Sheldon wrote:
> maxine in ri wrote:
> > I've been having fun with the Breadman machine DH gave me for Hanukkah.
> > First couple of loaves were fine, next one I forgot to put the paddle
> > in (3 hours later it took me a second to realize that we'd baked the
> > molassas to the sides of the machine), had a couple of edible, if not
> > truely successful, loaves of pumpernickel.
> >
> > Last night, I set it up for a loaf of light wheat, following the
> > directions from the booklet that came with the machine. Used the same
> > yeast, same batch of flours, salt, etc. Only changes I made were to
> > use molasses and cinnamon instead of honey.
> >
> > With 20 minutes left to go on the baking time, it was pushing the top
> > of the machine up! Is molasses more sweet or something than honey??
> > I've been told in the past that too much cinnamon will slow the yeast
> > down, but that sure didn't occur.
> >
> > I did add a quarter cup of ground flax seed. Could that have caused
> > the overgrowth?
>
> Nope, flax contains no gluten, if anything it would inhibit rise.
>
> > inquiring minds want to know.
>
> Forgot the salt... little extra shortening?

Salt's one thing I rarely forget, since I mix it with the warm water,
oil and sweetener.

> If anything excessive sugar will retard yeast activity... was not the
> sugar... and honey has more sweetening power than molasses. If all
> your ingredients were measured properly then perhaps your ingredients

I've been using a scale for a while now, makes a wonderful difference
in my non-machine baked goods. Both types of flour say 4 cups to the
pound.

> were warmer than at previous times, perhaps your kitchen was warmer...
> weather hotter, oven on? A little extra volume such as an extra 1/4

The water _might_ have been a bit warmer, or the two hours of sitting
on the counter at 65 degrees might have warmed up some of the
ingredients that I keep in the freezer more than usual for the first
rise. After that, I can't see the room temperature making that great a
difference, since the oven wasn't on, and the weather, while warmer
than normal for this time of year (mid-40's) doesn't affect the indoor
temps much.

> cup flour can easily overflow an ABM. Overflow happens to me
> sometimes, never do know exactly why, but I've learned to check near
> the end of the last rise and if the dough seems too high I give the top
> a few slashes with a sharp knife, so that it collapses a bit. I also
> try to remember to be there just as the last rise begins, to reach in
> and remove the mixing paddle, it's job is done... and now I won't have
> a big hole in the loaf from ripping it out.

Two good ideas. I will try them both with the loaf that just started
and see how they work for me. I was spoiled by the last machine, that
always made a great loaf.
>
> Sheldon

Thank you for the suggestions.
maxine in ri