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

[Masyusha]

Masyusha, And just water?

[maks592]

maks592, do it yourself - just spit if you want. Heat kefir or sour milk, drain. Get curd + whey.
Or, as Maksyusha said, just kefir.

In, Max, our collective mind has already told you everything!
Does my tablet slow down or does it all?

I'm on my own! I guessed it! I ran to a store and bought yogurt! Boil it and that's it!
Thanks everyone!

[A citizen]

A citizen, Masyusha, * Anyuta *, Thanks to all! I will try!
Another "burning question": how to replace whey? We do not sell, but doing it yourself because of the bread is expensive and long!

Replace with low fat milk or kefir (1-1.5%)

in rye bread, milk is not quite the right product. no acid.

Another "burning question": how to replace whey? They don't sell with us, but doing it yourself because of the bread is expensive and long!

you can make cottage cheese from kefir
you get soft, tasty cottage cheese and whey
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159812.0

well, this is for the future)))) when it is off)))

[maks592]

maks592,
The main thing is that there are carbohydrates, which give acid - yeast will do its own thing, the bacterial component there will still be less.

Hurrah! Happened!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418701.0

Our city is small and we have our own bakery. So there all the bread is baked with sourdough. Both white and black. I just can't get the taste of rye like theirs! Sour and terribly aromatic! At one time the Tverskys (many) tried to crush them, but ours did not succeed !!! And they bake in the old fashioned way! GOOD MEN!

[maks592]

maks592, you can't get such bread in a bread maker on the machine)

[maks592]

maks592, read here
"Rye" tips from Gasha
and right here

Rye custard bread is real (almost forgotten taste). Baking methods and additives (Vanya28)


maybe you will find something for yourself. Experiments, I see, are not afraid and failures are not afraid

Our bread is not custard for sure! the custard has a sticking effect.
I put rye for the night today - I came to the conclusion that the leaven should be in the trash. Weak. Yes, and it smells like home brew ... I closed the lid - there was no air, so it fermented!

[technology]

Near the rye, whatever one may say, you still have to dance.
I can share my own technology... Like, "do one, do two, that is, divisions," as they used to say in the army. Cm. here .
Without any leaven. And what's more, even with dry yeast.

With one of today's amendments to that technology. The baking time is now 50 minutes. At first I liked him more baked, then I began to like him looser ...
Ask if cho.
And the day before yesterday, for a change, he was kneading it in a pickle from cucumbers with tomatoes instead of the second to a dough of water with vinegar ... It's a pity, I haven't tried this before. And now the marinade is left only once.

Yesterday I baked rye again ... it went up well! did not fall! inside - plasticine (sticks to the teeth)! Malt looks like throwing away. With fermented, there is no such effect ...

[maks592]

maks592,
Pure rye or a mixture?
A recipe from a book?

Rye 50/50 ...
Not from a book. So ... creativity based on the knowledge gained.
wheat flour - 200 gr
starter cultures 100% -85 gr (there was so much)
rye flour 168 gr.
malt - 2 tbsp. l (unfermented)
yeast - 1 tsp
salt -1.5 tsp
sugar 1.5 tbsp. l.
water - 290
olive oil - 2 tbsp. l

like everything ... with water I can be 10 grams wrong.

dough on wheat flour, yeast and 150 gr. made water - stood for an hour
then I mixed everything else on the pizza and doubled it in service mode.
baked for 1 hour 5 minutes
while baking, it still rose and tore the roof off.
when cooling down, it dropped to the previous volume (twice)
I tried it in the morning - the holes are normal, and the plasticine itself ...

Why so much yeast with sourdough? It seems to me it was possible without them, and if you really wanted to, then one gram was enough. Of course, if the leaven is ripe. IMHO

The leaven gave an excessive rise and excess liquid. It was necessary, at least, to equalize the amount of the liquid, reducing the water by the amount of the leaven. And even better - do not put the leaven at all. And put dry yeast from one and a half to two tsp.

I leveled the liquid .... but the sourdough with malt may not be very compatible? Maybe you need a sourdough without malt?

[maks592]

maks592, or maybe you still need to try your recipe completely on yeast, and then experiment

I leveled the liquid ... but the sourdough with malt may not be very compatible? Maybe you need a sourdough without malt?

Can not say. I have never used leaven. And I tasted the malt only once for purely cognitive reasons. I took it from my sister, she bought it to wet the apples. I didn’t notice any advantages in comparison with wort instead of malt, so I didn’t go further with it.
I am very much kvass wort from Rostov-Yaroslavsky 🔗 I trust, because when things got better with rye bread, I bought 15 cans at once. One is enough for about 10-12 loaves. Well, and then I bought more cans of five. Fortunately, the wort is stored much longer than the declared one. Three years later - like bought yesterday.
I appreciated kvass from it back in 1975, when I served in the air defense, on the Novouglich highway 🔗 We ourselves made kvass from it at the point. This wort-kvass-malt production in Rostov has existed since the nineteenth century.

so we don't have such sophistication!

maybe you still need to try your own recipe for a start, and then experiment

tried it yesterday. The roof was torn up on the British flag. Otherwise ok, but it would be better to bake longer. There is not enough time on the standard 7-ke. Another 10 minutes!
I came to the conclusion that the joint is in sourdough. threw out all nafih! I will think about which new one to make!

[maks592]

maks592, Red malt to help, just don't get carried away with the amount. Good recipes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0
Yes, and bakeries bake all cheap bread with rye sourdough, put a minimum of yeast, save on everything

[Countryman]

Countryman, I respect this wort too
But after malt was added to homemade kvass from rye bread, it began to taste the same. Just like in childhood, from a leavened barrel

Good recipes here https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=263.0

in TSB and I can poke a finger.
But that is not the question! I understood what kind of bread I want to get! It remains to find a suitable recipe!
Ukrainian bread on rye sourdough! In!

Please tell me the proportions for replacing dry fast-acting yeast with fresh.

[Julia ***]

Julia ***, I usually put 1: 3

per kg of flour 25 g fresh, more than enough

proportions for replacing dry fast-acting yeast with fresh.

For bread dough per 100 g of flour, 2 g of compressed yeast. For baking, the proportions are different.

I bake this bread according to the recipe from Arka. The husband says that it is real village bread, as it was once baked in the village.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=102164.0

I understood what kind of bread I want to get! It remains to find a suitable recipe! Ukrainian bread on rye sourdough!

proportions for replacing dry fast-acting yeast with fresh.

I also use fresh yeast as 1 to 3

Thank you very much for your answers! I have mastered baking with dry yeast, you need to progress, learn to bake with fresh pressed ones.

I have mastered baking with dry yeast, you need to progress, learn to bake with fresh pressed ones.

Crumble the yeast to the bottom, then the flour and then follow the recipe. It tastes even better than dry ones.

Hello Helobepecs! I had a little adventure when I bought the SD-2502 (UK version) helbo maker at one of the auctions in Europe.Before buying, the seller assured me that the bread maker was new, but it was in the store window. Below is the photo in which it came to me - a dent, a large piece of plastic is broken off (there is no piece itself), inside the metal bottom has slightly moved down. The seller has agreed to compensation, but I don't know what to do. I try to test, I turned on the "pizza" mode, the spatula is spinning, but I do not understand if it spins normally and are these sounds normal when mixing? Tell me please. Thank you!

3ox4jp0pMt0

[serg1980]

serg1980,
In my opinion, the sound is that somewhere a mechanic hits something.
Probably need to open and look, it may well be not just a dent.
Judging by the dent, the blow was very good.

[serg1980]

serg1980, but return to the dishonest seller, at his own expense - not an option?

Returning is quite problematic, it was bought through an intermediary, and the bread maker is a rather large thing to wind it back and forth. If the seller compensates for all the costs, then I will try to restore and revive it. It's new, it's a pity that someone treated it so casually ...
Still, opinions about the sound when mixing in the "pizza" or "dumplings" mode are also interesting - does it work for everyone, or do I still have a serious defect? In the video, it is somehow loudly felt, in real life it is a little quieter.

[serg1980]

serg1980,
Try to return the money, and then open it, maybe there will be just a part of the broken plastic, remove it and it will work fine.

[serg1980]

serg1980, in case of such damage, it is definitely necessary to return ...

Your plastic is cracked near the support leg, about the significant deformation of the case, I'm not talking about
You can of course disassemble, pull together, strengthen, but why is this collective farm with a new thing (((

serg1980,
Try to return the money, and then open it, maybe there will be just a part of the broken plastic, remove it and it will work fine.

Yes, it is, a piece of plastic is inside and possibly touches something there when the motor moves. While I will not disassemble it, I will wait for the seller to tell me about compensation for repairs.

Easter is coming. I have a cake recipe from 1 kg of flour and 0.5 liters of milk. I want to knead in Panasonic. Will HB withstand? The oven will be in the stove in the country.

[Natalia]

Natalia I would split it into two parts. And I mixed each one on "dumplings" - because this mode is adjusted for heavy, and the liquid ratio of 0.5: 1 is heavy. And then I would connect it to baking.

[nata_zvezda]

nata_zvezda,
I would not recommend overloading, the maximum for it is 1250, but it is advisable not to load more than 1100 grams.
Reduce the amount by 1/3, taking into account the rest, you will get around 1100-1200 gr.

Thanks for the answer. I thought so.

Does it spin normally and are these sounds normal when kneading?

Sounds (as mentioned above) are not normal at all.
IMHO - take compensation and disassemble and fix it according to the murzilka (there is a link here).
Hours for 2-3 work and will be like new! Try to glue the plastic with dichloethane, return the body in the hooks to its place. Dent on the front - IMHO is not critical (to restore the general geometry of the body just by hand).
At first glance, there is no irreparable damage.
PySy: from where? If it is not far from me or if there is an opportunity to send the stove, I can help.
PyPySy: Lay out, plz., Video of work WITHOUT a bucket (so listen for more information)

PySy: from where? If it is not far from me or if there is an opportunity to send the stove, I can help.

the heroes have not yet been translated = good people in our Russia))))

the heroes have not yet been translated = good people in our Russia))))

I'm big! It's hard to "translate" me!

[maks592]

maks592,
+1000500 !!!