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.
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.
Too little yeast or baking powder.
Check the set temperature against the recommended temperature in the table or recipe.
Check the rising time against that recommended in the recipe.
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.
Too little liquid, too much flour or the wrong sort of flour can give dry bread.
The correct temperature of the liquid is 37° for fresh yeast; for dry yeast see the instructions on the packet.
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.
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