Home Bread-Bakers v005.n018.3

Bread machine troubleshooting

fritz@ben.dev.upenn.edu (Katherine Fritz)
Mon, 2 May 94 16:46:23 EDT
I came across this from Pillsbury and thought other folks might find it
useful.  In addition, Pillsbury offers to answer bread maching baking
questions at 1-800-767-4466, weekdays from 8-6 p.m. Central Time.

		Bread Machine Troubleshooting Guide

Problem			Possible Cause			Solution
1. Top Inflated,	* Too much yeast	* Decrease yeast or sugar
   Mushroom-like	* Too much sugar	  in recipe
   Appearance		* Not enough salt	* Try adding a little more
			* Substituted fast-	  salt
			  acting 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 teaspoon.
			  facturer's directions

2. Top and Sides	* Too much liquid	* Try reducing liquids 1
   Cave In		* Used canned fruit	  tablespoon at a time.
			  but did not drain	* If using too much coarse
			  well			  flour, try increasing
			* Liquid off balanced	  yeast slightly or reducing
			  by addition of cheese	  coarse flours and increasing
			* Used coarser flours	  bread flour
			  such as whole wheat
			  or rye

3. Soggy Sides		* Did not remove bread	* If possible, remove bread
			  from pan soon enough	  immediately when baking
						  is finished.

4. Center of Loaf is 	* Used coarse flours	* For coarse flours, try
   Raw or Not Cooked	  or rye		  adding an extra knead
   Through		* Used moist ingredients  cycle. To do this, after
			  such as yogurt or	  the first knead, let dough
			  applesauce		  rise, then restart machine
						  at the beginning of a cycle
						  as for a new loaf.
						* If too many moist ingred-
						  ients are used, try
						  reducing liquids 1
						  tablespoon at a time.

5. Gnarly, knotted	* Not enough liquid	* Increase liquid 1 table-
   Loaves		* Too much flour.	  spoon at a time or
						  reduce flour 1/8 cup at
						  a time.

6. Didn't Rise or	* Yeast was omitted.	* Make sure yeast is fresh.
   Flat Loaves		* Yeast was old.	* Make sure to use room
			* Liquid used was	  temperature water.
			  too hot or too cold	* Taste the bread to see
			* Too much salt was	  if it is too salty, then
			  used.			  reduce by 1/4 teaspoon
						  at a time.

7. Lower Volume or	* Used stone ground	* Try substituting bread
   Shorter Loaves	  and whole wheat 	  flour for part of the
			  flours.		  stone ground or whole
			* Not enough liquid.	  wheat flour.
			* Not enough sugar or	* Try adding more liquid,
			  no sugar added.	  sugar or 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 enough yeast used   amount suggested
						  was for the type of yeast
						  you were using.

8. Collapsed While	* May be caused from	 * Try reducing yeast by
   Baking		  baking at a high	   1/4 teaspoon or reducing
			  altitude		   water by 1/8 cup.