In Welbilt baking tests, using flour milled from the 1992 harvest, we
consistently found that the flours that contain ascorbic acid provide the best
results. You can determine whether or not the flour you are using contains
ascorbic acid as a dough conditioner by reading the ingredient list on the flour
bag. If you are unable to purchase flour with ascorbic acid, you can try adding
1 teaspoon of freshly squeezed lemon juice to the ingredients in the bread
machine prior to pressing START. In fact, you may want to consider adding
1 teaspoon of lemon juice to all of your bread recipes to assure consistent baking
results every time.
Yeast and Flour
Curiously enough, we have seen that certain brands and types of yeast and
flour react differently when used together. The following are some of our
suggestions to consider when making bread in a bread machine.
Yeast Flour
Red Star Quick Rise Gold Medal Best For Bread
Use only 1 1/2 teaspoons 0 r
in 3-cup-flour bread machines Pillsbury Bread Flour
and 1 teaspoon in 2-cup units.
Red Star Active Dry Gold Medal Best For Bread
Fleischman Active Dry Gold Medal Best For Bread
Or
Pillsbury Bread Flour
For additional baking assistance, please refer to your Owner's Manual or contact
Welbilt at 516-365-5040 between 9 a.m. and 5p.m. Eastern time.
