Trouble shooting for the zojirushi breadmaker
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Trouble shooting for the zojirushi breadmaker
  Breadmaker  
Last updated 6/12/2012 1:27:46 AM. Recipe ID 62821. Report a problem with this recipe.
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      Title: Trouble shooting for the zojirushi breadmaker
 Categories: Info/tips, Breads, Breadmaker
      Yield: 1 Servings
 
           No Ingredients
 
  *Your Result*                   PLEASE TRY/BECAUSE
  
  A. Loaf rises then falls        Use buttermilk or vitamin d milk
  decrease . water by 1/8 cup increase salt 1/8 tsp. B. Loaf rises then
  bursts Decrease sugar by 1/2 tsp. increase flour . 2-3 TBS. C. Loaf
  is Short/Heavy Decrease salt slightly; increase yeast and . sugar by
      1/2    tsp. Heavy grain/flour was .
                               used.  Yeast or flour was stale or
  other- . -wise bad.  Wrong type of yeast was used. D. Loaf is too
  brown/dark Set to Lighter function or decrease sugar . slightly. E.
  Loaf rises too high, hits Decrease liquid to 1 1/8 cup. . viewing
  window F. Smoke Appears Ingredients (flour or other) spilled out- .
  side the pan on or around heating element. G. Sides cave inward &
  loaf Loaf was left in machine too long after . is damp & soggy
  :           completion. H. Odd Shaped loaf Reduce liquid by 1/8 cup.
  I. Top is mushroomed Reduce liquid by 1/8 cup. J. Flour residue on
  top Increase liquid slightly. K. Loaf Overcooked Decrease sugar
  slightly and/or use lighter . Crust setting L. Clumps when slicing
  Let cool after removing from pan to reduce . Steam. M. Inconsistent
  Heights/Shapes Inconsistent measuring and/or humidity or . Room
  temperature. N. Raisins and other added Shake Raisins or other
  ingredients in . ingredients clump
  :         plastic bag with 1 TBS of Flour before . adding. O. Bread
  did not rise at all.   Yeast was not added. Increase Yeast. . Yeast
  was wrong type, damaged or stale. P. Pan is Scratched/ Be sure
  machine is on a level surface . Machine noisy If scratching presists
  contact office. Q. Adjustments for High
         Decrease liquid by 1/8 cup.  Reduce yeast . Altitudes 1/8 to
  1/4 tsp.  Reduce sugar by 1/2 tsp.
  
  *To PROOF yeast-- place 1 package of yeast into 1/4 cup of warm
  water, 1 tsp sugar and stir.  Mixture should foam. This means your
  yeast is fresh. **Salt acts as an inhibitor to the yeast. Since
  different brands of milk have varying sodium contents, the amount of
  salt in the recipe may need to be adjusted.
 




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Recipe ID 62821 (Apr 03, 2005)

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