Admin
Quote: Wanderer

No, you can make sourdough in a jar, and put the jar in a programmable oven for steady heat, since this oven allows such things and makes yoghurts, why not make the process of making sourdough easier with its help. I have heard a little that this is a rather capricious process, and with the help of a stove with such an opportunity, it turns out that it can be facilitated.
Or am I wrong?

Before placing the sourdough pot in your bread maker, read here:

Lactic Sour Starter from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3394.0


ZAKVASKI - in questions and answers
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3704.new#new
Tat
Quote: Wanderer

Damn, what can you do? I did not have time to form a bun. My 1st batch takes 13 minutes, during this time I managed to add only 6 tablespoons of flour, the dough thickened noticeably, a ball appeared in the center around the shoulder blade, towering above the rest of the dough mass, distributed in shape, but the bun did not have time to form, the machine stopped for relax.
Interestingly, and where such a knife can be bought useful?

For example, this situation can be easily solved in the programmable Delongy, just press the button and increase the mixing time by how much (both in the direction of + and -).

Knives should be discussed in another topic.
Tat
Quote: Admin

Isn't it better for our forum and for forum users to bring useful and necessary information from the site you offer than to send our users to that site.

Sorry, I didn't mean anything bad. I love the site of the bread maker, and I will definitely bring interesting information here - just today in the park ...
Wanderer
Quote: Tat

For example, this situation can be easily solved in the programmable Delongy, just press the button and increase the mixing time by how much (both in the direction of + and -).

Yes Yes. Already appreciated the capabilities of Delongy. I will strive to acquire it too.

Quote: Tat

Knives should be discussed in another topic.

I have already created a new topic for this: "And experience is the son of difficult mistakes ...". Welcome there for these and other questions.
Let's be friends at home: "My house is your model house!" (C)
Admin
Quote: Tat

Sorry, I didn't mean anything bad. I love the site of the bread maker, and I will definitely bring interesting information here - just today in the park ...

Oh "kay! Bring it, let's see how best to present it
Admin
Quote: Wanderer

I have already created a new topic for this: "And experience is the son of difficult mistakes ...". Welcome there for these and other questions.
Let's be friends at home: "My house is your model house!" (C)

Let's be friends, just don't have to produce the same topics in different places, we are already confused where and what was and where and what to look for.

Just search for the topic yourself first before opening your own.

For example, look at the menu "Other kitchen appliances", including on your question:

Useful kitchen tools.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1429.0


Show off your kitchen knives
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4550.0


You can also share your experience in the Yeast Bread or Bakery Basics topics.

Find the relevant topic and go.
yulichka
Greetings to all! Although I have been using HB for six months, I decided to write only now. I have HB LG, so I will share my impressions. I am very pleased with this bread maker. I also started with the simplest recipe - French. Everything worked out with a bang! I tried the rest, but did not take root (too rich for us). I cook mainly according to the recipes in the instructions and everything is fine. But after three successive failures (the bread is flat and will not rise) I realized what the reason is - in flour !!! I changed the flour and the smallest bread (450 g) takes 2/3 of the bucket! If you fill it with 900 grams, will it come out of my bucket? Conclusion: there is nothing to scold the technician and yourself, you need to check the products.
Wanderer
Quote: yulichka

Greetings to all! Although I have been using HB for six months, I decided to write only now. I have HB LG, so I will share my impressions.I am very pleased with this bread maker. I also started with the simplest recipe - French. Everything worked out with a bang! I tried the rest, but did not take root (too rich for us). I cook mainly according to the recipes in the instructions and everything is fine.

I also have LG, I also started with French recipe, I also liked the result very much. And for the third time I tried to form a bun, and it turned out to be a completely different bread! And it's cool, the taste is really not as concentrated as the first two, but, as I would say, a mild taste, a little blurry, compared to the first two, but there is absolutely no smell of yeast, and in the first two there was a clear smell of yeast, though not strong enough to be annoying, but still.
Have Lenusi also LG, and baked according to the instructions for HP, but she wrote that she reduced the amount of yeast in the proposed recipes, although she did not write how much. Maybe try yourself? But for this we need electronic scales, which we do not have, tomorrow we will go to buy, and we will do experiments with yeast. I wonder if the amount of yeast in the recipe affects the formation of the bun?

Quote: yulichka

I tried the rest, but did not take root (too rich for us). I cook mainly according to the recipes in the instructions and everything is fine.

I still do not understand what recipes you are making, and which are rich. Are these all the recipes in the LG butter instructions? And what then bake. By the way, I also noticed that French is clearly not unleavened bread. Although I like this taste, I often want tough unleavened breads, if LG cannot bake them, it's sad.

Quote: yulichka

I cook mainly according to the recipes in the instructions and everything is fine. But after three successive failures (the bread is flat and will not rise) I realized what the reason is - in flour !!! I changed the flour and the smallest bread (450 g) takes 2/3 of the bucket! If you fill it with 900 grams, will it come out of my bucket? Conclusion: there is nothing to scold the technician and yourself, you need to check the products.

How does it feel to check products?
Lenusya
Quote: Wanderer

Have Lenusi also LG, and baked according to the instructions for HP, but she wrote that she reduced the amount of yeast in the proposed recipes, although she did not write how much. Maybe try yourself? But for this we need electronic scales, which we do not have, tomorrow we will go to buy, and we will do experiments with yeast. I wonder if the amount of yeast in the recipe affects the formation of the bun?

I don't like sweet bread, so I reduced the sugar to 0.5-1 tbsp. l., and added brown sugar. If the crust turns out to be light, you can put it on "dark"
The amount of yeast does not affect the formation of the kolobok - it affects the final result.
I reduced the yeast by 0.5 teaspoon. For example, if the recipe contains 2 teaspoons, I took 1.5. Gingerbread man recipes are obtained. For correction, usually 2-3 tbsp is enough. spoons. Maybe you are measuring the flour incorrectly, since you had to add 6 tbsp. spoons
Wanderer, and you measure flour with a glass, and then sift? I usually, when I was too lazy to take out the scales, I put flour in a measuring glass, twice lightly knock on the table (that's what I said) and add it to a full glass without a slide. Then I sift it into a bread maker.
Read this topic
Grams, milliliters and miscellaneous measuring cups

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=610.0
Wanderer
Quote: Lenusya

I reduced the yeast by 0.5 teaspoon. For example, if the recipe contains 2 teaspoons, I took 1.5. Gingerbread man recipes are obtained. For correction, usually 2-3 tbsp is enough. spoons. Maybe you are measuring the flour incorrectly, since you had to add 6 tbsp. spoons

Yeah, thanks a lot. I'll try too. It is, as I understand it, about dry yeast.

Quote: Lenusya

I don't like sweet bread, so I reduced the sugar to 0.5-1 tbsp. l., and added brown sugar. If the crust turns out to be light, you can put it on "dark"
The amount of yeast does not affect the formation of the kolobok - it affects the final result.

Thanks too! Let's know!

Quote: Lenusya

Wanderer, and you measure flour with a glass, and then sift?

Lenusya, I did this and that.There is a difference, but not that big compared to the total number of spoons added ...
Lenusya, stop. Maybe I don't understand the terminology correctly? By a tablespoon I do not mean an ordinary tablespoon, but one side - the larger one - of the measuring spoon that came with the bread maker. Or was it just a tablespoon all the time? An ordinary tablespoon is larger than a measured one, then the amount will be smaller. Maybe that's the point?
Lenusya
Quote: Wanderer

It is, as I understand it, about dry yeast.
Lenusya, I did this and that. There is a difference, but not that big compared to the total number of spoons added ...
Lenusya, stop. Maybe I don't understand the terminology correctly? By a tablespoon I do not mean an ordinary tablespoon, but one side - the larger one - of the measuring spoon that came with the bread maker. Or was it just a tablespoon all the time? An ordinary tablespoon is larger than a measured one, then the amount will be smaller. Maybe that's the point?

About Saf yeast and not only
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=327.0
Quality of purchased wheat, rye and other flour
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1010.0

That's right - we are talking about the spoon that comes with the bread maker. We measure the yeast with this spoon too.
In general, if you first sift the flour, then it will fit in a glass less, and noticeably. Look at the link that I gave you, this issue is discussed, in my opinion, even on the 1st page.
Wanderer
Quote: Lenusya

That's right - we are talking about the spoon that comes with the bread maker. We measure the yeast with this spoon too.
In general, if you first sift the flour, then it will fit in a glass less, and noticeably. Look at the link that I gave you, this issue is discussed, in my opinion, even on the 1st page.

I have a difference, but not much ...
Maybe I'm using the wrong sieve. But I kind of bought it in a regular store, though I didn't ask what it was for, in my opinion the sieve is mainly intended for flour only ... it's round with a round rim ...
yulichka
About checking - this is loudly said, I just take food in small packages and after a failure I change one by one (or yeast, or flour). I don’t change the number of products for LG retreatment, everything is fine (except for rye - you need to reduce the amount of acid). As for the sweetness: with the addition of eggs or milk, the bread resembles a pasque (more sugar, well, exactly), so I prefer to experiment with additives in French (herbs, olives, sausages, etc.). Since I live in Ukraine, I prefer Dnipromlin flour and Eco or Lviv yeast from flour.
Wanderer
Quote: Lenusya

I don't like sweet bread, so I reduced the sugar to 0.5-1 tbsp. l., and added brown sugar.

This is probably the reason for the acquisition of the second bread maker?
In general, I noticed that all the recipes in the LG manual are distinguished by their sweet side.
I wonder how non-white bread is made on LG? Rye, gray, and sourdough (if you have experience)? And do they work at all? Maybe you shouldn't experiment, but buy another bread machine right away? The same Delunghi, or maybe with Panassonnik, will be lucky ...

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers