Mains voltage, does it affect baking?

Good afternoon, the first pancake turned out not to be lumpy, but with some nuances


Such an edge effect manifested itself, it is clear that it was immediately eaten, but still - it probably should not be so.
The gingerbread man was normal (as it seemed to me), the dough did not stick on the walls - probably during the rise the dough dropped and remained on the walls, did it rise too much or something?

Trembling Doctor, bought the truth a year ago, when weighed the whole bag on a net scale - 5 grams (it is written that 7 grams) - poured out the whole bag.

And finally, the most important thing is that the voltage in our network is usually 187-190 Volts (the house is old + below the medical center, which obviously turns on the sterilizers in the evening).

I really hoped that the Panasonic 255 is not too dependent on the voltage in the network (temperature sensor, etc. - it can of course be a delightful opinion).
So on a small loaf and the darkest crust - a very light crust turned out, as in my opinion. The dough is baked, but still not completely, the smell and taste of tremors is present.
Maybe she shivers (but 5 grams) or is there not enough tension?
How can I correct this? I would be grateful for your advice.

One bag of yeast for a small bukhaka is incredibly large, you need 1-1.15 tsp, and you put about 3 hours. l.

Sotin, why don't you use recipes. After all, it probably says how much yeast is needed? You don't need to put more, it will only get worse.

Oh, you probably did not understand - I put it exactly according to the recipe 1 hour. l. = 5 g (measured on the scales).
I have bags of Dr. Etker, shvydkodiyuchi (instant) - net 7g - (small standard bag - you can see them in the photo above).
I began to weigh the contents of the sachet - 5 grams - and put it in (maybe it was dry in a year or underweight or the scales are lying - although new).
The recipe contains a teaspoon of 5g. Or did I not understand something?

Good afternoon, the first pancake turned out not to be lumpy, but with some nuances
And finally, the most important thing is that the voltage in our network is usually 187-190 Volts (the house is old + below the medical center, which obviously turns on the sterilizers in the evening).

Most HP for voltage fluctuations ...
They are controlled by a temperature sensor (long life for him) and an electronic brain.
And an uneven crust can result from non-compliance with the recipe or from drafts (natural and from a microwave, for example).

Sotin change yeast. Dr. Etker personally does not work well in my dough, I don't put them in the bread maker and generally threw them out.

Oh, you probably did not understand - I put it exactly according to the recipe 1 hour. l. = 5 g (measured on the scales).
I have bags of Dr. Etker, shvydkodiyuchi (instant) - net 7g - (small standard bag - you can see them in the photo above).
I began to weigh the contents of the sachet - 5 grams - and put it in (maybe it was dry in a year or underweight or the scales are lying - although new).
The recipe contains a teaspoon of 5g. Or did I not understand something?

Dear Sotin! You've overdone the yeast! 5 grams of yeast is at least two teaspoons. But you have all three teaspoons there, because the scales seem to lie at such a low weight (which is quite natural for household scales), and in a bag it is exactly 7 g!

I use the SAF-moment, a bag of 11 g. I have enough of it for 3-4 times, although I often bake large loaves, at least 1 kg. The thing is that the yeast is light, porous. In a teaspoon ("standard") - 5 g of water, indeed. But yeast in a teaspoon is less, I think, 2.5-2.75 grams. That is, instead of 2.5 grams, you added 7 g of yeast, exceeding the norm by almost 3 times! Therefore, it happened. I recommend using the measuring spoon that comes with the oven to measure the yeast, or buy a precision balance.
And check your scales.
One of the ways you can find in the forum is by searching for the word "plasticine". One of the topics will be about scales.

And the second way is to put the scales on a flat and stable surface, for example, directly on the floor (not on anvils and not on linoleum), preferably on a tiled one. Place a measuring cup from a bread machine on them. And only then - turn on the scales. They should show 0 grams. Then pour water from an ordinary cup into a measuring cup, up to the mark, for example, 120 grams, do this as accurately as possible. You can even lie down on the floor with the 120 gram mark at eye level. Look at the scale - it should read 120 grams, plus or minus the margin of error. Usually (on good weights) it does not exceed a couple of grams.

The third option is to get a laboratory weight, for example, a 100 gram one, and use it to test the scales.

Most HP for voltage fluctuations

This is very encouraging!

Only then why with the option - Dark crust - the crust turned out to be light?
On the photo box - there is a loaf of a particularly dark color.
The crust is not exactly uniform, it just would be darker.

Next time I'll replace the water with milk and add a little sugar.
But all the same, I had a feeling that it would be nice to bake the bread for another 10 minutes. Is it impossible to add 10 minutes to baking in Panasonic?

Yes, it dawned on me - the bread was not baked due to an overdose of tremors!

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Thank you! I will measure the trembling with a measuring spoon to the stove. Here - live and learn
Here I am a bastard - when I bake pies - I put half a packet of 500 grams of flour - and then it got stuck - I followed the instructions as laboratory work in chemistry

Sotin change yeast. Dr. Etker personally does not work well in my dough, I don't put them in the bread maker and I threw them out altogether
Dr. Etker absolutely normal yeast

Sotin change yeast. Dr. Etker personally does not work well in my dough, I don’t put them in the bread maker and generally threw them out.

I've been baking only with yeast for a year now Dr. Wetker, I'm not going to change it, I like it, and Sotin is not quality, but the quantity needs to be changed

Yeah - my post needs to be moved from - HARDWARE | Operation | Panasonic - somewhere - in the Horrors of our town (forum)

Well, if it were not for the forum would put a pack and sin on tension

The last page of the stove manual says:
"Power supply 220-230 V 50 Hz".
The voltage in your network is much lower, that is, the stove is operated in violation of the operating instructions. But this is so, by the way.
I did not bake at reduced voltage, but experimented with kneading dough at reduced voltage. So, already at 200 V, a decrease in engine power is noticeable. So if tough dough happens to stir, be careful not to stop the engine.

But all the same, I had a feeling that it would be nice to bake the bread for another 10 minutes. Is it impossible to add 10 minutes to baking in Panasonic?

It is impossible to add in automatic modes. BUT if you feel that you need to bake longer, two minutes before the start of baking, turn off the current program and turn on the "Baking" program. And this program can set the time from 30 minutes to 90 minutes.

Thank you very much, I will know. An important point is that the baking time can be set arbitrarily!
I am, so to speak, a completely beginner baker, I will try.
To begin with, I'll put 5 times less shaking

As for the voltage - almost nothing can be done - housing office, electricians, complaints - all passed stage
I will knead the dough on dumplings only in the morning with a tester in the outlet

I will knead the dough on dumplings only in the morning with a tester in the outlet

You will see it without a tester.

With the tester, you need to sit at the outlet for a couple of evenings and write down its readings. The tester must be good, at least $ 50 - lend it. If the voltage is really not in the range of 209-231 Volts - write a written application to the Energy Organization of your city, where indicate when and how much the voltage drops. Let them figure out who exceeds the norms of energy consumption.If your medical center consumes a lot, then it is obliged to order a power supply project, purchase and install a transformer and other devices so as not to spoil the property and mood of people in your and other homes. In general, the operation of multi-kilowatt electrical appliances by a medical center located in a residential building can be very dangerous. Or maybe they use pressure autoclaves for sterilization! Then the explosion of the autoclave can destroy a couple of apartments on top, and the entire staircase will collapse behind them!
In short, you need to report where you should. And it is desirable that the letter be signed by as many citizens of the house as possible.
Power engineers are obliged to give you an answer about the measures taken within a month. Also written.
The output of the voltage from the standard parameters not only negatively affects the operation of electrical appliances, but the drive to their frequent failure, since the internal electronics of the instruments simply cannot cope with maintaining the required power supply parameters for all nodes.

Oh, you probably did not understand - I put it exactly according to the recipe 1 hour. l. = 5 g (measured on the scales).
I have Doctor Etker sachets, shvydkodiyuchi (instant) - net 7g - (small standard sachet - you can see them in the photo above).
I began to weigh the contents of the sachet - 5 grams - and put it in (maybe it was dry in a year or underweight or the scales are lying - although new).
In the recipe, a teaspoon of 5g. Or did I not understand something?

Yeast Saf-moment-sachet 11 gr. A teaspoon contains 2-2.5 grams. And the packet is enough, as a rule, for 4 times exactly. So you put in a double dose. and this is not good.

Alen Delonghi, you wrote everything right, only to fight with our women - that with windmills, theoretically a lot of instruments of influence - practically = 0. It remains only to sue - there is neither time nor energy for this (and it’s a pity for nerves). You think this is the only problem - for example, in order to get hot water, you need to drain it for 15-20 minutes. Come on, all this is off topic.

If stress does not affect the quality of baking, then God bless him with this outfit. Trying to focus on the positive

I put French bread in the morning, maybe it was necessary to repeat the usual one, but pulls on feats
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zabu, yes thanks I understood my mistake - now only a measuring spoon for tremors!

Oh yes, I’m probably dull again ...
The function - keeping the bread hot - tried to find such an option and did not find it. Maybe she didn't see what?

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Is it possible to bake baguettes in Panasonic (maybe there is also an additional baking sheet, or I don’t know how to call it correctly) as in such a Moulinex model (I did not find a model for Moulinex baguettes on sale with us) -
_

Very appetizing recipes -_
We all love baguettes even more than bread.

Alen Delonghi, you wrote everything right, only to fight with our women - that with windmills, theoretically a lot of instruments of influence - practically = 0. It remains only to sue - there is neither time nor energy for this (and it’s a pity for nerves). You think this is the only problem - for example, in order to get hot water, you need to drain it for 15-20 minutes. Come on, all this is off topic.

If stress does not affect the quality of baking, then God bless him with this outfit. Trying to focus on the positive

Nuuu, this is the situation in many places in the ex-USSR. Except for the Baltics. A couple of days ago I heard on TV that the authorities of the completely autonomous Crimea have not yet turned on the heating in a hundred high-rise buildings. So it's good everywhere.
In Kiev, thank God, such wild deeds - in principle, disappear. In the regions - as much as necessary.

But you have to do something. Therefore - measure the voltage, collect a dozen or two signatures, write a letter, where indicate in detail when the voltage drops, and by how much. And send it by registered mail to the energy supervision. Your costs for this will not exceed fifty rubles. And they will be obliged to consider everything and do something. There are no other options, except to buy an expensive voltage regulator for the whole apartment. But this is expensive and unreliable.
And inappropriate voltage parameters AFFECT baked goods. Negatively. And they can finish off your stove.

In Kiev, thank God, such wild deeds - in principle, disappear. In the regions - as much as necessary.

You think so? I live in Kiev - the district of the Druzhby Narodov metro station, Khrushchev, they are just going to be demolished in my opinion, so no one does anything.
Nearby they are building candles for candles on 28 floors - thank God at least the house has not collapsed yet.
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But there is also a positive - here is baked French bread - a completely different matter!



Let's try it now!

You think so? I live in Kiev - the district of the Druzhby Narodov metro station, Khrushchev, they are just going to be demolished in my opinion, so no one does anything.
Nearby they are building candles for candles on 28 floors - thank God at least the house has not collapsed yet.
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But there is also a positive - here is baked French bread - a completely different matter!



Let's try it now!

You don't have heating ???

[Sotin]

Sotin

The function - keeping the bread hot - tried to find such an option and did not find it.

The function of keeping the bread hot turns on automatically after the end of baking, provided that you have not removed the bread from the oven and, accordingly, have not turned off (did not press "stop") the oven. The oven will heat the bread for 1 hour. This is true for Panasonic - 207,253. In the Panasonic 255, I did not find a mention of the heating time in the instructions, but most likely also 1 hour.

Is it possible to bake baguettes in Panasonic (maybe there is also an additional baking sheet, or I don’t know how to call it correctly) as in such a Moulinex model

Not allowed.

Alen Delonghi, there is heating (why did you decide that it does not exist) - the main problems are hot water (we let it down for 15 minutes - some thing that should heat the water in the riser does not work - or something like that - zhek speaks in plain text - do not hope - nothing can be done), the voltage in the network - also if you turn on the electric kettle in the evening - the TV goes out
Are you sure yourself that you have 220 in the evening (especially if you turn on the kettle or microwave)?
God bless them, with these communal problems.

What is your favorite bread, better?
Simple ones have already begun to turn out - they are drawn to exotic things (with nuts or bran).
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Nset of baguettes - of course I guessed, but suddenly ...
It remains to wait when this miracle maker will appear on sale with us, you can certainly try baking in the oven - so I will probably do it.

Alen Delonghi, there is heating (why did you decide that it does not exist) - the main problems are hot water (we let it down for 15 minutes - some thing that should heat the water in the riser does not work - or something like that - zhek speaks in plain text - do not hope - nothing can be done), the voltage in the network - also if you turn on the electric kettle in the evening - the TV goes out
Are you sure yourself that you have 220 in the evening (especially if you turn on the kettle or microwave)?
God bless them, with these communal problems.

What is your favorite bread, better?
Simple ones have already begun to turn out - they are drawn to exotic things (with nuts or bran).
------------------

Nset of baguettes - of course I guessed, but suddenly ...
It remains to wait when this miracle maker will appear on sale with us, you can certainly try baking in the oven - so I will probably do it.

It's just that the riser is not thermally insulated, most likely ... And a circulation pump is needed. ZhEK figs will put it in such an old house, just warm the air. Mains voltage - first of all, you need to check how the wires are attached in the shield - "phase" and "earth". If there is poor contact (and it is 100% bad, aluminum has strongly oxidized over so many years), you need to call an electrician. Just tell me that sometimes something sparks in the dashboard, but at this time the light of your house is blinking strongly, otherwise they will not come. Must be stripped for FREE and firmly connected, because a strong voltage drop due to oxidized wires cannot be avoided.
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220 V for sure, even if you turn on the kettle and microwave. AND
a washing machine with a hairdryer - new wiring and all that. There is enough power.
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But then you will be demolished, how to give it to drink. And according to Kiev standards, you will receive 29 meters for each person living in the apartment. The wait is short, no more than a few years. You will live in a 28-storey building. Or in an 80-story building.

Favorite bread? Not yet determined. I own HP only for a month. Now I'm thinking about coming up with a series of low-carb breads. A lot of flour is harmful! So far there is only 1 recipe from this series, completely worked out: fast, tasty and healthy, with oatmeal and seeds. Very successful, mine like it. Someone on the site also liked it.

Electricians were called 6 times - they changed the phases, threw something somewhere - to no purpose.

And according to Kiev standards, you will receive 29 meters for each person living in the apartment. The wait is short, no more than a few years. You will live in a 28-storey building. Or in an 80-story building.

Yes, it would be nice - then we will double the living space. Yes, I'm afraid that not in this lifetime.

I own HP only for a month.

Judging by the number of messages - I thought you were an axokal of movement.
Write so much in a month ...

Alene Delonghi, and the recipe where you can see, we also want to learn how to bake with the least amount of carbohydrates. altered with rye with flakes turned out well, but I want to try different recipes.

Electricians were called 6 times - they changed the phases, threw something somewhere - to no purpose. Yes, it would be nice - then we will double the living space. Yes, I'm afraid that not in this lifetime.

Judging by the number of messages - I thought you were an axokal of movement.
Write so much in a month ...

Demolish, demolish! At current prices for land and real estate, the demolition of Khrushchev and the construction of candles brings them 200% of the profit.

Number of posts? I can work quickly on the keyboard.

Alene Delonghi, and the recipe where you can see, we also want to learn how to bake with the least amount of carbohydrates. altered with rye with flakes turned out well, but I want to try different recipes.

Go to the search and search for the word Eurydei - only for this word, without errors, letter by letter.

Alen Delonghi, maybe a stupid question - grind cereals on a coffee grinder?
And seeds - to grind a little or not?

I'm losing weight all my life

Alen Delonghi, maybe a stupid question - grind cereals on a coffee grinder?
And seeds - to grind a little or not?

I'm losing weight all my life

You do not need to grind anything. Try it and see.

Only then why with the option - Dark crust - the crust turned out to be light?
...
Yes, it dawned on me - the bread was not baked due to an overdose of tremors!
when I bake pies - I put half a packet of 500 grams of flour - and then it got stuck - I followed the instructions as laboratory work in chemistry

Hmm ... it dawned on me too. Stress does affect baked goods. My experience with a bread maker is a week without a year. Only when I put on the baking of bread from 5:30 to 8:30 in the morning, and after talking with the members of the forum, I began to understand that it was not about yeast (5g for 400..500g of flour is 1..1.25%, which is normal, IMHO ). Before that, I baked around lunchtime and in the evening, at about 19:00 - at the peak of power consumption. I took the same recipe and ingredients so that you could compare the result, the scales were accurate - up to 0.1 g. The motor really did not stir the dough with difficulty, a little flour in the "evening" bread did not mix in the corners. Then the "crown" turned out as in the first photo in the subject. I made the dough separately and, without removing the bucket, baked it for 50 minutes (as in the instructions for the bread program) - it turned out to be poorly suited, pale (almost white) and not baked in taste. The night one, on the other hand, rose well and turned red.
Thanks for the food for thought, I am learning with you! She left for a voltmeter ... and, probably, a voltage stabilizer

maybe this is illogical, but I completely agree with my comrades who say that tension affects. baked during the day and baked absolutely according to the same recipe at night. the difference, litter the pun, is striking. there is a stabilizer on the boiler, which shows a jumping voltage from 220 to 160 during the day, and from 220 to 190 at night. The breads, I repeat, are completely different.

It influences, influences ... Even a slight difference in voltage influences .... The voltage surges in our "aul" are terrible ... Until they put another, more powerful stabilizer, the oven turned off in the middle of the baking process, and the bread maker was unstable ...

As an option, I use an old 1000 watt UPS with AVR

Until they put another, more powerful stabilizer, the oven turned off in the middle of the baking process, and the bread maker was unstable ...

I sympathize And what stabilizer is better for 3 devices: a refrigerator (about 200W), a bread maker (550W) and a multicooker (670W)? How, in your experience, is 2kW enough or take with a larger margin? They tell me to take one powerful stabilizer for the whole apartment at once (with the exception of the washing machine - it eats a lot), such as Powerman AVS 10000 P (input 110-260 V, output 220 V ± 8%, 10000VA, terminals for connection) or RESANTA ASN-10000/1-EM.
We had drawdowns up to 120V in the summer, but some people had 100V at all. Glory to the microwave oven manufacturer, which has an input voltage of 110-240V, helped a lot!

As an option, I use an old 1000 watt UPS with AVR

There is one, too old, but the computer lives on it. Unsuccessful bread can be fed to the birds, and the loss of data will be more serious. Moreover, I do not know how the UPS will survive the connection of the motor to it?

added later: Well, the bread is ready by evening: tall, beautiful, but the crust does not pull on the Middle one.

Oh, I bought a stabilizer "leader" and I'm happy ... Before that I was Resanta, I couldn't cope. The leader - in terms of price and quality - pleased ... You can find better, but the price .... And this is the best option ...

And I will support what influences. I cook mostly quick bread. always turned out ruddy and with an even crust - feast for the eyes. And in recent times - a torn roof, almost white. The bread is low, slightly baked. And what else can be, besides tension? All ingredients are from the same packs. Electronic scales. Everything is exactly according to the recipe. Nothing else comes to mind.

And in recent times - a torn roof, almost white. The bread is low, slightly baked. And what else can be, besides tension? All ingredients are from the same packs.

I had this a couple of times and my mother's HP, too. I will write my own IMHO: Firstly, if somewhere in the house they are drilling / boiling and the light is blinking, the program could get lost and the heating turned off during the raising of the dough. Check if it is cold? Secondly, since the roof has burst, try adding 15-25 g of water to the recipe, maybe the flour in the bag is dry. In the summer, I reduced the liquid to 20 g, and now I have to add 30 g each - the humidity in the room is very low. Thirdly, I read somewhere that if you bake on the same program many times, then the electronic brains wedge. You need to bake something on another program and the glitch will disappear. Maybe this is a myth, but as soon as I began to bake French or Diet at least once a week, there were no low unbaked breads (even taking into account the fact that the yeast expired in November - I just pour in an additional 1/4 tsp. And bread from 400 g of flour it comes out 12-13 cm high). Fourthly, among one "tape" of yeast bags, there are a little more or a little less "successful" ones. Probably the storage conditions were not respected (either the side of the box will freeze, then it will overheat in the sun). Fifth, the flour could be contaminated with some nasty thing. So I bought one bag of flour of a well-known brand, and the dough turned sour, the second bread was also low and bitter. It smelled like a fungus.
If none of the above is appropriate, then I don't know ... the phase of the moon is wrong ...

Thirdly, I read somewhere that if you bake on the same program many times, then the electronic brains wedge. You need to bake something on another program and the glitch will disappear. Maybe this is a myth, but as soon as I began to bake French or Diet at least once a week, low unbaked breads disappeared

This is a very interesting version. I will definitely try. By the way, at night I baked bread in full, the roof, of course, tore apart, but the bread was high and with a ruddy top. I haven't cut it yet, we'll see. The flour has just ended. I'll check it out of another flour.

It definitely affects! On the eve of the purchase of HP, we bought a stabilizer, because I read in the reviews that voltage fluctuations affect the final result. And who wants this lottery ??

Yes, by the way, since the summer I have in my kitchen a Powerman AVS 10000 D stabilizer (input 140-260 V, output 220 V ± 8%, 10000VA, terminals for connection), that is, about 7 kW.I bought the last one from the shop window for 5 thousand. It works well, just don't believe what it shows on the indicators: it still measures correctly at the input (plus or minus 2 volts), but 220V at the output is bullshit. There, the windings will switch inside and therefore its steps are approximately the following: 208V, 220V, 232V. Again, it all depends on the input voltage: at 240 volts at the input of the stabilizer at the output, there can be values ​​from 208 to 220 (in the lowering mode) without switching the windings, and as 235V comes to the input, it flips - will supply all 235V to the output. Switching on the halogen airfryer is especially noticeable: the brightness of its lamp and the fan speed.

I decided to unsubscribe again in the topic. Despite the fact that it is winter outside, the fun with tension continues. Chicken in AG is not fried in 50 minutes at max. temp 225 degrees, because the voltage in the outlet is low. Pies also take longer to bake, the oven cannot reach the mode. I connect the equipment through a stabilizer - the result is instantly visible on the halogen grill - if before the light was like a 40W light bulb, now it shines like 60-75W. HP and MV constantly eat "right", every time I take out a smooth, beautiful loaf and a delicious casserole, which I wish for others

In my experience, it is the mains voltage that is critical.
I had to buy a stabilizer for the Panasonic 255 model. I took a Chinese one for 1 kW. After that, the problems with the operation of the bread machine were gone.
In the network where it is used, the voltage can change from 200 to 250 - and this turned out to be too much for the device to work.
And earlier it turned out once on the 3rd 4th.