Bread-Bakers v002.n003.1

My experimenting with the DAK indicates that sunken loaves are often

caused by slightly too much liquid (or too little flour). Then the
bread rises too easily and gets higher than it can support. I haven't
tried reducing the salt, as was suggested in V2#2 by Angela Lyson.
Jim Blue
Computing and Applied Mathematics Laboratory
National Institute of Standards and Technology
Gaithersburg, MD 20899