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

now I'm baking so this is a fictional recipe for yeast 1h. l. sugar 0.5l. Art. flour 550gr. water 340 ml. sometimes pouring oil is not pouring 1 or 2 tablespoons. I liked it in the French mode, as it is on the main one, but we have a big family of bread flying away ...

Fermipan yeast is less than others. where 2h. l. there is box 1

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

I'll try without sugar

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

And I, as I switched to them, so dry and never used.

BTW, the relevant topic is what is the ratio of wet and dry yeast. In what proportions should they be laid if instead of dry ??? : secret: Please explain who is already in this ass. Thank you in advance

[Waist70]

Waist70, I pass word for word, as a person who knows a lot about bread baking answered me: "Usually in bread dough, the amount of fresh yeast is 0.5-1.5% of the flour weight, that is, 5-15 g of fresh yeast per 1 kg of flour. 11 g of instant yeast - equivalent to 33g pressed ". I don't bake fresh ones, because they are no longer sold fresh and it is problematic to store them ... I recalculate the fast-acting ones from the ratio of 11g per 1 kg of flour. There was a topic about yeast somewhere ... yeah, here are 2 linksYeast Reminder Theme and About yeast - discussion, exchange of experience

Easier to think so
for every 100 g of flour = 1.5-2 g of pressed yeast (for muffins, cakes = 4-5 g per 100 g of flour)

My instructions for the mule indicated that 1 tsp. dry = 6 g pressed

Well, thank you!!! : Friends: And then I bought fresh pressed yeast and I'm afraid to use it. I have such good ones on the saf: nyam: bread, I'm afraid of disappointment with pressed

Well, thank you!!! : Friends: And then I bought fresh pressed yeast and I'm afraid to use it. I have such good ones on the saf: nyam: bread, I'm afraid of disappointment with pressed

your fears are in vain - pressed is better. Of course, provided that fresh and bought not lying in the heat, but from the refrigerator

your fears are in vain - pressed is better. Of course, provided that fresh and bought not lying in the heat, but from the refrigerator

nNE not: nea: I just brought them to the store two days ago I bought 100 grams for a test. I cut it into ten and froze ...: hi: And yet they will not lose their properties from freezing ???

And yet they will not lose their properties from freezing ???

I generally buy a kilogram package and nothing, like an elephant

no, they do not lose their properties when frozen. I also buy a 100 g pack and 70-80 grams I immediately divide in 5 g portions - and into the freezer. I read that it is undesirable to store in the freezer for more than 2-3 months, I have more than 1 month. were not stored, but apparently the yeast even after 5-6 months. retain their properties

no, they do not lose their properties when frozen.

How great for me this is a discovery! I believed that at +10 and below they slow down vital activity, and at +4 they die. At least the "germination" of yeast from the top shelf of the refrigerator was very weak, and from the bottom - zero. Not a single bubble appeared in the dough (even with sugar). Those who lived 2 days in the room continued to raise the bread well. I’m going to have some leaven in a jar ...

If bread is baked every day, or even once every two days, then it makes no sense to send something from a 100-gram pack to the freezer. It is enough for 12-14 loaves (at the rate of 7-8 grams of yeast per 500 grams of wheat flour). Normal fresh yeast survives 2-3 weeks well in the refrigerator door in the butter compartment.You just need to carefully break off a piece so as not to paw the yeast that is sent for storage with your fingers. Or immediately divide the thread, sterilized with alcohol / vodka, into 12 pieces (one cut along and five across). And if three or four pieces deteriorate, then their price (at least in our country) is such that one can ignore these losses.

I absolutely agree with Rina, I see no reason to freeze yeast. Maybe some of them survive after defrosting, but the fact that the lifting force will decrease is unambiguous. The shelf life of yeast (refrigerated) is 1 month. During this time, using 100 g of yeast is common.
That and vashsche, completely lazy with their stoves. )) People out there every day run for bread, and they are too lazy to run for yeast once a month. ))

That and vashsche, completely lazy with their stoves. )) People out there every day run for bread, and they are too lazy to run for yeast once a month. ))

but tell your friends what kind of knife you need to buy for bread, I heard there is one for bread less covered

but tell your friends what kind of knife you need to buy for bread, I heard there is one for bread less covered

The slicer helps a lot,
thin, even and fast.

but tell your friends what kind of knife you need to buy for bread, I heard there is one for bread less covered

a rather long knife with a narrow blade and a wavy blade. At a specialty kitchenware store, simply ask for a bread knife.

And one more thing - bread crumbles less if it contains acid (natural vinegar or milk whey is added or bread is prepared with dough / sourdough).

Uraaaa !!! My yeast from the freezer is alive ... I made the dough rose perfectly ... I baked bread ,,, and since I baked bread for the first time with live yeast, I had to be tricky several times I added flour when kneading for a good bun ... An excellent, beautiful and tasty loaf was baked: friends: By the way, the smell was different from a bun with dry yeast ... I'll try to set a timer with them for the night

here is my yummy ...

Uraaaa !!! My yeast from the freezer is alive ... I made a dough, it rose perfectly ... I baked bread, ...........
An excellent, beautiful and tasty loaf was baked: friends: By the way, the smell was different from a bun with dry yeast ... I'll try to set a timer with them for the night

Delicious - have you already tried it?

but in general
URRRAAAAAA !!! Our shelf of live yeast lovers has arrived! It's time to open the club

Overnight baking: friends: LIVE YEAST: victory: on the French program. Girls GOD GIVE YOU ...: rose: How would I be without you

a rather long knife with a narrow blade and a wavy blade. At a specialty kitchenware store, simply ask for a bread knife.

And one more thing - bread crumbles less if it contains acid (natural vinegar or milk whey is added or bread is prepared with dough / sourdough).

Thank you.

And one more thing - bread crumbles less if it contains acid (natural vinegar or milk whey is added or bread is prepared with dough / sourdough).
[/ quote] And how much vinegar if you flop ???

plus or minus a tablespoon of apple cider vinegar of natural (!!!) fermentation 6%. I add 20 ml per 400 g of flour to my 50/50 wheat-rye.

If serums - according to their feelings. Start at 1/4 to 1/4 the volume of the liquid.

But I haven't added vinegar for a long time. All due to a sufficiently long exposure of the dough - acid is produced there.

plus or minus a tablespoon of apple cider vinegar of natural (!!!) fermentation 6%. I add 20 ml per 400 g of flour to my 50/50 wheat-rye.

If serums - according to their feelings. Start at 1/4 to 1/4 the volume of the liquid.

But I haven't added vinegar for a long time. All due to a sufficiently long exposure of the dough - acid is produced there.

And sour kvass will not work ???

Should fit. I would try it like a serum - from 1 / 4-1 / 3 "dance".

And sour kvass will not work ???

It will do just fine. Last year, there was homemade kvass on rye croutons, peroxide, no one wanted to drink. So I am ...Instead of a bucket, I sent it into a bucket (HP, of course) together with soaked crackers. Only I did not bake bread, but round buns in the oven, because the dough turned out to be sweet-rye. The buns have an interesting taste, the crumb is rubbery, not crumbled at all. The dough rose on one kvass (honestly, without yeast, but in about six hours).

It will do just fine. Last year there was homemade kvass on rye croutons, peroxide, no one wanted to drink. So I did it ... instead of a bucket, I sent him into a bucket (HP, of course) together in soaked crackers. Only I did not bake bread, but round buns in the oven, because the dough turned out to be sweet-rye. The buns have an interesting taste, the crumb is rubbery, not crumbled at all. The dough rose on one kvass (honestly, without yeast, but in about six hours).

here I also have sour and fermented ... standing in the refrigerator. I am thinking where to apply it

here I also sour and fermented

Oh, if it fermented strongly, then the dough will quickly oxyderate and become snotty-stringy and even bitter in taste. A couple of times this happened ... then, maybe, really only pour 2-3 tablespoons into the dough?

Oh, if it fermented strongly, then the dough will quickly oxyderate and become snotty-stringy and even bitter in taste. A couple of times this happened ... then, maybe, really only pour 2-3 tablespoons into the dough?

He's not like sour, but he fermented with alcohol in his nose, he shies ... we don't use such a thing

then with great care. If there is already a good amount of alcohol there, then it can stifle the yeast.

Who has bran in stock for baking ... SHOW PLEASE: girl_love: And then we have some in the form of balls: girl_cleanglasses: for sale.

Who has bran in stock for baking ... SHOW PLEASE: girl_love: And then we have some in the form of balls: girl_cleanglasses: for sale.

and I grind them

... And one more thing - bread crumbles less if it contains acid (natural vinegar or milk whey is added or the bread is prepared with dough / sourdough).

But I've read that bread finally doesn't crumble if you cut it with a heated knife. I tried it. And in fact it is cut and not crumbled. But now the stove is electric and the knife is not convenient to heat.

Good day, everyone! I want to join you, as I also became the proud owner of the Panasonic SD-ZB2502BTS bread maker. For a long time I wanted to buy it and it happened !!! I immediately baked bread according to a proven recipe, this is how it turned out

This bread maker is not my first, so I have something to compare with (there is also Moulinex 502430 and there was LG-1002, I changed it to Panasonic). Stove - Super !!! : bravo: The previous ones are also not bad, but I like this one much more. I have a question: what do the letters in the name of this x / stove mean? If anyone can clarify, please respond

Panasonic SD-ZB2502BTS.
B-black
TS-region for which HP is produced
For example SD-ZB2502BXC --- UK

Thank you. What does Z mean?

Thank you. What does Z mean?

The region code consists of two letters at the end, in the SD prefix - for domestic use, ZB in the prefix I will not say what it means, I just don’t know, this new encoding has not been used before

ZB in the prefix which means I will not say, I just do not know, this is the new encoding was not previously applied

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Yes, Masha, like, only the letter Z is interested ("... What does Z mean?"). She apparently knows what B is. But not me! Masha, what does B mean?
Anyone who is interested. Look here: 🔗... A little excerpt from there:

CERTIFICATE OF CONFORMITY
…………………………………………….
........................ ....................
Products
AUTOMATIC BAKERY "Panasonic"
Model SD-254*, SD-255*…………………………………………………….
ADDITIONAL INFORMATION
«*» - a set of letters defining the color of the product and the sales market
Further, something interesting: (this is all under the same link "Service" Panasonic ")

"... Search by model: Panasonic SD-2502WTS
No certificates found matching the selected criteria ... "

True, there are a lot of letters and everything I get to Ukraine. There in Ukrainian. Well th sho? I can balak. I will translate a fragment of the letter

Excerpt from a letter to the General Manager of the Panasonic Service Department ... Pan (Mr) K. Takahama
“… Additional letters or numbers in the model designation indicate differences in design, equipment or country of destination of the product and do not affect safety and electromagnetic compatibility requirements ...

Director of UkrTEST
Ukrmetrteststandard V. D. Rimer ... "

(Who-thread can explain why this Rimmer gives an explanation to the Japanese Takahama?)
Information Center: 🔗
Now a link for lovers of incomprehensible letters and finally:
Information Center:
🔗
You can write there and they must answer. But I didn't bother with letters.

[sazalexter]

sazalexter,
Wit,
Thank you for responding.
sazalexter, you clarified a lot to me.

[/ color]
Yes, Masha, like, only the letter Z is interested ("... What does Z mean?"). She apparently knows what B is. But not me! Masha, what does B mean?
Anyone who is interested. Look here: 🔗.
You can write there and they must answer. But I didn't bother with letters.

Wit, I think that the letter B means black (if not right, you can fix it). But it's interesting to know about Z. Friends want to buy such a model and say that information is contained in the numbers and letters of the model. They asked me, but I could not really answer. I know that in models from other manufacturers, even the presence of x / stove modes is indicated by letters in the model name (for example, I had a x / n LG 1002CJ, so it had additional programs Keks and Jam, and if Y, then Yogurt, etc. .). I, of course, do not bother either, but if interested - why not ask

I can only confirm that you are wrong, Lagri. Black is here ... BTS. After all, I cited the above explanation from the certificate. But what is B - here ... - ZB? I do not know. I gave you a link from the Panasonic Information Center. Ask them and then tell us. This is all very interesting.

Interesting ... One letter in the entry has different meanings ... Maybe, of course, a combination ... Okay, I'll try if it works. Only I have already been on the link, but have not yet found someone to ask. They probably do not deal with such troubles there. I didn’t find an answer in the search engine either (more often, I find what I’m interested in. And here is this particular x / n model, yes, a decent time. So I thought that someone had already decoded this record a long time ago. Well, okay. anyway, thanks!

Yes, not at all. And they are obliged to answer, since they offer to ask. Here you can ask a question: 🔗
However, I just asked them this question. Let's see if they answer or not. But it seems that they themselves don’t know once the Director of UkrTEST explains to them
Ukrmetrteststandart V. D. Rimer (see my post above at 12:21)

If you get an answer, write, pzhlsta ...

If you get an answer, write, pzhlsta ...

Of course I will!

The first time I bake rye bread in Panasonic (2502) on program 07 "Rye" and I forgot to change the main blade for a blade for rye bread. Can I damage the x / stove in this way? I can’t change it anymore, I downloaded everything.

The first time I bake rye bread in Panasonic (2502) on program 07 "Rye" and I forgot to change the main blade for a blade for rye bread. Can I damage the x / stove in this way? I can’t change it anymore, I downloaded everything.

Nothing will happen to her, for example, I also forget to change

Thank you!!! And then I have a new one and I feel very sorry for her. Two years ago, out of inexperience, I drank my Moulinex a little bit, now I'm shaking over this

Somewhere on the same branch they wrote that it kneads even better with a solid spatula, and the "comb" sometimes bends and the teeth have to be straightened. So everything will be fine for you!