West Bend 41200 Manual De Instrucciones página 11

• Wrong type of yeast used - Use fast rising or bread machine. Do not use active
dry yeast.
Flat loves, no rising
Yeast omitted - Assemble ingredients as listed in recipe
•
• Yeast too old - Check expiration date
• Liquid too hot - Use lukewarm liquids 80-90°F
Too much salt added - Use amount recommended
•
• Sugar or other sweetener omitted - Assemble ingredients as listed in recipe
Top and sides cave in
Too much liquid – Reduce liquid by 1-2 teaspoons
•
• Too much yeast – Use recommended amount
Gnarly knotted top, not smooth
Not enough liquid – Increase liquid by 1-2 teaspoons
•
• Too much flour – Measure flour accurately, leveling off measuring cup
Loaves uneven, shorter on one end
• Dough too dry preventing even rise in pan – Increase liquid by 1-2 teaspoons
Collapsed while baking
• May be caused from baking in high altitude – Make adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons
Heavy, dense texture
• Too much flour – Measure accurately, leveling off measuring cup
Not enough yeast – Add recommended amount of yeast
•
• Not enough sugar – Add recommended amount of sugar
Open, coarse, holey texture
• Salt omitted – Assemble ingredients as listed in recipe
• Too much yeast – Add recommended amount of yeast
• Too much liquid – Reduce liquid by 1-2 teaspoons
Bread doesn't slice well, very sticky
Sliced while too hot – Allow bread to cool on rack at least 15-20 minutes before
•
slicing to release steam
• Not using proper knife. – Use good bread knife or electric knife
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BREAD TEXTURE
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