Linadoc
Marina, absolutely definitely only 2 tsp. dry yeast (first 1 tsp and then 1 tsp). It is the lactic acid fermentation (and acid) that takes place in the refrigerator, so the bread acquires a characteristic taste and aroma. And I generally adore dry onions and put more than 1 tbsp. l.
liusia
Marina, I baked this on whey from cottage cheese and I had kefir, quite a bit, and the flour was of the highest grade, baked for 28 minutes, and under the airfryer for 10, and I didn't fry the bottom, but it was fried before. Shteba worked on something, but it suits me. Linadoc, and such bread as yours, I will bake next time. This one will quickly leave, the husband is eating with milk. only bursting behind the ears.
Linadoc
Quote: liusia
premium flour
Virgo, try NOT to use the HIGHEST GRADE FLOUR - rye, first grade, whole grain ... The benefits are MORE TIMES. Bread is the main supplier of fiber (bowel function) and B vitamins (work of the entire nervous system), make the "right" bread - and half of the diseases are prevented! This is what the specialist tells you (with certificates, regalia, and so on ...).
Mar_k
Linadoc, but nowhere I can buy flour of 1-2 grades! It's funny to say, I brought a few kg from my mother !!! And in the vicinity, nowhere in Auchan, or in the metro, all this is sad !!!
Linadoc
I took in Selgross and in the Kaluga region in the agricultural industry.
marinastom
We have 1 grade flour in Pyaterochka. Until. But, I feel, there are more and more smart bakers, and I myself regularly "sing" to all my friends about the benefits of flour that is not of the highest grade. I also like Garnets.
marinastom
Quote: Mar_k
It's funny to say that I brought a few kg from my mother !!!
Marisha, I would also buy Altai flour if I were in those parts. Once I even wrote out Health of Altai from St. Petersburg.
Anna1957
Quote: marinastom
Once I even wrote out Health of Altai from St. Petersburg.
Addresses, passwords, appearances ??
marinastom
Well, hello, here we go! Anyut, you have a bread house. there is. I was there "grazing" at one time, when we still had nothing.
Here is: 🔗
Linadoc
Marina, Anna, while Masha is gone, all this data in a personal.
Altai flour 1st grade - 🔗, from the official partner of Breadmaker.
How do you like "hedgehogs"
marinastom
Sorry, Vice Chef!
Linadoc
Marina, at ease.
GTI Tatiana
I made bigus for dinner. ... The last sauerkraut remained in the refrigerator. I haven't done that for a long time.
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Linadoc
Tatyana, great! And I still have a quarter of a tank, I'm lying - less, of my sauerkraut. Basically, it goes to sour cabbage soup - the family really likes it. Now I have put it in Shtebochka, it will be done and will insist all night and half a day. In general, daily cabbage soup.
GTI Tatiana
Linadoc, I also love such cabbage soup))) And now I ate too much with Bigus. Well, tasty and most importantly fast.
Mar_k
Here's my friends. Stewed beef (beef, spices, onions, mayonnaise, zucchini rings Tolstoy, tomatoes, mayonnaise and a lot of cheese) !!! Cooked on Meat for 40 minutes and languished on Heating for 4 hours. I cooked without adding water.


Stewed beef with vegetables (MV Steda DD1) (Mar_k)

Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Ivanovna5
Mar_k, Marinochka, this is SO TASTY !!! It is necessary to issue a separate recipe so that it does not get lost.
Linadoc
Marina, Marish, I join, issue a separate recipe. I think many will like it.
liusia
Well Marina, well, for the night, and even such a delicious meal. I'm going to take out the meat to defrost for tomorrow
Mar_k
Thank you! Agreed, I'll post it !!!
Mar_k
I posted the recipe, the address is next to the picture !!!
fedorovna1
Hello! I just bought a shtebochka yesterday. I am mastering. I saw Roma_Tanya's recipe for porridge with whole grain garnish. Girls, please tell me how to cook whole grain cereals in our shtebochka. On porridge or on languor.
GTI Tatiana
fedorovna1, on porridge and on languor you can)
You look through the recipes, and if you don't understand something, ask. They will be happy to help. Our people are kind
fedorovna1
I would have to decide on time.
GTI Tatiana
"Basics of use, questions and cooking times in the Steba DD1 ECO pressure cooker"
Check out this thread, there is a lot of useful information
Linadoc
fedorovna1, Welcome!
Basics of using the stem here,
recipes here, you will probably pick something up.
I personally like whole grain cereals more on the "Porridge" program 0.7 10-15 minutes, depending on the cereal. But you can also on languor - first, "Porridge" 0.7 1 minute, then cancel heating and "languor" 85 * С hour 3.
fedorovna1
THANK YOU!!!
Regina V.
I am very sorry, ladies, but could you please explain to me:
is this delayed start being typed every minute? I want to postpone the sour cabbage soup for the evening, I poke at the timer - and it starts to go one minute at a time. And I need 10 hours.
Poke, please, in response to the thread.
GTI Tatiana
Regina V., it seems you need to hold on the "+" button and not let go, it will take hours.
Linadoc
Regina V., right Tatyana says keep it longer and the scrolling step will be larger. Only in 10 hours there will be morning, not evening.
Regina V.
Thank you! I'll charge it at 7 in the morning!
Masinen
Girls, good morning everyone!
I'm in Vienna now!
By the way, 0, I flooded Shteba with me, I can't live without her. As she imagined that she had to sit without Shteba for two months, she immediately wrapped her in bags and put her in the trunk of the car)
Antonovka
Masinen,
Quote: Masinen
I'm in Vienna now!
Wow!!!!
GTI Tatiana
Maria,
What a beauty)))))))
julia_bb
Quote: Masinen

Girls, good morning everyone!
I'm in Vienna now!
By the way, 0, I flooded Shteba with me, I can't live without her. As she imagined that she had to sit without Shteba for two months, she immediately wrapped her in bags and put her in the trunk of the car)
Maria, it's good that in the car) And if by plane?)))
Masinen
julia_bb, no, the plane would not be lucky)
julia_bb
Yes, it’s hard without Shteba Now the summer cottages have begun - I don’t know now or leave it at home to take it to the country house ...
Ludmil_a
Quote: Linadoc

Virgo, try NOT to use the HIGHEST GRADE FLOUR - rye, first grade, whole grain ... The benefits are MORE TIMES. Bread is the main supplier of fiber (bowel function) and B vitamins (work of the entire nervous system), make the "right" bread - and half of the diseases are prevented! This is what the specialist tells you (with certificates, regalia, and so on ...).

Linadoc, thanks for the advice! Now I also bake only the right bread.
Ludmil_a
Quote: Masinen

Girls, good morning everyone!
I'm in Vienna now!
By the way, 0, I flooded Shteba with me, I can't live without her. As she imagined that she had to sit without Shteba for two months, she immediately wrapped her in bags and put her in the trunk of the car)

Maria, well, how can it be without Shteba! I take her to the dacha every time. Soon we will go to Belarus, so we will also take it with us in the car.
Mar_k
Masinen, Welcome !!! To rest good!!!
So I think, can I take it with me? !!!
auntyirisha
Maria, there are cheap peelers
Gala_Z
Girls, help me, pliz.

I started having problems with the set pressure of 0.3 in the Kasha mode. The valve does not want to rise and close. Moreover, it shows that there is pressure and cooking is in progress (the countdown begins). The porridge is not ready after the time has elapsed, although everything was normal before and the porridge was ready during this time. At 0.7 pressure, everything is fine. I've already read about it somewhere, but I can't find the third day in the feed.
Tell me where is the solution to the problem?
Fenya
Gala_Z, and did not forget to put the ring?
Gala_Z
silicone? worth it, everything is fine, checked it
Larssevsk
Checkmark, on pages 185 - 187 we discussed this topic
Fenya
Galina, it also happens to me that for a long time I can't wait for the pressure to build up. Then, to speed up the process, I press the lid handle (but NOT in the middle), as if pressing the lid more tightly, and the valve closes. Maybe it will help you too ...
Gala_Z
Quote: Larssevsk

Checkmark, on pages 185 - 187 we discussed this topic
Thank you !! I read it.

Quote: Fenya

Galina, it also happens to me that for a long time I can't wait for the pressure to build up. Then, to speed up the process, I press the lid handle (but NOT in the middle), as if pressing the lid more tightly, and the valve closes. Maybe it will help you too ...
I'll beat it again at a pressure of 0.3, pressing the lid.
If it does not work out, then I will cook at 0.7 pressure.
Biryusa
Gala_Z, do you periodically flush the blocking valve? It happens that fat and food particles accumulate on it (both on the pin, on the silicone ring, on the "curtain", and in the hole itself).Try to clean it all up properly https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=310154.0
Gala_Z
No, I have never washed it. But at a pressure of 0.7, it rises remarkably, the steam starts to go and closes. And at 0.3, even steam does not go and porridge for 10 minutes. not ready. I have a feeling that the temperature is not picking up. I will also try to see what the temperature is at a pressure of 0.3 and the valve is not raised.
marinastom
Today I noticed that the valve is behaving strangely. I cooked meat for gravy, time has passed, it's time to relieve the pressure, I turned the valve from circle to ring, and there was silence. I had to pry off the valve with a knife to let the steam out. And then she closed the finished gravy with a lid and the float immediately jumped, although the valve on the ring was standing.
What, also from foulness?

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