Troubleshooting Guide - Black & Decker B2005 Operating Instructions & Cook Book

NOTE: The number one cause for poor results is improper measurement of ingredients (see page 8). The checklist
below offers several possible solutions. Try one adjustment at a time and only make one change per loaf.
If results do not improve with the first adjustment, move to the next possible solution.
Loaf Rises
RESULTS
Then Falls
"Cratered
Loaf"
POSSIBLE
SOLUTIONS
FLOUR
WATER
OR
2 Tbsp.
MILK
1/4 tsp.
SALT
SUGAR
OR
HONEY
YEAST
1/4 tsp.
Not Enough
Water
WATER
Or Milk
OR
Liquid
MILK
Too Hot Or
Too Cold
Too Old
Low In
FLOUR
Gluten
Content
Too Fine
See Page 16
None Was
Added
Out of Date
YEAST
Code
Used Fresh
(Wrong Type)
Forgotten
SALT
Too Much
Increase Amount
Decrease Amount

Troubleshooting Guide

Loaf Rises Loaf Does Flat Loaf
Too High Not Rise Little To No
"Mushroom Enough Rising
Loaf"
2 Tbsp.
2 Tbsp.
2 Tbsp.
1/4 tsp.
1/4 tsp.
1 tsp.
1 tsp.
1/4 tsp.
1/4 tsp.
See Page 17
See Page 16 See Page 16
See Page 16
See Page 16
See Pages See Pages See Pages
16 & 17 16 & 17 16 & 17
Crust Uncooked Or Not Mixed
Too Dark Partially Or Partially
Cooked Mixed
2 Tbsp.
1 tsp.
See Page 16
12
Gnarly Loaf Core High
Knotted Top Texture Altitude
Heavy & Adjustment
Dense
2 Tbsp. 2 Tbsp.
2 Tbsp.
2 Tbsp.
1 tsp.
1/4 tsp.
1/4 tsp.
See Pages
16 & 17