solutions to improve each result. You can make adjustments one at a time, or you can try a combination of them all at once. We suggest you keep records of your ‘baking experiments’- so you can determine what adjustments were made to create your perfect loaf.
Uncooked | Uncooked | Not mixed | Loaf is | Gnarly | Loaf core | Loaf core | Burning | Breadmaker | Loaf burned |
or partially |
| or partially | soggy | knotted top | texture | texture | odour | cannot be | completely |
cooked |
| mixed |
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| open, coarse | heavy and | during | programmed |
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| or uneven | dense | operation | or started |
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| 1/4 tsp | ||
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| 1/2 tbsp |
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| 1 tbsp |
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• See p13
• See p14
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| • See p14 |
| • See p14 |
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• See p15
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29
