*  Exported from  MasterCook II  *
 
                     Baking Tips Guide For Yeast Breads
 
 Recipe By     : Black and Decker/Carole Walberg
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker                       Info
                 Cooking Tips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Information Text
 
 Loaf Rises Then Falls (Cratered Loaf)
 -Decrease water or milk by 2 Tbsp. or
 -Increase salt by 1/4 tsp. or
 -Decrease yeast by 1/2 tsp. or
 -Flour, too fine or
 -Ingredients not measured properly.
 
 Loaf Sides Caved In:
 -Decrease water or milk by 2 Tbsp. or
 -Increase salt by 1/4 tsp. or
 -Decrease yeast by 1/2 tsp. or
 -Ingredients not measured properly.
 
 Loaf Rises Too High (Mushroom Loaf)
 -Decrease water or milk by 2 Tbsp. or
 -Increase salt by 1/4 tsp. or
 -Decrease sugar or honey by 1 tsp. or
 -Decrease flour by 2 Tbsp. or
 -Decrease yeast by 1/2 tsp. or
 -Used wrong type instead of dry granular yeast or
 -Ingredients not measured properly.
 
 Loaf Does Not Rise Enough
 -Increase water or milk by 2 Tbps. or
 -Decrease salt by 1/4 tsp. or
 -Increase sugar or honey by 1 tsp. or
 -Increase yeast by 1/2 tsp. or
 -Not enough water or milk or
 -Flour too old or
 -Flour too low in gluten content or
 -Flour too fine or
 -Used wrong type of yeast instead of dry granular or
 -Accidentally measured salt in Tbsp. instead of tsp. or
 -Ingredients not measured properly.
 
 Flat Loaf, Little To No Rising, Short and Heavy
 -Liquid too hot or too cold or
 -Flour too old or
 -Flour low in gluten content or
 -No yeast added or
 -Yeast too old or
 -Used wrong type of yeast instead of dry granular or
 -Accidentally measured salt in Tbps. instead of teaspoon or
 -Ingredients not measured properly or
 -Breadmaker unplugged or power interruption.
 
 Crust Too Dark
 -Decrease sugar or honey by 1 tsp. or
 -Ingredients not measured properly.
 
 Crust Too Light
 -Decrease salt by 1/4 tsp. or
 -Increase sugar or honey by 1 tsp. or -Ingredients not measured properly or 
 -Breadmaker unplugged or power interruption or -Incorrect bread setting was 
 used.
 
 Uncooked or Partially Cooked
 -Decrease water or milk by 2 Tbsp. or -Breadmaker unplugged or power 
 interruption or
 -Incorrect bread setting was used.
 
 Overcooked
 -Decrease sugar or honey by 1 tsp. or -Incorrect bread setting was used.
 
 Not Mixed or Partially Mixed
 -Not enough water or milk or -Flour too fine or -Ingredients not measured 
 properly or
 -Breadmaker unplugged or power interruption or
 -Baking pan not properly seated inside breadmaker or
 -Kneading blade not installed correctly.
 
 Loaf is Soggy
 -Bread not removed from baking pan soon after baking.
 
 Gnarly Knotted Top
 -Increase water or milk by 2 Tbsp. or
 -Decrease flour by 2 Tbsp. or
 -Not enough water or milk or
 -Ingredients not measured properly.
 
 Loaf Core Texture Open, Coarse or Uneven
 -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Forgotten
 salt or
 -Ingredients not measured properly.
 
 Loaf Core Texture Heavy and Dense
 -Increase sugar or honey by 1 tsp. or
 -Decrease flour by 2 Tbsp. or -Increase yeast by 1/2 tsp.
 -Used wrong type of yeast instead of dry granular or
 -Ingredients not measured properly.
 
 Burning Odor During Operation:
 -Ingredient spilled inside breadmaker and/or heating element or
 -See Mushroom Loaf Solutions for bread mushroomed over edge of bread pan,
 
 crust burned.
 
 High Altitude Adjustment
 -Decrease water or milk by 2 Tbsp. or
 -Decrease sugar or honey by 1 tsp. or
 -Decrease yeast by 1/2 tsp.
 
 Breadmaker Cannot be Programmed or Started
 -Breadmaker unplugged or power interruption or
 -Breadmaker too hot, allow to cool 15 minutes between baking cycles or
 -Breadmaker malfunctioning.
 
 Loaf Burned Completely
 -Breadmaker malfunctioning.
 
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