11 Trouble Shooting continued
FAULT
Bread rises too much
Bread does not rise
Or has sunk in the Middle
Heavy, lumpy bread
Open, moist/too porous Bread
REASON
Too much yeast added.
Too much flour or incorrect type
of flour.
Not enough salt.
None/not enough yeast.
Yeast is too old.
Yeast has been activated before
programme has started refer to
time.
Water/liquid is too hot.
Lid has been opened during the
programme.
Too much liquid.
Not enough yeast.
Too much flour.
Too much fruit.
Old ingredients.
Too much water/liquid.
No salt.
CORRECTION
Use accurate measures.
Check that all ingredients
have been added and these are
of the correct type.
Use accurate measures.
Use fresh ingredients.
Take care that yeast does not
come in contact with liquid
before starting.
In high humidity use a little
liquid.
Use accurate measures.
Use fresh ingredients.
Use accurate measures.
In high humidity use a little
less liquid.
12
Suggested recipes
NOTE; the recipes below include dry yeast. If you wish to use fresh yeast, substitute with the equivalent amount.
1/2 teaspoon of dried yeast = 2 1/2 fresh yeast.
1 teaspoon of dried yeast = 5g of fresh yeast
1 1/2 teaspoons of dried yeast = 7 1/2 fresh yeast
2 teaspoons of dried yeast = 10g fresh yeast
WHITE BREAD (use the basic or quick programme)
3 1/3 cups (845ml) strong fine plain white flour
1 tablespoon (15ml) vegetable cooking oil
2 teaspoons (10ml) dry yeast
1 teaspoon (5ml) salt
1 teaspoon (5ml) white sugar
1 1/3 cups (325ml) cool water (approx.20 degrees C)
WHOLEMEAL BREAD (use the wholemeal programme)
3 1/3 cups (845ml) wholemeal flour
1 tablespoon (15ml) vegetable cooking oil
3 teaspoons (15ml) dry yeast
1 teaspoon (5ml) salt
1 teaspoon (5ml) white sugar
1 1/3 cups (325ml) cool water (approx. 20 degrees C)
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