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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