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TROUBLESHOOTING
CRATERED BREAD
If the top cave in, it is probably too much moisture inside the bread. This could be caused by using canned fruit
or vegetables. You are better to drain well and blow them dry first or to reduce your water by 1 tablespoon. Crater
Bread also happen with cheese bread because of each cheese has its own moisture content. A soggy sides and
silly shapes could be happened from leaving a loaf in the bucket after baking is completed.
MUSHROOM BREAD
There is too much yeast, so that it's blown its top. Yeast is almost always measured in teaspoons and is active dry
type. Please do not mix your active dry yeast with fast rise yeast in same bread. There is also too much sugar,
or ingredients with sugar like dried fruit. Decrease the sugar or honey accordingly. Another possibility is too much
of water used. Try decreasing it by 1/8 cup at a time. If a recipe still explodes to the top, try to replace 1/4 of the
total flour with whole wheat flour.
GNARLY LOAVES
Your dough probably needs more moisture. It is suggested to reduce flour 1 tablespoon at a time or to increase
liquids 1 tablespoon at a time until you reach the right balance for vour machine.
HIGHER ALTITUDE
The low air pressure in higher altitudes means that less resistance is exerted on yeast, so your bread may rise faster.
Try to decrease the amount of yeast by 1/4 teaspoon at a time to slow the rising. Also try to decrease water by
no more than 1/8 cup. You can also see that climate can change the results of your bread due to different
temperature, and humidity of different locations in the world.
CAKE STICKING AT THE BOTTOM OF BUCKET
This is hapoereo due to the amount of liquids s too much. We aid an experiment to '•educe the amount of water
to 3 4 cup from 1 1 4 cup and to reduce the amount of .sge:a: e c to i - c-c hom 1 3
as .'.'a: 5etr> Crocker
SuperMoist Cake Mix said. We found out that the ca<e came out excellent. You can see that the magic of
Dakmg
is under your control through the bread machine.
JAM
If you find that your jam is not thicken enough, you may restart this particular Jam cycle again.
Most recipes contain sugar in some form for sweetness but to start the yeast and to promote browning. Salt, on
the other hand, inhibits the yeast, but is needed for flavor. Thus you can control the balance of the chemical reaction
between flour, yeast, water, sugar and salt to make a good loaf of bread according to your desired fluffiness, weight,
and browning.
Please not to believe a recipe that can work until you have already made it. Otherwise, please follow suggestions
from this guide.
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