1. The bread machine uses dry yeast as the leavening agent. In addition to the quality of the dry yeast, the reason why the dough does not ferment well after pitching the ingredients in the order required by the recipe is also related to the temperature and humidity at the time of fermentation, whether or not it is appropriate. If you deviate from these conditions, you will naturally have a bad fermentation;

2. If you use the dry yeast that was not used up half a month ago, the remaining dry yeast may fail due to its moisture. After the decline of its live bacteria, the leavening agent will be ineffective, and the dough will not ferment well naturally;

3. If you use the newly opened package of dry yeast, the fermentation speed of the dough is related to the temperature and humidity in the bread machine. At this point, you can open the top cover of the bread machine during the fermentation stage and check whether there is a warm feeling of about 38 degrees. There is no such feeling, the bread machine fermentation heating problem, overhaul the bread machine circuit;

4, on the question of the problem described in the analysis, the bread machine under normal circumstances, more for the failure of the dry yeast cause, you can use the unpackaged leavening agent to try again to verify. Or another brand of dry yeast, such as the famous ?" Angie high active dry yeast".