Club Breadmakers

[schweppes]

:imanisland: YoooHooo Fellow Bread Buddies


I'm back and miss u all today. :politebleah:

*pant* *pant*

Looks like I have lots to read and catch up on
The pages here have really flown by :shock: :!:

[Happy Mama]

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

Oh dear. :snuggles:
I'm sorry I cannot contribute much on the diagnosis because I ain't any expert, but I don't think it's the yeast because I have been using left-over yeast for my loaf yesterday and it turned out alright.

[Happy Mama]

schweppes:

:imanisland: YoooHooo Fellow Bread Buddies


I'm back and miss u all today. :politebleah:

*pant* *pant*

Looks like I have lots to read and catch up on
The pages here have really flown by :shock: :!:

:welcome: back schweppes.

[Happy Mama]

Ladies... I have just put to bake my raisin loaf. BUT I ran out of Prima Bread Flour and so I combined it with Red Man's Bread Flour. Hope it won't affect the results. :xedfingers: :xedfingers:

[schweppes]

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

alamak!! so sad.

I no chemistry expert. :idea: Just thinking aloud, maybe it's due to the type of cheese used? :? either put too much or because due to the salt content from the cheese. Remember reading somewhere on the forum that if too much salt (more than necessary), it will react with the yeast and cause the bread not to rise as much

[Happy Mama]

schweppes:

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

alamak!! so sad.

I no chemistry expert. :idea: Just thinking aloud, maybe it's due to the type of cheese used? :? either put too much or because due to the salt content from the cheese. Remember reading somewhere on the forum that if too much salt (more than necessary), it will react with the yeast and cause the bread not to rise as much

Schweppes, but the other day when I baked the white loaf, I put 1 teaspoon of salt instead of 1/2 and it still rose. :? :? Maybe it's the cheese? :?

[tweety17]

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

Hi jtoh, don't feel sad, success will always come after failure. According to the troubleshooting guide, if loaf does not rise enough or is short n heavy, there could be a number of ways to improve. U can look at the guide on page 35.

[Happy Mama]

tweety17:

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

Hi jtoh, don't feel sad, success will always come after failure. According to the troubleshooting guide, if loaf does not rise enough or is short n heavy, there could be a number of ways to improve. U can look at the guide on page 35.

Yes jtoh, tweety17 is right. Remember my virgin loaf experience? Look at me now, the following loaves all could rise!

[autumnbronze]

jtoh:

So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

*Encouragement* Don't give up, must try again :hugs:

Errrrrrrrr .... sorri, cannot help you with diagnosis.

But heed ksi's advice. :celebrate:

[schweppes]

Happy Mama:

schweppes:

[quote=\"jtoh\"]So sad! My cheese loaf FAILED! It didn't knead together and hence didn't rise. Could it be that I put too much cheese? Or my yeast, which was 1/2 a pack left over from yesterday which I'd placed in the fridge. But I did put the yeast in a zip lock.


Any experts with a diagnosis?

alamak!! so sad.

I no chemistry expert. :idea: Just thinking aloud, maybe it's due to the type of cheese used? :? either put too much or because due to the salt content from the cheese. Remember reading somewhere on the forum that if too much salt (more than necessary), it will react with the yeast and cause the bread not to rise as much

Schweppes, but the other day when I baked the white loaf, I put 1 teaspoon of salt instead of 1/2 and it still rose. :? :? Maybe it's the cheese? :?[/quote]Cd be. The cheese got more salt mah.

Wah... now we macam CSI or BSI (bread scene investigators).