Scarlett Bread Maker

Yeah, this is where I realized why the bread in scarlet bread does not rise to the edge of the bucket! I put 400 grams of flour and 8 grams of yeast (counted from the recipe that I bake in Panas).
It is necessary to make a bookmark for 500g of flour and yeast to take 10g! It's a pity, bread is already being baked today, otherwise I would have tried it!
Natasha, have you tried using potato broth instead of mineral water? I'm very happy!

[Lenok_cn]

Lenok_cn, yes, when my bread just rose, I rested right on the lid, and after the start of baking, the donkey, became slightly above the level of the bucket. I would always take 500 now, if it does not overload the stove too much, I would know for sure ...

I just pulled out my bread - a small loaf, there is still room for growth
Really try adding yeast first? And then, if anything, add flour?
But in Panas, a tall loaf of 600 g of flour and 12 g of yeast is baked
Tell me what to do?

[yayawa, Lenok_cn]

yayawa, Lenok_cn, I have been baking bread since October 2007 and during this period I have tried a lot of things. Flour was bought in a 25 kg bag of premium and 1 grade, always the first bread from the new delivery went as introductory, and then without anything, interfering with them in different ways and adding everything that there is a little, baked according to the recipes you liked. Here I add potato broth only to bread, which I bake in the oven, but in KhP - if only I add 50 grams. I did it with sour milk - mine just like it only if with water, and wheat-rye bread. I made rye-wheat on beer - normal, good crumb. Here on mineral water the crumb is more airy! they figured it out for themselves and ... now everything is stably good and tasty After all, they say correctly: all markers taste different
Here, with getting bread from different ovens from me in different ways ... Here, for example, I baked bread in Kenwood 350: always after the last batch, at the signal, I took out the spatula and, accordingly, after the end of baking for 20-30 minutes. stood on the heating, and after that I took out the bucket, dumped the bread on the grate, covered it and the mustache for a couple of hours ... And in Skarlush everything was kneaded a second time and you can forget until the end signal. You won't cut the spatula with bread, you won't forget to put it back in place after washing ... it's just in the oven all the time and I like it so much !!! But to completely cool down the bread in a bucket - no, I don’t leave it, it’s too wet and after 15-20 minutes. being there, and what will happen to him in a longer time
At the expense of overload: Moulinex served me faithfully for a year, until I thought of trying the "Jam" program - the sweetness leaked out, though a little, but so that I had to deal with replacing the stove ... So it has two shoulder blades and the weight can be was to knead up to one and a half kg. Powerful motor! Threshed super! but it worked loudly, I think because of the power all the same. Then Kenwood350, one scapula, the weight can be up to 1250 kg, the motor is also powerful, but the oil seal is terribly weak ... but I was not happy with the batch ... there I did not think at all about how much I added ... And then I gave it to Kenwood for children, but I bought Skarlusha with Daddy, and 750g of a loaf is enough for us. So, in terms of engine power ... it seems like the bun is spinning and spinning, but a couple of times I did not comply with the norms, I had to add flour, and now the kneading stopped ... it seems like it’s going with the forces of Skarlusha and then kneading ... and harder, until you put it into a kolobok, it drives you from the corner, as if pausing, further ... as I could, I explained, only I realized that it was not necessary to overload it, so that it would work for a long time without interruptions. And so - this is the choice of everyone! And I really like that the bread is small and you can bake it more often - I just bastard from the process itself and the aroma
Lenok_cn, and why a tall loaf? The main thing is that there are no zones of dense crumb in the Skarlusha bread - everything is uniform.And in Panas, the bread baking technology is different. If you put more yeast, the roof may be ugly, there may be a yeast smell ... because everywhere and always we try to put the optimal and minimal amount of yeast! I would not risk it for 500g of flour, but with 450g of flour it is normal and bread is baked and kneaded without straining ... why more - I don't understand, I just had to take another stove in terms of parameters ... my IMHO ...
You don't need to compare it with bread from another oven - you need to find YOUR bread in Skarlusha! Sorry if the tone is harsh ...

[yara]

yara, I agree (yeah, can I talk to you or? or else I'm trying to somehow address and put out)

Sure you may! I'm on you too.
It's good that you went into the topic, I also read a lot of interesting things. After all, I am also learning.

[NataliaK]

NataliaK thanks for such a detailed answer! I just thought that if the declared weight is 750 g, then it will come out that way, and if you put it according to the instructions, the weight is less. Well, okay, let's adapt. This is my first stove, so there is nothing to compare with. Have you had Skarlusha (so I liked this nickname) for a long time?
Please write a recipe for rye-wheat (only without beer), I want to try it soon! And also my dream is to figure out something like Borodinsky, there were several bags of malt concentrate lying around at home.

I have Skarlusha since 11/30/11. In it, rye-wheat baked only once (I wrote here p. 11, post 209 and below), until it baked again. My husband brought me additives for rye and I have malt, so I, having studied the recipes for breads, put together such a recipe in the order of the bookmark: I crumbled 12 g of pressed yeast to the bottom of the bucket, 1.5 tbsp. l. brown sugar, 220 g of 1st grade flour, 200 g of rye flour, 2 tbsp. l. flour / s, 10g salt, 1 tbsp. l. Extra-R, 1st stage. l. panifarina, 1h. l. agram, seasonings and sesame seeds, pre-brewed 80ml boiling water 4des. l. malt, 180 g of kefir and 110 g of mineral water. I turned on the "Dough" program completely, then turned it off and left the dough before rising, I had a bit to the edge of the bucket, turned on the "Heating" program, bringing the plus sign to 60 minutes. - press the "Start" button twice. Everything. Extend baking time by another 10 min. I could not get

Yeah, here, too, waited for the rise, then during baking it seemed to first rise, and then looked in 15 minutes before completion - and it became even and lower ... But this did not affect the taste. The daddy used it with pleasure, and I got the current crust ... as many as four

[yayawa, Lenok_cn]

yayawa, Lenok_cn,
you need to find YOUR bread in Skarlus! Sorry if the tone is harsh ...

Natalia, I completely agree with you - I want to find OWN bread, that's why I'm trying options. Now I have determined from your feedback - you should not put more than 450 g of flour (according to the instructions, I did not determine this boundary figure)
Why not compare it with bread from another oven? By this I do not at all belittle the dignity of Skarlushi - on the contrary! (Especially the girls asked to make a comparison) If I offended someone with this, I apologize

When I brought Skarlusha from the store, first of all I opened the instructions and was glad that there was a table of operating modes and thought about them, since the distribution of the proofing mixes was completely different from both Moulinex and Kenwood. When I opened the pages with recipes, they called me they are confusion, because the bowl: - \ well, just nothing, just there is a plastic cup ... oh well, there are recipes on the site - even though every day there will be a new bread and there will be no scales for a year, but there is also this page and wonderful interlocutors - colleagues who are already baking in this oven. So I came up with the formula 450g flour + 260-270g liquid. And in the wrong sense, I spoke about the comparison, maybe I simply could not convey my idea, but the bread baked in different modes is different, respectively. differently mixed-distant, because even from the same dough and baked in the oven or HP, here's how else to explain that Panasonic has its own parameters and even temperature equalization !, Kenwood has practically non-stop in its own way 3min. + 28min. kneading, and then only twice deboning 15 sec. and proving, and at Skarlusha kneading-rest-kneading-proofing-boning ... i.e.the work with the dough takes place in different ways, and with all the differences, the bread is super! but there are differences in the crumb and in height, but you still don't need to put more yeast, if not baking, we bake a healthy bread, oh, if only we should kick ourselves and put hop sourdough, and the hops are yearning for half a year in a box

I put the bread on 450 grams of flour and 10 grams of yeast. I'm waiting!

[Lenok_cn]

Lenok_cnhow is bread? will you show?

Today I baked mustard and milk bread according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2900.0 Remembering my yesterday's situation with an excess of liquid, I poured milk not 300 ml, but about 270. I liked the gingerbread man, but for this recipe it turned out to be tough, the bread rose badly, by less than 2/3 of the bucket, and it turned out a little unbaked at the bottom and on the one hand with some kind of vortices-voids. But so tasty ... The current is not a marketable species ((Hell on the main mode, now everything will probably be baked in French!

Natasha, the bread is beautiful and tall! Baked in French mode. The taste has not yet been cut (but I suspect it will be cut in a day).
If I manage to take a picture in the evening (I’m still the photographer!), Then I’ll try to show it.
I want to do something on the weekend

[yayawa]

yayawa, this recipe was originally in our oven for the French program I did not go to the link, but looked at my notes, did it with powder and homemade mustard, and I needed warm milk, and put additives (mustard, oil, salt) on the second batch, without waiting signal so that everything intervenes well. And how I like the whole layout of this mode, pay attention to the temperature of the inges being laid, I got this bread out of the stove in the summer, propped up the Kenwood lid and, like a mushroom, the boletus was so powerful and strong with a light crumb - they just tore and ate them with their hands on the ribbons .. . very quickly Run the recipe under your own flour - you will be so happy too

Lenok_cn how glad I am that the bread is good! And a photo ... how I have to shoot on a phone, then transfer it to a USB flash drive, then to a computer, and then only insert it through a radical into a message

Yeah, now let's try to show yesterday's bread (or rather, what's left of it)

[NataliaK]

NataliaK Yes, I put everything lukewarm, I just had to add liquids according to the recipe, otherwise the kolobok turned out to be too steep. In the comments I read to this recipe that the bun should be soft, sticky. Well, nothing, I'll fix it))

Today I baked a rustic, gray one, in French. mode, it also did not rise much, but there is only 400 g of flour + with rye, they say it is worse suited. But it was baked perfectly, the structure is good, the recipe is such that you can put it on at night, because you do not need to follow. Still, the beeper could somehow be turned off))

Today I took out bread, and at the bottom there is only a hole from a pin on a loaf, the whole spatula went inside, as if it was not there! First time like this. Maybe I'm fixing it somehow badly, inserting it into the bucket? ..

Today I took out bread, and at the bottom there is only a hole from a pin on a loaf, the whole spatula went inside, as if it was not there! First time like this. Maybe I'm fixing it somehow badly, inserting it into the bucket? ..

This happens if the bread is a little denser. I had it several times, pulled out with a crochet hook for knitting.

It's clear, but I thought maybe the other way around, it somehow leaks under her ... Or is it she flies during the batch ...

[yayawa]

Oh, what a handsome man! And the crust is thin and the crumb is even the most! thanks Skarlusha
Much depends on flour. I look forward to when the weather improves to bring me the bags. In the meantime, you have to take from the store in packages, each time as the first - checking for moisture, tasting by touch, and adjusting with olive oil. Yesterday I opened a new package from a new batch ... And the temperature in the kitchen also affects. Now I have +18, so I just keep the mineral water in a pencil case in the kitchen. And my stove is on the rack, there is no draft even when airing - it is also very important.

yayawa, here's a question about the spatula ... when I first baked I tried to take it out as I did with Kenwood, and it didn't work, I was afraid to keep it open for a long time ...then she asked again and Sasha replied to me that she didn’t take off the spatula, but that she simply didn’t take off the dough around, when the bread had been poured out, she would take it off with her fingers so that there would not be anything baked between the spatula and the bottom on the shaft ... how much did you leave in the bucket? very soggy bottom? wooden skewer for kebabs can eat? here you can make a crochet from it or with a plastic crochet hook gently put it into this hole from the shaft and hook it with a spatula - pull it out of the bread while it is soft and wet. Teflon spatula: wash carefully so that the bread does not fry ... this is the first time like this ... I always took out the Kenwood spatula before the last proofing, so that there were no such situations ... each oven has its own ... On the Mulinex ovens, there are specially hooks for removing the shoulder blades from the bread ... When you carefully remove, soak, just remove the crumbs with your fingers and wipe with a moisture-absorbent or microfiber cloth and look from all sides - if there is any damage to the scapula, yeah and dry, just put it on the shaft when, then jerk up and down, move freely or sit tight? I have a very tight fit

This happens if the bread is a little denser. I had it several times, I pulled it out with a crochet hook for knitting.

Right, right! And that's the reason

I took the bread out of the bucket, 5 minutes after the signal, I didn't have time to dampen anything)) And I took out the spatula with a wooden stick right away, I didn't even let the bread cool down. By the way, nothing stuck to her.

And yesterday, for the first time, I "seriously" washed the bucket (before that I just wiped it with a damp cloth, "so inside the hole of the scapula there was a caked sticky dough, and on the pin, where it has such a flat edge, too, I cleaned it up like this, and it became I just have to move freely!
I bought a stove and my husband loaded it for the first time, so I don't know if it was so easy to shoot in a new, clean state ...

Clearly, I am not washing the bucket, even just kneading the dough without baking, even if a little dough remains - it will simply serve in the next batch like an old dough, here, and with that sticky dough, the spatula also lingers in the bucket ... before laying it down, you just need to twist , so that it does not stand "tightly" and FSE I wipe the bottom inside the stove and gently teng, sometimes the flour spills out a bit, that's all the care of the insides, and I rub it on the outside seriously, like I rarely use gas, I mostly cook in a slow cooker, but the double-circuit boiler works and there is still a raid, so with a damp microfiber cloth I go over all devices a couple of times a week and fs. The fact that the plastic at the place where the lid is attached has turned a little yellow - yes, okay, maybe then with a gel (soap + soda + water - there is a recipe in washing powders on our website) I'll go through and everything will go away, but this does not affect the quality of baking
Take care of the spatula! Pts. it's good that nothing stuck to it and it was removed without problems.

I want to bake sweet bread (buns) with poppy seeds. Please tell me how to properly prepare a poppy.

[Moses]

Moses, type the poppy filling on the search and choose from the proposed one that suits you

Good afternoon members of the forum! I tried all sorts of recipes and settled on White bread from the instructions for our bread maker. I have a Scarlett 400. Pecu, observing everything as written and making some adjustments to the recipe. I bake basically a 750 g roll. Instead of water and dry. milk, add 200g any min. sparkling water(I had a Polyana kvassova) and 70 g of regular milk. Makfa flour works great, the recipe says 2 3/4 cups, but I throw in 3 cups and a couple more tbsp. l. add in the process of kneading a bun. I sift the flour. And so that the batch does not remain in the bread, here on the forum someone advised the butter rast. pouring on the hook itself, I do so and the bread flies out without it. I also baked Sweet with raisins, it also turned out wonderful. I did not change anything in it, everything was according to the instructions. This is advice for beginners. Try it! Bon Appetit!

I still don't have a turn to sweet bread)) I want to try to bake something like a cake, butter-rich.If anyone has a proven recipe, I would be very grateful.
And for every day I bake the following bread:

240 ml water
1 tbsp. l. vegetable oil
1 tsp. salt and sugar
410 g flour (in the original it was 330 g wheat, 80 g rye)
8 g of live yeast or 1 tsp. saf moment

I tried it both in the original version and purely from 1st grade or premium wheat flour. You don't have to follow the kolobok, the result is good in any case. I liked the French mode better, but it is also possible on the main one, it is baked. The loaf turns out to be about 600 g.

Just baked a potato, such a nuisance!

Just baked a potato, such a nuisance!

Where is photo? And give a link to the potato (if the recipe is from the forum)

Delicious Easter Cakes Recipes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1873.0

I took this recipe as a basis. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=440.0 just replaced the ingredients a little and recalculated the weight for a smaller loaf.

290 ml liquid (I had water with milk, 1: 1)
2 tbsp. l. rast. oils
1 tbsp. l. Sahara
1 tsp salt
375 g flour
20 g dry mashed potatoes
11 g pressed yeast

French regime. During the 1st batch, there was an almost normal bun, but during the second dough it became liquid, the bun was sticky to the walls and climbed up)) I added a couple of tablespoons of flour, it did not help, I decided not to interfere anymore, come what may. Added dill.
The dough rose almost to the lid, the top of the head was really not very even, there was a lot of air under the upper crust. But the taste is super, the crumb is elastic and large-pored, alas, there is nothing to photograph, there is only one edge left)) But I will take a picture somehow, because I plan to repeat it repeatedly))
Loaf came out 660 g

just replaced the ingredients a little and recalculated the weight for a smaller loaf.

Thanks for the recount. I see that they have changed a little. You need to try to bake it yourself.

Good afternoon everyone! Take into the ranks of the owners of HP Scarlet. With your help I chose HP Scarlet, bought it yesterday. Now I ask you to help me figure out how to find a common language with her. Now the most common bread is baked according to the Admin recipe (thanks to her a lot), with bread it seems so far everything is fine, but the stove itself smelled very much at first and white smoke came from under the lid and from the hole in the back of the lid. Then it seems to have calmed down, but it is all hot, I thought only the lid would heat up, and its sides, and before, well, in general, it all heats up. I wanted to ask you so it should be or what kind of marriage is it? or on first use like this?
And yet, I got a little confused in the instructions. In almost all modes there is a baking point (e.g. 60 min) and then keep warm (60 min). Can you explain to me what this means? After baking, do you still need to turn on the Preheat mode for 60 minutes? or can you take out the bread immediately?
Thanks in advance

Look at ten HP. Perhaps something foreign is melting on it. In one of the stoves in the store, I saw something similar on the spot of glue. The smell was specific during the first baking, it passed by itself. After baking, you do not need to heat it up, this is the "heating" = "baking" mode, if you cook the dough separately, and not according to the program.
My HP is very hot only in the area of ​​the ventilation grilles. The stove is just warm in front.

oh, thank you very much for the tips, I didn't even hope that you would respond so quickly. Thanks again, I'll figure it out when the HP cools down.

and I'm back to you! everything turned out great yesterday! the bread was delicious, thanks to Admin for the recipe. Thanks to you, I did it the first time! With HP, everything seemed to be OK, I didn't smoke anymore and there was no smell of an outsider. Today I started it again, but for some reason the table was frightened on the kneading, HP threw a little, yesterday it was not like that. Can someone tell me what it might be?

[1st bread - White bread:]

Greetings to all members of the forum and owners of the Scarlett bread machine. We have a Scarlett SC-401. I bought it for my wife as a gift for the New Year. But since my wife now has other chores (our son), I was baking bread myself. I would like to share with you my experiences and results.

1st bread - White bread:
Fresh yeast - 9 gr
Sugar - 1 table. the spoon
Kefir - 200 ml
Milk - 100 ml
Flour - 500 gr
Salt - 1 tsp the spoon
Butter (margarine) - 20 gr
Vegetable oil - 2 tablespoons. spoons
Mode: French, Size: Large, Crust: Medium





2nd bread - Butter bun with raisins:
milk - 100 ml.
water - 50 ml.
butter - 130 gr.
eggs - 3 pcs.
wheat flour - 500 gr.
salt - 0.75 tsp
sugar - 7 tbsp. l.
vanillin 1 gr.
dry yeast (Saf-moment) - 1 sachet.
150 g of raisins (pre-steam with boiling water, after 5-10 minutes, put in a colander) pour into the dough after 8 sound signals.
Mode: basic (1), Size: large, Crust: medium + turned on to bake for another 15 minutes.




3rd bread - Orange:
200g. orange juice (3 oranges)
100g. milk 3%
1h l. salt
2-2.5 tbsp. l. honey
2-3 tablespoons fresh orange zest
500g. flour makfa
1 sachet saf-moment yeast
Mode: Basic (1), Size: Large, Crust: Medium





4th bread - Cheese:
200g. milk 3% (you shouldn't add more, because I added 50g of water and the loaf settled before baking)
1 egg
30gr. margarine
1h l. salt
1 tbsp. l. Sahara
500g. flour makfa
1 tsp dry yeast (Saf-instant)
100g. shabby grated cheese (I fell asleep at the signal, but they write that it is possible right away).
Mode: French (1), Size: Medium, Crust: Medium





5th bread - Rye:
ZlatiBaznt beer (dark) - 200ml.
Kefir (skim) -100ml.
Grows up. oil - 2 tbsp. l.
Egg - 1pc.
Sugar -1.5 tbsp. l
Wheat flour - 250g.
Rye flour - 250g.
Salt - 1.5 tsp. l.
dry yeast - 1.75 h. l.
Dough program (No. 9), then wait 60 minutes and Bake.





To be continued ...

[400]

Good afternoon everyone! Take into the ranks of the owners of HP Scarlet.
... the stove smelled very much at first and white smoke came from under the lid and from the hole in the back of the lid.
... got a little confused in the instructions. In almost all modes there is a baking point (e.g. 60 min) and then keep warm (60 min). Can you explain to me what this means? After baking, do you still need to turn on the Preheat mode for 60 minutes? or can you take out the bread immediately?

Congratulations on your good choice, I'm sure you won't regret it.
And now I answer your questions:
1. The stove could stink due to the fact that something got on the heating element, for example, a piece of film from the packaging.
2. I already wrote before about the fact that the instructions have a bad translation. For example program 12 in Scarlet 400 called "heating", and in Scarlet 401 - "bakery products"!!! It seems to be a trifle, but how many misunderstandings !!!
In addition, in the table of the running time of the programs after the end of baking it is indicated: in Scarlet 400 - "keep warm for 60 minutes", and in Scarlet 401 - "maintaining the temperature for 1 hour". In the instructions to Scarlet 401 (page 9) it is clearly stated: "after the completion of cooking, the bread maker automatically switches to the mode of maintaining the temperature for 60 minutes.", and in the instructions for Scarlet 400 unfortunately it is not specified.
That is, the bread after the end of the program will be hot for another 60 minutes. But this does not mean that it does not need to be removed, on the contrary, it is necessary, since during this time it will become damp.
3. And the fact that HP jumped a little during kneading, do not be afraid, it happens if the dough is tight.

Greetings to all members of the forum and owners of the Scarlett bread machine. We have a Scarlett SC-401. I bought it for my wife as a gift for the New Year. But since my wife now has other chores (our son), I was baking bread myself. I would like to share with you my experiences and results.

We welcome you too !!! It is very pleasant when men join the ranks of bakers !!!
It is very good that you give recipes and photographs, otherwise beginners usually ask: "Give a recipe approved for HP Scarlet." But maybe some photos should be changed for more successful ones, since the top of the bread did not work out very well on two.
And one more thing: can you try to draw up your recipes? Why be shy, come on, exhibit. And it will be convenient for users to search for recipes. Come on, come on !! I give a link to information on how to draw up recipes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=526.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106185.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23888.0

Can you share some recipes for what you can do in Dessert Mode 7 besides Rice Pudding?

Hello everyone! For a very long time I was just a reader of this site ... until my husband gave the x \ n to Scarlett. Now I will be here to "hang around". While I am writing here, x \ n is already working on the table - I decided to start with French bread.And the first question to the old-timers of the forum, please direct me to lean recipes for various baked goods for our model. Now the post and this is relevant for me, but I myself cannot find something Thanks in advance

Hello everyone!
Please direct me to lean recipes for various baked goods for our model. Now the post and this is relevant to me, but I myself cannot find something

And you Murash hello !!!! I give a link to lean dishes, maybe you will find something.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=163996.0

Help me please.
The problem is that, I cannot remove the bowl, it does not come out, even if I turn it clockwise, I pull on the handle. Bread maker scarlett SC-401.

I don't know if it will help 🔗

thanks a lot, figured it out)) now I'll go test)

Hello everyone! I came to you from Belarus !! Yesterday we bought a Scarlet SC-401 bread maker and yesterday I baked French bread and you know it turned out!)))) True, I threw out the first dough because I did not calculate the flour correctly, I added a lot!)))))) My friend also has a stove, but another she looked that I was using the wrong yeast (well, I didn't think about it for a long time, what was at home and then poured it in) I wanted to try that. But even with these simple bakeries, it turned out not bad and everything went up and the crust is cool !!)))) A friend said that insta yeast is best suited, which is poured into flour. Today I will try to bake sweet bread !!! I read all of you here and it is so interesting of course you help a lot with your advice, directions, that I simply could not pass by and not write to you !!!!!

Irina, congratulations on your purchase !!!
Was French baked from a recipe book?

Here is the one that I filled up from the instruction and threw it away !!! The cups are not measured correctly! ))) Probably a recipe from the forum on kefir which!
But the question is, my husband asks to try black bread, as I understand it rye?

But the question is, my husband asks to try black bread, as I understand it rye?

Well yes. But for starters, I would advise you to practice on whites in order to fill your hand.

Not so yes !! I don't have all the ingredients yet, there is cognac, there is malt !!! You still need to find it in our beloved city !!!

Not so yes !! I don't have all the ingredients yet, there is cognac, there is malt !!! You still need to find it in our beloved city !!!

We have malt in the bazaar (by weight) and in the Fozzie supermarket. Look, maybe you have one.
I wish you success in mastering the bread machine !!!

And then maybe there is a Temka, how does it even look like to know what to look for?