PROBLEM POSSIB’LE CAUSE
SOLUTION
SHORTBREAD;
+Inadequate amount of yeast used.
-Double-check yeast measurement.
INADEQUATE RISING
+Yeast is expired or inactive. +Check expiration date of yeast.
Discard outdated yeast and replace.
Store yeast in cool, dark place.
+A1l-Purpose flour, whole wheat or
=When substituting other flours for
other whole grain flour was high grade flour, use less of the
substituted for high grade flour. other flour than what is called for in
the recipe for high grade flour.
+Water was too hot and killed the =Be sure to use tepid water (70 °F-
yeast.
80”F or 21 “C-27”C).
●TOOmuch salt inhibited yeast action.
+Double-check salt measurement.
+Not enough sugar was added or was +. Double-check sugar measurement.
omitted.
+Small size loaf baked in a too-large
-Use recipes that are developed for
capacity bread pan. recommended loaf size.
+Too much yeast.
SUNKEN TOPS
-Double-check yeast measurement.
●TOOmuch liquid or overheated
=Double-check measurements of
liquid. ingredients and use tepid (70”F- .
80”F or 21 “C-27”C) liquids.
+Salt was omitted, resulting in bread
=Double-check salt measurement.
overrising and collapsing.
+Too much cheese may release more +Avoid using more cheese than
liquid during baking, resulting in a
recommended in recipe.
sunken top.
+High humidity and hotter climates
-Try baking during coolest part of
may cause breads to overrise and
day and keep environment at room
collapse. temperature. Also, try reducing
yeast by a 1/4 teaspoon or try using
refrigerated liquids. Avoid using the
time-delay feature
+High altitudes cause breads to
-Try decreasing yeast by 1/4
overrise and then collapse during
teaspoon at a time.
baking.
+Left in bread maker too long after
:OLLAPSED SIDES
=Although Keep-Warm cycle will
baking is completed.
prevent bread from becoming
soggy, it is best to remove breads
immediately after they are finished
baking.
●TOOmuch liquid.
+Double-check measurement of
liquids. Also, be sure to drain
ingredients like canned fruits very
well.
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