Preparation:
Measuring flour: Because you're not touching the dough by kneading; it's essential to measure flour exactly. Use dry measures; (the kind that stack inside each other-1 cup; 1/2 cup, etc.). Stir flour lightly in canister; then spoon into measuring cups.
Sourdough: The starter should be th e consistency of buttermilk. If thicker; add water to thin it.
Whole grain breads: Whole-wheat flour and rye flour have less gluten than bread flour and produce shorter loaves. If your machine has a whole grain setting or a rye setting; try using it for these breads to allow a longer rise and a higher loaf.
Yeast: Do not use quick-rise y |
