every loaf of bread is either a paving brick or the top is peaked dry and custy and the inside gooey… same machine same recipes just totally poor results
DAMIAN
Comments
WELL I WOULD NEED OT KNWO WHERE U MOVED FROM. But, my eduacted guess is that there is an increased or decreased amount of humiditty in the air. Humidity will and does play a bug effect on baking. Becasue it will affect the way bread does or does not rise
I’m guessing maybe it’s because you moved to a higher or lower elevation then where you came from. I would use a different machine, or get some new recipes for the environment you’re in.
could be the water, could also be the flour. If you have changed brands of flour the new brand may not be hard enough(low gluten) to rise properly. If the water has to much chlorine in it or more minerals than usual(possibly calcium) it may interfere with yeast activity.
so try leaving the water out for chlorine to gas off or boil it briefly and let it cool before using. if that is the cause your bread should now work OK.
if the problem is the flour you will need to buy flour for bread making.Canadian general purpose flour is OK but the US general purpose flour is only good for cookie baking and pastries, it does not work in a bread machine.
