My machine is about 12 years old, is a Zojirushi and I've successfully made thousands of loaves. But I cannot make a great loaf since the move. The texture is course and sometimes it rises up and then falls down before baking. The man at the store where I purchased it said my flour is too course, BUT I HAVEN'T CHANGED IT!!!! I have purchased new yeast. The recipe:
1 2/3 c water
2 1/2 teas. yeast
1 T. sugar
3 cups flour
1/4 cup vital wheat gluten
1 1/2 teas. salt
Thanks for any suggestions you might have for me.
2007-01-22
08:43:22
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5 answers
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asked by
Nicki H
1