Can I substitute an artificial sweetener for the honey or sugar in bread recipes?
Honey, sugar or another true sweetener is needed to feed the yeast in bread recipes, therefore you can not substitute.
Can I substitute Rogers 100% whole grain whole wheat flour for the all purpose flour in my recipes?
Yes you can! You might want to start by replacing no more than half of the All Purpose Flour in a recipe with 100% Whole Grain Whole Wheat Flour, as this change will affect the texture, taste and rise of baked goods.
You may need to add an extra splash of liquid (water or milk, depending on recipe) to make up for the extra absorption of the bran in whole grain flour.
My bread didn’t rise properly – why not?
Check the expiry on the yeast you are using. Do a freshness test by dissolving a teaspoonful in warm water. If it does not froth and double in volume, it is not fresh and your bread will not rise.
The dough should be kept in a warm place while rising. A closed oven with the light turned on (but the oven kept off) is a near perfect place. If too cold, the dough will not rise properly.
If making whole grain bread, try adding 2 tablespoons of gluten flour.
My bread rose too much – why?
Too much rsing occurs most frequently because the baker has forgotten to add the salt. Salt keeps the activity of yeast under control to prevent over-proofing.
The bread might have been allowed to rise for too long.
If using a bread machine, try decreasing the water by 2 tablespoons and decreasing the sugar by 1 teaspoon.
My bread was dense and heavy – what happened?
If using a bread machine and loaf is too dense, try reducing the flour by 2 tablespoons and increasing the sugar by 1 teaspoon.
See problems with bread not rising.
Can I reduce/cut out the salt in my baking recipes?
In yeast breads, salt is necessary to control the growth of yeast. Without it, your bread will rise too much, and probably collapse.
In other non-yeast baking recipes, the salt is added for flavour and therefore you may adjust it to your preference.