Panasonic SD-2500, SD-2501, SD-2502 (2)

[Rina]

Rina, thanks for the advice. And vinegar is the most natural of natural ones - from our own apples, which, due to general laziness, do not even have a hint of chemistry in themselves !!! Only there honey was used (on the advice from my favorite cookbook Molokhovets), which is not always appropriate.

Then you will have to select the right amount by the method of samples. I have a purchased 6%, so 20 ml on wheat-rye 50/50 is quite suitable for me. In pure wheat I give less - otherwise I feel excessive sourness for me.

==============
and to my shame I absolutely do not understand dry yeast. As I switched to pressed ones, I have been using them for the fifth year already. And about dry laziness to read ...

Before the bread machine, I did not bake on instant ones, but I have not used pressed ones for a long time, since they disappeared en masse. Activated dry. I like it very much (I remember, 20 years ago, even pressed yeast was dried, I would have known then that it would disappear).

HP has just appeared, and I'm still experimenting. I think I'll soon switch to normal, live ones. Or for sourdough (I have a lot of hops, even bread, even brew beer).

vedmacck, take an interest in the regional topic, where in Moscow pressed yeast can be found. It seems that this is not a deficit now. And the bread on them really turns out better. In any case, for my taste and the taste of many of our bakers. I’m already joking that we need to open a club for baking lovers on live yeast.

Well, I don't believe that dry yeast can quickly wake up from dry hibernation like this and immediately start working ... Obviously there are some enzymes and something from caking is added

[julia-bor]

Well, well done, but I kept waiting, well, when will you bake?
And with semolina I do not fast, but on the Main program according to the recipe julia-bor this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=95885.0 This is one of my favorite white breads.

Yeah already baked it twice, the first time it was stupid vinegar, the second time I bought the vinegar nature. I found fermentation and leavened wort :-) the second time it turned out even tastier, every time I take out a piece and such an aroma in the kitchen ... mmmm :-) with my two-year-old yesterday so many sandwiches with butter / cheese were screwed up :-) and he didn't lagged behind :-) :-) :-)

I will definitely bake this recipe today, thanks for the reference!
Fast was just baking, since it was already time to visit, forever I'm the last one to come to NG

Maryana, how have you already tried live yeast?
Share with us your own experiences (especially gustatory)
from their use in comparison with instant

Unfortunately, on NG I managed to eat only one slice of bread, the rest did not have time :-) :-) :-) and with my runny nose I could not even really taste the taste (now I already feel that it is tasty, however, the specific difference is not yet I felt that today I’ll bake it with fresh ones, and I’ll taste it properly :-) but somehow it’s more pleasant for me to work with fresh ones :-) it seems that right now everything is real! :-)

Girls, someone in the five is shouting, someone is on sale at the crossroads, I don't have it in the area (I bought it in your house (Crocus City), although I was lucky there :-)

[Rina]

Rina, absolutely agree with you about enzymes. Therefore, my goal is bread with live yeast and sourdough. And instant ones - for the period of testing the device (I only have it for a week).

In theory, I even know where to get them. It remains to wait for the cold to pass.

In theory, I even know where to get them. It remains to wait for the cold to pass.

Recover! In general, I am overwhelmed, in our village there is live yeast, but you do not.

And who said that they are not there? I just haven't gotten to them yet.

See what I subtracted, maybe someone will come in handy: To get 100 g of 1st grade flour, take 97-96 g of premium flour and 3-4 g of ground and sifted bran, and to get 100 g of 2nd grade flour, take 92 -90 g of premium flour and 8-10 g of ground and sifted bran. And if you take 90-85 g of premium flour and 10-15 g of bran (half ground, half in the form of flakes), you get 100 g of flour, approximately similar to wallpaper. here 🔗

See what I subtracted, maybe someone will come in handy: To get 100 g of 1st grade flour, take 97-96 g of premium flour and 3-4 g of ground and sifted bran, and to get 100 g of 2nd grade flour, take 92 -90 g of premium flour and 8-10 g of ground and sifted bran. And if you take 90-85 g of premium flour and 10-15 g of bran (half ground, half in the form of flakes), you get 100 g of flour, approximately similar to wallpaper.

Yeah, I do that often. Once it caught fire to bake on the 1st grade, but still try to find it. Well, I equipped my husband to search, he found, we baked. It tasted so disgusting, something, in general, barely mastered half of it, the rest was dried on crackers. And then we bought wheat bran. And I began to knead, in addition to wheat of the highest grade, add 2-3 measured tablespoons of these bran (in theory, the first grade turns out), so such a delicious thing came out! Right now I'm doing this when I want to bake from 1st grade.

[Vedmacck]

And I began to knead, in addition to wheat of the highest grade, add 2-3 measured tablespoons of these bran (in theory, the first grade turns out), so such a delicious thing came out! Right now I'm doing this when I want to bake from 1st grade.

Wow, class! You also need to buy!

Recover! In general, I am overwhelmed, in our village there is live yeast, but you do not.

Chesslovo, for me this is really a problem to find them, today I was in two supermarkets of a class above the average
him and there are only dry in Auchan, and there they disappeared ...

Vedmacck, Recover!

Yeah, I do that often. Once it caught fire to bake on the 1st grade, but still try to find it. Well, I equipped my husband to search, he found, we baked. It tasted so disgusting, something, in general, barely mastered half of it, the rest was dried on crackers. And then we bought wheat bran. And I began to knead, in addition to wheat of the highest grade, add 2-3 measured tablespoons of these bran (in theory, the first grade turns out), so such a delicious thing came out! Right now I'm doing this when I want to bake from 1st grade.

Tanya is good that she enlightened about flour of the 1st grade, but I was going to buy - now I won't. I'll try with bran.
Yesterday I baked wheat-rye bread 50/50, added 2 tbsp. l. of dry kvass - the bread turned out to be even, in general, as it should, but I did not like the pronounced bitterness. Maybe it should be brewed or put less? Please advise. And about tea leaves (not tea)
I may have tried in rye, I'm confused

Girls, I buy fresh yeast at Attack, there is always.

Girls, I buy fresh yeast at Attack, there is always.

Where is the bran in Vladimir? And then I don't see here yet. You can in a personal, so as not to "clog" the air. * JOKINGLY * Thank you.

The question is - I want to bake a whole grain, according to the instructions, how is it obtained? (I have 2502)? Or Diet or Diet Raisin Bread. Has anyone tried it? And another question - in the dietary yeast R and B. I only have Nevada yeast, this is dry instant yeast, can I just put them? Thank you.

I report that the Bread turned out to be excellent (dietary bread with raisins, a small loaf, a recipe from a book. Instead of water - a potato broth. The liquid is 20 ml less than in the recipe (maybe you can like in the recipe, but decided to play it safe). It turned out a loaf with a cap, delicious ...

Where is the bran in Vladimir? And then I don't see here yet. You can in a personal, so as not to "clog" the air. * JOKINGLY * Thank you.

I buy Marina in Globus, they are wheat, rye, mixed of 3 types (oat, rye, wheat), and it seems like some other, in the department of medical nutrition. There is such a department in the Opole market. I think there are also pharmacies, as if they came across somewhere.

Girls can tell me how the malt in dry kvass differs from malt in kvass wort. Concentration? How much liquid should be put so as not to overdo it, share your experience pliiiz

[LYUBOV]

ALL PANASONICOLYUBOV MERRY CHRISTMAS!!! LOVE ALWAYS AND IN EVERYTHING !!!

To get 100 g of 1st grade flour, take 97-96 g of premium flour and 3-4 g of ground and sifted bran,

Svetochka thank you very much for the tip.

Svetochka thank you very much for the tip.

Irina happy new year, delicious and beautiful koloboks for you

[Mona1]

Mona1 Avoid over-quoting especially with an active external link.

You've probably confused me with someone else. And the link, which is worn in the quote, so it is not mine and I am not an editor, so that you can-cannot view someone else's subject. With their own to figure it out.

I cooked bread according to the French recipe, cooked it before, it always turned out very tasty, but this time it was some kind of kashmare: the roof collapsed, tasted disgusting and like plasticine. ... And I don’t know what the problem is, I baked from new flour, and maybe the yeast is bad.
The next time I replaced the flour with the previous one, put in twice as much yeast, the bread rose, but not much and did not taste the same as before

[Kirywa]

Kirywa the problem is flour, change another manufacturer

Katya, pay attention to yeast too. When buying, be sure to read the date on the bag. And you don't need to put more yeast, the dough will ferment faster and the top may fall off. I personally switched to fresh yeast, I like the structure of the bread crumb better.

[mvastafyeva]

Girls, sentry, I put ingredients for bread in a bread maker at night and I realized that there is NO sugar!
Guard! If baked black would add a medic, but there is nothing to replace in white? I'm afraid the honey will make him too rich .... what to do?

mvastafyeva Do not be afraid to put honey, a tablespoon safely.

Yeah thanks! Still, I'll take a chance ... I found a 5g bag of sugar from McDonald's and some more honey :-)

And there is no powdered sugar somewhere in the store?
And you can also put a couple of spoons of condensed milk.

The last condensed milk in yoghurt and in a cake today started to play :-)

What about lump sugar?

Poor me :-) :-) :-) there is no such luxury :-)
I came from my mother-in-law and completely forgot about sugar ...

Thank you girls for your prompt help!

Girls, sentry, I put ingredients for bread in a bread maker at night and I realized that there is NO sugar!

If you are baking plain white wheat bread, then you don't need to add sugar at all. A long time ago I switched to such a recipe: flour, yeast, water + vinegar (vinegar, if the dough is safe), salt, oil. And no sugar! The simplest and most delicious bread.

A few days ago, I replaced a third of the water with yogurt and added a little sugar: I realized that I had ceased to perceive such bread at all, give me 1 grade flour and water ...

Bread with bran from three types of flour (rye, flax and wheat), basic mode.

[Rina]

Rina, and for what vinegar and how much?

Vinegar - use in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145175.0

I didn't even know about it. Haven't met this. Need to try.

flour, yeast, water + vinegar (vinegar, if the dough is safe), salt, oil. And no sugar! The simplest and most delicious bread.

Always baked like this, only without vinegar. Indeed, "the simplest and most delicious bread". Now I'll try with vinegar. I'll see what the difference will be.

And the day before yesterday I baked bread from the attached recipes .. the one that was cheese and sausage ... oh, and it turned out to be disgusting .. rare ... I couldn't even eat a cut-off crust!

So, the simpler the better, for a long time I have been baking such Wheat-rye bread with whole grain flour "Krestyansky" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2972.0

So, the simpler the better, for a long time I have been baking such Wheat-rye bread with whole grain flour "Krestyansky"

I, too, after these experiments zabatsala wheat (1/4) - rye (1/2) with whole grain flour (1/4) .. already my soul sang from such "usefulness"

I personally switched to fresh yeast, I like the structure of the bread crumb better.

I, too, have been baking for a long time with fresh yeast. I bought the last pack recently, I baked bread with this yeast, it turned out normal before.
Then I looked at the yeast, sniffed it - it smells somehow strange, it may have deteriorated, and I also noticed that when I dissolve it in a glass of water, the solution turns out to be almost transparent, and before that it turned out much thicker, I don't know how here to put it more precisely.

How much fresh do you put in and how? I tried to find it on the forum and I don't see something. My bread maker is just coming to me, by the weekend, I hope I'll get it! I ordered 2501, now I read the forum and worry, but I don’t like dry yeast, but I bought it for the oven. I'm glad if you can fresh

How much fresh do you put in and how? I tried to find it on the forum and I don't see something. My bread maker is just coming to me, by the weekend, I hope I'll get it! I ordered 2501, now I read the forum and worry, but I don’t like dry yeast, but I bought it for the oven. I'm glad if you can fresh

For 100 grams of flour, 2 grams of compressed yeast.

[tanhik]

tanhik I make a dough: I dilute yeast in half the water, add it all to half of the wheat flour (I only bake wheat bread) and knead it all on the pizza program. After kneading, I pour in and pour in all the remaining ingredients in a bucket, set the desired program and add a couple of hours on a timer. I put it from evening to night - adding 4-5 hours, in a hurry - adding only 40 minutes or not adding at all and the bread was always good.
I read that you can just finely chop the yeast on the bottom of the bucket.
For 400 g of flour I put 1/12 of a 100 gram pack of yeast, it turns out somewhere gram 8. The last times I divide the pack into 16 parts.
I didn't really like bread with dry yeast because I wanted to drink after it all the time, so I practically didn't bake it.

Thanks, I'll get it, I'll try. With these holidays, the Rosette works strangely on the 4th ordered immediately called back, on the 9th they promised to send the invoice, and nothing, something, tomorrow I will call. it is a pity they do not have a mobile number, only a landline, so you want it faster!
18:35
Well, wow, I just complained and immediately received an SMS with an invoice

Well, wow, I just complained and immediately received an SMS with an invoice

Congratulations, great stove

[Rina]

How much fresh do you put in and how?

I used to put 6-7 g per 500 g of wheat flour. This is if the usual white bread. (now I put 2 - 2.5 g, but here you have to conjure with the modes, you can't bake like that on the machine).
For butter dough, where there are a lot of eggs, more butter and sugar are needed.

And I bake with them as described Rina in his wonderful recipe for wheat-rye bread with live yeast 50 * 50. There, at the beginning, the principle is described by which I bake not only wheat-rye, but also wheat and butter bread. Here, take a look:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

Somehow I never thought before that you can bake something on such a drop of yeast

It is quite possible to bake on such a drop of yeast. But here, really, it will not work on the machine.

When introducing 1.5-2 grams of yeast for every 100 grams of wheat flour, we introduce the amount of working fungi sufficient to rise "here and now". And only yeast works here almost completely.

With small amounts of yeast, we get the reproduction of these very yeast fungi (which takes time and conditions), plus lactic acid bacteria develop, which contribute (and considerable) to the creation of a "bouquet" of the properties of the dough and the taste of bread.

With small amounts of yeast, we get the reproduction of these very yeast fungi (which takes time and conditions), plus lactic acid bacteria develop, which contribute (and considerable) to the creation of a "bouquet" of the properties of the dough and the taste of bread.

I bake like this during the day and it takes almost the whole day. I’m thinking, maybe, knead the dough and make the main batch in the evening, then instead of the first proofing in the HP, put the dough in the refrigerator overnight.It will do there, and in the morning get it, stand for an hour, then knead and - for the second proofing already in the basket and then bake. I wonder if it will be good or not, or is it better to rise in warmth, so lactic acid bacteria will have time to develop at least a little, but in the refrigerator - it is not known?

but try ... if you don't try, you won't know.

Maturing the dough in the refrigerator is also a well-known technique. It seems that even Mariana-yeah mentioned this somewhere. And as for lactic acid - milk in the refrigerator also turns sour, which means that bacteria work even at this temperature.

For the purity of the experiment, divide the dough into two parts. Bake from one part as usual, and bake the other after standing in the refrigerator. Then compare the rising height of the dough, the texture and crumbness of both breads, crumbling, aroma, taste and aftertaste.

but try ... if you don't try, you won't know.

Maturing the dough in the refrigerator is also a well-known technique. It seems that even Mariana-yeah mentioned this somewhere. And as for lactic acid - milk in the refrigerator also turns sour, which means that bacteria work even at this temperature.

I do not know about yeast dough, but not so long ago I made fried pies. The dough is kefir on soda. But I mixed a lot. I used half - the pies came out normal, as usual, and I put the other half in the refrigerator for a day. And then from this dough I navarganila chebureks. So I was just shocked by the result, how soft and tasty it was in the finished cheburechkas. I am sure that if I did it right away (and did it before), it would not have worked out like in the refrigerator. Although soda is not as long-lasting as yeast, it is usually added to the dough at the end and baked immediately. Riddle.
And you should try to bake white bread like that. HP will do the most difficult job - knead, and Panasonic does it very well. But, of course, for beginners, it is better at first to bake on the machine, that is, to try a bit of overgrowth on dry yeast, and then gradually reach more complex things. You have to go through EVERYTHING and experience it yourself, and if you skip right through, for example, dry yeast, you may find that you have deprived yourself of just what you need. I now, I know that there are people who really like to bake on dry ones and they like the taste more and are more comfortable with them. So you have to go to everything yourself in order to choose the right one for YOU.

For the purity of the experiment, divide the dough into two parts. Bake from one part as usual, and bake the other after standing in the refrigerator. Then compare the rise of the dough, the texture and crumb of both breads, crumbling, aroma, taste and aftertaste.

Oh, I didn't even think about it. But, really, I will definitely do so!

A few days ago, I replaced a third of the water with yogurt and added a little sugar: I realized that I had ceased to perceive such bread at all, give me 1 grade flour and water ...

Wow:-)
And here's an old kefir for bread?

And I also bought whole-grain wheat flour, but I have never baked with this, is it completely replaced with wheat or some part? Do you need more yeast with such flour?
By the way, I was surprised, it had a label (type of seal) recommended for Panasonic technology sponsors were found :-)

For the purity of the experiment, divide the dough into two parts. Bake out of one part as usual, and bake the other part after standing in the refrigerator

Thank you very much. True, they say: live and learn ...

Wow:-)
And here's an old kefir for bread?

I always put old kefir in the dough, but dilute it with water 50 * 50. It seems to me that the dough is better from the old kefir.

Wow:-)
And I also bought whole-grain wheat flour, but I have never baked with this, is it completely replaced with wheat or some part? Do you need more yeast with such flour?

Maryana, here read the recipes with whole grain, you will find something to your taste
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=266.0

bought rye flour, it contains almost whole grains, they will not scratch the bottom of the mold?

Well, I didn't like it with yogurt. The peasants cracked for a sweet soul and praised.

Maybe., Once I didn't like it so much - I also loved bread with whey or kefirchik ...

[Panasonic SD-2500, SD-2501, SD-2502 (2)]

Panasonic SD-2500, SD-2501, SD-2502 (2) it's probably time for the 3rd part of the "Marlezon Ballet"?

Maryana, here read the recipes with whole grain, you will find something to your taste
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=266.0

Thank you :-) but I just thought to replace this one instead of the highest grade, how good it is that I have you :-)

I always put old kefir in the dough, but dilute it with water 50 * 50. It seems to me that the dough is better from the old kefir.

Yeah, I got it, thanks, I'll try it today :-)

And here is the "evil" bread with sausage and cheese that had to be disposed of ...

It looks good. It can be seen that there are additives in the bread.
Once I also cooked bread with cheese. I didn't like it, although there were rave reviews in the comments. I ate the bread, but I swore to cook bread with some kind of additives. For me, milk bread is better, and then put all the additives on top.