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

[immediately after kneading]

Nika, the photo, of course, is not something that you can touch in reality. You seem to see big bubbles there, not small ones. Although it is possible this is from fermentation on the surface, but if you make a cut, there will be fine bubbling.
But .. in theory
large bubbles immediately after kneading always means kneaded before the initial stage. That is, if even weak flour can be perfectly knead to medium, it will be softer, but this is for a gourmet.

Strong flour can withstand very small ones. They are received when they want to have silk bakery dough.

[Nikusha]

NaTalia, thank you very much, I have already penetrated, armed with glasses, I have 01 model.

Nikusha, this is not for you, but for INiki, she has a 2500 stove for Europe. These tables are different from those supplied with your stove. Do not confuse. I even signed at the top that it is for European stoves.

3. And there are also all kinds of spelled, which are generally the most tender and weak. Most likely a single grain program for them. It is necessary to see how intensively the scapula kneads there and how the bucket heats up during kneading. This is perhaps the most delicate treatment.

Lena, the fact of the matter is that this mode is just for spelled / spelled bread. But for this mode there are recipes with the addition of rye flour, and with the addition of whole grain ... Even purely logically, one-grain is perceived as from one type of grain, maybe not spelled, but something else. The same wheat and rye can be called single-grain. In the English manual, this mode is named exactly as Spesiality.

Natasha, well, look. Rye flour is completely gluten-free, and whole grain is usually very delicate as well. That is, your comment only confirms that the single-grain regime, apparently, is the most suitable for very weak flour, steeper than the dietary one.
If you come across weak flour, you must choose this mode. Perhaps there will be a solution to all problems immediately.

[Nikusha]

Nika, it will be softer, but this is for a gourmet.
Strong flour can withstand very small ones. They are received when they want to have silk bakery dough.

slow down, I write down

Added Wednesday 01 Mar 2017 05:11 PM

Nikusha, this is not for you, but for INiki, she has a 2500 stove for Europe. These tables are different from those supplied with your stove.

Sorry, I was running around ... and my brains are shaking - the neighbors have repairs, I have an idea that my teeth are out ...

[If you come across weak flour, you must choose this mode. Perhaps there will be a solution to all problems immediately.]

Len, well I see no logic

Here is Diet ... After all, people can bake whole grain bread not for the purpose of dieting, but simply because they like the taste, texture, etc.
In my opinion, the names of the regimes do not reflect the degree of tenderness or strength of the flour. I can't grasp the logic of some names in the Russian version: -

Added Wednesday 01 Mar 2017 05:14 PM

the remark only confirms that the single-grain regime, apparently, is most suitable for very weak flours, steeper than the dietary one.
If you come across weak flour, you must choose this mode. Perhaps there will be a solution to all problems immediately.

ABOUT !!!! Need to try!

Added Wednesday 01 Mar 2017 05:17 PM

To catch up! Does this mean that you can bake good bread from all-purpose flour on the Special / Wholegrain mode ??

[researched available to me]

but in general it would be to climb there with a thermometer and a clock and it would immediately become clear. I generally have from researched available to me regimes the opinion was that the most sparing regime is in French. And kneads carefully and ferments at the lowest temperatures. If it were not for long fermentation and then the baking is the most crisp, that is, hot, then I would call this mode the most tender.
Diet is rougher.Kneads more and warms more.

Well, I can't look at spelled.

Don't look at the titles. You never know what the Japanese think of us.

It is necessary to look at the mixing intensity and fermentation temperature.
If the batch is weak and at low temperatures, then it is definitely not for ordinary flour. The bread on it will be under-mixed and coarse in this mode, but if the flour is weak, then it is the very thing.

General purpose too strong compared to spelled or even whole grain. Sometimes the main one even withstands without problems.
She rolls more dietary, it will fit better, the bread will be softer

everything only by trial and ...
Sometimes you get tired of the rules and do it by intuition or without thinking by inertia, and it comes out! And if it does not work out ... also an experience, albeit not successful at the moment, but valuable in any way.
My experiment ended, what can I say, opening the HP took away a light crust. Considering the slope of the window sill, I turned it today - the roof remained in place.
Having pulled out the bread, I marked again the darker edges than the top, and when pressed, the crust crunched like ice, visible in the photo, like puff bread. A little to let him stand still. Cut and taste tomorrow. Thanks everyone.

and it worked anyway. Not ideal, but at least edible. And the view is decent.

We are waiting for a photo of the cut and impressions of the taste.

Nick, finalize the recipe and it will be possible to set it as "First grade flour bread in HP"

Added on Wednesday 01 Mar 2017 5:55 pm

At the expense of setting HP by level, I think it's not so much about bread as about the long-term service of the device itself. The level of the surface on which the HP stands is important for the device itself.

and it worked anyway. Not ideal, but at least edible. And the view is decent.
We are waiting for a photo of the cut and impressions of the taste. Nick, finalize the recipe and it will be possible to set it as "First grade flour bread in HP"

Added on Wednesday 01 Mar 2017 5:55 pm

At the expense of setting HP by level, I think it's not so much about bread as about the long-term service of the device itself. The level of the surface on which the HP stands is important for the device itself.

Natasha, but today it's not difficult for me to turn it in any direction, the window sills allow ...
Tell me, did you check who the calorie content is, for example, this daily, Italian, French ...?
For this I say goodbye, get up early again, and did not get enough sleep, and even a neighbor's repair, hit the nerves

and even a neighbor's repair, hit the nerves

Nika, but they sell special noise-absorbing ear plugs for cases like this. You can stick it in anyway and it will be at least quieter. My daughter sleeps very lightly, so she uses it if sounds interfere or specifically something makes noise.

Added Wednesday 01 Mar 2017 06:21 PM

And the fact that the loaf is more equal - so you wrote that the loaf is soft, that's the result. This is what I tried to convey about the crookedness / raggedness of bread with a tight kolobok.

Nika, but they sell special noise-absorbing ear plugs for cases like this. You can stick it in anyway and it will be at least quieter. My daughter sleeps very lightly, so she uses it if sounds interfere or specifically something makes noise.

I also use it from time to time, because my ear for work is highly developed, but here the rough technique is involved, they cut the walls, break out the bricks, apparently change the doors inside and move the walls and they don't care for a while, the laws and neighbors even spoiled my mood, both began allergies, with my spouse, the floor is littered with pages of waste ..., the smell of bread and coffee in the house pleases. :

chasing walls, breaking bricks, apparently changing doors inside and moving walls

I really sympathize with you ... I know what it is ... I want to run away from home without looking back at such moments ...
Although when you do the repair yourself, it seems like it doesn't seem so noisy ...
Therefore, I think that it is best to live in your own house ... no one bothers, peace and quiet

I really sympathize with you ... I know what it is ... I want to run away from home without looking back at such moments ...
Although when you do the repair yourself it seems like it doesn't seem so noisy ...
Therefore, I think that it is best to live in your own house ... no one bothers, peace and quiet

Yes, let them work, but at least until 18.00, as expected ... who is against. We do everything periodically
Yes, my dream is my home, rooted in my homeland (Karelia), but my husband is against ... he is more comfortable in the apartment ..

but the spouse is against ... he is more comfortable in the apartment ..

Wait, people equip country houses in such a way that no apartment can compare in terms of comfort

Wait, people equip country houses in such a way that no apartment can compare in terms of comfort

we have almost all friends ..., he goes to visit, admires ... and he doesn't want to make money on it, he doesn't want to do any kind of movement ... laziness, he already feels good, my couch man

he visits, admires ... and that's it

Admiring it is of course very good, but believe me it is much better to have your own ... I just have a construction epic ... it takes a lot of money of nerves and patience ... but when you think that it will turn out in the end, it seems it becomes so scary

Admiring it is of course very good, but believe me it is much better to have your own ... I just have a construction epic ... it takes a lot of money of nerves and patience ... but when you think that it will turn out in the end, it seems it becomes so scary

I agree with you 100. What do we leave behind? No wonder the ancestors spoke about the house, tree and heirs ...
We began to go to the dacha ... but this is even greater ... g-th ... there is more than an hour, if the younger one does not take it, then with transfers to the general. transport ...., with sumars, boxes ..., after work ... the spouse is right behind the grill and beer with the neighbors, we have that place around, that the neighbors are super! I am so reckless, not really doing it ... and I caught myself thinking that I shudder when they talk to me about the dacha ... which had been ownerless for many years ... but I cannot be alone in the field and in the house. .. and at work ... Before, when he was younger ... probably drip ... but before my mother-in-law was half-paralyzed on me for many years ... ALL! I want to go to the sea !!!! The sun, the breeze, the conversations of the waves with the birds and the reading room!

Oh, how many chatted ...
Girls, I'm writing from the phone, so no quotes, sorry!
About general flour and the French regime. I bake Natasha's bread only on it, from this flour. Lena-fffuntik, yes, indeed, the stove is fried on it, so I turn it off 10 'earlier, but the bread is amazing !!!
Guys, the neighbors also tortured endless repairs ...
Thank God, there was an opportunity to get away from this in a village house, but with all the amenities. True, 25 km drive, but worth it!

All! I want to go to the sea !!!!

I see ... we want SCARLET SAILS

Oh, how many chatted ...
Thank God, there was an opportunity to get away from this in a village house, but with all the amenities. True, 25 km drive, but worth it!

I envy white envy, Marina. I want to live without neighbors!
I didn't buy any general purpose, only oatmeal, rye, corn and whole grain, which I added to the dough for rolling out and I want to try bread with it, but after reading the girls today, I'm not risking anything ..

Added Wednesday 01 Mar 2017 07:49 PM

I see ... we want SCARLET SAILS

you know ... no .. I just want to escape from everything and everyone ..: girl_romashka: About 2 years ago, I ran away alone to Marianske Lazne, wandered around the town for 11 days, enjoying solitude and air, but I like Spain and Fr. Ischia - there is such water !!!, but alas, now in terms of finance, we probably will not pull it.
Rather, the junior would graduate from the university and provide for himself ...
I chatted with you here and forgot about all the affairs ..., but the mood leveled off + the husband ate and lay down quietly, the neighbors fell silent ... Paradise.

[Nika]

Nika, The best rest is in my country ... there is a river - well, it's almost the sea ... fresh air, silence, clean water ... just paradise

11 days wandered around the town

I hope not wandered How Kisa Vorobyaninov ??? Monsieur, it's not a mange pa sis magazine. Goeben zi mir bitte etvas kopeck auf dem stuck brod

[Nika]

Nika, I hope not wandered Like Kisa Vorobyaninov ??? Monsieur, it's not a mange pa sis magazine. Goeben zi mir bitte etvas kopeck auf dem stuck brod

nope .., I run, of course, but there I cannot afford to rest ...

Color, grayish, not pure white, but pleasant, the bottom did not have enough time in my opinion

Color, grayish, not pure white, but pleasant, the bottom did not have enough time in my opinion

You know better. If the temper is not baked to taste.
But these hardens - shrinkages can arise from a heap of reasons.

From over-growing, even a little if the flour is of medium strength. The dough greatly loses its gas retention ability and the lower layers under the pressure of the upper ones lose gas. Especially when planting in a cold oven.
The same can happen with a damp dough, but insufficient temperature at the bottom.

The finished bread looks nice, the roof has not fallen. It looks a little like waterlogged. But in the context of the crusts are thin.
It looks like I either kneaded or slightly overexposed.
Also, perhaps you put a very warm dough in a cold bucket. There could be a sharp temperature drop from below.

But I'm not a technologist. Fig knows what else happened there.
Maybe it was just a little bit damp for HP and it was necessary to start baking at a higher temperature, like French.

Added Thursday, 02 Mar 2017 2:19 pm

When you kneaded for the second time and large bubbles formed, I took them for the initial development of gluten. But the bread had already been kneaded and raised before that. Maybe those bubbles weren't just a fountain. A re-mixing has occurred. This was not a development, but, on the contrary, the release of gases.
But now one can only guess.

But I'm not a technologist. Fig knows what else happened there.
Maybe it was just a little bit damp for HP and it was necessary to start baking at a higher temperature, like French.
But now one can only guess.

Thanks Lena. I thought it was about HBI technology.
Processes Xn did not touch at all, just pulled out to knead thicker and back. It tastes good, with small cells, as NatAliya wrote, rubbery, the taste is interesting, somewhat reminiscent of chabata, but lighter. I personally didn’t have enough - the aroma of sweet bread, it’s some other ... whey or something ...

Well, if it's delicious, then it's wonderful. It would be more offensive if there is so much fuss, and the result is inedible.

And then, over time, the stove will be studied up and down and the koloboks will turn out good from half a glance, you don't have to guess, as now.
These are just the first steps.
Of course, all admixtures in the process are already a violation of technology. Formally, it is necessary to dilute and stir in the first minutes of mixing.
and then you will understand which of the programs of your typewriter is better for grade 1, which for the highest.

Or I, like Marina (marinastom), love the French regime the most. It is the longest lasting and allows little yeast to be put in, and the taste is wonderful due to the long fermentation. Even crispy crusts on it suit me all the time, so I don't interrupt the baking mode.

Natasha's bread has variations to put a little sourdough or old dough in there, whey can be reduced to 15-20 percent of the flour weight. Choose a non-acidic serum. Perhaps the mozzarella whey tastes too concentrated, and therefore felt sharply.
Old dough or sourdough will add a more traditional flavor to Natasha's rubberiness.

Nika, the aroma of fragrant bread is directly related to the good fermentation of the bread. In a bread maker, for all its convenience, the taste is closer to the modern one, that is, it differs. The whole point is in the substances from the long fermentation of traditional bread, often at low temperatures in the room.
Therefore, in the direction of adding dough, you correctly decided to look The most it
Adding sourdough, old dough, dough with lengthening fermentation is your way if you really want a completely traditional taste. With them, you will add additional substances that accumulate longer than in a short cycle of a bread machine.
In the oven, you can bake bread denser, which is also closer to the traditional version.

Nika, the aroma of fragrant bread is directly related to the good fermentation of the bread. In a bread maker, for all its convenience, the taste is closer to the modern one, that is.

The main one had a scent of spirit. Thank you, I'm still experimenting, but I don't think that I will be attached to someone's bread for a long time.
The spouse, after reading and watching the Internet, asks for a French one and some kind of sausage (ham) and cheese ... I don’t even know yet ... I have to make my own ham or I’ll look at the market of our producers, and then maybe I’ll decide ...
Who tried to bake bread with additives and which one is better then?

[fffuntic]

fffuntic, several violations of the Forum Rules at once. I advise you to reread them.

[fffuntic]

fffuntic, several violations of the Forum Rules at once. I advise you to reread them.

forgive us
fffuntic, thank you, I read like a poem about gluten
remember, someone urged me to put links, not hints ... I argued that it was impossible ... maybe not in this thread? But here you are.
No more

well, I thought, since I hid it under the spoiler and stuck the stars, it seems like I partisan thoroughly and they are not particularly visible
it's a pity, so the hunt for your favorite sources with people to share, but you can't

ps. with Luda everything is like a poem. And she bakes and photographs everything and tells in detail in HP Zovirushi and Kenwood 450.
Super resource

I'm sorry, too!

well, I thought, since I hid it under the spoiler and stuck the stars, it seems like I partisan thoroughly and they are not particularly visible
it's a pity, so the hunt for your favorite sources with people to share, but you can't

ps. with Luda everything is like a poem. And she bakes and photographs everything and tells in detail in HP Zovirushi and Kenwood 450.
Super resource

Yes, they recommended it to me, lamenting that sites and pages were already closed.
And shrimp, too, but it spells out more harshly.

Added Thursday, 02 Mar 2017, 06:38 PM

I'm sorry, too!

Maybe he will send us in a personal

I'm sorry, too!

Lan .. he who seeks, he will always find I really love and respect the bread maker, so then we will only manage with hints according to the rules.
Recipes on Google called Marianna-yeah are just the remnants of the past luxury in flour and yeast from Lyuda.
We are looking for information about gluten and dough in the same place dated January 6 of this year in "Housewarming".

Real technologists sit on the yeast forum lesaffre and there you can rummage around and ask around about bread defects.
And before baking rye bread, you can google BREAD & BREAD

I was not impressed with the shrimp on bread, but I like culinary knowledge there. In terms of bread, Luda in the Russian-speaking segment cannot be kept up. Another thing is that she has many students now and her experience is surfing the Internet.
And she bakes in HP with comments, which is twice as valuable

I'm sorry, too!

marianagrajales

Added Thursday, 02 Mar 2017 7:11 PM

Lan .. he who seeks, he will always find I really love and respect the bread maker, so then we will only manage with hints according to the rules.
And she bakes in HP with comments, which is twice as valuable

we will observe.

Nika, I'm uncomfortable, but I can't resist making fun of the video on eclairs

Glad you're in the mood.
Len, are you talking about Olgino? I also always read the comments under the video, there I also learn some points for myself. To me her cakes (I have not tried everything) are clear and work out,

Nika, come to me. I even wrote it in my profile
And in general I am used to "poking" people, too, here I overdo it and "you" write.

French bread is no different from the other in terms of additives, if it is not salted. The only thing is that you will have to track the batch on the plate and throw in the additives 5-7 minutes before the end of the batch.

Its taste is very pure wheat, so the additives should also be very tasty on their own and a little complex. If you just shove the sausage, it will be primitive. But if with grass or nuts, it's better.
And cheese is also better with weed.
Or rather, the best. I slip my tastes.
You just need to take into account the freshish wheat taste of French and adapt to it.

However, in this mode, you can also make a regular recipe with a more familiar taste. Just cut down on the yeast, and don't put in a lot of sugar. And then either reduce the baking time by 5-10 minutes, or not shorten, if you want with a crust
What is important here. Solid additives can scratch the bucket. Soft - smear. There is really an ideal way for almost all occasions.
As soon as the HP finishes the batch, climb in with your hands again, gently and evenly mix in the additives Then their spatula will neither scrub nor smear over the bucket

Personally, if I do the additives by hand, I mix them into the roll. Spread the dough, cover with additives, roll into a roll, roll into a ball and a bucket.

Nika, I'm generally used to "poking" people too, here I overdo it and write "you".
Personally, if I do the additives by hand, I mix them into the roll. Spread the dough, cover with additives, roll into a roll, roll into a ball and a bucket.

Good day, Lena. Never mind where the habit comes from since childhood ... by name, but on "you" Switch to "you"
The spouse has seen enough videos when choosing HP, and he is spoiled in nutrition. Fired up to taste bread with additives AND French, with wa of your post, I realized that it can be combined 2 in 1, but so far I only "yeast" in baking, puff, wander and want a lot, but with an eye on the container ...

[after]

yes, I have flour sun. Maybe not useful, but for me the most delicious. I have whole grain and 1 grade is not particularly favored.
But Marina wrote above that she loves general-purpose flour on this mode. Just keep in mind that there is the longest mode, be careful with yeast, if you overdo it, then it will stop.
For some reason, there is no activity in the topic. And I know for sure that they didn't bake bread with anything.

But
You know, if you are ready to dance around the stove, then it is better to give additives after last workout, on the last rise.
Bread without additives ferments better and rises higher. And additives ferment less in the dough.

Better later, if you strive for the ideal, better at the last proofing right before baking.

yes, I have flour sun. Maybe not useful, but for me the most delicious. I have whole grain and 1 grade is not particularly favored.
Better later, if you strive for the ideal, better at the last proofing right before baking.

I didn’t try a common name, I didn’t come across, but the other day I bought it, which was swept away by the people ... I’ll just look ... whole-ground, I sometimes confuse it with whole grain, I want to roll noodles, and I thought, maybe it’s good for bread too ... dear ... I'm not very good bread. then I eat, and yesterday my husband said that he had a belly when he could only have time? I think this is from lying on the couch and a sedentary image, ate, lay down, ...
For the noodles in the dough sheeter, I mixed the VS, 1 and grain flour, such a tender dough was mmm, the dumplings were delicious, not boiled.

look,
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170839.0
so I found ... from here I made an interesting additive for my taste, thanks to MariS, the taste is very original
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=167914.0

look,
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170839.0
so I found ... from here I made an interesting additive for my taste, thanks to MariS, the taste is very original
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=167914.0

Oops

Flour can cause allergies.
For example, premium wheat flour contains gluten - in some people it causes allergic reactions - intolerance to this protein leads to severe diseases of the gastrointestinal tract. Gluten is found only in cereals: rye, wheat, barley, oats, millet. And in buckwheat, flax, corn and other types of flour made not from cereals, it is absent.
In fact, gluten is gluten, it is responsible for the elasticity, firmness of the dough. It is insoluble in water, when it is present in the human body in excess, it acts like cement on the villi of the small intestine, sticking them together, and the absorption function of the intestine is disturbed (nutrients are not absorbed).
Whole grain flour contains less gluten. By eating foods that contain gluten in moderation, reasonable amounts, and foods low in this protein, the risk of irreparable harm to health is minimal.

Few people know, but some manufacturers of premium flour, to increase the shelf life of this product, during its manufacture add preservatives, antibiotics, use bleaching agents such as sodium pyrosulfite, peroxide compounds, potassium, calcium bromates, urea, etc., to improve external data. To improve the amount of gluten (gluten is an important indicator for bakery industries), calcium, ammonium, magnesium lactate, phosphates, calcium sulfates, ammonium and other compounds can be added.

but I think that my spouse's allergy has worsened ...

Nika, who is Lena? Fffuntik?
I am reporting. Bread was baked with sausage, ham, herbs, dried garlic, raisins (Easter cake) and even with ground coffee. The sausage was ground into dust during kneading, but the smell remained. He overdid it with herbs and gave it to the birds. I liked it with garlic, with coffee ... well, in general, nothing special - not for everybody. For a year ... two I'm going to bake it again with sausage, but fill it in on a signal. Here ... going, going again. I definitely decided in the fall that I would bake it in winter. But bad luck - winter, somehow ended quickly. That summer for sure. Or even in the spring, right tomorrow. I need to buy some sausages after work ... if I don’t forget.

all of these are whole, weaker than everything. This means that you need to protect, cool, select modes, not overload with heavy additives. At least it is better to bake them with a half c. with. to make worries less

[Vitaly]

Vitaly, And I put it half an hour ago with sausage and cheese, though I added all this to the recipe for milk bread, so I don't know what happens

[Vitaly]

Nika, who is Lena? Fffuntik?
I am reporting. Bread was baked with sausage, ham, herbs, dried garlic, raisins (Easter cake) and even with ground coffee. The sausage was ground into dust during kneading, but the smell remained. He overdid it with herbs and gave it to the birds. I liked it with garlic, with coffee ... well, in general, nothing special - not for everybody. For a year ... two I'm going to bake it again with sausage, but fill it in on a signal. Here ... going, going again. I definitely decided in the fall that I would bake it in winter. But bad luck - winter, somehow ended quickly. That summer for sure. Or even in the spring, right tomorrow. I need to buy some sausages after work ... if I don’t forget.

Yes, this is how Natalia addressed her, Vit. Thank you. The video says that they put sausage and cheese in the dispenser ..., you can try it and, as Lena advises, conduct a comparative analysis
I tried to darken with tea leaves and spices, it was delicious, but well. closet.

Added Friday 03 Mar 2017 01:29 PM

all of these are whole, weaker than everything. This means that you need to protect, cool, select modes, not overload with heavy additives. At least it is better to bake them with a half c. with. to make worries less

aha, I've been doing something like that lately .... somehow it turns out intuitively ... Lena, I'm reading a little differently ... I'll compare the score. Was he aggravated by the agony? I won't buy that again and I'll take a look ... again, I will only take MacFoo

Added Friday 03 Mar 2017 1:30 pm

Vitaly, And I put it half an hour ago with sausage and cheese, though I added all this to the recipe for milk bread, so I don't know what happens

Waiting for Vlad for a video report for the "yeast" I will ask in detail, hang up the lope in grams If you have time to bake before my watch ... I think you will have time ...

Added Friday 03 Mar 2017 01:35 PM

can replace sausage with ham? Do I have a frozen homemade one?

Vitaly, But I put it half an hour ago with sausage and cheese, though I added all this to the recipe for milk bread, so I don't know what happens

Vlad, if added immediately, then little will remain intact - the spatula will break all the pieces of additives into dust. But the taste will be

Uh-huh, Lena I
Nika, gluten intolerance is a serious illness and a simple allergy is not enough. Read less horror stories.
But white bread in large quantities is harmful because it is heavy food. Well, just like candy or beer.
It was ground too tenderly and how delicious everything in this life is.If it's tasty, it means eating a lot is harmful.

Indeed, all sorts of rough bran is healthier. Soaked buckwheat without salt .. definitely useful

Where did you find the dispenser in French mode?
And if you stick the sausage with the handles, it will not smear on the bucket. So decide, do you need pieces or pate? Tasty and so and so

And if you add it later, the bread will rise more easily.

Few people know, but some manufacturers of premium flour, to increase the shelf life of this product, during its manufacture add preservatives, antibiotics, use bleaching agents such as sodium pyrosulfite, peroxide compounds, potassium, calcium bromates, urea, etc., to improve external data. To improve the amount of gluten (gluten is an important indicator for bakery industries), calcium, ammonium, magnesium lactate, phosphates, calcium sulfates, ammonium and other compounds can be added.

Yeah, no one canceled prosecution for violations of GOST. Read gost r 52189-2003 wheat flour. I don’t take flour made according to TU

[Nika]

Waiting for Vlad for a video report for the "yeast" I will ask in detail, hang up the lope in grams If you have time to bake before my watch ... I think you will have time ...

Nika, I took the recipe from the stove (milk), cut the sausage and cheese into thin strips, but wait now, I looked in, the cheese had apparently already been ground, but the sausage is still in small pieces, perhaps by the end of the batch, dust will also remain from it

Vlad, if added immediately, then little will remain intact - the spatula will break all the pieces of additives into dust. But the taste will be

and flavor