Christian Chefs International
Troubleshooting Your Bread

Problem FLOUR YEAST SUGAR SALT FAT LIQUID *See
below
Too
little
Too
much
Too
litle
Too
much
Too
little
Too
much
Too
litle
Too
much
Too
little
Too
much
Too
little
Too
much
Didn't rise     X   X     X   X X   1

Too much rising (or loaf collapsed)

      X   X X         X 2
Short loaf     X   X               3
Underbaked or gummy in center X                     X 4
Open, coarse or holey texture       X     X         X 5
Heavy, dense texture   X X   X           X   6


Notes

1 -Yeast outdated, omitted, or mismeasured
2 -Be sure salt is added
-Heat and humidity too high (bake during coolest time of day)
-Decrease sugary ingredients (dried fruit, coconut, etc.)
3 -Bread flour not used
-Too much whole grain flour or whole grains (substitute bread flour for half)
4 -Too much whole grain flour or whole grains (substitute bread flour for half)
-Too much wet ingredients (applesauce, bananas, eggs, etc.)
5 -Be sure salt is added
-Drain fruit/vegetables well; pat dry
6 -Too much whole grain flour or whole grains (substitute bread flour for half)
-Be sure salt is added

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