Palsonic PAB3600 Owners Manual - Page 34

MEASUREMENT BAKING TIPS FOR YEAST BREADS RESULTS POSSIBLE SOLUTIONS Loaf Rises Then Falls "CrateredLoaf" Loaf Sides Caved In Loaf Rises Too High "Mushroom Loaf" Loaf Does Not Rise Enough Flat Loaf No Rising Short & Heavy Crust Too Dark Crust Too Uncooked Light Or Partially Cooked Water or Milk Increase + Decrease - 1 Tbsp. 1 Tbsp. 1 Tbsp. 1 Tbsp. 2 Tbsp. Salt Increase + 1/4 tsp. 1/4 tsp. 1/4 tsp. Decrease - 1/4 tsp. Sugar Increase + or Honey Decrease - 1/2 Tbsp. 1/2 Tbsp. 1/2 Tbsp. 1/2 Tbsp. Flour Increase + Decrease - 1 Tbsp. Yeast Increase + 1/8-1/4 tsp. Water or Milk Decrease - 1/8-1/4 tsp. Not enough water or milk Liquid too hot or too cold Too old 1/8-1/4 tsp. 1/8-1/4 tsp. See P.17 Flour Low in gluten content Too fine See P.13,14 See P.13,14 See P.13,14 See P.13,14 None was added Yeast Out of date code Salt Used wrong type (fresh) instead of dry granular Forgotten Accidentally measured in tablespoons not teaspoons (too much) Ingredients not measured properly See P.16 Breadmaker unplugged or power interruption Ingredients spilled inside bread maker &/or heating element Bread "mushroomed": oven edge of bread pan, crust burned Baking pan not properly seated inside breadmaker Kneading blade not installed correctly Incorrect bread setting was used Bread not removed from baking pan soon after baking Breadmaker malfunctioning See P.16 See P.15 See P.16 See P.15 See P.16 See P.15 See P.15 See P.16 See P.16 See P.16 INGREDIENT OTHER CAUSES 33