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I have just baked my first white 2lb loaf in a Cuisinart CBK-110 machine. I followed the recipe to the letter but the loaf rose to high, touched the inside of the lid, stuck to it a bit, and failed to cook a crust on the top. Does anyone have any suggestions as to what the problem might be? I wondered if there could be any impact from me living in the tropics (29 deg c at the moment). A long term bread maker I know suggested cutting the amount of yeast by 50% - which apparently worked for him.