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ROUBLESHOOTING
G
UIDE
Review the following Problems, Possible Causes and Solutions below.
LOAF SIZE & SHAPE
Short loaves
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Wheat breads will be shorter than white breads due to less gluten forming
protein in whole-wheat flour.
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Not enough liquid - Increase liquid by 1-2 teaspoons.
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Sugar omitted or not enough added - Assemble ingredients as listed in recipe.
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Wrong type of flour used - Do not use all-purpose flour.
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Not enough yeast used or too old - Measure amount recommended and check
freshness date on package.
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Wrong type of yeast used - Use fast rising or bread machine yeast. Do not use
compressed yeast.
Flat loaves, no rising
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Yeast omitted - Assemble ingredients as listed in recipe.
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Yeast too old - Check expiration date.
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Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C).
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Too much salt added - Use amount recommended in recipe.
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Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
Top and sides cave in
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Too much liquid – Reduce liquid by 1-2 teaspoons.
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Too much yeast – Use recommended amount.
Gnarly or knotted top, not smooth
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Not enough liquid – Increase liquid by 1-2 teaspoons.
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Too much flour – Measure flour accurately, leveling off measuring cup.
Loaves uneven, shorter on one end
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Dough too dry preventing even rise in bread pan – Increase liquid by 1-2
teaspoons.
Collapsed while baking
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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.