Cooking Classes
Cake Decorating -2008
Sept 20th, 27th
Oct 4th, 11th, 18th
Or
Call the store to book an one-on-one cake decorate class
(Full info sheet available)
Kids Classes -2008
Please call / email.
Baking Classes -2008
Please call or email.
Make it and Bake it
Shop 9, 300 Oxley Ave Margate Qld 4019
(Entrance via Wighton St)
Monday 9-4.30. Saturday 9-3.
Australian wide delivery on most items
Ph. 07 3883 3444
Fax. 07 3203 7664
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Click here to see our other business.
Bread making problems
Bread did not rise
Sour Flour - Strong Yeast
Odd of Uneven Shape
Crust Cracked on Top
Bread Collapsed
Flat Crust
Wrinkled Top
Soggy Crust
Crust Separates from Bread
Thick Crust
Tough Crust
Bread did not brown on side
Blisters on Crust
Heaviness
Thick pale or Tough Crust
Dark Crumb
Streaked Crumb
Crumbliness
Course Texture
Large Holes
Make it and Bake it
We have full instructions on all products we supply. Including measurements required, order that ingredients are to be added, nutrition and ingredients information, used by date.
Bread did not rise! · Did you check yeast expiration date; was the yeast stored properly? · Did you use liquids that were too hot or cold when dissolving the yeast? · Did you use Bread Flour? · Is your oven temperature correct ? · Did you let the dough rise properly ? Was it kneaded enough ? · Did you forget any ingredients? · Did you add salt to the dry ingredients instead of the dissolved yeast ? · Proof the yeast before using. · Check the proper water temperature before dissolving the yeast. · Review your flour type · Is your oven the correct temperature. Use an oven thermometer. · Pre-measure all ingredients before adding. Don't guess.
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Sour Flavour, Strong Yeast · Over-risen bread dough. · Too much salt · Incomplete Baking · Stop the rising when dough has doubled in size. · Avoid adding too much salt. · Try and control temperature when bread is rising.
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Odd or uneven shape · Forcing dough into incorrect size pan · Let dough rest for 10 minutes for easier shaping · Make sure bread pan is correct size for recipe.
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Crust Cracked on top · Too much flour used during kneading and shaping · Lightly dust countertop. · Do not use excessive amounts of flour when shaping
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Bread Collapsed · During rising period, dough was over risen · During baking the loaf collapses · Don't let dough rise for more than the time called for in the recipe. · Avoid too high a temperature for dough rising period. · Baking in a temperature too low. Preheat your oven when the dough has almost doubled in size.
Flat top · Too short kneading period · Allowed dough to rise too long before baking · Knead and allow to rise as per the recipe.
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Wrinkled crust · Improper shaping · Pull dough firmly when shaping
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Soggy crust · Not cooled properly · Do not keep bread in pan after baking. Remove and cool on wire rack
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Crust separates from bread · Problems during rising · Grease surface and cover dough when rising
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Thick crust · Baking and kneading problems · Grease surface and cover dough when rising
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Tough crust · Wrong flour · Use all purpose flour or bread flour only
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Bread did not brown on side · Incorrect pans · Shiny pans reflect heat, causing insufficient browning.
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Blisters on the crust and cracking between the crust and the sidewalls
· Dough too stiff · Baking bread at too high a temperature. Check your ovens temperature. · Don't take from the oven too early. Check if it is done. How to. · Excessive baking temperature causes blisters. · Use only enough flour to handle dough. Avoid too much flour when kneading and shaping.· Oven too hot at beginning. If crusts brown too early the loaf cannot expand. This interferes with the inner texture of the bread.
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Heaviness · Low grade flour · Insufficient rising period · Over - risen dough · Too much fat
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Thick pale or tough crust · Too much salt · Under - risen dough · Over handling · Too little sugar
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Dark crumb · Low grade flour · Too cool oven · Test your ovens temperature. Use oven thermometer
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Streaked crumb · Poor mixing of dough · Insufficient handling · Drying out of dough before shaping · Knead thoroughly. · Lightly grease top of dough
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Crumbliness · Weak flour · Over - risen dough · Use flour called for in the recipe. · Only allow rising as per the recipe. Dough should double in size.
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Course texture · Low grade flour · Too cool oven · Test your ovens temperature. Use oven thermometer
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Large holes · Poor kneading · Over - risen dough · Thorough kneading