Whole Grain Baking - Sue Gregg Cookbooks
Whole Grain Baking - Sue Gregg Cookbooks
Whole Grain Baking - Sue Gregg Cookbooks
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Troubleshooting<br />
Your Bread<br />
Check out the positives first! See p. 141.<br />
Too soft, sticky, or "gooey" after baking?<br />
· Not enough flour added<br />
· Not baked long enough<br />
· Unpasteurized milk not scalded<br />
· If sprouted grain added, sprouts too long or mature<br />
· Too much potato or potato water added<br />
Too dry or crumbly?<br />
· Too much flour added<br />
· Flour too coarse in texture<br />
· Raisins not soaked or drained before adding<br />
Dough doesn't rise?<br />
· Yeast left out (It does happen!)<br />
· Yeast is dead or inactive<br />
· Yeast proofed in too hot water<br />
· Bread allowed to rise in too hot a place (as oven or hot stove top)<br />
Dough rises too slowly?<br />
· Water added was too cool<br />
· Flour was refrigerator cold<br />
· Place of rising too cool<br />
· Yeast old, but not dead<br />
Falls while baking?<br />
· Allowed to rise too high before baking<br />
· Temperature in oven not turned high enough<br />
Doesn't rise very high?<br />
· Don't expect it to rise as high as white bread<br />
· Addition of grains other than wheat<br />
· Dough took too long to rise (see reasons above)<br />
· Not enough kneading to develop gluten, or over-kneading<br />
· Pans too large<br />
· Too much liquid in recipe<br />
Burned?<br />
· Oven temperature too hot<br />
· Baked too long<br />
· Glass pans absorb more heat. Lower by 25° if needed.<br />
· The more honey used, the faster the bread browns.<br />
142
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