Yeast Breads

1. Over-proofing. (letting the sponge or dough rise too many times)

2. Letting the dough rise at too hot of a temperature, eg. over 100 degrees. 85 degrees is the optimal ambient temp.

3. Using too much yeast per loaf. This can vary with yeast, try cutting your yeast in half.

http://media.tastefullysimple.com/TSWeb/PDF/Nutritionals/FallWinter2009/BountifulBeerBreadMix.pdf

Are microwave ovens useful in several steps of yeast bread making

too much water or milk, if you're using 200 ml of milk, use only 200 ml, leave the rest to add up later if needed. The answer , Sticky dough = excess water or not enough flour.

Exact times will depend on a variety of factors -- your oven's actual temperature, the ingredients used, etc. Instead, bake until set and light brown, then test for doneness. For quick breads, insert a toothpick. It should come out with just a crumb or two clinging to it. (Some will tell you it should come out clean, but that's how you get dried out baked goods.) For yeast bread, take the loaf out and thump it like a watermelon (like knocking on a door.) It will sound hollow when done. Enjoy!

When yeast dough rises, the process is called rising or leavening. The first phase of rising, when yeast is dissolved in warm water and sugar until it foams, is called proofing.