38
Problem
Possible Cause
Solution
2. Flat loaf, no rising.
Yeast omitted.
Yeast too old.
Liquid too hot.
Too much salt added or salt
came into contact with yeast.
Delay start used - yeast became
wet before bread making
commenced.
Assemble ingredients as listed
in recipe.
Check use by date on packet.
Use liquid at correct
temperature for programme.
Use amount recommended
and keep separate from each
other.
Add ingredients in correct
order making sure yeast cannot
come into contact with the
liquid.
3. Top inflated - mushroom like
in appearance.
Too much yeast.
Too much sugar.
Too much flour.
Not enough salt.
Warm, humid weather.
Reduce yeast by ¼ tsp.
Reduce sugar by 1 tsp.
Reduce flour by 6 - 8 tsp.
Use amount of salt
recommended in recipe.
Reduce liquid by 15ml, 3tsp
and yeast by ¼ tsp.
4. Top and sides cave in.
Too much liquid.
Too much yeast.
High humidity and warm
weather may have caused the
dough to rise too much.
Reduce liquid by 15ml, 3tsp
next time or add a little extra
flour.
Use amount recommended
in recipe or try a quicker
programme next time.
Chill the water or add milk
straight from the fridge.
5. Gnarled and knotted top -
not smooth.
Not enough liquid.
Too much flour.
Increase liquid by 15ml, 3tsp.
Measure flour accurately.
