Troubleshooting Guide
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.
| RESULTS |
| Loaf Rises | Loaf Rises | Loaf Does | Flat Loaf | Crust | Uncooked Or | Not Mixed | Gnarly | Loaf Core | High | |||
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| Then Falls | Too High | Not Rise | Little To No | Too Dark | Partially | Or Partially | Knotted Top | Texture | Altitude | |||
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| “Cratered | “Mushroom | Enough | Rising |
| Cooked | Mixed |
| Heavy & | Adjustment | ||||
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| Loaf” | Loaf” |
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| FLOUR | ➜ |
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| 2 Tbsp. |
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| 2 Tbsp. | 2 Tbsp. |
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MEASUREMENT | WATER | ➜ |
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| 2 Tbsp. |
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| 2 Tbsp. |
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HONEY | ➜ |
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| 1 tsp. |
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| 1 tsp. |
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| OR | ➜ |
| 2 Tbsp. | 2 Tbsp. |
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| 2 Tbsp. |
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| 2 Tbsp. |
| MILK |
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| SALT | ➜ |
| 1/4 tsp. | 1/4 tsp. |
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| 1/4 tsp. |
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| SUGAR | ➜ |
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| 1 tsp. |
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| 1 tsp. |
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| YEAST | ➜ |
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| 1/4 tsp. |
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| 1/4 tsp. | 1/4 tsp. |
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| 1/4 tsp. | |
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| Not Enough |
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| ✔ | ✔ |
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| WATER | Water |
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| Or Milk |
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| OR |
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| Liquid |
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| Too Hot Or |
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| See Page 17 |
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| Too Cold |
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| Too Old |
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| ✔ | ✔ |
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| FLOUR | Low In |
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| See Page 16 |
| See Page 16 |
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INGREDIENT | Gluten |
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| Too Fine | See Page 16 |
| See Page 16 |
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| None Was |
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| YEAST | Out of Date |
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| Code |
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| Used Fresh |
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| See Pages | See Pages | See Pages |
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| (Wrong Type) |
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| 16 & 17 | 16 & 17 |
| 16 & 17 |
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| 16 & 17 |
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| Forgotten |
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| SALT |
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| Too Much |
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| ✔ | ✔ |
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➜ ➜
Increase Amount
Decrease Amount
12
Table Of Contents
