Download Creative Breads - Red Star Yeast

Bread does not rise in oven
 Make sure rising place is not over 90 F
 Use ripe test to prevent over rising
Bread is heavy and compact
 Decrease flour amount
 Use ripe test to assure dough has risen enough
 Add vital wheat gluten when using flours having low gluten content
Bread is wet with a thick, coarse-grain
 Use a probe thermometer to be certain bread is completely baked
 Use ripe test to assure dough has risen enough
Bread does not brown on sides
 Choose dull or dark pans; bright pans reflect heat away from sides
 Provide more space between loaves while baking
Bread smells and tastes of yeast
 Decrease rising time
 Use ripe test to prevent over-rising
 Make sure rising place is not over 90F
Bread is dry with coarse-grain
 Decrease flour amount
 Increase kneading time to develop gluten better
 Use ripe test to prevent over-rising
 Use hotter oven temperature
Bread collapses in oven
 Decrease rising time
 Use ripe test to prevent over-rising