jpinmaryland said:
Someone mentioned that maybe the flour should be measured in dry weight and the water in liquid. I dont think it much matters.
Measuring: You can bet your bippy that how you measure matters - although your examples are volumes, not weights! Measuring cups and spoons measure volumes - scales measure weight.
Use dry measuring cups for dry indredients - use liquid measuring cups for liquid ingredients - measuring spoons can be used for either due to the small margin of error. Using a dry measuring cup to measure your water - instead of 8-oz you'll wind up with only about 7-oz, if you don't spill any - because of something called a
Meniscus - and how you measure your flour using a dry measuring cup also matters ... you might want to read this information on
How to Measure at Baking911.
Incorrect measuring could throw off your ingredients (dry vs wet volumes) by as much as 6% - 20% for the ingredeints you mentioned. That would account for the unincorporated flour you noticed.
FWIW: Even if measured correctly - changing the flour in the recipe can cause problems because different types of flour absorb different amounts of liquid. Maybe someone here has a copy of
Cookwise by Shirley Corriher and can look that info up for you if you need it - mine is packed in a box somewhere in my garage getting ready to move next month. You didn't mention doing this - just thought I would mention it.
Water Temp: What do the instructions for your bread machine say? Normally, if you are proofing the yeast in water before being added to the dry ingredients you would want the temp about 105ºF-115ºF (and you would want to add a pinch of sugar to feed it). If your recipe calls for mixing all of your dry ingredients together and then adding warm water - you're looking at wanting the water to be closer to 115ºF-125ºF. Some bread machines that use a 1-hour cycle will call for the water to be at 80ºF. Read and follow the instructions for your bread machine and do what the mfg says. Water over about 130ºF-135ºF will kill the yeast. Yep - you need to take your water's temp. And, no it doesn't have to be an
instant read thermometer - it just has to be one that will measure in the range of 100ºF - 140ºF.
Yeast: If your yeast was getting fully hydrated, and you were following your bread machine instructions (as to the order you add ingredients or how you may need to combine them before adding to the bread machine and using the correct temp for the water) ... you probably have the wrong type yeast, or you need to adjust the amount for your bread machine cycle. One thing you might want to do is check your yeast and see if it says it is for use in bread machines.
Hope this helps you more than it confuses you ...