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Loaf Rises
Then Falls
“Cratered
Loaf”
Loaf Rises
Too High
“Mushroom
Loaf”
Loaf Does
Not Rise
Enough
Flat Loaf
Little To No
Rising
Crust
Too Dark
Uncooked Or
Partially
Cooked
Not Mixed
Or Partially
Mixed
Gnarly
Knotted Top
Loaf Core
Texture
Heavy &
Dense
High
Altitude
Adjustment
13
Troubleshooting Guide
MEASUREMENT
INGREDIENT
FLOUR
SALT
SUGAR
OR
HONEY
WATER
OR
MILK
YEAST
➜
Liquid
Too Hot Or
Too Cold
Low In
Gluten
Content
None Was
Added
Used Fresh
(Wrong Type)
SALT
WATER
OR
MILK
FLOUR
YEAST
Too Much
➜➜
2 Tbsp. 2 Tbsp. 2 Tbsp.
1/4 tsp. 1/4 tsp.
1/4 tsp.
1 tsp. 1 tsp.
1 tsp. 1 tsp.
2 Tbsp. 2 Tbsp.
2 Tbsp. 2 Tbsp. 2 Tbsp. 2 Tbsp.
1/4 tsp. 1/4 tsp.
1/4 tsp. 1/4 tsp. 1/4 tsp.
✔✔✔
✔✔
✔
✔
✔✔
See Page 17
See Page 16 See Page 16
See Page 16 See Page 16 See Page 16
See Page 16
See Pages
16 & 17
See Pages
16 & 17
See Pages
16 & 17
See Pages
16 & 17
RESULTS
POSSIBLE
SOLUTIONS
➜
Increase Amount
Decrease Amount
➜
NOTE: The number one cause for poor results is improper measurement of ingredients (see page 8). The checklist
below offers several possible solutions.Try one adjustment at a time and only make one change per loaf.
If results do not improve with the first adjustment, move to the next possible solution.
➜➜➜➜➜
Not Enough
Water
Or Milk
Too Old
Too Fine
Out of Date
Code
Forgotten
➜
➜➜