Frequently Asked Questions About Bread Machines or FAQ's

I was disappointed my loaf of bread did not rise?
Did you forget to add your yeast... or sourdough starter...? If we do not prepare and measure our ingredients in advance, we sometimes forget them. Also, check the activity of the yeast. Your liquids that you added to the batch could be cold. All your baking liquids should be at 80 degrees F, all the other dry ingredients at room temperature. Prepare a new sourdough starter with Mister Baker's San Francisco sourdough starter packet.

I cut my bread and found it has a doughy center?
Your bread machine may be malfunctioning. We recommend that you double check the user's manual and call the manufacturer customer support service. Also, check your recipe, and decrease the amount of liquid used.

My loaf of bread does not reach the top of my bread pan, should I add more yeast?
Be very careful with the yeast. Too much yeast will cause the bread structure or crumb, to expand and be very open, with lots of holes and very fragile. To maintain your loaf texture and flavor, we recommend increasing a combination of all the basic bread ingredients. Start first with 1/4 more mix, yeast and water.

My bread has a large mushroom top?
Check your bread recipe, and decrease the amount of water used. Check all your measuring spoons, and decrease the amount of yeast.

My bread crust is too thick?
We recommend that you remove the bread from the machine immediately after bake cycle is completed and cool it down on a wire cooling rack. You may have used the whole wheat cycle. Make sure that your machine bread cycle was the right one for your recipe.

My bread loaf is short and dense?
Certain bread flours, such as whole wheat, rye, and flour blends, create heavier products than all purpose white flour. We recommend that you check the consistency of the dough, after 5 minutes into the machine kneading time. If the dough is too dry, add room temperature liquid, 1 tablespoon at a time. Use a proper baking measuring spoon, not a kitchen table tablespoon.

I like light, airy bread, what machine cycle should I use?
Typically, the regular, basic white bread cycle will make light, airy bread with a thin, light crust. Read your bread machine instruction manual to check which cycle has a longer proof cycle with a shorter bake time. On our sourdough package of mix, we recommend the cycle that will best compliment the flavor and texture of the sourdough bread.

Can I make the sourdough breads by hand if I do not own a bread machine?
You most certainly can...! Each package of San Francisco Style Sourdough bread mix and biscuit mix, has easy oven baking bread directions right on the side of the package.

If I prefer a thick, dark crust, what machine cycle should I use?
On most bread machines, the whole wheat cycle has a longer bake time that will produce a thicker, darker crust. On our sourdough package of mix, we recommend the cycle that will best compliment the flavor and texture of the sourdough bread.

What happens if I use the rapid cycle?
Bread cycles less than 2 hours will affect your bread flavor, texture of the bread and volume. They are not recommended to be used. For bread cycles greater than 2 hours, start with your bread machine instruction manual to determine if you should make any adjustments in the yeast or the amount of water. Each bread machine manufacturer has defined the rapid bread cycle differently. Normally, a loaf made with the rapid cycle will proof (rise) less. The yeast does not have enough time to work properly. This will produce a much shorter loaf with a much denser texture. In some cases, a "brick".

Can I test the yeast to see if it is good before I use it?
Yes. This is called proofing. Fill a clean glass measuring cup with 1/2 cup warm water (110ºF to 115ºF). Add one (1) teaspoon granulated sugar and the total packet of your yeast. Stir to dissolve the contents completely. In ten minutes, the yeast should foam up at least 1/2 inch high in the measuring cup. Use this active yeast and sugar solution to make your bread, by adding more warm water to the amount specified on the yeast package or recipe directions.

Can I add milk to the bread mix instead of water?
Adding milk to a bread dough, produces a thicker crust and will promote greater browning. If you want to use milk and like a thinner, lighter crust, a baking recommendation is that you try using half milk, half water to start. Make adjustments to your recipe.

Can I use my bread machine to mix and knead the dough and then bake it in my conventional kitchen oven?
Yes...! Simply select the dough cycle on your bread machine. This is an ideal cycle for those who want to bake bread in a shape other than a loaf, or if you want to make additional bread variations. People who love homemade pizza or fresh baked bread, but have hand or arm injuries, do this. Just let your machine do all the work of kneading the bread and then you can bake it in the kitchen oven. Visit our listed recipe section and try our delicious and tasty San Francisco Sourdough Pizza Crust recipe. Bake the pizza crust using a 14 inch pizza pan or a baker's stone...! Delicious taste...!!!

How long can I store my bread dough in the refrigerator?
It is not recommend that you do this for more than several hours. This is to maintain the robust activity of the yeast and the final texture of the bread.

Can I make bread dough and freeze it for use later on?
Prepare the bread dough through the first rise. Punch it down and wrap in plastic wrap. To freeze the bread dough for up to 2 weeks, store the bread dough in a sealed, airtight container. When ready to use, thaw the frozen dough in the refrigerator for 3 to 4 hours, then shape. Let it rise and then bake as directed.

How can I tell what size loaf of bread my bread machine will make?
We recommend that you double check the user's manual and call the manufacturer customer support service. Bread machines have all different pan sizes and shapes. Your typical bread machine has a 1 lb., 1-1/2 lb. or 2 lb. pan size. These sizes are not standardized. To help you out, we recommend you determine your pan size by measuring the cups of water your bread pan will hold. If your pan holds less than 11 cups of water, it is a 1 lb. pan; if it holds between 11 and 13 cups of water, it is a 1-1/2 lb. pan; if it holds more than 13 cups of water, it is a 2 lb. pan. Mark this down on your instruction booklet that came with your bread machine for future baking reference.

Can I add other ingredients to the mixes?
Mixes are formulated to produce the best results with the existing blend of ingredients in the mix. Adding additional products will vary your final baking results. We have additional sourdough recipes for you that you can try. For additional baking ideas, look for more delicious and tasty sourdough bread recipes in the listed sourdough recipe section.

What adjustments are needed for high altitude baking?
For elevations at 5,000 feet or higher, it is recommended that you add an additional one (1) tablespoon of water to the mix. Also make a note in your recipe book.

What will happen to my bread if I use water that is too warm?
To make a proper loaf of bread with nice volume, the yeast needs water that is just right. This is about room temperature of (75ºF to 85ºF). If the water is too hot (over 120ºF) the yeast will be killed or the activity of the yeast will be greatly slowed down. Your loaf of bread will be very short and flat, because it did not rise properly. If you are not sure of your water temperature, it is best to be on the cool side. HINT: Before you go to bed, pour yourself a large glass of water. Cover it with plastic wrap and leave it out on your kitchen counter. The next morning it will be at room temperature for your bread mix or yeast starter. If you do a lot of baking, it is a good idea to purchase a good kitchen thermometer. No guesswork then with your yeast starter temperatures. Every kitchen should have at least one good cooking thermometer.

Do you have additional sourdough recipes?
Yes we do...! Look for more delicious and tasty sourdough bread recipes in the listed sourdough recipe section.

What is the best way to store baked bread?
Cool the bread completely on a bread or cake rack after baking. Store the loaf in an airtight container. Do not store in the refrigerator, as this will dry the bread out.

What is the shelf life of your sourdough bread, sourdough biscuit and sourdough pancake mixes?
The key to shelf life is the proper storage of the sourdough mixes. We recommend storing any flour mix in a cool (70ºF or below), dry environment. It is best to use all mixes within 12 months of date of purchase. Store on high dry shelves, not on the floor, or bottom shelf.

As we get additional sourdough bread and bread machine baking questions, we will evaluate and add them to this very popular FAQ list. While we welcome your suggestions or comments, neither we, or the hosts of this site, can be held responsible for your results when using these suggestions. We regret that we cannot answer all the mail and requests that we receive. Thank you for understanding and all the wonderful bread pictures and mail.

Copyright © 2001 - 2002 Yankee Harvest, LLC. All rights reserved.

Return to Yankee Grocery Resources Main Page


Yankee Grocery Sourdough and Baking Resources:

To place a product order you may order on-line, or please use our PDF order form. Please note that the form requires you have Adobe Acrobat® Reader installed on your computer. If you do not have the free Adobe Acrobat® Reader, please follow the link below to download it.