29
R
eCIP
eS
2 Tbsp.
2 Tbsp.
2 Tbsp.
2 Tbsp.
2 Tbsp.
2 Tbsp.
2 Tbsp.
2 Tbsp.
2 Tbsp.
1/4 tsp.
1/4 tsp.
1/4 tsp.
1 tsp.
1 tsp.
1 tsp.
1 tsp.
1/4 tsp.
1/4 tsp.
1/4 tsp.
1/4 tsp.
1/4 tsp.
Increase Amount
Decrease Amount
INGREDIENT
Use Traditional Dry Yeast or Bread Machine
Yeast only
Too Much
Used Fresh
(Wrong Type)
Use Tradtional Dry
Yeast or Bread
Machine Yeast only
Salt
Forgotten
Out Of Date
Code
FLOUR
Yeast
None Was Added
Use Bread
Flour for best
results
Too Fine
Use Bread
Flour for best
results
Use Bread
Flour for best
results
Low In Gluten
Content
Use Whole
Wheat or Multi-
Grain Flours
Use Whole
Wheat or Multi-
Grain Flours
Too Old
Use lukewarm
water only
Loaf Core Texture
Heavy & Dense
Not Enough
Water Or Milk
Liquid Too Hot or
Too Cold
Sugar Or
Honey
Yeast
Crust Too
Dark
MEASUREMENTS
Water Or
Milk
High Altitude
Adjustment
FLOUR
Water Or
Milk
Salt
Uncooked Or
Partially
Cooked
Not Mixed Or
Partially Mixed
Gnarly
Knotted Top
RESULTS
POSSIBLE SOLUTIONS
Loaf Rises
Then Falls
"Cratered
Loaf"
Loaf Rises Too
High
"Mushroom
Loaf"
Loaf Does Not
Rise Enough
Flat Loaf Little
To No Rising