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28
TROUBLESHOOTING
Bread Sinks in the centre
Too much liquid or liquid too
warm.
Measure ingredients accurately. Use liquids
at temperatures between 21°C and 28°C.
Salt was not added, causing
bread to over rise and
collapse.
Measure ingredients accurately.
Too much yeast was added. Measure ingredients accurately, if problem
persists, reduce yeast by 1⁄4 teaspoon.
High humidity and hot
ambient temperatures can
cause bread to over rise and
collapse.
Bake during the coolest part of the day, Try
reducing the yeast by 1⁄4 teaspoon or use
liquids direct from the refrigerator. Do not
use the timer function.
High altitudes can cause the
bread to over rise and then
collapse during baking.
Try reducing the yeast by 1⁄4 teaspoon.
Lid is open during baking. Do not open the lid during baking.
Bread did not rise enough
Not enough yeast was added. Measure ingredients accurately.
Yeast is outdated or inactive. Never use outdated yeast. Store in a cool,
dark place.
Too little sugar was added. Measure ingredients accurately.
Too much salt was added,
reducing the action of the
yeast.
Measure ingredients accurately.
Water was too hot and killed
the yeast.
Use liquids at temperatures between 21°C
and 28°C.
Yeast has been activated
before program has started.
Take care that yeast does not come in
contact with liquid before program has
started.
Bread dry with dense texture
Not enough liquid added. Measure ingredients accurately.
Flour may have passed
the use by date, or be dry
causing wet/dry imbalance.
Try increasing liquid by 1 tbsp at a time.
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