Bread Machine Trouble Shooting Recipe

Directions

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   Problem Possible Cause Solution
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   1.
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   Top Inflated,* Too much yeast* Decrease yeast or possibly sugar Mushroom-like* Too much sugar in recipe Appearance* Not sufficient salt* Try adding a little more
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   * Substituted fast- saltacting yeast for* If substituting fast-acting active dry yeast yeast for active dry,
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   * Yeast was not added decrease amount by 1/4 to according to manu- 1/2 tsp..
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   facturer's directions
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   2.
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   Top and Sides* Too much liquid* Try reducing liquids 1 Cave In* Used canned fruit Tbsp.
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   at a time.
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    but did not drain* If using too much coarse well flour, try increasing
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    * Liquid off balanced yeast slightly or possibly reducing by addition of cheese coarse flours and increasing
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    * Used coarser flours bread floursuch as whole wheator rye
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    3.
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    Soggy Sides* Did not remove bread* If possible, remove bread from pan soon sufficient immediately when baking is finished.
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    4.
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    Center of Loaf is* Used coarse flours* For coarse flours, try Raw or possibly Not Cooked or possibly rye adding an extra knead Through* Used moist ingredients cycle.
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    To do this, after such as yogurt or possibly the first knead, let dough applesauce rise, then restart machine at the beginning of a cycleas for a new loaf.
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    * If too many moist ingred-ients are used, tryreducing liquids 1tablespoon at a time.
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    5.
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    Gnarly, knotted* Not sufficient liquid* Increase liquid 1 table- Loaves* Too much flour.
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    spoon at a time or possibly reduce flour 1/8 c. ata time.
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    6.
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    Didn't Rise or possibly* Yeast was omitted.
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    * Make sure yeast is fresh.
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    Flat Loaves* Yeast was old.
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    * Make sure to use room
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    * Liquid used was temperature water.
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    too warm or possibly too cool* Taste the bread to see
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    * Too much salt was if it is too salty, then used.
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    reduce by 1/4 teaspoonat a time.
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    7.
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    Lower Volume or possibly* Used stone grnd* Try substituting bread Shorter Loaves and whole wheat flour for part of the flours.
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    stone grnd or possibly whole
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    * Not sufficient liquid.
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    wheat flour.
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    * Not sufficient sugar or possibly* Try adding more liquid, no sugar added.
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    sugar or possibly yeast.
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    * Wrong type of flour* Check to make sure bread used.
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    flour, not all-purpose
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    * Wrong type of yeast flour, was used.
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    used.
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    * Check to make sure yeast
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    * Not sufficient yeast used amount suggested was for the type of yeastyou were using.
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    8.
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    Collapsed While* May be caused from* Try reducing yeast by Baking baking at a high 1/4 tsp.
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    or possibly reducing altitude water by 1/8 c..
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    NOTES : I came across this from Pillsbury and thought other folks might find it useful.
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    In addition, Pillsbury offers to answer bread maching baking