Bread maker LG 3001 with dispenser (yoghurt + butter functions)

Good evening, dear bakers. Finally, I became the owner of this miracle. Santa Claus gave it. They immediately decided to test it. I read a lot of different reviews, many wrote that the first bread does not work, and my husband and I were tuned in to the first failure. But how much joy there was when they got bread (they baked wheat). Aroma! ... Taste! ... The next day they baked according to another recipe - luck again. Then we decided to try Egg. But it was not there. The bottom half was completely baked, and the top had to be cut off and baked in the oven. But the bread turned out to be beyond praise, albeit in two parts. We thought: something is wrong with the ingredients. We put in a new batch. Again the same thing. the fact is that the recipe says: 2 eggs, the rest is water. For the first time, 2 eggs were placed in a measuring cup and poured with water, and the second eggs separately, and as much water as written. But failure both times. Time 1-59 hours (Quick bread) Today we risked baking again according to the recipe (2 eggs and topped up with water), only the time was set 3-30 (Main).
Tell the beginners what is wrong. YOU ARE WELCOME

Today I answer to myself. The program is incorrectly specified in the recipe book. Not enough time. I put the program on the main one - the bread turned out super. All went away at breakfast. For dinner, you will have to try another recipe (maybe sour cream).
The next question - yesterday we tried to bake "Poppycake". It turned out very tasty - but the dough did not grow at all. As much as they put in, they took out as much. This is normal?
And yet - the bread recipes for all bread machines are the same - or not? I want to bake rye bread without sourdough, but there is no such recipe in our book.
I would be very grateful for your answers.
Happy New Year and Merry Christmas everyone.

hello hostesses !. help me figure out the LG 3001 Bread Maker with dispenser (yoghurt + butter functions). I bought it in the summer. everything worked, the bread was amazing. I left home for a while, no one used the bread maker in my absence. Now I started to drink bread - one disappointment - I am already feeding the birds and dogs with the fifth loaf. I put all the bookmarks according to the recipes, the ingredients are all fresh. and the bread turns out to be very low and tight (at best), or even not baked at all. tried different recipes and modes. the result is deplorable.
maybe someone had such a problem, help. I will be very grateful.

I also recently bought myself the same bread maker. Wheat regular, French and sesame works well. In each of them, I sometimes replace 1 tbsp. wheat flour for 1 st. rye. The bread also turns out, but less beautiful, albeit tasty. There the roof drops slightly and bursts slightly. Yesterday I baked oatmeal on oatmeal. It turned out to be low clogged, probably also the wrong mode is indicated (the instructions are fast), somehow I will try to bake in the main mode.
I also made apple jam - it's not worth it. The next time I chopped the apples with a food processor and boiled them over low heat in a kettle using the same recipe - it turned out the same, but more economical and fit more. Time left from 1 hour, stirred occasionally with a spoon. Therefore, we will not wait any longer to use the mode.
I haven't baked the cupcakes yet. And yogurt and butter are completely unrealistic to do. We, in Chernivtsi, with raw materials are completely dull - there are no ferments or natural cream, but whole homemade milk will make a lot of trouble.
Also, I hope I will soon be ripe for testing rye bread with instructions. While I really do not want to fool around with zkvask.

I also forgot to write - I put sugar in 2p. less. Because if you do it according to the recipes indicated, it turns out to be very sweet.The type and quality of the bread is not affected.

And I'm also interested in the height of your bread. With the maximum number of components, the top does not look beyond the boundaries of the bucket. How are you?

Merry Christmas to everyone!
hello to all owners! So we bought the LG3001, we thought for a long time, but the motivation in favor of this one was automatic, we also wanted the price (we wanted Panasonic257), makes yogurt and butter, muffins, jams, bakes rye bread.
They baked wheat yeast with dry and pressed yeast, with the latter I liked it more, the bread is higher, more porous, and a hat, I also baked an onion one, I also liked it, But with a chocolate cupcake it was a failure, how many dough they filled in and came out a cake, sheer disappointment. And who baked muffins, made yogurt and whipped butter, share your experience?

My cap in wheat with the addition of ordinary yeast turned out to be higher than a bucket per 1 kg portion.

I will try different yeasts. There is already a negative experience - dry yeast TM "Prize" from "Selpo" turned out to be terrible. Before that there were dry "Lvivs". It does not rise to the top on them. And yesterday for the first time I smeared the top with vegetable oil for the first time - it turned out to be an excellent golden, crispy crust.

For several days in a row we have been baking onion bread, but without onions. The bread is super, the most luxurious of all recipes. I don’t remember what yeast, I’ll look at home - I’ll write, I took it in SILPO, but not a "premium". They took different flour, they always got bread. The flour was old at home (it was about 3 years old) and everything is fine - the main thing is to sift it before loading. The cap does not crawl out of the bucket, at about the same level (I always bake bread 1kg). I want to try yogurt, but I need homemade milk, so while I'm waiting for a trip to the village (there are no verified suppliers in the city).
Today I will try to mix rye flour with wheat flour.
And I don't even know what to do with a cupcake - it's probably easier to bake in the oven. If my poppy and chocolate didn't work out. Today I'll try my favorite recipe but in a bread maker. I will bake - I will write.

Yesterday I baked "rye bread without anything" from this site (https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=14592.0). It turned out to be low and clogged. Possibly a lot of flour. I will still reread the forum. But a question arose. Many members of the forum have Panasonic brand bread machines. There, in all recipes from the manufacturer, 1 kg of bread goes for 2 hours. l. yeast, and we have 2.5 hours. l. Maybe in new recipes you also need to add more yeast?
It is also unclear how the first 3 cycles differ. The time is the same there.

Pour the eggs of the demand with water into the glass, as they were the first time they were robbed. I often bake egg bread at the Shvidky function. Be sure to go high. baking. Now, in front of a vipichkoyu holding an egg. Garnium comes in from above. Are the eggs cold? All the room temperature is great.

I made sesame seeds recently. It also includes 1 egg. The bread turned out to be very beautiful and tasty. Because of the homemade egg, it has a rich yellow color. It turned out, although the egg was from the refrigerator. But the water is warm and the mode is "French".
And yesterday I tried onion bread, but without onion and small. Instead of water, she poured milk (the whole amount). I smeared the lid with an egg before baking and sprinkled with sesame seeds. The impression was that it was necessary to add a little more liquid, because the bun was very tight. But I didn’t want to breed slurry and baked it like that. It turned out a very good bread 670g. Roasted and tasty, albeit slightly dense.

I bake Egg Bread in Basic mode, otherwise it won't work. I tried to bake a cupcake according to a different recipe - it did not grow at all and did not bake completely, that is, I cannot make cupcakes according to the book or other recipes. Yesterday I tried to bake a BREAD woman for tea according to the book - the result is terrible. Not grown, not baked. Only the crust is fried. I am in Rosstroy feelings. Yeast is the same, flour too. Maybe honey is not so necessary?

I use SAF LEVURE yeast, I took Voronezh yeasts - but they are not very good for me.
I want to try Turkish PAKMYA, they say the best.

I'm afraid to bake muffins.
I would like to bake Rye, but I don't have time to mess with the leaven. Baking White but replacing flour in half with rye - super bread.

Yesterday I baked a poppy seed cake according to the instructions. It turned out tasty, but not enough. Only 0.5kg, but I think it will be possible to increase it by 2p. And he rose beautifully.

Before baking, I beat everything well in a food processor.

I learned how to insert pictures, so I will also post a photo of onion bread, without onions and instead of water in milk. Sprinkled with sesame seeds. Anointed with an egg before baking. The bread was good, but more milk had to be added. The gingerbread man turned out to be too tight. But in the process, I didn't want to add and dilute the slurry.

Did you wash the poppy before loading, or did you fill it dry? Maybe my cupcake didn't work out because I loaded the washed poppy seed wet? There was more liquid ...
And in terms of volume, I was the same.

I want to try yoghurt tomorrow, and today I want butter.

I didn't write that it didn't work out. He quite came up (the fact that the roof burst is not scary). The main thing is that it's delicious! And with fright, I coated the walls with vegetable oil too, then I washed them ate. Written to smear the bottom means to do so. Although, I suspect, it will not stick without lubrication.

I mean - wash the poppy, or fill it dry?

My cupcake was about the same size. It was also tasty and baked well. It's just that when I bake a cake in the oven (according to other recipes), it increases by about half, and here it is a little bit. So I thought - it didn't work out. And the taste is very even.

I poured dry.

For about six months we bake in this bread maker. We started with saf-levure yeast, but somehow the finished product smelled like yeast to me, switched to Lvov. Due to the fact that we have completely abandoned purchased bread, we bake every day, what is easier (in our case, French). Often the bread rises above the rim of the bucket. In the beginning, we actively dabbled with other recipes, indeed, where the quick program is indicated, there were problems, and sweet recipes did not quite work out. The parents had the same bread maker, they baked sweet using the functions of the dispenser, it also did not work. Well, for some reason, even with a crust of C, the bread is still light. They didn't even try to make yoghurts, butter, jams.

By the way, are there any differences between the saf-levure and saf-moment yeast? Did anyone bake the cake? How did it come about?

Over the weekend, I was inspired. Made butter, Golden cupcake and apple jam. I took homemade sour cream for butter, but I didn't have to wait 1 hour, and about 30 minutes, the butter was a success. I will not buy any more. It's better to buy sour cream, now at least I will know what my children eat.

The cupcake is also very tasty, too little. And maybe someone tried to fill in a double portion of ingredients, baked?

The smell of jam was on two floors of the house. Delicious. wanted to bake pancakes for jam - but did not have time. They ate - some with a cupcake, some with bread.

As for me, there is no difference between Saf-Levure and Saf-moment for a bread machine. Saf moment rises faster if you knead by hand.
Yesterday I changed the Saf-Levure yeast to Pakmya, the bread grew by 1/4 more than usual.

What kind of homemade sour cream did you take? Separator? I also want to eat butter, but not who knows what.
Yesterday I baked rye bread without anything. Since we don't have much choice for kneading the dough, I kneaded on our mode. I had to knead in 2 stages with forced shutdown. The dough turned out to be too liquid in the first batch, and when adding flour it did not mix well. But on the second, everything is successful. I left to go on the "test" further and thought, what is a 4c molding. At the end, they started stirring my wonderfully rising 80% rye dough and it fell before our eyes. Therefore, she stirred up again and left him to come again. She baked on the "muffin" mode. Everything was baked and baked.
So I think you can safely do a double norm of dough but a cake and get 1kg of cake. If it is very light, turn on the baking again and finish the bake while looking. And then turn it off with the "stop" button.

I collected sour cream myself from a can of milk. I don’t eat the siparator - the taste is wrong.

And what is the recipe for "rye bread without anything"?

By the way, yesterday a cartel broth was poured into the egg bread with water 50/50, the bread came out much tastier and more luxuriant, only the roof is not very good.
Sorry, I can't insert a photo.

And about the bake: if the bakery is hot, it does not turn on any mode until it cools completely. Or is it just me? If something is not baked, you have to wait for it to cool completely - and what will happen to the dough during this time?

Hurray, it turned out to insert a photo: bravo: It was yesterday's bread, and this is a cupcake

After reading your review about oil at work, I wanted to do it myself too. The instructions say that you need to take 1 cup of cream. Very little will come of it. Did you take 1 cup like that?
By the way, about the fact that it will not work out, perhaps you are right. The instructions say so, but I forgot.
Here is the link to the bread: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=14592.0 There is a detailed description of the entire process. And read a master class on a rye bun.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
I really liked the recommendations on these forums on rye bread and kolobok. And there are links to different recipes.

Thanks for the links. I took about 300g of sour cream - a little more than half of a measuring glass came out of butter. Just don't wait an hour, you might interrupt. After 20-25 minutes, listen, I determined by the sound - when the oil separated, the scapula splashes on the liquid and makes a squelching sound (there is no window, and the temperature regime was scary to break). my butter was whipped for about 30 minutes (but they say it depends on sour cream).

I want to try making yogurt, but I can't find yogurt without additives and I have to wait at least 6 hours - maybe I'll try it on the weekend ...

I also tried to make with market sour cream. But nothing happened. Either the sour cream is not right (I don’t know what they sold me), or I poured a lot. Launched 3 cycles in a row. Until the bread maker began to squeak. I'll try on my own in the summer.
As for yoghurt, it is probably better to order live sourdough via the Internet. In the second half, I will add a link to such sites. But I haven't tried it yet.

After yesterday's failure, I poured the whipped sour cream back into the jar and put it in the refrigerator. All day I thought what to do with her, we don't like this. After the holidays, they gained weight, because I don't want the cake either ... I came home and took sour cream - it became butter at the top. Slightly peeled off from the walls of the can, and when picking out crumbles, as before the cold store oil crumbled. It tastes like butter too. I'm at a loss. Maybe butter has gathered at the top, and sour cream at the bottom? Not yet known. Let's eat the top and find out.

For the coming sleep I decided to finish the oil ... But in the combine. I put the dough attachment on and finished off the whipped one knows what. It split into butter and buttermilk after 1-2 minutes. It turns out that I myself am to blame: I had to pour 1 cup of sour cream and everything would have worked out. For the future: instructions must be followed!

I made butter from liquid market cream, whipped for 20-25 minutes out of 260 grams, and 190 grams of butter turned out. I make yogur using classic yoghurt sourdough, if anyone does, tell me what you add instead of sourdough. I didn't like baked honey-mustard bread. I want to try beer and rye.

I made butter from liquid market cream, whipped for 20-25 minutes out of 260 grams, and 190 grams of butter turned out. I make yogur using classic yoghurt sourdough, if anyone does, tell me what you add instead of sourdough. I didn't like baked honey-mustard bread. I want to try beer and rye.

I made yoghurt from the "classic activity" - it turned out. But now I order the Kiev "Vivo" ( 🔗... About rye bread, I can tell you the recipehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=67895.210- it turned out very tasty, you can only add a little caraway seeds.

Girls, (I understand that it's off topic but .....) tell me how to upload pictures?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0
It describes in great detail how to insert photos into your posts.
And there is also the technical department of the site with answers to most of the questions, and at the same time will get acquainted with the site's capabilities: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=330.0

Yesterday we baked a chocolate cake, Nesquika was not there, I mixed cocoa with sugar. It turned out delicious, but a bit bitter. You still need Nesquik. And we also tried Corn, 700gr in Fast mode - everything worked out. Unusual - but tasty. We'll try yogurt tomorrow.

You will make yoghurt with what kind of milk and what starter cultures?

yesterday made sour cream bread, not baked

try coffee bread for tea.my family swore that little loaf

You will make yoghurt with what kind of milk and what starter cultures?

I tried it on natural cow's milk, bought from a farmer, and on regular store milk. No difference Sour milk was used for the sourdough. If you mix it with fruit in a blender, even a child ate. But for my taste it is liquid. Like drinking yogurt. Maybe I'm doing something wrong?

Yesterday I baked coffee bread - we ate it in 10 minutes. Had to bake again. By the way, in the recipe book there are two almost identical, only one with nuts and a large volume of 500,700,1000. If it's a small loaf, you can bake it according to this recipe.

It didn't work with yogurt again, we drank milk. Maybe next weekend I'll try. On weekdays it does not work, 6 hours is too much, I have to sleep without going to bed, and I'm afraid to leave at night. Who tried to set the timer at night - answer.

I tried it on natural cow's milk, bought from a farmer, and on regular store milk. No difference Sour milk was used for the sourdough.

What, sour milk instead of yogurt? And I've already searched - I can't find yogurt without additives. : wow: And homemade sour milk is more than enough ...

I did something wrong, I couldn't insert a quote. I repeat the question:

What, sour milk instead of yogurt? And I've already searched - I can't find yogurt without additives. And homemade sour milk is rife ...

I did something wrong, I couldn't insert a quote. I repeat the question:

What, sour milk instead of yogurt? And I've already searched - I can't find yogurt without additives. And homemade sour milk is rife ...

I made it with sour milk. You need half a glass there. You can also buy sourdough from farmers

Girls, the difference in sour milk products depends on the ferment (special bacteria) and if you use sour milk, then the result is sour milk.
I would advise you to use the "classic activity" - a very good result, and if there is no "activity", then you can use homemade sour cream.
I make yogurt at night all the time - I put it on at 12 am, take it out at 7 am

And how much sour cream? And how much milk?
Isn't it scary to leave the bread maker turned on at night?

And how much sour cream? And how much milk?
Isn't it scary to leave the bread maker turned on at night?

and what will she do? we also bake bread for breakfast on a timer so that it will be baked at 6 in the morning, it will cool down a little by 7.

Olivskaya, classic activia - is it kefir or yogurt?