Too much liquid or liquid too warm. >>> Measure ingredients accurately. Use liquids at temperatures between 21°C and 28°C.
Salt was not added, causing bread to over rise and collapse. >>> Measure ingredients accurately.
Too much yeast was added. >>> Measure ingredients accurately, if problem persists, reduce yeast by 1⁄4 teaspoon.
High humidity and hot ambient temperatures can cause bread to over rise and collapse. >>> Bake during the coolest part of the day, Try reducing the yeast by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do not use the timer function.
High altitudes can cause the bread to over rise and then collapse during baking. >>> Try reducing the yeast by 1⁄4 teaspoon.
Lid is open during baking. >>> Do not open the lid during baking.
Not enough yeast was added. >>> Measure ingredients accurately.
Yeast is outdated or inactive. >>> Never use outdated yeast. Store in a cool, dark place.
Too little sugar was added. >>> Measure ingredients accurately.
Too much salt was added, reducing the action of the yeast. >>> Measure ingredients accurately.
Water was too hot and killed the yeast. >>> Use liquids at temperatures between 21°C and 28°C.
Yeast has been activated before program has started. >>> Take care that yeast does not come in contact with liquid before program has started.
Not enough liquid added. >>> Measure ingredients accurately.
Flour may have passed the use by date, or be dry causing wet/dry imbalance. >>> Try increasing liquid by 1 tbsp at a time.
High humidity and hot ambient temperatures can cause bread to over rise. >>> Bake during the coolest part of the day. Try reducing the yeast by 1⁄4 teaspoon or use liquids directly from the refrigerator. Do not use the Timer function.
Too much yeast. >>> Measure ingredients accurately.
Too much liquid. >>> Measure ingredients accurately.
Hot liquids accelerated the yeast action. >>> Use liquids at temperatures between 21°C and 28°C.
Too much flour or not enough salt. >>> Measure ingredients accurately
Too much liquid from fresh or canned fruit. >>> Always drain liquids well as specified in the recipe. Water may have to be reduced slightly.
Large amounts of rich ingredients like nuts, butter, dried fruits, syrups and grains will make dough heavy. This will slow down the rising and prevent the bread from baking through. >>> Measure ingredients accurately. Never exceed the amounts in the recipe.
Too much sugar. >>> Measure ingredients accurately.
Crust colour set too high. >>> Set crust colour to light.
Water was too hot and killed the yeast. >>> Use liquids at temperatures between 21°C and 28°C.
Too much liquid. >>> Measure ingredients accurately.
Too much yeast. >>> Measure ingredients accurately.
High humidity and hot ambient temperatures increase yeast activity. >>> Bake during the coolest part of the day. Try reducing the yeast by 1⁄4 teaspoon or use liquids direct from the refrigerator. Do not use the timer function.
Bread surface is sticky. >>> Bread was left in the machine too long and condensation collected on the baking pan. Whenever possible, remove bread from the baking pan and cool on a wire rack before keep warm period ends.
The wet/dry balance of the ingredients may be incorrect. >>> Measure ingredients accurately.
