.  I've used the
>redstar packets, Fleischmann's packets, and am now using Redstar in a
>bottle, and it doesn't seem to make a difference.

Four possibilities come to mind:

1. The use of oil in a recipie will affect rising. Oil inhibits the
2. Is the temperature correct? Some people add ingredients which are
   of a refridgerator and this causes the warm water added to cool
   The yeast need a particular environment to thrive,
3. I have heard of people substituting "light sugar!" The yeast need
   sugar, honey or molassis to get started.
4. Have you moved your bread machine to a cold or drafty area?

Garrett Hildebrand
mdcsc%gdh@uunet.UU.NET or uunet!mdcsc!gdh