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Practical advice and tips
Problems Cause Remedy
Bread/yeasted doughs,
sponge cakes turn out
flat.
If the oven temperature is
too low, the mixture can rise
and then sink and become
flat.
Check the set temperature
against the recommended
temperature in the table or
recipe.
Bread/yeasted doughs have
not risen properly.
If the rising time after rolling
is too long, the result will be
flat. Bread/yeasted doughs
should rise at room
temperature, out of
draughts. The dough should
spring back after light
pressure on the surface.
Check the rising time against
that recommended in the
recipe.
Too little yeast or baking
powder.
Check in the recipe that you
have used the correct
quantities.
If the fat/liquid mixture is
too hot, it will affect the
yeast action.
The correct temperature of
the liquid is 37° for fresh
yeast; for dry yeast see the
instructions on the packet.
Bread/yeasted doughs,
sponge cakes turn out dry.
Too little liquid, too much
flour or the wrong sort of
flour can give dry bread.
Check in the recipe that you
have used the correct type
of flour and the correct
quantities of flour/liquid.
If the oven temperature is
too low, the mixture has to
stay in the oven much longer
in order to be cooked
through and thus gets dry.
Check that you have set the
correct temperature.