In Bread Digest, Thursday, 4 Feb, 1993, Volume 4, Issue 5, David Hinz
(hinz@picard.med.ge.com) states,
>I've got a DAK machine, and I seem to be having trouble getting the
>bread to rise to the desired hight. When I first got it, I had
several
>loaves which would hit the dome, such as the egg bread and other
light,
>fluffy ones. Now, the same recipes don't rise as far. I've used the
>redstar packets, Fleischmann's packets, and am now using Redstar in a
>bottle, and it doesn't seem to make a difference.
Four possibilities come to mind:
1. The use of oil in a recipie will affect rising. Oil inhibits the
rise.
2. Is the temperature correct? Some people add ingredients which are
out
of a refridgerator and this causes the warm water added to cool
down.
The yeast need a particular environment to thrive,
temperature-wise.
3. I have heard of people substituting "light sugar!" The yeast need
real
sugar, honey or molassis to get started.
4. Have you moved your bread machine to a cold or drafty area?
Garrett Hildebrand
mdcsc%gdh@uunet.UU.NET or uunet!mdcsc!gdh