Instructions: Problem Possible Cause Solution

1. Top Inflated,
* Too much yeast
* Decrease yeast or sugar Mushroom-like
* Too much sugar in recipe Appearance
* Not enough salt
* Try adding a little more

* Substituted fast- salt
acting yeast for
* If substituting fast-acting active dry yeast yeast for active dry,

* Yeast was not added decrease amount by 1/4 to according to manu- 1/2 teaspoon.

facturers directions

2. Top and Sides
* Too much liquid
* Try reducing liquids 1 Cave In
* Used canned fruit tablespoon at a time.

but did not drain
* If using too much coarse well flour, try increasing

* Liquid off balanced yeast slightly or reducing by addition of cheese coarse flours and increasing

* Used coarser flours bread flour
such as whole wheat
or rye

3. Soggy Sides
* Did not remove bread
* If possible, remove bread from pan soon enough immediately when baking is finished.

4. Center of Loaf is
* Used coarse flours
* For coarse flours, try Raw or Not Cooked or rye adding an extra knead Through
* Used moist ingredients cycle. To do this, after such as yogurt or the first knead, let dough applesauce rise, then restart machine at the beginning of a cycle
as for a new loaf.

* If too many moist ingred-
ients are used, try
reducing liquids 1
tablespoon at a time.

5. Gnarly, knotted
* Not enough liquid
* Increase liquid 1 table- Loaves
* Too much flour. spoon at a time or reduce flour 1/8 cup at
a time.

6. Didnt Rise or
* Yeast was omitted.
* Make sure yeast is fresh.

Flat Loaves
* Yeast was old.
* Make sure to use room

* Liquid used was temperature water.

too hot or too cold
* Taste the bread to see

* Too much salt was if it is too salty, then used. reduce by 1/4 teaspoon
at a time.

7. Lower Volume or
* Used stone ground
* Try substituting bread Shorter Loaves and whole wheat flour for part of the flours. stone ground or whole

* Not enough liquid. wheat flour.

* Not enough sugar or
* Try adding more liquid, no sugar added. sugar or yeast.

* Wrong type of flour
* Check to make sure bread used. flour, not all-purpose

* Wrong type of yeast flour, was used.

used.
* Check to make sure yeast

* Not enough yeast used amount suggested was for the type of yeast
you were using.

8. Collapsed While
* May be caused from
* Try reducing yeast by Baking baking at a high 1/4 teaspoon or reducing altitude water by 1/8 cup.

NOTES : I came across this from Pillsbury and thought other folks might find it useful. In addition, Pillsbury offers to answer bread maching baking

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