Problem Possible cause Solution
The bread does not
rise.
You are not using the right
type of yeast.
Use dry yeast labelled ‘ready-
to-use’. This kind of yeast
does not have to pre-rise.
You are not using enough
yeast, or the yeast used is
too old.
Use a measuring spoon.
Check the expiry date of the
yeast (keep it in the fridge).
Before kneading, the yeast
has come into contact with
the liquid.
Make sure you add the
ingredients to the baking tin
according to the instructions
and in the right order: water
and other liquids rst.
You used too much salt or
too little sugar.
Check the recipe and
measure the right quantities
by using the supplied
measuring spoon or scales.
The top of the bread
is not even.
The our used is not of
good quality, or unsuitable
for baking bread. The
suitability of various types
of our depends on the
temperature, humidity and
storage conditions, and on
the period it was harvested.
Try another type, brand or
batch of our.
The dough is too rm
because you did not use
enough liquid.
Baker's our with a higher
amount of protein absorbs
more water than other our;
try adding an extra 10-20mL
of water.
The bread is full of air
holes.
You are using too much
yeast.
Check the recipe and
measure the right quantities
by means of the supplied
measuring spoon.
You used too much liquid,
or the liquid is too warm.
Some types of our absorb
more water than others; try
using 10-20mL less water.
Why is the bread so
light and sticky?
You are not using enough
yeast or the yeast you are
using is too old/expired.
Use a measuring spoon.
Check the expiry date of the
yeast (keep it in the fridge).
There was a power
breakdown.
Remove the bread from the
baking tin and start again
with fresh ingredients.
FAQs and Troubleshooting Guide
To Next Page
Loading...
