Christian Chefs International - Charts - Troubleshooting Your Bread

CHRISTIAN CHEFS
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Troubleshooting Your Bread

Problem	FLOUR		YEAST		SUGAR		SALT		FAT		LIQUID		*See below
Problem	Too little	Too much	Too litle	Too much	Too little	Too much	Too litle	Too much	Too little	Too much	Too little	Too much	*See below
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1	-Yeast outdated, omitted, or mismeasured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

Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

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