Problems and Solutions
Sometimes, despite your best intentions, the unexpected may happen -
an odd-shaped loaf...a ‘funny’ tasting loaf...a half-cooked loaf. But there’s
no need to panic or get upset. Whatever your problem, Fleischmann’s Yeast
has the solution.

Stong yeast odor Avoid over-fermentation
Be sure dough is doubled in size (use finger-top test)
Sour taste Avoid adding too much salt
Make sure yeast used is fresh
Odd or uneven shape Let dough rest for 10 minutes for easier handling/shaping
Be sure bread pan is correct size for recipe
Crust cracked on top Reduce flour used in kneading and shaping
Bread collapsed Don’t let dough continue to rise beyond time called for in recipe
Avoid too high temperature for dough-rising period
Flat top Knead as directed in recipe
Avoid too short kneading period
Do not allow dough to rise too long before baking
Wrinkled crust Pull dough firmly when shaping
Soggy crust Do not keep bread in pan after baked
Remove promptly; let cool on wire rack
Crust separates from bread Grease surface and cover dough when rising
Thick crust Do not overbake
Bake in correct oven temperature
Keep dough ‘tacky’, not dry
Tough crust Use all-purpose flour or bread flour
Bread did not brown on sides Shiny pans reflect heat, causing insufficient browning
Use glass pans

Short loaf Dough too dry
Adjust dough consistency
Check expiration date on yeast
Use room temperature water (70-80°fahrenheit)
No rise Use fresh yeast only
Add ingredients in recommended order
Underbaked, gummy core Dough too wet
Adjust dough consistency
Collapsed loaf Adjust dough consistency
Use room temperature water
Open texture Dough too wet
Adjust dough consistency
Mushroom bread Water too warm
Gauge temperature correctly
Dough too wet, adjust dough consistency
Heavy, dense texture Dough too dry
Adjust dough consistency

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