Panasonic SD-2500, SD-2501, SD-2502 (2)

Just today I made pancakes, but with sour milk. There is very little raisins and sugar, in my opinion, although the dough turned out a little. Ate together without straining. But the dough turned out to be normal in fluidity.

maybe my scales are buggy

What was wrong with that loaf?
How many garlic I didn’t put, that dry, that wet - so the smell of garlic from the bread and did not wait.

And I baked bread with onions so now my family demands it for: girl_claping: BIS in a day !!! YUMMY!

For GOST pancakes, the ratio of liquid to flour is approximately 1: 1 by weight. After proofing, it turns out to be not fluid, but not dense either. So, on a spoon and from a spoon, a big bloop falls

Explain, please ... In the instructions in the recipes it says "YEAST-B" and "YEAST -R" what are these features?

Explain, please ... In the instructions in the recipes it says "YEAST-B" and "YEAST -R" what are these features?

B - for regular baking
R - for accelerated baking.
There is a link at the bottom of the instruction page

Explain, please ... In the instructions in the recipes it says "YEAST-B" and "YEAST -R" what are these features?

read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0
And for general information https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94759.0

maybe my scales are buggy

After the purchase, I immediately put a pack of sugar on my scales for control, showed a kilo and 10 grams, estimated that paper weighs about 10 grams, that is, it is measured more or less accurately.

After the purchase, I immediately put a pack of sugar on my scales for control, showed a kilo and 10 grams, estimated that about 10 grams of paper and weighs, that is, they measure more or less accurately.

Weigh a 10-ruble coin on a scale. Its weight is 8.2g. This means that 5 coins will weigh exactly 41 grams.
You can have some fun here with different coins: Good luck!

B - for regular baking
R - for accelerated baking.
There is a link at the bottom of the instruction page

for the usual and for the accelerated I understood it .... and WHAT IS THE PECULIARITY OF YEAST IN WHAT THEY DIFFER "B" FROM "R"

for the usual and for the accelerated I understood it .... and WHAT IS THE PECULIARITY OF YEAST HOW DO THEY DIFFER "B" FROM "R"

Absolutely nothing.
This is the same yeast that you are used to using to bake your bread.
The only difference is in the dosage of yeast when baking bread for different programs.

1. Amount of yeast B is intended for baking bread according to the Main (basic) cycle (program) BREAD.
2. The amount of yeast R is intended for baking bread according to the accelerated cycle (program) BREAD RAPID. More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0


reason for editing: link correction

Absolutely nothing.
This is the same yeast that you are used to using to bake your bread.
The only difference is in the dosage of yeast when baking bread for different programs.

1. Amount of yeast B is intended for baking bread according to the Main (basic) cycle (program) BREAD.
2. The amount of yeast R is intended for baking bread according to the accelerated cycle (program) BREAD RAPID. More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

Now it's clear !!!

maybe my scales are buggy

I checked the scales with pennies right in the store ...: nea: the saleswoman asked "Do you buy the scales so that you can weigh money ???"

tell the silly main difference. French. dietary what's the difference between them?

[tell silly]

tell silly difference main. French. dietary what's the difference between them?

These plates from the instructions,
for Panasonic SD-2500, SD-2501, SD-2502 models,
stupidity and corrected if too lazy to read the last.


To view full size,
additional click in the upper right corner of the table.

[Vanya28]

Respected Vanya28, and if I, stupid, asked you: "What is the difference between fried potatoes, boiled and mashed potatoes, what is the difference between them?" Would you, too, poke a table into some thread?
23anita clearly not interested technology cooking basic, French and dietary, and what are they differ basically. So I, stupid, noticed the difference between basic and French only in the composition of the dough, crust and baking time. I did not notice the difference in taste - both delicious breads. True, the crust of the French crunch is crunchier and dimmer. I don't know anything about the dietary one. Hope for help from sazalexter, giraffes, Rina... Thank you all in advance

[Wit]

Wit Diet in Panasonic is called bread with whole grain flour, a very long mode of kneading and proving, I have this the most demanded mode Yes, by the way, French is also done for a very long time in it, because there is no sugar

[Wit]

Wit Diet in Panasonic is called bread with whole grain flour, a very long mode of kneading and proving, this is the most demanded mode for me

Got it, thanks! And we have such flour where-the thread often happens? Or only in special stores like "Bread at home" like. But the prices there are outrageous.

[Wit]

Wit There is such flour "Kudesnitsa" Petersburg Mill Combine sell it in Orange on the Black River and in the Ten

[Wit]

Wit There is such flour "Kudesnitsa" Petersburg Mill Combine sell it in Orange on the Black River and in the Ten

I saw this recently! I will remember where. But somewhere close to home, it seems in "Lime". Thank you!

I saw this recently! I will remember where. But somewhere close to home, it seems in "Lime". Thank you!

Packing by 1 kg, the price is ~ 60 rubles, when I bought flour for chapatis in Indian spices, which is not far from the Moscow railway station ~ 45 rubles / kg, but then switched to Belorusskaya 2nd grade, and Altai Health

[Vanya28]

Respected Vanya28, and if I, stupid, asked you: "What is the difference between fried potatoes, boiled and mashed potatoes, what is the difference between them?" Would you, too, poke a table into some thread?
23anita clearly not interested technology cooking basic, French and dietary, and what are they differ basically. Here I am, stupid, noticed the difference between basic and French only as part of the test, crust and baking time. I did not notice the difference in taste - both delicious breads. True, the crust of the French crunch is crunchier and dimmer. I don't know anything about the dietary one. Hope for help from sazalexter, giraffes, Rina... Thank you all in advance

They dug the answer on their own and dug into the instructions, in this case, after reading the attached recipes, comparing and avoiding sniffing, according to your words.
What's wrong with understanding?
The instruction is wrong?
Don't feel like reading?

To the document there was a message
read.

[Vanya28]

Vanya28 ! Thanks to sazalexter with understanding, everything settled down. And you have an understanding of the question asked 23anita - it seems not. I dare not bother you anymore.

tell the main difference. French. dietary what's the difference between them?

Basic - simple bread, white or gray without any special frills
French - fluffy bread without sugar, with a thin crispy crust, after a long proofing.
Diet - gray or dark bread, with a high content of whole grain flour, and (or) bran, heavy flour (flaxseed, buckwheat, corn), bread that requires long kneading and proofing

[sazalexter]

True, the crust of French is crunchier and dimmer. I don't know anything about the dietary one. Hope for help from sazalexter, giraffes, Rina... Thank you all in advance

I agree about French, but I didn't bake a dietary one. By the way, I don't put sugar in the main sugar.

[Wit]

Wit Diet in Panasonic is called bread with whole grain flour, a very long mode of kneading and proving, I have this the most demanded mode Yes, by the way, French is also done for a very long time in it, because there is no sugar

I always put French on: lazy2: night for a timer so that by morning it would be ready: victory: And in the afternoon: swoon: you will be stunned while it is ready: hleb: My family is already crazy when I say I have to wait until it cools down

Of course, the timer is more convenient at night. But now I'm used to following the kolobok during mixing ...

Wow - I put the bread today, I also wanted to try the dietary one - and what is it?
but I was in a hurry, and since I put it on sourdough, I decided to track the bun and there was no time to wait for the batch on the dietary one.
I'll try on the trail. week.

I will never get used to panasik (before that there was a mulinesha). Comrades, tell me the batch on the main one - one or two? I don’t understand something. A couple of times it was like one batch in 15-20 minutes, a couple of times - like the second batch was, though only three minutes. It is kneading, not kneading after proofing

Right there you will not always hear the batch - the Panasik works quietly in comparison with the mules that rumbled throughout the apartment. There khosh is not khosh - and you won't miss the batch - it hurts so much that you can't hear yourself
Sometimes I put bread in my mule after work and the time of kneading coincides with dinner - so the whole family after the end of the batch - "FFFFuuh, how good - how quietly"

I always put on the timer like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19835.0

But now I'm used to following the kolobok during mixing ...

That's how much I bake, you won't believe I never do it for the night I bubbled up and order

I always put on the timer like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19835.0

So it is so ... But we must bear in mind that "more energetically" kneads, it means the panasik is straining. But do I need? I’d better wait, but I won’t muzzle Panasik. Only for dumplings I will turn on such a sadistic regime.

Of course, the timer is more convenient at night. But now I'm used to following the kolobok during mixing ...

I follow only black: csip: rye bread is often unmixed flour ... but white never: beach: it always turns out beautiful and tasty

That's how much I bake, you won't believe I never do it for the night I bubbled up and order

Yes, I, too, sort of have seen enough. Moreover, I have never made adjustments to the batch. I'll bubble up at night too

so kneading can be done on pizza, not necessarily dumplings. The principle itself is kneading without yeast, yeast separately - and on a timer.
Well, or how Rina does (I have not tried that yet - with half the norm, but I will definitely try)

so kneading can be done on pizza, not necessarily dumplings. The principle itself is kneading without yeast, yeast separately - and on a timer.

Well, so you gave the link, where Uncle Sam just mocks Panasik

oh, that's okay! downright and scoffs, because the dumplings mode is not self-made, since it was programmed in HP, so it means Panas may well cope with the batch - I'm not crushing crushed stone

oh, that's okay! downright and scoffs, because the dumplings mode is not self-made, since it was programmed in HP, so it means Panas may well cope with the batch - I'm not crushing crushed stone

And I do not argue that Panas can do everything! But you don't turn on the mixer to stir the sugar in the cup of tea.

oh, that's okay! downright and mocks, because the dumplings mode is not self-made, since it was programmed in HP, so it means Panas may well cope with the batch - I'm not crushing crushed stone

Without any preliminary kneading for the night, I get excellent French ... I fell asleep according to the recipe and went to bed: lazy2: That's why he became my favorite !!!

Without any preliminary kneading for the night, I get excellent French ... I fell asleep according to the recipe and went to bed: lazy2: That's why he became my favorite !!!

And mine!

And mine!

I forgot to add: girl_manikur: SMELL IN THE MORNING ... it is for me honestly like an aromatic alarm clock

I forgot to add: girl_manikur: SMELL IN THE MORNING ... it is for me honestly like an aromatic alarm clock

For me, and for many - too!

[Vit and Thalia]

Vit and Thalia - what can you say - well done! if you manage without any tricks
I’m not teaching you, I just thought it necessary to indicate my experience in terms of

Of course, the timer is more convenient at night. But now I'm used to following the kolobok during mixing ...

maybe I didn’t understand the essence of doubts, of course, but you’ll forgive me - as it is written, so it is written. It is possible to trace the kolobok on the timer only in the way I indicated. If you don't want to - don't, I didn't even think to doubt your ability to bake beautiful and tasty bread

[Vitaly]

Vitaly, maybe my method will suit you. I often knead the dough on dumplings, but I put a third less yeast (I bake it raw). I knead the dough as it should in consistency, and then you can put on the timer. There were no punctures, always good bread and at the same time with initially less yeast. I don’t put sugar, as I wrote above, and vegetable oil is rare, but I am happy to add whey, buttermilk, a spoonful of sour cream, in short, everything that is at the moment at home

[rinishek]

so kneading can be done on pizza, not necessarily dumplings. The principle itself is kneading without yeast, yeast separately - and on a timer.
Well, or how Rina does (I have not tried that yet - with half the norm, but I will definitely try)

Class! rinishek, Thanks for the advice! True! I am so young a baker that I didn’t even know that kneading without yeast can be done I will definitely try. Thank you!

Wit
here people in HP even stew meat, so kneading without yeast is so, light pranks

[Vitaly]

Vitaly, maybe my method will suit you. I often knead the dough on dumplings, but I put a third less yeast (I bake it raw). I knead the dough as it should in consistency, and then you can put on the timer. There were no punctures, always good bread and at the same time with initially less yeast. I don’t put sugar, as I wrote above, and vegetable oil is rare, but I am happy to add whey, buttermilk, a spoonful of sour cream, in short, everything that is at the moment at home

Oh, Tanya! Even raw yeast, I'm not very good. I'm afraid of them! Hope this is temporary

[rinishek]

Wit
here people in HP even stew meat, so kneading without yeast is so, light pranks

I've already read it, rinishek! I want to make a kebab

These plates from the instructions,
for Panasonic SD-2500, SD-2501, SD-2502 models,
stupidity and corrected if too lazy to read the last.


To view full size,
additional click in the upper right corner of the table.

This I know I meant by taste, let's say ordinary bread. or will there be a difference in flour?

[Vanya28]

Respected Vanya28, and if I, stupid, asked you: "What is the difference between fried potatoes, boiled and mashed potatoes, what is the difference between them?" Would you, too, poke a table into some thread?
23anita clearly not interested technology cooking basic, French and dietary, and what are they differ basically. So I, stupid, noticed the difference between basic and French only in the composition of the dough, crust and baking time. I did not notice the difference in taste - both delicious breads. True, the crust of French is crunchier and dimmer. I don't know anything about the dietary one. Hope for help from sazalexter, giraffes, Rina... Thank you all in advance

Thank you, yes, this is approximately interesting to me.

[Wit]

Wit Diet in Panasonic is called bread with whole grain flour, a very long mode of kneading and proving, I have this the most demanded mode. By the way, French is also done for a very long time in it, because there is no sugar, why is it the most demanded? and I baked the usual in French, delicious with sugar

Basic - simple bread, white or gray without any special frills
French - fluffy bread without sugar, with a thin crispy crust, after a long proofing.
Diet - gray or dark bread, with a high content of whole grain flour, and (or) bran, heavy flour (flaxseed, buckwheat, corn), bread that requires long kneading and proofing

thank you very much! Now everything is clear

Of course, the timer is more convenient at night. But now I'm used to following the kolobok during mixing ...

I also got used to it, but the scales are a thing, I just bought there are no problems with the kolobok