Bread maker Terrington house (Alaska)

Thanks a lot, everyone!!!!! I decided to experiment with yeast. I bought active saf-levure and dr oetker.
I read a bunch of information about yeast and its differences (ALL the necessary information is on this site). There was another not very successful experiment with safflevure yeast (perhaps I did not keep it in water) - the bread did not really rise and, accordingly, was not baked. With Dr. Etker on the program, French bread went up and baked! And with the same yeast in the usual mode (made with rosemary, paprika and seeds), the bread rose and almost rested against the lid!

Another important clarification: I don't have scales, and the measuring cups seem to be lying. Before that, I had a little experience in baking bread in an ordinary oven, and when kneading for the last two successful times for the bread maker, I added flour based on the sensations of what the dough should be. In general, the human factor has not been canceled !!!

EVERYTHING will work out if you feel the process! The scales are scales, but the dough is a completely living product!
Good luck to all! I will dare further!

Yesterday I didn't have time to take a picture, they ate it, only crumbs remained !!!
Today:
yeast sachet of others etc. (in accordance with the instructions on yeast: sachet for 500 g of flour)
wallpaper flour about 150 g
the rest is up to 500 g of wheat flour
3 tablespoons grows. oils
salt 1.5 tsp
sugar 3 tablespoons
warm tap water 340 ml
regular bread program (3 hours)

Now I'll try to insert a photo. Until mine came, otherwise my daughter said yesterday that drooling is starting to drip straight from the elevator.
And most importantly:
paprika is not ground, but finely chopped dry (about a tablespoon)
rosemary (about a table spoon)
oregano (about a teaspoon)
unroasted sunflower seeds (about 3 tablespoons)
And today there is also a little basilica.

[Natasha]

Natasha, that's a completely different matter! And it became the most pleasant and fun when the realization of mistakes and an understanding of what bread dough is.
WELL DONE! The bread is beautiful from all sides!

AGAIN HUGE THANKS! Now it will cool down and show you another one.

And today, bread with rye flour, rye bran, some seeds, remnants of incredibly expired cottage cheese, dried tomato, basil (not from a bag, but bought in Abkhazia) and quite a bit of oregano. On yeast saf-levure (active), but today I kept them in water for at least 10 minutes. The "regular bread" program. I'm afraid to write the exact recipe because the proportions of the products only approximately correspond to the recipe. And the proportion of yeast ACCORDING to the instructions for YEAST.
Thanks for the help! The main thing is to "enter" the essence of the process and try, try, try ........ Everything will definitely work out !!!!!!
It turned out to be more moist, but tastier. I'm waiting for my friends, I hope they will appreciate it. True, we always eat everything, even if it is not baked, dried out or burnt! Such is the family way of life. Maybe that's why her 16-year-old daughter is not afraid that she will be scolded for "spoiled" products and is not badly guided in the kitchen. I can easily leave for two weeks and not be afraid that they will die of hunger and eat fast food! Son (23 years old), by the way, cooking is also not very bad! Do not "slap" your children on the hands! With our experience, we also do not all at once and does not always work!

Natasha, beautiful breads turned out and varied in additions
You can post on the forum with your own recipes - make out, those who want to bake will

Thank you! But I'm afraid to deceive people with the number. There are no weights and I can't promise the fineness of up to 10 grams! If I bring everything into some system, I will definitely share!

Well, it seems "the hand is full" - the dough did not rise, then it rose normally, but today it (the dough) rested against the window and completely closed it !!!!!!! It's good that the lid was not lifted! We are waiting until the end of the program ..........

Consequences of bread stuck to the lid. And the rest is very much even nothing. But now I know that the cover from my HP can be removed completely!

in our city, too, this model is now only 990 rubles for the action. for sale. They persecuted the soul, with such prices, the second is something to buy to Moulinex as a friend. Maybe I'll give it to someone later.

I would take even for "just like that" for such days.

Bakeries, good day! Help, I want to return this bread maker back to Metro, there are so few recipes in the instructions, and the child is allergic to dairy products, sugar, eggs ... It turns out only French bread, although for some reason it was not baked for the company either. No matter how many recipes from the Internet I try, it doesn't work. Not baked. and sometimes even brick-brick. What could be the mistake? and can you advise some recipes that are simple in ingredients? I will be very grateful!

[Olga Olga]

Olga Olga, We start exploring the forum from here # then choose recipes from the forum for example from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0 you can still bake without milk and eggs, but I'm not sure without sugar.

Olga Olga, do not rush to conclusions. I have HP Elenberg, this is one to one your Alaska. At first I baked one, two times according to the recipe from the instructions and was not particularly inspired. Well, bread, well, I bake myself ... that's all. I had it for two years without work. And then I came to visit, and there we were treated to buns. Look worth Alaska. It was then that I got hooked on baking and on this site. Now I get a huge buzz from my bread.
And by the way, in that family later it turned out that the child was also allergic to dairy and something else. But mom quickly found recipes and continues to use. Only I lost contact with her, they went to live in Moscow ((

Thanks, I will study and puff on

What do you think should I change the bread maker for the one that comes with a large recipe book? Will there be any sense from this?

What do you think should I change the bread maker for the one that comes with a large recipe book? Will there be any sense from this?

There will be no sense, that's for sure! And the recipe book won't help!
Learn Baking Basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and take the recipes from the forum, all are checked and besides, here they will always help and prompt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0 and https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

First of all, learn how to make bread dough and track the balance of flour / liquid, bun - everything will work out

I don't think it's worth it. Although, as the mistress of cheap HP, I just don't know the advantages of expensive and sophisticated ones. Here on the site there is a huge selection of recipes and it seems that there are even children with the same problem as yours. Go to the site, score in the top search bar, search. Here I need a bread maker only for kneading dough, but I began to bake in the oven.

Thank you! Then I remove the claims to my stove and take up my little hands!

Just because of the recipe book, there is no point in changing kitchen appliances: now there is so much information on the Internet and on the forums that no books are needed at all.

It's just that for each stove, as I understood, there should be different recipes, because different weights of the finished product are provided, different programs, possibilities, etc. As a beginner, this confused me at the beginning. Since it did not work. So I decided that it's not about me, but about the miracle technology

You do not pay attention to those topics and links that I give - and it is there that EVERYTHING has already been said and shown.
The principle of kneading dough and baking is the same for all bread makers, and recipes can be taken from the forum, you just need to try and see information and recipes
Don't waste time - start learning how to bake bread

No, no, I realized that already, that you just need to take and learn. I have already read about koloboks and now I have a decent bread.But the truth is the same, again French, but already very beautiful and baked. Thank you so much! Over time, I think I will settle down and diversify our bread ration

Tell me plz. what yeast to use for ordinary wheat bread, as I understand it, if without problems - saf-moment or saf-Levure, which is better?

Tell me plz. what yeast to use for ordinary wheat bread, as I understand it, if without problems - saf-moment or saf-Levure, which is better?

"Ingredients and accessories for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0
It is better to use saf-moment yeast. Saf-Levure must first be dissolved in water. Instructions on the packaging.
When buying yeast, read on the packaging for what purpose it is intended, choose "for bread"

Drip (passes) the oil seal in the bucket. What can you think of or where can you repair?

If it does not flow, but passes, then continue to use, because the liquid is in the bucket for a very short time, and the dough will not flow out. After about a year of work, I also had leaks, but since I only do kneading and proofing in the oven, and bake in the oven, this does not interfere at all. By the way, I turned to the oven due to the fact that I noticed that the bread in the time allotted by the program did not have time to bake in the oven, probably something with a heating element, and this also happened after about a year of work. I think the budget model is designed for such a period of use. The bucket on the protruding places began to climb, and the kneading knife too. If I finish them off, then I will throw them away. And the engine plows like new.

[bliss]

blissRepair principle https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36855.0
Look for a bucket in the service about this was higher in the topic.

I contacted the seller (METRO) about the service center. They culturally explained to me that this trademark does not have service centers and all claims are accepted only during the warranty period, and then the consumer is released into free sailing. The salvation of the drowning is the work of the drowning themselves. Conclusion: all these brands and trademarks from a group of comrades, no matter in which country they are registered, this is the nonsense of the Russian market and a buyer's headache. Expensive things from different supras, alaska, scarlet and other "manufacturers" (don't list all of them), scooping up their products from the china industry and selling them under their own logo, are not worth buying - this one-time product is designed for a year or two of tolerable work. Then the trash heap. Before buying, be sure to check the availability of technical support and service centers.

[bliss]

blissYes, but it's cheap, you can buy Panasonic once every ten years, but it's boring and many people think it's better to change 3-4 "Chinese women" and buy snickers or a bottle of beer for the savings.
PS this is not nonsense of the Russian market, this is a global trend, manufacturers do not want to make "eternal" equipment

[sazalexter]

sazalexter, I partially agree. Only many brands from the "group of comrades" are of Russian origin, and given their desire in the production process to save on everything at the expense of quality, thereby reducing the cost price, the output of successful Chinese products turns into a wretched wretched product for the Russian consumer who chooses what is cheaper (himself sinful). Saw parts made in China for Germany. The plastic is different, the seats are the same - the Earth and the Sky are shorter than what was in the product for Russia. Russia is 3rd grade by Chinese standards.

[bliss]

bliss, Maybe this topic will help somehow https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=26545.msg174156#new

[sazalexter]

sazalexter Thank you. This is familiar from other niches as well. There are "brands" that produce everything from a needle to an airplane, but do not have service centers and technical support. And they all rose to the vastness of the Russian market. There are a lot of examples.

[bliss]

bliss, We had an Alaska service in St. Petersburg, I wrote about my adventures in it CheBuRashGO here is his profile https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile;u=82467 try to write to him in a personal, maybe that will tell you.

[sazalexter]

sazalexter Thank you. While googling REDMOND service centers in Moscow. T. to.Torrington House is a clone of REDMOND RBM-1905, maybe I can change the oil seal from them or buy a new bucket, if it is a structurally complete analogue.

claims are accepted only during the warranty period

Have you already run out of warranty? My Alaska had a guarantee for a year (I bought it in Real), the oil seal survived exactly this period. I believe that such a cheap technique for a year of service should be present on the market. For example, I "got my hand" on this stove, everything went somehow at once (although I studied this forum before buying it, wrote it out for myself). For the first months, I provided it both in the tail and in the mane, provided all my loved ones with bread, it was interesting to try a new recipe every time, now I have left only 2-3 for myself, which I constantly use. After my treats with homemade bread, in two families the latest models of Panasonic "got started", some of them bake everything, while others have already taken the stove to the garage - bread does not work out and that's it. Still, the principle "threw the food and left" does not work with either HP or cartoons ... IMHO

Still, the principle "threw in the food and left"

Panasonic works for HP, for more than 5 years I just bake it, threw it and went to sleep, pulled it out in the morning. In another way, this HP machine should not be, and this is how it was designed.

[Vasilisa VV]

Vasilisa VV The same story. A year and three months. And at home and in the country every two days, a loaf of wheat-rye and wheat. Friends and relatives also bought. I am not against the availability of cheap one-time equipment on the market. But there should be service centers on it too. Now the question is to replace the oil seal or the entire bucket. And where? A new one of this type now costs about 3 sput. And the drive in Torrington can still work for a long time. Here is my wife and we rack our brains. And you don't want to give up bread.

[bliss]

bliss, Maybe this topic will help somehow https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=201923.0

Found a TEMPORARY way out: coat the oil seal from the inside with butter or grease at the stem and the leak disappears. How long?

Tell me the bread from the bucket is very bad to pull out what to do?

Generally, it is recommended that initially, when laying products according to the recipe, first pour oil on the auger, the oil seal - then it will not dry out and there will be no leak ... I do this with this stove - nothing ever flows. Already how many - 3-4 years. Yes, in '12 he unsubscribed that he had bought. Do this and the oil seal will last forever.
Over time, the bread really began to get poorly, the bucket, especially on the ribs, the non-stick comes off. Although there is still a question - the wife loves to rub everything with pemoxol or some kind of abrasive sponge ... Maybe she applied here too, when he asked her to get the bread after baking. The way out is also simple, I use an ordinary thin wooden spatula, poking around on all sides - it comes out great.

Can anyone help me? Lost one of the shovels for a large bucket of a TARRINGTON HOUSE bread machine. Maybe there is someone who is generous to unnecessary and can give away from non-working ???

Please help me there is no instruction for the TARRINGTON HOUSE BM2700 bread maker. where can I find?

[Dilyara]

Dilyara, look at here https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1997.60 ...

I have not found(