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

Listener, to be honest, not very much an expert I make from store milk, but I think that this is not the reason for your yogurt. Maybe it's about activism. I have never made it from it, only from dry sourdough. But my first yogurt also turned out to be yogurt, I really thought it didn't work out, but it was a pity to throw it away, I stirred this substance and put it in the refrigerator, in the morning I open it and look, and it thickened and turned out to be such a thick homogeneous kefir. Fermentation continued in the refrigerator. I always put it on 8 o'clock. In general, my stable fermentation result is when the milk acquires a dense structure and takes the form of a yogurt bucket, there is a little whey on top, but if you stir, you get thick kefir. But in general, it probably looks like curdled milk, only homogeneous.
I saw somewhere on the forum that it is recommended to immediately take out the bucket of yogurt from the bread machine and put it in the refrigerator, but I still let it cool down a little.

The husband then pours it into glasses and eats it with condensed milk.

Asfera, thank you very much for your answer!
I get it very similar to what you describe. Perhaps I was expecting something similar to store-bought yoghurt, but my "yogurt" is quite edible. In the evening, I took it out of the refrigerator, which had cooled down - it completely thickened, with jam, even nothing
Apparently, you can't get it from another's activity - there are no live yoghurt cultures in it!

I also think that there is little benefit from activation, so buy a special leaven and you will be healthy :))

And now all sorts of berries, fruits will begin, I am looking forward to all sorts of sour-milk sweets .. hmmm ...

By the way, regarding the baking modes, I did a decent job at Bystry. But I bake mainly on the Basic, as I really like the recipe for White bread. I add seeds, etc., and it comes out pretty well.

And does anyone plan to bake Easter cake, if so, according to what recipe?

Hello. She became the owner of this bread maker quite recently. Today I tried to make yogurt. On the packaging for the leaven it is written that the cooking time is 12-14 hours. I did so, put it overnight for 8 hours and then immediately for another 6. The consistency turned out to be magical, thicker than sour cream, a little whey on top (I drained it). But the taste upset me a little, I was counting on creamy, and it is sour (like fresh kefir). I want to ask, does it turn out sour for everyone, or did I overexpose and it sour? Please share your experience.

lerchik, with a good purchase of you! :) I always get yoghurt exactly what you got from your sourdough. During fermentation, it is its natural outcome to be sour, but it still ferments. In my experience, sourdough and sourdough differ: yoghurt is obtained with varying degrees of acidity. Try different starter cultures, and I do not mean only the manufacturer, but, for example, one manufacturer has several types of starter cultures, so you can experiment with them.
We eat it with additives: jam, honey, condensed milk, apples, etc., whatever you come up with. So it turns out generally super!

How to easily bake rye custard bread in LG HB-2001BY
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For the Listener: I got the impression that everything very much depends on the ingredients (I'm talking about bread, I haven't made yogurt yet). Durum wheat flour is most suitable for bread. When kneading, the dough is homogeneous. I bought Khutorok flour last week. I usually bake wheat-rye bread every day: I knead it on the dough, it rises and I bake it on a muffin. It always turned out 100%, but here it was like a bun with a specific cellulite immediately after mixing.The dough rose, but the roof fell in during baking. It tastes good, but looks bad. Then we bought Belaya Tserkovskoye and everything is super as usual!
By the way, I used to complain that white bread in automatic modes will not rise to the top of the bucket. So with saf-moment yeast and Belaya Tserkov flour, it turns out to be excellent - tall, beautiful, tasty. Especially French.
For Easter, she baked cakes for us and our relatives. Everything tastes good, but the yeast must necessarily have a saf-moment (with others it is not baked and clogged), and they are all burnt for me, even though the crust was light. Maybe there is a secret? I thought at the beginning that due to the higher sugar content, I reduced it to the standard recipe, but it burned as always.

By the way, we have sourdoughs in the general store. There are 2 manufacturers, several varieties. But haven't tried it yet.

For the Listener: I got the impression that everything very much depends on the ingredients (I'm talking about bread, I haven't made yogurt yet). Durum wheat flour is most suitable for bread. When kneading, the dough is homogeneous. I bought Khutorok flour last week. I usually bake wheat-rye bread every day: I knead it on the dough, it rises and I bake it on a muffin. It always turned out 100%, but here it was like a bun with a specific cellulite immediately after mixing. The dough rose, but the roof fell in during baking. It tastes good, but looks bad. Then we bought Belaya Tserkovskoye and everything is super as usual!
By the way, I used to complain that white bread in automatic modes will not rise to the top of the bucket. So with saf-moment yeast and Belaya Tserkov flour, it turns out to be excellent - tall, beautiful, tasty. Especially French.
For Easter, she baked cakes for us and our relatives. Everything tastes good, but the yeast must necessarily have a saf-moment (with others it is not baked and clogged), and they are all burnt for me, even though the crust was light. Maybe there is a secret? I thought at the beginning that due to the higher sugar content, I reduced it to the standard recipe, but it burned as always.

InnaMouse, thanks for the answer!
I also want to try baking in the dough-rise-cake mode, I have never tried it. But since you say that it works, I'll take a chance
Every day I bake simple bread from wheat and rye flour (50:50) on kefir in the French setting. Sometimes I vary the composition of the flour - I replace part of the rye with wheat whole grain and oatmeal. I add a pinch of white pepper and a spoonful of lemon juice. Yeast is also saf-moment only.
By the way, I bought pumpkin oil here and began to bake on it - I liked it

For some reason, my bread is poorly baked according to recipes from the oven on the Basic program - what in the book is called White bread (with butter).
I bake almost everything in French.
I don’t understand what’s the matter? I have the same brand of flour.

I baked the cake for Easter, took everything according to the recipe, only increased the sugar almost threefold (anyway, the cake should be sweeter for my taste). I put a light crust. Baked very well and not burnt.

Learned to make yogurt - on the fourth try
Or rather. I picked up the milk from which yogurt is obtained, and not yogurt. We have this brand "Vesely Molochnik" 3.2% pasteurized with a shelf life of 10 days. I take a box of simple activations per liter without additives. And I put it on 7 o'clock - it turns out great I recommend trying it!

And I have a question for you - did you bake something in the "Special" mode? what is this regime for? No recipe references him in the recipe book.
And I would also like to understand - some stoves have modes "Wholegrain" or "With raisins" (apparently sweet) - often in the recipes on the site they suggest choosing these modes. Does our stove have analogues? Maybe a special or Russian chef?

Apparently, all bread machines are individual. My Easter cake is on fire. For what the special mode I also do not know. I don’t understand at all how the modes (except French and fast) differ: the duration of the cycles is the same. On the fast mode I baked oatmeal 1 time. They could drive nails. Didn't try again.By the way, 1 out of five cakes turned out to be under-baked because of a poor rise (the yeast turned out to be bad), then it was baked on a cake.

It's strange that no one said a word about the Special regime. It seems that many skis have it, people on the forum also happen, but about this mode there is silence ...

Because of this special regime, I shoveled all the instructions and recipes for a new one. There, the only thing that is indicated is that this is a mode for sweet and high-fat breads. Maybe someone will take a chance and try to bake something from sweet bread (it is probably advisable to try the same type of bread before baking on the recommended mode - for comparison)?
But along the way, a couple of questions arose:
1. Someone baked sweet types of bread (for tea) on the recommended modes? Usually there is fast.
2. In the yoghurt mode, it is indicated that the duration of fermentation is set by the "settings" button. Where is this button located? There was a suspicion that this is a "crust" button. Is it so?

[Listener, InnaMouse,]

Listener, InnaMouse, you are wrong, words about the Special mode were enough.

This mode is intended for preparing rich bread, i.e. bread with a high content of sugar, fat and foods that quickly fry (eggs, cheese).
If you read the instructions for the stove, then it says about it.

Here you can read what recipes I baked in the Special Mode. Some links may be out of date, but you can always find by name.

I recommend the oven on Fast mode Quick bread with semolina.
This is one of the few recipes that works very well on Quick Mode.

All that is recommended in the instructions to bake on the Fast mode, bake on the Main or Special (if rich).

Luysia, thanks a lot!

InnaMouse, I set the time for yoghurt at 7 o'clock using the timer buttons.

Thank you! I also figured it out by the scientific method.

I made yogurt yesterday, but I didn't understand what I got.
If possible, please explain how yoghurt differs from ordinary sour milk (I used to eat only yoghurts from jars, I suspect that it should be different without additives).
I took homemade milk. I added Narine sourdough, bought in a pharmacy. I left the fermentation for the whole night, for 8 hours. In the morning, the contents of the container turned out to be divided into 3 fractions: a spoonful of sour cream was clearly floating at the top, then whey (buttermilk), and at the bottom - about half of the container - a white fraction with a curd taste and small grains.

InnaMouse, my yoghurt is made only from pasteurized milk.
I tried to buy a natural farm, boiled well - I got yogurt. High quality, tasty, but yogurt
And from pasteurized it turns out similar to purchased yogurt, but I take the activator as a ferment.
You took Narine, and what kind of bacteria is there? If, for example, acidophilic - get acidophilus
Yogurt is a different kind of bacteria, they are different!
And the time seemed to me 8 hours - too much, I put 7.

I have another problem - the second bread is not baked already

Although I bake a proven recipe in French mode. Doesn't rise properly and is damp inside

True, the house is cool now, the heating was turned off. Before that, it was hot. Can the oven bake poorly due to a cold snap? It shouldn't!
Or maybe the flour was not very good? Although I always take the same one - pre-port. And the yeast is the same - saf moment.

If your apartment is not cold in winter, then it is highly doubtful that this is the case. Most likely yeast or flour. My cakes were not baked due to bad yeast. You can check the flour by looking at the kneading - see the state of the bun.
As for the bacteria, I don't remember (I threw out the bag). I'll try next time with another milk and a different sourdough. And I'll boil the milk.

If your apartment is not cold in winter, then it is highly doubtful that this is the case. Most likely yeast or flour. My cakes were not baked due to bad yeast. You can check the flour by looking at the kneading - see the state of the bun.
As for the bacteria, I don't remember (I threw out the bag).I'll try next time with another milk and a different sourdough. And I'll boil the milk.

I watched the bun, added a spoonful of flour, in the end it was good, round, not sticky to the walls ... but the bread came out bad

It is not necessary to boil pasteurized milk.

I had an experimenting evening yesterday. I made bread with cheese and sausage (according to the recipe from https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=460.0 ) in a special mode. Everything worked out. Only the smell due to the sausage turned out to be an amateur. So it was necessary to carefully sniff the sausage. But in the morning with butter it was not very bad. And also overnight yogurt turned out quite well. Took store milk in a soft bag. Cooked it (just in case). I added a little sugar and milk powder (based on the advice on the corresponding threads of our forum). And added vivo starter culture. Got a thick and delicious yogurt. Hooray!

Thanks to Luysia for help and links to interesting recipes! I also baked bread with cheese and sausage on a special mode. Everything worked out well. I also baked oat bread from the recipe book, but on a special mode. 700g bread turned out to the top of the bucket. Nice and crusty, not even a coated roof. The taste and smell are amazing. So I recommend the oatmeal oven only on the special one.

Good afternoon everyone!
So I became the happy owner of this bread machine!
Please tell me where to start! Yesterday I made the yoghurt from store milk and Activia (set it at 7 o'clock), the result was not quite homogeneous mass, but not sour either. Maybe with special leavens it will turn out better, or should it have been set for 6 hours?

I made yoghurts only with sourdough. Several times I added sourdough from a bottle to store-bought pasteurized milk. Then I ran out of it, then I tried to add fresh milk to the remains of the previous yogurt - the same thing happened. By the way, I always added 2 tbsp to milk. l. dry milk. Therefore, a thick and homogeneous yogurt was always obtained. But after mixing, the liquid left. Taste with pronounced sourness. I put it at 8 o'clock. And then I got tired of all this, so I no longer do it.

Hello Len4ik82.
We make yoghurt constantly, every 3-4 days. We make it from store milk with the addition of a special starter culture (we buy it at the pharmacy). Now it always turns out, since we have already decided which milk to use and which leaven. The yogurt turns out to be homogeneous, there is a little liquid on top, as it should be during fermentation. We put on 8 o'clock. So try it, it should work out

Thank you for your advice, I will try with sourdoughs!
What kind of bread should I start with?

It depends on what you like. The main thing is quality flour and yeast.
In recipes from a bread machine, bread on the fast setting does not work. Except for one recipe (above). There is semolina, it tastes like a bun.
Pumpkin bread (I have) is kneaded under supervision. Sometimes it doesn't mix, then you need to help with a spatula (I take a flexible, plastic one). If they did not help in time, then you can start the batch forcibly in a new way (stop button and start the cycle from the beginning). But, perhaps, this is due to the fact that I use pumpkin puree. Perhaps the recipe means grated fresh pumpkin.

Hello everybody! I have had such a bread maker since the end of October. I baked a huge bunch of recipes. Started in French with a recipe book. It turned out excellent! The first time! I learned a lot of interesting information from the forum. Many thanks to everyone who shares the secrets of baking. First, baked with dry yeast Saf-moment and dry Lviv yeast. And then it stopped working. The bread did not rise well, it was moist inside. I looked for information about raw yeast: now I bake only raw yeast. Everything is fine! I buy 100g Lvov yeast in a pack - I divide it into 8 parts, I use one part, I freeze the rest.

And about yogurt ... I do it every 3 days: once with homemade milk (boil and remove the fatty foam), once with Prostokvashino milk. I didn't see a big difference. I buy Viva sourdough at the pharmacy.First I took yogurt. And she re-fermented 10-12 times. And then I got tired of yogurt, bought streptozan. Delicious! The spoon is worth it. No sourness like in yogurt. My daughter eats even without jam, adds chocolate balls. I bet on 6 o'clock. I put milk both warm and from the refrigerator. No difference. The liquid is on top, but disappears after mixing.

And about yogurt ... I do it every 3 days: once with homemade milk (boil and remove the fatty foam), once with Prostokvashino milk. I didn't see a big difference. I buy Viva sourdough at the pharmacy. First I took yogurt. And she re-fermented 10-12 times. And then I got tired of yogurt, bought streptozan. Delicious! The spoon is worth it. No sourness like in yogurt. My daughter eats even without jam, adds chocolate balls. I bet on 6 o'clock. I put milk both warm and from the refrigerator. No difference. The liquid is on top, but disappears after mixing.

Can you please tell me what amount of Viva streptosan starter culture should be added to 1 liter of milk? Thank you !

For 1 liter of milk 1 bottle of dry starter culture. First stir the dry starter culture in 150 ml of milk and then pour it into 1 liter of milk. I just bought homemade milk, boiled it, as it cools down, I will add 150 ml of ready-made streptozan. I'll have yummy in 6 hours!

I have such girls since May, very happy, bakes for 5 s +. if something did not work, it depended only on the quality of the products. today I baked oat bread, only on the main baking, it turns out very tasty and fluffy, and I also add the rolled oats before the flour to the water so that it softens a little. in general, every time I try to bake a different bread, rye with sourdough, French with rye flour, egg, with tomato paste, pumpkin, onion, with herbs, with cheese, honey-mustard, sour cream.

Hello everybody! I want oat bread! : yahoo: Thanks for the tip. I've been looking at him for a long time, which means I'll do it today ... And then French with rye flour! How much wheat flour? 50 to 50?

yes no, if I make 1-1.3 tablespoons of rye flour per kg, it looks more like Darnitsky.

Tell me what should be displayed on the display after the end of baking (how will it beep 4 times)?
Judging by the instructions: END, but I have CHC. And the Stop button is not pressed.

Everything is correct. I'm showing END in the yogurt program. And the Stop button must be pressed and held for a few seconds.
Yesterday I was going to bake oat bread, but there is no oatmeal, only muesli with nuts. I also added them. The bread turned out super! Lush, tall, with pieces of peanuts and candied fruits. And the color is exactly Darnitsky.

Happy Holidays everyone!
I want to bake rye bread, but I don’t know in what proportions rye and wheat flour should be added. Tell me

THEN Hoya - thanks.
In mode 2A, bread is obtained with a dropped cap. We tried adding less water, as it is written in the book, but then it turns out to be less fluffy, more knocked down. The tremors were tried by different manufacturers. Where to dig?

Happy New Year!
On New Year's Eve, I baked sour cream bread with wet yeast. It turned out to be tall, but only 690 g. With butter and red caviar, um delicious!
Len4ik82 The most rye bread I baked was 70:30 (rye and wheat flour). Very soft, not wet, but gray in color. Look through the forum, there are a lot of recipes. Only by experience can you choose bread to your taste.
Nady I've been baking with wet yeast lately and use the French setting for any bread, medium crust. Very brown bread comes out. As for the roof ... I had such a problem at one time. In my opinion, yeast is to blame ... Good yeast keeps the rise great. I read it on the Internet, a lot of yeast is bad, just the roof falls from this. I don’t like tight bread, so I don’t limit water. In my opinion, let the dough be soft and sticky, then bread with long holes, fluffy like a cake.

[/ U [this is my white bread with dill

What a beautiful!
Which dill did you put: fresh or dry?
Another question: how do you bake onion bread? Fresh or fried onions?

What a beautiful!
Which dill did you put: fresh or dry?
Another question: how do you bake onion bread? Fresh or fried onions?

thanks, dill I prefer to lay fresh 2-3 tbsp. l. and at first I added fried onions, and now they are raw - they bake so well, and on the crust they also get fried.

Yeah, so the next one will be onion! Now I'm baking white French, my son ordered it. The smell is awesome ... It's a pity, I can't capture it, the camera doesn't work.

[Program characteristics]

Program characteristics
LG HB-3001 (2) BYT

I had my first complete failure yesterday with a recipe from a complete cookbook. I decided to try baking sweet honey-rye baba, but what would be tastier I added raisins. Everything else is prescription and the recommended regimen (basic). Everything was mixed perfectly, but did not come up at all. Accordingly, the output turned out: the edges are baked, and the middle is dough.
Has anyone else baked this recipe? I sin on yeast, but maybe 1 hour. l. citric acid (as indicated in the recipe) - too much? Or raisins are extremely contraindicated there?

I baked a bread woman for tea. I also consider not a very successful recipe. Although it rose and baked, I felt sourness. They ate mine, but ... it was not tasty for me. Yes, maybe yeast ... I recently turned out badly ordinary French, some kind of short. Also, I think yeast. It always worked out, and then the wet ones ended, I took the dry ones ...

After a while I will try to bake it again. When I bake 80% rye bread, I add 1 hour. l. vinegar, and when in ordinary white bread I replace 1 measuring cup. wheat flour for rye, then 1 \ 2h. l. vinegar. And I will test the yeast: I bought a new batch (before that these were the best), maybe the storage conditions were violated there? I will bake something not fully automatic. Or pancakes.

Hello! Please write a recipe for cooking oil.

I made yogurt, it turned out very cool. I take the bacteria "Narine", their choice is quite large. I advise.

Hello everybody!

I will bake something not fully automatic. Or pancakes.

Did you get the bread from the new batch of yeast? I also want to bake rye, but children do not really like it. My husband will arrive soon, he will definitely support.

Hello! Please write a recipe for cooking oil. I made yogurt, it turned out very cool. I take the bacteria "Narine", their choice is quite large. I advise.

I make yoghurt with Vivo starter cultures from the pharmacy, the most delicious is Symbivit. Where do you buy Narine's starter culture? I have not seen in our city ...
For butter, I buy homemade sour cream or cream. They bring us from the village, the supplier is verified. Someone wrote that 25 minutes is enough for whipping ... I put a full cycle, buttermilk is only 1-2 tablespoons. Only if made from sour cream, you need to rinse well with cold water, otherwise there will be sourness. I also wash it out of the cream, but I don't feel the acid ... As soon as I put the butter up, I immediately put a glass of water in the refrigerator, then I wash the oil with this ice water.
My daughter is very fond of homemade butter for homemade bread. And I am on a diet in life, just trying ...

The yeast is normal - the rest of the breads are successful. I think there is a lot of citric acid in this recipe, but I ran out of rye flour, so I won't try it yet.
The other day I was baking "Chocolate bread". 2 times. The first time I did everything according to the recipe, but instead of nuts I added raisins and chose a special mode. It turned out to be disgusting: even raw did not come up. Then I dropped in when mixing. It turned out that, despite the tested yeast, the dough does not grow well. Added more. Instead of nuts, I added poppy seeds (there are no nuts at home) and baked them under supervision. The dough came up with difficulty and modestly, but there is an unbaked dough core. I decided that I would knead the loaf in a bread maker, and bake it in the oven after normal germination. Cocoa (even instant chocolate) can be seen to take longer to germinate.
Can anyone have secrets for the successful use of these loaves, share.
And yet, I was always surprised that we have a lot of sugar in our recipes for table bread, and 2 tablespoons for sweet bread. l. Lost in translation ....