Troubleshooting
Possible cause | Solution |
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Bread sinks in the centre |
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Too much liquid or liquid too warm | Measure ingredients accurately. Use liquids at | ||
| temperatures between 21°C and 28°C | ||
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Salt was not added, causing bread to | Measure ingredients accurately |
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over rise and collapse |
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Too much yeas t was added | Meas ure ingredients accurately, if problem pers is ts , | ||
| reduce yeast by 1/4 teaspoon |
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High humidity and hot ambient temperatures | Bake during the coolest part of the day, | ||
can cause bread to over rise and collapse | Try reducing the yeast by | 1/4 | teaspoon or use liquids |
| direct from the refrigerator. |
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| Do not use the timer function |
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High altitudes can cause the bread to over rise | Try reducing the yeast by | 1/4 | teaspoon |
| and then collapse during baking | ||
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Lid is open during baking | Do not open the lid during baking | ||
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Bread did not rise enough |
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Not enough yeas t was added | Meas ure ingredients accurately | ||
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Y eas t is outdated or inactive | Never us e outdated yeas t. S tore in a cool, dark place | ||
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Too little s ugar was added | Meas ure ingredients accurately | ||
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Too much salt was added, reducing the | Measure ingredients accurately |
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| action of the yeast |
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Water was too hot and killed the yeast | Use liquids at temperatures between 21°C and 28°C | ||
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Yeast has been activated before program has started | Take care that yeast does not come in contact with | ||
| liquid before program has started | ||
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Bread rises too much |
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High humidity and hot ambient temperatures can | Bake during the coolest part of the day. Try reducing | ||
caus e bread to over ris e | the yeas t by 1/4 teas poon or us e liquids directly from | ||
| the refrigerator. Do not use the Timer function | ||
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Too much yeas t | Meas ure ingredients accurately | ||
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Too much liquid | Meas ure ingredients accurately | ||
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Hot liquids accelerated the yeast action | Use liquids at temperatures between 21°C and 28°C | ||
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Too much flour or not enough salt | Measure ingredients accurately |
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Bread dry with dense texture |
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Not enough liquid added | Meas ure ingredients accurately | ||
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Flour may be passed use by date, or be dry causing | Try increasing liquid by 1 tablespoon at a time | ||
| wet/dry imbalance |
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MW_CObm26500_Mabaker_IM.indd 22
12/15/2008 1:53:47 PM
