FAQ for alt.bread.recipes
+ The alt.bread.recipes FAQ
alt.bread.recipes
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Sample Recipe
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The chemistry of bread
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Lack of volume
Too much volume
Crust color too pale
Crust color too dark
Crust blisters
Crust too thick
Shelling of top crust
Lack of shred—strange deformation
Grey crumb color
Streaky crumb
Coarse grain
Poor texture—crumbly bread
Poor taste and flavor
Poor keeping qualities
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+ A Treatise On Baking

Crust too thick

1. Dough too old
2. Deficiency of sugar or malt
3. Crusting of dough during proof
4. Oven temperature too low
5. Baking period too long

Design and Layout: © Anthony Kohn, 2004-7
Content: © Janet Bostwick, Barry Harmon, Anthony Kohn, Dick Margulis, 2004-7
All rights reserved. 		This page can be found at http://abrfaq.info/faq/175
It was accessed at 20:05, 08 Sep 10 (GMT +1000)