zukiL_M
I recognize the Israeli audience !!!
To the place that would drive the flood,


No need to get worn out!
And there is no help, for the first time I come across such a forum
The second warning about impolite communication. Caprice.
Gypsy
and to me your reaction of the expert, the way you have always been, are and will be and not only in Israel
what is interesting, it seems like * on paper * we are all the same, but for some we get lost in a cake, and from others you want to run further
Oksana
Yeah! the reaction actually wishes for the best so much anger
Caprice
Quote: zukiL_M

I recognize the Israeli audience !!!
To the place that would drive the flood,
simply

No need to get worn out!
And there is no help, for the first time I come across such a forum
Dear, you were given the correct working link. I checked it myself. If your computer has programs that read PDF files (acrobat reader, foxit reader, etc.), then there should be no problems. If you do not have these programs installed, then at least all mails can be sent, you still cannot open this document.
This is the first thing. And secondly, on the forum the rules are strongly discouraged (read: forbidden) to post so rude and boorishly as you do. Henceforth, posts like yours will be deleted.
Tanyusha
I also opened the link immediately, I checked it on purpose.
vladimir
Works great.
patrold
Oksana
I ran the link across different browsers - it opened everywhere. Just curious - does the computer give any comments?
Gypsy
Oksan you have more than one provider by chance? Cheto I think he is to blame.
Oksana
I do not even know
But it does not open for sure, although the acrobat is installed and I open my instructions on the computer. just understand the person
Shurshun
Quote: Oksana

I do not even know
But it does not open for sure, although the acrobat is installed and I open my instructions in my computer. just understand the person
try to download the program for reading pdf files from the link 🔗

or here the file itself: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4286.0
zukiL_M
And so about the problem of OPENING the site (that is, the page is not loaded at all, and the address is not Pinged).

So the links that were indicated in the forum will not help and not a single rocking chair on the link will work !!!

The provider has a problem (my SMILE 012 provider also has a telephony box from him + a router) the solution is as follows:

It doesn't matter in which browser you surf, go to its SETTINGS - NETWORK - PROXY
and write
port: 80

save the parameters and run the page 🔗

p / s THANKS to everyone who sent me instructions!
Oksana
super! everything opens now!
zukiL_M
Tell me what is the drawer in the bottom of Morphy Richards 48290 for?
Oksana
stam
we already made fun of that for a stash
Caprice
Quote: zukiL_M

Tell me what is the drawer in the bottom of Morphy Richards 48290 for?
Personally, I keep the brush for washing the kneading spatula and the spatula in it. Anyway, nothing else fits there.
Gypsy
Quote: Oksana


we already made fun of that for a stash
this is a cocktail house
alek3156
Please, someone help me where in Israel to buy "fast yeast" (שמרים מהירי פעולה). Those that I see and tried are not "fast".

Thanks in advance...
patrold
Voluntary time for everyone!
A new model 48271 has appeared on the English site. Has anyone seen it live or tried the oven?
Caprice
Quote: alek3156

Please, someone help me where in Israel to buy "fast yeast" (שמרים מהירי פעולה). Those that I see and tried are not "fast".

Thanks in advance...
And what are the names of those that you tried?
alek3156
Thanks for the quick response.

I've tried two kinds:
שמרים טריים לאפיה
and
Instant yeast "Bravo"

The bread "rose" badly (in my unenlightened opinion).The last time (with instant yeast Bravo) the bread rose and fell during baking (I already read that I try a lot of yeast and little salt again now ....)

But in all cases, the bread looks poorly baked on the inside and has a hard crust. I am sure that somewhere I am mistaken: either with the dosage, or with the components ...
Please advise if you have any ideas ...

Thanks again.
Oksana
As far as I understand, everyone is baked on ordinary dry yeast. for example, half a kilo of packaging.
and what are fast in general? maybe mine is slow too
Caprice
Quote: alek3156

Thanks for the quick response.

I've tried two kinds:
שמרים טריים לאפיה
and
Instant yeast "Bravo"

The bread "rose" badly (in my unenlightened opinion). The last time (with instant yeast Bravo) the bread rose and fell during baking (I already read that I try a lot of yeast and little salt again now ....)

But in all cases, the bread looks poorly baked on the inside and has a hard crust. I am sure that somewhere I am mistaken: either with the dosage, or with the components ...
Please advise if you have any ideas ...

Thanks again.
What you named שמרים טריים לאפיהit is, in my opinion, fresh compressed yeast, which should first be dissolved in liquid and allowed to rise. In this case, you should recalculate the amount of yeast in the recipe, since all recipes for bread makers are designed for dry yeast. And fresh pressed yeast is required about three times more than dry (100 grams of pressed yeast corresponds to 30 grams of dry).

There can be three reasons why the bread rose and fell during baking:
1) Too much liquid in the dough.
Solution: keep an eye on the "kolobok" and add flour as needed. How to do it - see the sections https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=134.0

2) Incorrectly set mode, too long proofing time.

In any case, in this link you will find the answers.
alek3156
Thank you! I will read ... I will try ...
KSHISA
Quote: gypsy

I just opened it again - no problem
Thanks a lot for the link! Opens without problems.
Finally, after a year of operation, normally, and not after the fifth or tenth (in Hebrew) I read the instructions.
alek3156
I want to thank again Caprice for tips and links ....

I finally got a bread that did not "fall" when baking ...
There were several mistakes: from using instead of skimmed milk powder Creamer for coffee (which made the bread fatter and sweeter) and before the error in the Hebrew version of the "basic" bread recipe (1¼ teaspoon of yeast instead of 1 in the Russian and English versions) ....
In the end, you can already eat bread ... (Which is what we did all week)

I would like to bake black "Borodinovsky" bread, but I don't know where to find molasses in Israel (דבשה שחורה). Malt (true לתת בהיר, but not לתת תמצית - is there a difference?) I bought at the Mr.Cake store in Netanya, but I did not see molasses there .... Or is it optional? Can you tell me? ...

In addition, there is one more question. If I want to sprinkle seeds on top of my bread or make icing, when can I do it? As far as I understand, after the "last" sound signal, the lid can no longer be opened ...

Thanks in advance...
Caprice
Quote: alek3156

I want to thank again Caprice for tips and links ....

I finally got a bread that did not "fall" when baking ...
There were several mistakes: from using instead of skimmed milk powder Creamer for coffee (which made the bread fatter and sweeter) and before the error in the Hebrew version of the "basic" bread recipe (1¼ teaspoon of yeast instead of 1 in the Russian and English versions) ....
In the end, you can already eat bread ... (Which is what we did all week)

I would like to bake black "Borodinovsky" bread, but I don't know where to find molasses in Israel (דבשה שחורה). Malt (true לתת בהיר, but not לתת תמצית - is there a difference?) I bought at the Mr.Cake store in Netanya, but I did not see molasses there .... Or is it optional? Can you tell me? ...

In addition, there is one more question. If I want to sprinkle seeds on top of my bread or make icing, when can I do it? As far as I understand, after the "last" sound signal, the lid can no longer be opened ...

Thanks in advance...
There is molasses on sale in Israel.It is called Molasa. It happens in some super shops and in Teva stores. Ask there. But molasses can be replaced with either honey or sugar.
As for powdered milk and crimson coffee, I don't think this is important, just like the fat content of this product. I often changed it like that, it did not significantly affect the taste. Sometimes I bake in general with whey or regular milk.
You can sprinkle seeds on a loaf of bread or make icing when the bread has already finished rising and before starting the "Baking" stage. "At Morphy Richards" "baking" lasts one hour. So glaze / sprinkle 1 - 2 minutes before that
alek3156
Quote: Caprice

There is molasses on sale in Israel. It is called Molasa. It happens in some super shops and in Teva stores. Ask there. But molasses can be replaced with either honey or sugar.
As for powdered milk and krimer coffee, I don’t think this is important, just like the fat content of this product. I often changed it like that, it did not significantly affect the taste. Sometimes I bake in general with whey or regular milk.
You can sprinkle seeds on a loaf of bread or make icing when the bread has already finished rising and before starting the "Baking" stage. "At Morphy Richards" "baking" lasts one hour. So glaze / sprinkle 1 - 2 minutes before that

Thank you very much for your prompt reply. I will look for "Molas" ...

As for opening the lid just before baking, will this cause the dough to "drop"? I'm already afraid of this ...

Thanks again...
Caprice
Quote: alek3156

As for opening the lid just before baking, will this cause the dough to "drop"? I'm already afraid of this ...
If you do this quickly and delicately enough, then nothing will happen. During kneading, it is not at all a problem to open the lid, during lifting - it is not advisable to do this, only as a last resort. The main thing is not to open it while baking.
monigo
Dear formuchane! I bought a Morphy Richards bread maker. I baked French bread, outwardly it even turned out pretty, but! Terribly salty. I put the salt as per the recipe, used a measuring spoon. Now I think, maybe I used the wrong side of the spoon? It is written one spoonful of salt, I poured salt into a wide spoon, or maybe it was necessary in a narrow one? Don't let the abyss go-fellow citizens, explain to the Chukchi which side of the measuring spoon is considered correct
Caprice
Quote: monigo

I put the salt as per the recipe, used a measuring spoon. Now I think, maybe I used the wrong side of the spoon? One spoonful of salt is written
Exactly. The wrong side of the spoon was used. When reading recipes in Hebrew, you need to be more careful and look where the recipe says "kaf" (כף), and where is "cap" (כפית) and, also in the plural: "hood" (כפות), "kapiyot" (כפיות ). I think you are aware that "cafe / hood" is about tablespoons, and "cap / kapiyot" is about tea spoons.
monigo
Caprice, thanks. Most likely, I did not read it carefully, although there was a suspicion that a lot of salt was OK, I will take it into account for the future.
Caprice
Quote: monigo

Caprice, thanks. Most likely, I read it inattentively, although there was a suspicion that a lot of salt was OK, I'll take it into account for the future.
It's okay. It happens out of habit. Probably worried trying out a new bakery
ilyakugel
Quote: swetik

קמח חיטה לבן בהיר
I use this flour, maybe it doesn't fit?
ya proboval pech s samoy obi4noy mukoy vso vihodit prosto hleb na vkus huje glavnoye terpeniye i 4etayte to 4to est na sayte tut stolko informazii ya uye polgoda po4ti kajdiy den 4etayu tak 4to vso polu4menetsa kstati uhnh.
Caprice
Quote: ilyakugel

ya proboval pech s samoy obi4noy mukoy vso vihodit prosto hleb na vkus huje glavnoye terpeniye i 4etayte to 4to est na sayte tut stolko informazii ya uye polgoda po4ti kajdiy den 4etayu tak 4to vso polu4menetsa kstati uhnh.
Everyone wanted to ask someone about this two-piece Morphy Richards: how is he doing?
By the way, a little off topic: for the future, please use transliteration. You are a little hard to read. A very convenient virtual keyboard that translates transliteration into Russian is here: 🔗
Thank you in advance.
cusbara
hello girls!
we baked our first bread today ...
but it turned out damp and did not rise as expected
stove degem 48290
yeast was put in as it is written in the recipe "lehem bsisi" 1 and a quarter teaspoon, but it seems to me that you need more?
ordinary yeast gargirim SHIMRIT in a bag of 50 g
where is the mistake???
HELP !!!!!
Gypsy
the yeast became somehow not so .. you have to pour more than the norm. Raw yeast seems to be good as before. I switched to raw \ cube \.
Caprice
Try not Shimrit. Hollandia or others. I have no problem.
cusbara
Thank you!
Oksana
I've been buying a pack of yeast lately and after 2 months I throw out more than half the pack and buy new ones, they somehow fizzle out chtoli, first the bread is super and then ..... I can't even believe that I baked
Tsyganochka, and how much of a cube of yeast to throw, if our big black bread?
Gypsy
Tsyganochka, and how much of a cube of yeast to throw, if on our big black bread?

4 cups flour a quarter of a pack. i.e. 12.5g / less if the yeast is fresh .. but out of laziness I just divide the cube crosswise with a knife \
Oksana
I will definitely try
Caprice
Quote: Oksana

I've been buying a pack of yeast lately and after 2 months I throw out more than half the pack and buy new ones, they somehow fizzle out chtoli, first the bread is super and then ..... I can't even believe that I baked
Hmm ... We'll be offtopic a little, or something ... But I will ask: how do you store this yeast, that it fizzles out?
Oksana
usually in a box. or rather, at first I kept it in glass, I thought it was bad for them without air, now in plastic
Caprice
Quote: Oksana

usually in a box. or rather, at first I kept it in glass, I thought it was bad for them without air, now in plastic
Where is the box? I store yeast in a sealed box in the refrigerator, and it works fine for me to the last grain.
By the way, it is best to store them in glass. But in the refrigerator. This is from many years of personal experience.
Oksana
I keep in lockers
Oksana
Somehow here I asked on this topic, when I came across the fact that yeast deteriorates, - I was told that it is not necessary to store in the refrigerator
Caprice
Store dry yeast in the refrigerator not only can, but also need to, especially if the original packaging in which they were sold has already been opened, especially in our Israeli climate, when everything that can be stored in refrigerators is stored. And whoever told you that this should not be done - let him throw away the spoiled and unused yeast. I then wrote that it is good to store yeast in the refrigerator, but my voice was lost in the crowd. Only the one who screamed louder was heard
Gypsy
I did not use any French or Dutch yeast in Israel. I bought only local ones in small packs; the same company makes cubes. So these granulated supers are always in the refrigerator, of course I kept them at home in the refrigerator with a tightly twisted hole with a clothespin .. so what has changed in the refrigerator? And she began to throw away the yeast. It became cheaper and better for me to buy raw cubes. I have so. I don’t know about others
Caprice
Well, and I buy Hollandia or Bruggeman yeast in large packs, I store them in a sealed box in the refrigerator and never I haven't thrown it away yet, I have always used them until the very end and they always work well for me.
Oksana
I will try to store a new pack in the refrigerator

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