Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

: rose: Congratulations! And today I baked FRENCH bread. We love him very much.

Denni, congratulations on purchasing a great stove! Happy bread! And with rye bread you need to practice.

Denni, congratulations on purchasing a great stove! Happy bread! And with rye bread you need to practice.

Thank you!
Today I tried Rina's recipe. The bread is delicious. But, firstly, the crust fell a little, there was a lot of water, and I would have put less malt. But the taste is still great!

[Rina]

Join, Baron, join! (c) "The same Munchausen"

I’m already laughing that it’s just right for us to open a club of lovers of live yeast, who try, usually refuse dry. There are only a few people who did not like baking on live yeast. And many then grow up to their own ferments, it's so interesting

Eck you had enough, dear Rina! Yes, bread tastes like living yeast other... The bread is delicious. But that's all !!! No less tasty bread is obtained with dry yeast! And there are enough people who bake on dry basis too. Remember that taste and color ... all markers are different! And we have already discussed this. And comparing breads with different yeast is the same as comparing ice cream and creme brulee. I already repeat myself ... Yes, pzhalsta, open such a club. In addition, you can open a kolobok or smooth roof club. But my ragged roof does not in the least interfere with eating delicious bread.
I mean, you shouldn't scare newbies with dry yeast and cotton bread. For some reason it seems to you personally! I don't think so. And I am sure that many too. And frightened newbies foolishly throw out dry yeast. Everyone is free to choose. And, of course, you will not be offended if I say for you that opinions about yeast are still purely personal, and not the ultimate truth.
Well, since I’ve lost my mind, then ... People, sleep well at night and let you only dream about the bun, and not you stare at him while he wallows there. Don't disturb the belly of a sleeping cat. Panasonic will do everything right on the machine. Yes, Rina will not throw her slippers at me, but I have not seen the kolobok ... ... yes, since the new year almost!
Of course, if I bake bread according to Lena's recipe (an unforgettable delicious!) Or one of you, I will watch the process.

[Rina]

but I didn't get sourdough bread yesterday.

Rina, I tried it according to your method - first I mixed the leaven dough, half the flour and water. The bun turned out to be good and enlarged well. And then when I added the rest of the flour-water-sugar-salt-plum. butter, then ... until late at night the bread stood and remained low.
I have "eternal" rye sourdough, but I made bread on white wheat flour. In general, my sourdough bread on wheat flour is always more capricious than if there is rye in the composition.
By the way, the bread was baked, and it didn't even turn out to be like a dumpling in one piece of dough - crumb into a small, small hole and low, heavy.
What was wrong? the dough has risen

[Rina]

Eck you had enough, dear Rina! Yes, bread tastes like living yeast other... The bread is delicious. But that's all !!! No less tasty bread is obtained with dry yeast! And there are enough people who bake on dry basis too. Remember that taste and color ... all markers are different! And we have already discussed this. And comparing breads with different yeast is the same as comparing ice cream and creme brulee. I already repeat myself ... Yes, pzhalsta, open such a club. In addition, you can open a kolobok or smooth roof club. But my ragged roof does not in the least interfere with eating delicious bread.
I mean, you shouldn't scare newbies with dry yeast and cotton bread. For some reason, it seems to you personally! I don't think so. And I am sure that many too. And the frightened beginners foolishly throw out dry yeast. Everyone is free to choose. And, of course, you will not be offended if I say for you that opinions about yeast are still purely personal, and not the ultimate truth.
Well, since I’ve lost my mind, then ... People, sleep peacefully at night and let you only dream of the bun, and not you stare at him while he walks there. Don't disturb the belly of a sleeping cat. Panasonic will do everything right on the machine. Yes, Rina will not throw her slippers at me, but I have not seen the kolobok ... ... yes, since the new year almost!
Of course, if I bake bread according to Lena's recipe (an unforgettable delicious!) Or one of you, I will watch the process.

: flowers: Hello! The first bread was baked for several days on dry yeast saf-moment. Everything worked out: taste and shape and color. On the advice of Ira, whom I respected very much, I switched to live yeast. I bake only on them for a week. For my taste, the bread has become a little different, it seems, it tastes better. I asked my family which bread is better. AND THEY TURNS OUT NOTHING NOTICE! Live yeast is not stored for long. Therefore, I decided: there are live ones - bake on them, if we run out - I’ll return to dry ones! What is there to argue about ?! But, as they say, the truth is born in disputes!

[Lusik]

Live yeast is not stored for long. Therefore, I decided: there are live ones - bake on them, if we run out - I’ll return to dry ones! What is there to argue about ?! But, as they say, the truth is born in disputes!

Pralna, Lusik! I was leading to that. When we discussed this topic earlier, there were people who did not notice the difference either. And I do this: I buy live ones, divide them into 4 parts. I don't use the fourth part - it starts to rise worse. Then I bake dry until I remember in the store that I have run out wet Oh! alive. And then again in a circle: "creamy" - "creme brulee"

And then again in a circle: "creamy" - "creme brulee"

Oh, Wit .. I can’t .. I made fun of ... .. well, really it turns out !!!!

Oh, Wit .. I can’t .. I made fun of ... .. well, really it turns out !!!!

Hello dear bakers!
I dream to join your friendly ranks. Help me decide between Panasonic 2501 and 2502. With almost the same price (the difference is 240 rubles), there is a temptation to buy 2502. The reviews about a very loud yeast dispenser are embarrassing. Judging by the reviews, there is no special need for it and of the advantages of the model, only the steel case remains. Is the beauty worth the spoiled nerves?
Who has this model - please respond - how much does the dispenser bother you personally (maybe there is a video with sound)?
Thank you!

Hello dear bakers!
Is the beauty worth the spoiled nerves?

The point here is not even beauty ... but in the method that you are going to use when baking bread ... If it is dry yeast, then it is better to take 2502 ... if you still prefer fresh yeast, and even with dough, then absolutely no difference!

and over time, everyone stops responding to the sound ... it's unusual only at first ...

[dry]

The point here is not even beauty ... but in the method that you are going to use when baking bread ... If it is dry yeast, then it is better to take 2502 ... if you still prefer fresh yeast, and even with dough, then absolutely no difference!

I have been baking for almost two years dry and live yeast in the 2500th. Tell me how I do without this gadget-gun ?. I am dry friends always I fall asleep in the bucket first, then flour, etc. There is no need for a yeast dispenser !!! And to get troubles in the form of a self-opening lid or vice versa: not closing - you will have it. Or maybe not ... I definitely won't have such a problem: there are no dispensers in the 2500th! And yet I feel great. Many do too. For the remaining 420 rubles, buy yourself a tasty one. Or add a little bit and buy an electronic kitchen scale. Wait you will not be able to do without them. Happy shopping!

Hello dear bakers!
I dream to join your friendly ranks. Help me decide between Panasonic 2501 and 2502. With almost the same price (the difference is 240 rubles), there is a temptation to buy 2502. The reviews about a very loud yeast dispenser are embarrassing. Judging by the reviews, there is no special need for it and of the advantages of the model, only the steel case remains. Is the beauty worth the spoiled nerves?
Who has this model - please respond - how much does the dispenser bother you personally (maybe there is a video with sound)?
Thank you!

I just bought a 2502. The sound of the dispenser does not interfere at all. Well, there is a sound, so what? You never know where there are sounds. If we open the window, there is such a roar from the transport that you cannot hear yourself. I basically chose this model, because the metallic one is more suitable for my kitchen - I have a metallic refrigerator, a microwave oven and some other appliances. And I really like the fact that this metal case is completely uncluttered by hands. Some kind of interesting coating that no handprints are visible, like on the refrigerator. And the difference between the models was penny. Even between 2500 and 2502 - only 1000, it seems.

There is no need for a yeast dispenser !!! And to get troubles in the form of a self-opening lid or vice versa: not closing - you will have it. Or maybe not ... I definitely won't have such a problem: there are no dispensers in the 2500th! And yet I feel great. Many do too.

These lines must be written in small print and "encrypted", otherwise the owners of 2502 will speak now ...

Seriously though, everyone chooses what is closer "to their liking" ...

These lines must be written in small print and "encrypted", otherwise the owners of 2502 will speak now ...

Seriously though, everyone chooses what is closer "to their liking" ...

Yes, let them perform! I am happy to read more "what a convenience" and how nice it is to listen to the melodic "crap" in the middle of the night and fall asleep with a smile: "Yeast vulgarity .... hrrrrr!"
Her, I'm kidding, of course, and I'm not spiteful. And I join yours "... Seriously, everyone chooses what is closer" to their liking "..

I, too, was tormented by the choice between 2501 and 2502. Taki bought 2502 today, just because I liked it better. The sound of the opening dispenser does not bother me, and it’s not that loud (there’s just a powerful spring, and it claps) t, the main thing is that even if you don’t pour anything into it, you don’t need to close it (otherwise I’ve read a lot here on the forum - someone wrote that it needs to be closed manually). The stove externally gives the impression of a well made unit.
I can't say anything else about the bread maker yet, because now I bake bread in it for the first time. Before that, I baked bread only in a village Russian oven - my sons and my husband crack it with milk better than cakes and gingerbread. So take a new member into your ranks.

[dry]

I have been baking for almost two years dry and live yeast in the 2500th. Tell me how I do without this gadget-gun ?. I am dry friends always I fall asleep in the bucket first, then flour, etc. There is no need for a yeast dispenser !!! And to get troubles in the form of a self-opening lid or vice versa: not closing - you will have it. Or maybe not ... I definitely won't have such a problem: there are no dispensers in the 2500th! And yet I feel great. Many do too. For the remaining 420 rubles, buy yourself a tasty one. Or add a little bit and buy an electronic kitchen scale. Wait you will not be able to do without them. Happy shopping!

Oh, how I like this statement of yours! I also bought myself a 2500 stove and did not regret a second. (although you could buy anything, there was money). My friend's bread often rests against this notorious dispenser, while with another he generally lives his own life and opens up whenever he pleases. I don't like metal in the interior, everything is white and clean. But I am not discouraging at all from buying 2502! It's a matter of taste! I wish you good shopping and delicious pastries !!!!

I, too, was tormented by the choice between 2501 and 2502. Taki bought 2502 today, just because I liked it better.The sound of the opening dispenser does not bother me, and it’s not that loud (there’s just a powerful spring, and it claps) t, the main thing is that even if you don’t pour anything into it, you don’t need to close it (otherwise I’ve read a lot here on the forum - someone wrote that it needs to be closed manually). The stove externally gives the impression of a well made unit.
I can't say anything else about the bread maker yet, because now I bake bread in it for the first time. Before that, I baked bread only in a village Russian oven - my sons and my husband crack it with milk better than cakes and gingerbread. So take a new member into your ranks.

Wish you luck!

Thanks to all who responded.
I ordered 2502 - I'm waiting tomorrow, I will test it on the weekend.

So take a new member into your ranks.

🔗

Yes, I regularly read about the agony of choice. Vital, if I could rewind it two years ago with my current knowledge, I would also buy it without dispensers. But then I wanted model 257 so badly, but they disappeared (both with the dispenser and without - the same externally, 255 and 257). And all because of the height of the body. Now everything has settled down, my husband is special to me. I made a shelf for a stove and a coffee machine. The main thing is that they are on the opposite side of the stove and there is no need to wipe off splashes of fat from them.

Well, since I’ve lost my mind, then ... People, sleep peacefully at night and let you only dream of the bun, and not you stare at him while he walks there. Don't disturb the belly of a sleeping cat. Panasonic will do everything right on the machine. Yes, Rina will not throw her slippers at me, but I have not seen the kolobok ... ... yes, since the new year almost!

I, too, when I just bought a bread maker and read the forum, followed the bun. So the bread has never turned out normal, it will fit badly, then it will re-isolate it, then it will tear the roof off. Then I forgot once that the kolobok should be watched, and, Oh, a miracle !!! The bread is perfect! Since then, I don't even think about the bun, the bread is always tall, beautiful and tasty.
By the way, about dry yeast. I totally agree with you. I throw them to the bottom first. Everything is delicious and wonderful, and why tell horror stories about them? I have baked bread myself since the 90s, by hand, I have already tried all sorts of yeast, both fresh and dry from all firms. I will not say that I like bread made from fresh yeast more, no. Dry yeast tastes better for me. And dry yeast is different in quality. I didn't like Saf, the holes in the bread are big on it, the bread is like styrofoam. I like Lvivs much more. The baking turns out to be very lush, the holes are small, the bread does not crumble.

I go into this topic every three months and everything is the same - how loudly the yeast dispenser thunders from those who do not have one and a treatise about raw yeast mixed with a bun ... Running in a circle. And the topic is growing and growing in size.

["Selection and operation of bread makers"]

I go into this topic every three months and everything is the same - how loudly the yeast dispenser thunders from those who do not have one and a treatise about raw yeast mixed with a bun ... Running in a circle. And the topic is growing and growing in size.

For those who do not have it, nothing rattles. Judging by the frequency of calling here, you are also reading (one post every three). I do not think that you open any door in your life without looking at the sign on it. You can get there, where you will be very surprised. After all, the top clearly warns that the topic "Selection and operation of bread makers" - "Panasonis bread maker" and further specifically by model and on more than three hundred pages. Appreciating your precious time, I inform you that in the future here will be answered to all questions of newcomers, without sending them to shovel hundreds of pages, where their questions, repeated a thousand times, were answered. I will answer a thousand times, I didn’t break. And I come here every day, although I have already learned how to bake bread. Anticipating the temptation to press this emoticon "", I would like to inform you that I am not suggesting that you do not visit us on this topic. Come in, we are all glad.

Duck 100 pages, not 300 .. They've already been chipped. And about newbies - you need to read the topic of interest, and not ask for the millionth time without reading the previous answers.
And I come here - maybe I missed something interesting from the new, but alas
Vit, you can open it on any page - and that's all about him (C). Nothing changes .
But your conviction, persistent for more than one year, about the rumble of the dispenser already commands respect - the belief in this has probably become strongly strengthened. I’m afraid to disappoint, I’m going to castrUli, it’s more fun.

Duck 100 pages, not 300 .. They've already been chipped. And about newbies - you need to read the topic of interest, and not ask for the millionth time without reading the previous answers.
And I come here - maybe I missed something interesting from the new, but alas
Vit, you can open it on any page - and that's all about him (C). Nothing changes .
But your conviction, persistent for more than one year, about the rumble of the dispenser already commands respect - the belief in this has probably become strongly strengthened. I’m afraid to disappoint, I’m going to castrUli, it’s more fun.

Bye bye, my love! Stingray Oh! Have a good trip! Hello pans and Mr. Catlery!

I baked bread with live yeast. Che, he somehow turned out to be small, but with lace around. Apparently he rose higher, but fell. I put the truth on the timer for 4 hours, since no one could wait for him until 1 am And now I don't know - is it peroxide, or something else?

I baked bread with live yeast. Che, he somehow turned out to be small, but with lace around. Apparently he rose higher, but fell. I put the truth on the timer for 4 o'clock, since no one could wait for it until one in the morning. And I don’t know - it’s peroxide, or something else?

Recipe and order of bookmarks, pliiz.
Let's start like this:
- I bought yeast in early March and put it on the shelf in the cabinet ...
Well, that's for example, of course. Your yeast is fresh, flour is also recently purchased and tested and sifted through a sieve. And the stove did not open during Rise.
In general: how much, what and in what order ... Let's figure it out.

I actually bought the yeast a week ago and stored it in the refrigerator, they have a shelf life until the end of September. I did not sift the flour, as I poured the remains from 4 bags of different varieties and mixtures. Always on water and dry yeast, the combination of different varieties of flour gave a good result. In general: 500 grams of different flours are stirred and divided in half. In the bucket I poured half flour, 11 grams of yeast, a teaspoon of honey and half a teaspoon of salt, 180 ml of kvass. The pizza program interfered for 20 minutes, then finished the rest - another half flour, half a teaspoon of salt, a teaspoon of Provencal herbs and 180 ml of kvass. Basic mode with a timer for 4 hours. I looked into the bucket even before the first batch - the bodyag rose strongly. I haven't cut it yet, but everything is fine. Here.
I finish adding: about 25 grams of more oil was left in the second run.

Let's wait for Rina. She is a specialist in such mixtures. Yes, and Lena would help. Lenaaaaaaaaaa !!!

I suspect that yeast is too much for this amount of flour. But this is IMHO. I usually bake from 400 grams of flour, I put 4 grams of yeast. Punctures are extremely rare. And, if, moreover, flour mixtures were used, then even more so. After all, as a rule, some kind of improvers are added to them.

Let's wait for Rina. She is a specialist in such mixtures. Yes, and Lena would help. Lenaaaaaaaaaa !!!

And then, in fact, Rina is silent. And Lena generally disappeared somewhere.

Well, there earlier Rina wrote that about 7-10 grams of yeast is used for 500 grams of wheat flour. I decided that I had not only wheat of the 1st grade, but the mixture turned out to be heavier, so I put it to the maximum. I think that after all, this is due to stagnation, the bread itself is mixed and baked well, tasty, but it did not rise properly.

Rina is far from her beloved stationary computer, and communication through a mobile phone
Arini, I'm not an expert on mixtures.
1. On live yeast, the bread may not be very fluffy.
2. a little too much yeast.
3. kvass could also affect - this is a fermentation product of the same yeast, there may be enzymes that accelerate fermentation and the bread could simply stand.

In general, anything can be assumed, but there is no definite answer.

About three hundred pages. YES, they are. And YES, in them through each page, or even on each page, the same thing is repeated.Why? Because it is better to get information in a live conversation, which is our forum, than in dry instructions, even written with humor. If we approached with the attitude "why repeat the same thing? You can squeeze the whole topic down to 3-5-10-20 pages and close it. All the same questions will be answered there!" And everything, cuckoo, there will be no forum ... there will be no one to sit and chirp with, new friendships are not formed, terribly interesting information will not appear ...

As for the kolobok, you have to try everything, something turns out, something doesn't. I have been baking bread for five years (what horror!) And I have to regularly check the bun - I have at least three manufacturers premium flour, I also bake from flour of grades 1 and 2, and not only do I buy it in tens of kilograms and store it in the garage / on the balcony / in the room, so also the manufacturer does not sin with clear standards. Here the last tab had to be adjusted + 30-40 ml of water (and this, for a minute, 10% of the norm). If someone is lucky to bake without tracking the bun, the flag is in his hands (oh, sorry, scales or glass) and good luck and pleasure in baking!

About the choice of the stove and the presence / absence of dispensers.
Everyone chooses for himself! The clicks of the dishwasher (I'm not talking about its hum) "undermine" me at night - the window in the kitchen is open, it opens onto the balcony, and I sleep next to the balcony. In general, I would not want to wake up from loud clicks. And here the question is not that these dispensers will spoil the nerves. Rather, with damaged nerves and small apartments, loud clicks are contraindicated, and therefore a yeast dispenser.
Long live the great invention - the BAKERY !!! Hurrah! Hurrah! Hurrah! And what brand and what model it will be - this is the second and third question "

[Rina]

Rina, is it too much yeast? Well, okay, but I have three less bags of flour left. I already have a reflex - if I make bread from more or less white flour and at the same time have kvass in the house, then I always use it. Here I looked at the recipe for bread with cheese, which was mentioned above, I will make it only on wheat flour. We will give you a great dyakuyu

She's dumb for scho!

Rina is far from her beloved stationary computer, and communication through a mobile phone
Arini, I'm not an expert on mixtures.
1. On live yeast, the bread may not be very fluffy.
2. a little too much yeast.
3. kvass could also affect - this is a fermentation product of the same yeast, there may be enzymes that accelerate fermentation and the bread could simply stand.

In general, anything can be assumed, but there is no definite answer.

About three hundred pages. YES, they are. And YES, in them through each page, or even on each, the same thing is repeated. Why? Yes, because it is better to get information in a live conversation, which is our forum, than in dry instructions, even written with humor. If we approached with the attitude "why repeat the same thing? You can squeeze the whole topic down to 3-5-10-20 pages and close it. There will still be answers to questions!" And that's it, cuckoo, there won't be a forum ... there won't be anyone to sit and chirp with, new friendships are not formed, terribly interesting information will not appear ...

Regarding the kolobok, you need to try everything, something turns out, something doesn't. I have been baking bread for five years (what horror!) And I have to regularly check the bun - I have at least three producers of premium flour, I also bake from flour of grades 1 and 2, and not only do I buy it in tens of kilograms and store it in the garage / on the balcony / in the room, so also the manufacturer does not sin with clear standards. Here the last tab had to be adjusted + 30-40 ml of water (and this, for a minute, 10% of the norm). If someone is lucky to bake without tracking the bun, the flag is in his hands (oh, sorry, scales or glass) and good luck and pleasure in baking!

About the choice of the stove and the presence / absence of dispensers.
Everyone chooses for himself! The clicks of the dishwasher (I'm not talking about its hum) "undermine" me at night - the window in the kitchen is open, it opens onto the balcony, and I sleep next to the balcony. In general, I would not want to wake up from loud clicks. And here the question is not that these dispensers will spoil the nerves.Rather, with damaged nerves and small apartments, loud clicks are contraindicated, and therefore a yeast dispenser.
Long live the great invention - the BAKERY !!! Hurrah! Hurrah! Hurrah! And what brand and what model it will be - this is the second and third question "

Irina! I fully agree that live communication is much better than any instructions. This is the goal that this forum pursues. I'm a newbie here, and I can say that I would be too lazy (and sorry for the time!) To review all 100 pages in search of answers to my questions and clarification of various misunderstandings. Thanks to this wonderful forum, website and moderators, I haven't had a single puncture in a month !!!! And it's worth a lot! I will continue to listen to the advice of bakers. and be amazed at their limitless patience and skill.

And I read all 100 pages like a fiction book. Only now there is nothing to ask. I have 2500 for several months now. Either I bake, like zapoloshny, every day something so useful, then I will take pity on my husband and put white on the main program for the night. Oh yes, I tried compressed yeast, I didn't notice the difference, but my mother said that it tastes better on them.

[I'm new here, and I can say that I would be too lazy (and it's a pity for the time!)]

I'm new here, and I can say that I would be too lazy (and it's a pity for the time!) review all 100 pages in search of answers to my questions and clarification of various misunderstandings.

And I read all 100 pages like a fiction book. Only now there is nothing to ask. I have 2500 for several months now. Either I bake, like zapoloshny, every day something so useful, then I will take pity on my husband and put white on the main program for the night. Oh yes, I tried compressed yeast, I didn't notice the difference, but my mother said that it tastes better on them.

Some people feel the difference, and some don't. For example, I cannot drink water in the country. That is, in general. Others drink and feel nothing in it. As my father says, my sensitivity is a third-order effect, that is, it is close to auto-suggestion. Yes, even though the third, even the fourth, even the twenty-eighth! The main thing is that it tastes good for us and our loved ones. Somewhere dry yeast is so high quality that it is better to bake with it. I have not come across such The difference in baking is felt by the husband and children, and my father.

My children said yesterday that they really liked the lavash. They ordered me to try to bake this. I can proudly say that I have brought up in children a taste for at least bread!

I only bake dry, the result pleases me. Live in Murmansk Bey. Last bought smelled like kerosene
I really like to knead dough in my oven, for the first time my dough squeaks. Kneading the dough into cinnabar is just ah! In LV, with all my tender love for her, this did not work.

Live in Murmansk Bey. Last bought smelled like kerosene

Eh !!! Fi what disgusting! I sympathize!!! And I'm already used to wet pressed. My dry ones somehow quickly end! ... Although, both are now in the house! HP is such a mess !!! I am still in such euphoria from my assistant!

Hear how I love you all, how I like that we are so different! And one and the same MIRACLE stove unites us! (And other useful bells and whistles.)
Svetik, don't be angry, what to do. I also once asked about Berner. Nobody trampled on me, only warmly supported me.

Hear how I love you all, how I like that we are so different! :

Let me kiss you

Last bought smelled like kerosene

They were probably kept somewhere near gasoline. I always take compressed yeast not local, but St. Petersburg or some other, but never came across defective or with a foreign smell. But I also use dry ones and so far everything is fine.

Hello dear bakers! I just bought it too - 2502! In three hours I'll be home and start ... I really hope I can handle it, with your help, of course ...

I just bought it too - 2502!

A good choice! Well done! And ... come on, "blurt out ..." (C)

I just bought it too - 2502!

The choice is great! The stove is wonderful, that's for sure! Happy purchase and good luck!

Hello dear bakers! I just bought it too - 2502! In three hours I'll be home and start ... I really hope I can handle it, with your help, of course ...

CONGRATULATIONS! GOOD BAKING YOU!