When making bread, if it 'falls' when baking in the bread machine,
can you simply just reduce the amount of yeast the next time, or is
it more involved than that with the salt,sugar, and liquid amounts
adjusted also?
Will adding gluten powder cause it to fall if too much is put in?
Russ (rlatham@ftw.mot.com)
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russ latham rlatham@ftw.mot.com or latham@rtsg.mot.com
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