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

Sour cream, somewhere around 100-150g. for 1 liter. milk.
But, I think it's better to use specials. sourdough.
The classic activity is yoghurt.

I found Temko here. I think here you can find answers to all questions (we have, after all, the same yogurt maker, only one and large container)https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=479.0

I haven't used the yogurt regimen yet. But I get sour milk without anything (from ordinary homemade milk) in a few hours. No starter cultures. I just leave the milk in an open jar in the kitchen and watch. In a few hours, without energy losses, it turns sour by itself. So without fermentation and fermentation, it usually turns out.
Perhaps it depends on the region - a friend in the Alps did not succeed. He had to find the leaven. Know us sour milk is made without anything.
P.S. I live in the city, for the first time I made milk and cottage cheese myself last year.

Yesterday I baked "wheat bread", but I ran out of wheat flour and replaced 1 glass of 4 with rye. The rest of the recipe was sustained (except for sugar, a third of a glass is a lot, so I threw 2.5 tablespoons of sugar). I looked behind the kneading, the dough was sticky. Sticky to the walls and a normal kolobok did not work. There were traces of snot during kneading. But the bread turned out to be tall and tasty. Albeit with a fallen lid. I didn't put up the photos, I'll try to get a beautiful roof later.

Innochka, our milk turns sour more easily because it has poor microbiological indicators (in other words, it is heavily contaminated with microbes, including lactic acid bacteria). This is due to contact with the hands of the milkmaid, unclean conditions of detention and non-sterile containers (buckets). He is not recognized in the European Union. In the Alps, the conditions of detention are sterility, the milking machine is sterile, immediately in a closed sterile capacity.
When we ferment just on the table at room temperature, we get yogurt (sometimes called Mechnikovskaya, after the academician) with the content of lactic acid bacteria, which is also a useful product. When we ferment with sourdough under the necessary temperature conditions (for example: yogurt - 40-42 gr., Bifidobacteria-37-39, etc.) we get other fermented milk products: yogurt, bifylactic acid, acidophilus, etc. ... kefir mushroom. Since when creating a special. conditions, our leavens multiply and "stifle" other bacteria that we do not need. All fermented milk products are very useful and each has a slightly different, special effect.

Good evening everyone! Dear owners of the LG 3001 bread machine, Please tell me honestly and frankly - are you satisfied with this unit or are you disappointed? I am now faced with the choice of SHE or Panasonic SD-255. Panasonic seems to be a proven model and everything works out for everyone. And then I read it and thought. Maybe one of the owners will answer is it worth taking or better not. Thanks in advance for your honesty

In principle, I'm 70-80% happy. We didn't have Panasonic, that's why I took this one. The dispenser is completely redundant. Butter, yogurt and muffin functions are not necessary for everyone. And she whips butter from only 1 cup of cream, which can be done in a food processor. Cupcake is a baking function, but the capacity is only enough for 0.5kg of cupcake (on average). The dough is kneaded only in 1 mode (all types). I read the instructions from Panasonic, then there are separate modes for dumplings and yeast. The weight of the bread to be baked is also set. We don't have that.

That is, if there was a choice, would you take a panasonic? Did I understand correctly? My friend has a Panasonic SD-255, so she is very pleased with it.But I'm in thought. LG will always be cheaper. But is it worth saving on quality

By the way, about the oil. Yesterday I conducted an experiment - I whipped 33% buttermilk cream in a combine. Everything worked out very well, so the oil function in hp probably won't be useful to me.

Good evening everyone! Dear owners of the LG 3001 bread machine, Please tell me honestly and frankly - are you satisfied with this unit or are you disappointed? I am now faced with the choice of SHE or Panasonic SD-255. Panasonic seems to be a proven model and everything works out for everyone. And then I read it and thought. Maybe one of the owners will answer is it worth taking or better not. Thanks in advance for your honesty

I fell for this HP, only because of the "yogurt" function, and now I practically use it, because my homemade baked bread does not want to eat (I'm used to store-bought bread). I like baked bread, but you won't eat everything yourself (kilograms !!!)
So, in my opinion, if you are not attracted to the yogurt maker, then you should take the oven that has more functions. But oil, indeed, can be made with a mixer (it turns out faster).

Good evening everyone! Dear owners of the LG 3001 bread machine, Please tell me honestly and frankly - are you satisfied with this unit or are you disappointed? I am now faced with the choice of SHE or Panasonic SD-255. Panasonic seems to be a proven model and everything works out for everyone. And then I read it and thought. Maybe one of the owners will answer is it worth taking or better not. Thanks in advance for your honesty

Before me, too, there was a choice of Panasonic or LJ. First I looked closely at Panasonic, probably there would be a Panasonic available - I would take it. I wanted with a dispenser - but in the end I don't need it, I don't have bread with additives. so think - do you need it, and the overpayment is big for one function. For the price, they are almost the same. If you make yoghurts, then take LJ, but it's better to buy a yoghurt maker - you can do a lot of things in it. At the expense of the oil - you need to look at the mixer, but then he poured it in and came when everything was ready.
Personally, this unit suits me completely. The family is very happy.
But!!! Panasonic should be taken from an official representative, then there may be problems with the service (and I know that for sure), there they have their own nuances.
On account of the fact that the owners of Panas succeed, we do not complain either, it seems. From the very beginning, while you tune in, different things happen, and then it becomes a habit.
So it's up to you, if you need homemade bread and don't have enough time, you need a bread maker

Before me, too, there was a choice of Panasonic or LJ. First I looked closely at Panasonic, probably there would be a Panasonic in stock - I would take it. I wanted with a dispenser - but in the end I don't need it, I don't have bread with additives. so think about it - do you need it

Our bread is mostly eaten with additives. And it turns out that the dispenser is needed so that, for example, in the middle of the night not to get up to add something. And the fact that you have to get used to your stove and then everything will go great, I agree with you.
And don't you need to rinse the oil when you do it in xn? If it's not difficult for you, tell us what the final result comes out there.

Regarding the oil, the instructions are very detailed about washing and the meaning in it. I just added it with a combine to stratification (I finished it in a combine, I thought that 1 cup was not enough and poured 1 liter of high-fat sour cream, homemade). I drained the buttermilk (buttermilk) and simply put the butter in the carnival and in the refrigerator. The oil was not wrung out and a little liquid stood out. Therefore, rinsing with cold water does not hurt b. And so it flowed down when spreading on the knife. But this is not particularly scary.
The dispenser in this oven, in my opinion, is not very good. I tried once to make bread with sesame seeds. In the process did not look inside. At the exit, I got ordinary bread sprinkled with sesame seeds, which I simply poured into a jar. She did not shake him, and some of them woke up outside the bucket and had to vacuum it from there. The next time I added all the same sesame seeds by hand on a signal, it mixed perfectly and everything turned out well.The bread is delicious. Especially if you coat the top with an egg and sprinkle with sesame seeds before baking.

Well, if bread is eaten with additives, then a dispenser is needed. But I personally am afraid to leave bread baking (and other household appliances) on at night, and when I bake sweet bread during the day, it’s good - I don’t need to wait for a signal, everything is loaded by itself. I also baked with sesame seeds several times - but nothing woke up in me - everything went into bread and bread, nothing fell off the bread.

As for the butter, the breadmaker beats it by itself, and when the buttermilk separates, it must be drained, pour in a cup of cold water and poured out. I pour in water from osmosis, and then I use this buttermilk and water in baking. The oil is not the same as the store oil, neither in appearance nor in smell - well, for quality too.

Yesterday I made yoghurt - milk "On health" 6% + Activia Classic. I put it on 7 o'clock - everything worked out, someone wrote that it turns out liquid - there is a spoon in my. Today we'll figure out the additives and eat.

I read somewhere that you can now use your yoghurt instead of Activia - who knows, answer me.

I found Temko here. I think here you can find answers to all questions (we have, after all, the same yogurt maker, only one and large container)https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=479.0

I read it, but in our case the temperature is the same, but there are many of them in the yogurt maker, modes. Maybe someone tried it in our model. Well, if no one, you will have to do it yourself ...

To use your yoghurt, you first need to prepare the mother's starter culture. I am using "VIVO"

And where to get it in our city?

🔗

And these leavens are not in pharmacies, by any chance?

I didn't look in pharmacies, but there you can buy "bifidumbacterin", linex and try to make them out of them, read more herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=62071.0

I read somewhere that you can now use your yoghurt instead of Activia - who knows, answer me.

I once made yogurt in the oven (I have a function there for raising the dough to 35 degrees) just on activation. Then the resulting yogurt was used as a sourdough. But this is not for long, after a couple of times you have to take a new asset.

We also had a choice between Panasonic 257 and LV 3001, we chose 3001, because it is much cheaper, there is a yogurt maker and whips butter, Whipped butter from liquid market cream, everything worked out and we have enough for a week, or even more, yogurt we do it constantly, put it cool in the morning and put it in the refrigerator, add the classic activity, but the remaining leaven is enough for 2 times, after kefir. You have to get used to bread as elsewhere, I do not think that Panasonic can do everything at once IMHO.
And who baked what other bread, share your experience.

Hello everyone! Yesterday we bought this HP, although I wanted Panas 255. Panas 255 is no longer made and, accordingly, is not sold.
Actually, I have a stupid question to which I want a smart answer. In the Instructions - recipes for LV 3001, a cup for flour is always mentioned, well, there, like add 3 cups of flour, etc., and the set contains a measuring cup for liquids. Is this glass a cup? Or do you have to buy a bowl for flour separately? If a glass is a cup, then how much should it be filled with flour - flush with the edge, along the marks on the walls, or with a hill?
I haven't got the stove out of the box yet, but the questions have already accumulated. Thanks in advance for your answers.

If you use recipes from a bread machine, then the cup is our measuring cup. If you take recipes from other bread makers, then specify how many ml their cups are. Or weigh with scales. It is necessary to fill the glass to the top, without a slide, just shake it down, but not ram it. You need to choose the right yeast, almost everything depends on them. And if you want to tinker, then read the master classes on this site regarding different types of test. I am very grateful for the master classes on rye dough.
Still, based on my sad experience, if 1 cup of cream for whipping butter is written, then limit yourself to 1 liter she is not able to whip.

Innochka, thank you for your answer. I still suspected that this glass was not so simple.That he has a double mona to say zhist.
What yeast do you use? In the sense which is better?

Hello everybody! So, like a week, I became the happy owner of the LG 3001 Bread Maker))) The first thing I tried to cook in it was egg bread on fast mode. I did it according to the attached instructions. It seems like a normal bread turned out))) My next experience was - "Table Bread" in the Main mode. And the experience was unsuccessful (((I did everything gram in gram. The bread did not fit at all, inside raw! So 2 times. But my mom Panasonic, she bought a digital scale, weighs everything in grams - and she always succeeds! And Here's a paradox - I began to make according to "her" recipe, the same flour, and yeast, I also weigh in grams. The appearance is cool, rosy. But the taste is completely different ... Mine is inferior at times ... Less sweet, more crumbles, yeast smell. I don't know what is the reason for this ??????????????????????????????????????????????????????
Can you please tell me, does everyone manage to cook according to recipes from the instruction book?

For me, too, quick bread does not work and I baked the Easter cake for the second time today - not sweet, crumbles and quickly stale
I want to ask if someone has already baked Easter cake according to a different recipe and turned out well, because there are many recipes on the forum, you can't try everything, and suddenly it won't work in our oven - it's a pity to translate the products ...

For NEW 1969: I have this bread maker for a little over a month. I tried all the dry yeast we know. T. m. "Prize" turned out to be the worst. The ones that are instant-saf-moment, Dr. Ecker and Eco (or something like that) seem to be the same. I add saf-levure when kneading dough or when baking rye bread without sourdough. I knead the dough there and let it look. I knead on the dough and, under supervision, rise in the switched off oven (usually takes about 1 hour). In the beginning, I took Lviv dry yeast, I was happy, but I want to try all types.
As for the recipes from the manufacturer, it's hard for me to say, since everyone here, except me, eats rye bread. Therefore, I make a compromise - I replace 1 hundred kilogram loaf with rye flour in the usual recipe. Everything else is ingredients, automatic mode ... I leave it as it is. If sugar is more than 1-2.5 tbsp. l., then I put only 2.5 tbsp. l. (we do not like very sweet. I have the fact that on the basic and French mode, everything worked out, despite the broken recipe. And on the fast one I baked only oatmeal, replacing as usual 1 tbsp of wheat flour with rye, it turned out to be the most clogged Proving time is evidently insufficient.
We live together, usually 1 bread per week or less. And the difference has ceased to the relatives.
Kulich didn’t try to bake it, but it was worth training. I met on another forum that if it crumbles and turns stale quickly, then it is necessary to either increase the sugar, or add oil to the recipe. But it is still worth trying to bake with a different recipe. We have several of them here (on the site). Also found on other culinary sites.
P.S. I bought the scales with the bread maker. I looked at the recipe book and regretted the extra purchase: I measured everything with a glass and spoons. And then she began to bake according to other recipes, where it is indicated in grams, then the scales came in handy. Those who say that the glasses are not very good are wrong. Look at the master classes on this site on different types of test and you will understand that you don't have to day after day - you need to look at the state of the test specifically in the situation. Therefore, + - a couple of gr is not essential. At least this is the opinion of the recognized masters.
Unfortunately, only distant relatives who live in another city have a bread maker, so there is no way to compare the taste of bread of the same recipe and the same components from different units. But in my experience: the taste and appearance is highly dependent on the type of yeast and the type of flour.

Thanks for the informative answer. Today we tested a stove in the village for our parents (it was actually bought for them). Wheat bread on the main program for 700 g came out excellent, tasty, fluffy and baked in a pleportion, however, sweetish, more like a bun.Mother is happy, now 2 km does not drag through the snowdrifts for bread, let him play with recipes, what else should pensioners do in the village in winter, again, there is someone to feed the results of unsuccessful experiments in exchange for fresh eggs for new experiments. Such is the cycle in nature.

There is a suspicion that if you stick to the recipe strictly (or almost-sugar, there is usually a lot of godlessness, for my taste, everything that is more than 2-2.5 tbsp. L. Per 1 kg of bread will be very sweet, and there are recipes for table bread with 1 \ 3 cups of sugar), then little animals will remain.
Yesterday I baked rye bread for people who cannot eat much rye (I don't like the taste, it hurts my stomach ...). It is very easy and simple to do. I give a recipe:
360-380ml water
1h l. apple cider vinegar or lemon juice
2h l. salt
2.5 tbsp. l. Sahara
2 tbsp. l. vegetable oil
50g semolina
200g wheat flour
300g rye flour
2.5h l. yeast (took saf-levure)
I put it in a bucket as it should be and knead it in our "dough" mode. I followed the kneading with a plastic spatula from the combine (if there is flour on the walls, then you need to help the bread maker). The dough rose in the bread maker (I didn’t turn it off, sometimes I looked after the state of the dough. It should rise 2-2.5 times. But the top should remain even (without cracks and nostrils). And be sure to turn it off before molding, if there was not enough time to rise. There is no need to re-knead, the rye dough does not like this, but when molded it falls off. When enough rises, I turn on the "cake" mode and bake. Before that, it is good to anoint the top with butter or an egg. You can sprinkle with seeds or coarse salt (for everyone's taste) ...
I baked like this several times. It always works. It is always baked well. The crust is medium and crispy. Yesterday's loaf turned out to be 940g. It's a pity I didn't take a picture.
P.S. If it did not mix well the first time, then you can forcibly turn it off and re-knead on the "dough" or "oil". I tried this and that (it kneads harder in oil). The gingerbread man leaves a little trace on the bottom. But the dough itself should not stick terribly to the walls. Sticks to your fingers.

Yesterday I baked a chocolate cake - the same ingredients as always, only the butter was cold and I had to melt it in milk and pour it into flour. The result is that the cake has grown by 1/3 more than usual.

On Friday I made yoghurt from Activia and homemade milk. It didn't work out - the upper half is yogurt, and the lower half is sour milk. On Saturday made from milk Health 6% + Activation. The result is normal. What's wrong? Fatty milk and freshly boiled milk.

I wouldn’t risk making a double dose of ingredients to bake a cake. And for the test I tried it - got it.

Here I am the happy owner of the LG HB3001BYT bread maker. My husband gave Pekla white (table) bread, French and egg (for the main function, it was not baked on fast) for Valentine's Day. Coconut cake: it turned out sweet and rose a little, chocolate was a complete experiment instead of nesquik, I added about 3 tablespoons of cocoa and there was no baking powder, 0.5 tsp soda was added. it turned out delicious and lush. I made yoghurt from vivo sourdough and classic activations (yoghurt) both turned out, only from the sourdough it was thicker, although the matter may be that when I was cooking from activations I decided to try to put it on for six hours. All yoghurt was made from store milk. Butter did not do and was not set as a goal, although after reading the comments intrigued. The bread is very tasty, we mainly bake white bread at first it seemed sweetish, but my husband said that it was okay. I use saf-moment yeast, it is better to use small packs so that the yeast does not weather out.

Can you please tell me this model can make Borodino bread?

I looked at the characteristics of the Yandex market and did not really see anything about the functions

Good evening. I am the mistress of the bread maker for 1 day - today))) So, today I managed to bake "French" bread (500g - I was afraid that it would not work out) and now I took out the "egg" bread from the oven 28 minutes ago. I just read that many of this recipe does not work on the fast mode.And so I approached the bread maker with caution, I think I wasted so much food on 1 kg of bread, but ... I did it! I even added pieces of cheese to this bread. True, I changed the recipe a little: less sugar, 0.5 tsp less yeast and put it on a DARK crust, which by the way did not work out at all - light, even lighter than in "French".
Everything was baked, by the way, more cheese could have been added. The top is flush with the bucket.

Here is my bread:

Yesterday I made a cake according to a recipe from a bread machine. It turned out to be high (to the edge of the bucket), but the crust was burnt in the "medium" mode. The cake is delicious, but little sweet for our taste. I did not have time to harden. Next time I'll add more sugar and light the crust.
I made buns a few days ago. Also from the recipe book. Kneaded great, but then I have no good. For the first time, I divided it into 30 small buns and they burned from the bottom in the gas oven. The result is also solid. And the second time I baked on convection in the microwave, but made them very large. That was baked at the top, and the bottom and middle are raw. I baked it for a long time and tediously, but at the end they turned out to be very hard. I think that the bread maker is not to blame at all.
And about Borodino bread, what recipe do you want to bake? I constantly bake rye (I wrote the recipe above). I knead the dough and bake it on cupcake mode. It always works. I didn't bake rye according to the recipe book. The preliminary preparation of the dough is frightening.

Hello to all like-minded people!
I suffered for a long time, but the whole case decided - Panasonic is no longer released And here I am in your ranks. My fears have not come true yet - the oven is good. I have been using it for more than two weeks in an enhanced mode. So far, everything is going great. I tried to bake almost all the options from the instructions and just from the forum, according to recipes for other stoves - everything is fine. By the way, the egg did not dare to do it on a fast one and did it on the main one - everything is super!
I put it at night and by 8 in the morning my husband woke up and went to the smell of fresh bread)))
We make yoghurt every other day of activation + "Selyanskoe" or "Prostokvashino" for 6 hours (I like it better on the second). I didn’t try to beat butter, but I think it will come to that.
In general, I am happy with my stove.
Oh yes ! I also made apple jam. There is only one drawback - a very small portion is obtained. I did orange too. There is too much zest in the recipe for my taste - it tastes bitter. And before cooking, it would be nice to chop everything well in a food processor so that there are no pieces.

Yesterday I baked egg bread with pressed yeast on the Fast setting. The bread turned out to be nothing - there was only a little yeast smell, and when it cooled down, the smell disappeared. Now I will know that if there are no dry ones, you can also use the usual ones.

I got a strong smell of yeast when I baked French for the first time, by the way it was also very sweet. Therefore, now I put no more than 1 tablespoon of sugar in regular table bread and also put less yeast by 0.25 or 0.5 tsp. depending on the recipe.
And yesterday I made yeast dough for pizza - nothing so dough, by portion, of course, 2 pizzas are medium.
I really want to make yogurt, but not from danon activations, but from real leaven, but I just can't find one in Simferopol. I will order via the Internet.
If anyone ordered (bought), share your experience, what sourdough did you like.

What is the ratio between dry fast yeast and ordinary pressed yeast?

Take a look in these topics. There is information about these types of yeast and their ratio.

https://Mcooker-enn.tomathouse.com/in...topic=327.0

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4844.0

I baked Easter cake again yesterday. Instead of 4st. l. added sugar-10. But still not very sweet for our taste. I put out the crust light, but it still turned out to be very dark, but at least it did not burn like the last time. Why so, I don’t know. I didn’t bake anything else on the Russian chef, but on the other programs everything was fine, it didn’t burn.

I got a strong smell of yeast when I baked French for the first time, by the way it was also very sweet.Therefore, now I put no more than 1 tablespoon of sugar in regular table bread and also put less yeast by 0.25 or 0.5 tsp. depending on the recipe.
And yesterday I made yeast dough for pizza - nothing so dough, by portion, of course, 2 pizzas are medium.
I really want to make yogurt, but not from danon activations, but from real leaven, but I just can't find one in Simferopol. I will order via the Internet.
If anyone ordered (bought), share your experience, what sourdough did you like.

I make yoghurts from Kiev sourdough "Vivo" - they have many different ones, not only yogurt. I order through int-t, everything always comes. I haven't tasted other leavens, I don't know. Here's the address:

And yet, I have a request to you, girls, please see the topic, well, I really need your help

Please don't be indifferent ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123448.40

HOORAY!!! MONEY IS ALREADY COLLECTED.
MANY THANKS TO ALL WHO PARTICIPATED IN SAVING THE LIFE OF TOLIK THE GOLDEN

Thank you for your conscience on leavening, olivskaya!
I just bought some VIVO and Good Food starter cultures. The latter, to be honest, I liked more)

Where did you buy Good Food? Is a link possible?

Good day to all!
Tell me, what is the difference between the "Special" program and the "Normal" program?
And did you bake something on it?
there is not a single recipe in the book

and another question
I tried to bake oat and coffee (which is with raisins and nuts) as indicated in the "Fast" mode - it turned out dense, although baked like, but still did not like the result
I have a suspicion that the recipes in the book that are indicated in the "For tea" section on the Bystry oven still require a different mode.
Who tried it?

Where did you buy Good Food? Is a link possible?

I found all these starters in several pharmacies, apparently the demand went up and they began to import this product. In general, I saw the website of this company (Good Food) on the Internet. I think that if something can be ordered directly from there.

I found all these starters in several pharmacies, apparently the demand went up and they began to import this product. In general, I saw the website of this company (Good Food) on the Internet. I think that if something can be ordered directly from there.

Asfera, you are an expert in yoghurt, can you please tell me what could be the matter? I tried twice to make yogurt from farm milk with activating. I boiled the milk well, cooled it down. The first time I put it according to the instructions for 8 hours - I got yogurt. Yesterday, the second attempt - set it at 6 o'clock, the result is the same. I pulled the container out of the stove, it is quite warm, but there is no thermometer, I can't measure the temperature. Can the stove overheat in this mode?

And I also baked yesterday for the first time a cupcake according to a recipe from a book - it did not rise, did not bake
Bread is produced normally only in Basic and French modes