Here are some helpful solutions for the common causes:
Baking Article Category
Baking Article Type
Common Issues
Baking Article Accordion
Accordion Body
SOLUTION
- The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.
- You may have overdone it on the protein. For maximum protein without sacrificing the quality of your bread, add only a tablespoon or two of protein powder, then use a national brand of bread flour. Learn more about flour.
Accordion Title
Too much gluten protein
Accordion Body
SOLUTION
- Fats produce a moister crumb and helps bread stay fresher longer. It’s possible that this recipe needs a bit more fat. Increase the amount by 1 or 2 tablespoons.
- Check package to make sure the product you used contained 70% or more fat. Spreads with less fat contain more water, which will make yeast breads tougher or chewier. Learn more about Fats in Baking.
Accordion Title
Not enough fat in recipe
Metadata Description
Quakeroats
