Home Bread-Bakers v006.n006.9

Sunken Tops

Betty Kuenzel <bkuenzel@bigcat.missouri.edu>
Tue, 31 Jan 1995 00:15:32 -0600 (CST)
I got a Toastmaster bread machine which I really like (makes 1-1/2 pound 
loaves, is quiet, etc.) - but I'm having a terrible time with sunken 
loaves.  I watch the moisture content while the dough is being kneaded, 
so I don't think it's too much moisture - which leaves me with the 
conclusion that it's too much yeast.  (the loaves rise very nicely and 
then sink during the baking time)

I'm using Red Star active dry yeast (not the rapid rise) - and generally 
make recipes out of Donna German's books.  It's becoming quite expensive 
to keep flopping all these loaves of bread, since I use quite a lot of 
the different recipes using all the "fun" ingredients - various whole 
grains, cereals, fruits, nuts, etc.

Has anyone else had to cut the yeast back quite drastically?  I have one 
cookbook (Better Homes & Gardens Bread Machine Bounty) in which almost 
all the recipes call for 1 t. of yeast regardless of whether making a 1 
lb. or a 1-1/2 lb. loaf.

On the other hand, the recipe book that came with my machine has recipes 
that call for 2 or more teaspoons - I'm sure reluctant to try that!

Thanks for your comments!
betty k.