Bread maker Polaris PBM 1501D (reviews and discussion)

[Natalia,]

Natalia, keep my fists! Let everything work out !!! I really, really wish it! (These "animals", after all, are such capricious.)

Buloshnik, choose any recipe for shortcrust pastry and knead on the "Pasta" mode. Turn off as soon as kneading. Next, bake the cookies or refrigerate the dough before baking (depending on which recipe). Shortbread dough does not like warm hands, so kneading in C / P should be good for it.

Now I'm trying to knead according to one classic (family) recipe, I'll unsubscribe a little later - what happens

somehow like this
Homemade cookies
3 eggs
1 cup (200g) sugar
1/5 tsp baking soda
200 gr. butter (NOT margarine !!)
600 gr. flour
Grind eggs and sugar until whitening, I have a blender with a whisk attachment, but you can also use a mixer. Pour into a large bucket (2 scoops are better). Pour flour, add soda (why, figs knows, but we have been baking this way for 20 years). Crumble the softened butter. Knead in the "Paste" mode.
Roll out the dough to a thickness of 5-7 mm., Cut arbitrarily, bake 20 peace. at 180 ° C
BON APPETIT!

I love shortbread dough very much. You have delicious cookies.

The second name is goodbye waist

Here is such a brick turned out on kvass wort. The roof didn't collapse, it just became flat
The taste is not bad, almost like a "shop"
RECIPE
2 tsp dry yeast
225 gr. wheat flour
325 gr. rye flour
1.5 tsp. salt
2 tbsp. l. vegetable oil
4 tbsp. l. liquid kvass wort
1 tbsp. l. liquid honey
1 tsp coriander
1 tsp cumin
330 ml. water + 70 ml. boiling water
Dilute honey and wort in 70 ml. boiling water, pour into a bucket of water further according to the technology of our HP. Mode # 6 "Rye"
I did not add herbs (not an amateur), but if someone wants to add them to boiling water
Shl. I ran in Saf-Levure yeast (before this Moment) works well

We bought tangerines here, so bright, beautiful .... well, I cleaned one, tried it and ... SURPRISE lemons nervously smoke on the sidelines! What to do, not to throw it away (although this thought was the first) and then it dawned on the JAM mode!
500 gr. peeled mandarin
150 gr. frozen h. currants (found in the freezer)
350 gr. sugar
Mindarins and currants in a blender, drain into a bucket, add sugar, incl. jam mode
BON APPETIT!

Here's a brick turned out

I wouldn't call it a brick. I tortured people here for a long time with such bricks
I will express my unauthorized opinion: the "rye" program is too long, the bread comes up faster, so I interrupt it earlier and put it on baking as soon as the bread increases. And now everything is OK with the roof

[Natasha,]

Natasha, but I do not interrupt the program, I just bake on program # 3 fast. But I take out the shoulder blades immediately after kneading. It turns out very well. Although it would be easier to use the programmable mode, but I am jittery, because at number 3 it turns out well.

Buloshnik, Your rye-wheat is not a brick at all, but a good bread (I completely agree with Natasha). Rarely can you get a convex roof in a bread maker, like in a store bread. To do this, you need to dance a lot around the dough or add a lot of wheat flour (i.e. bake wheat-rye). I decided for myself not to worry about the roof at all, since I like the taste of bread, then it's good... (Although, depending on my mood, I fiddle with some recipes, achieving beauty.)
You have come up with the jam perfectly. I cooked a lot of different types in Kenwood. I liked it. In Polaris somehow still not gathered. : girl_pardon: Your experience is sure to come in handy for all the housewives and owners of our stove.

Dear Ladies, I am very grateful to you for the praise of my pitiful efforts
Lena, if I understand correctly, then load the ingredients the same way but bake on mode # 3?

Yes. You got it right. :) Here's an example of my bread on mode # 3:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=402737.0
Your rye-wheat will turn out no worse on this program.

Am I understanding the algorithm correctly?
1. Select mode # 3
2. Track the batch
3. Remove the paddles
4. Wait for the end of the program

[Buloshnik,]

Buloshnik, everything is correct with the algorithm (only # 3 "Quick", it is selected by the "crust color" button.). Try it!

Lana, I'm sorry to be stupid, but which program is "Rye" or "Whole Grain"? I understood about "accelerated baking"

"Wholegrain".

Welcome, let's try

[Buloshnik]

I baked this bread, very tasty! Buloshnik, Only the first time the roof was flat too.Shelena, then I reduced the yeast and got a round roof

Yes, by and large, the appearance, the barracuda you seize, is not important, the taste characteristics of the product are in the first place. But some perfectionism that has become in nature for 25 years of service in the navy is difficult to etch out ...

[Buloshnik]

Good evening!
Buloshnik, you have beautiful bread!
Elena took the recipe in the bookmarks, I'll try it on the weekend.
my leaven stands motionless, does not ferment, which makes me very upset
Yesterday I baked a pie in the oven, but I cooked the dough in C / P - I really liked the dough (on kefir), tender, airy, but I can't eat with dry yeast and I can't bake, today is heartburn all day and heaviness in the digestive tract

Yes, by and large, the appearance, the barracuda you seize, is not important

What about sports interest? Well, to be.

[Natalia,]

... but I can't eat with dry yeast and I can't bake, today is heartburn all day and heaviness in the digestive tract

Natalia, That is why I only bake with pressed yeast. Would you like to try it?

Tasha1111-Natasha, I'm glad the roof is not straight !!!

[Shelena]

Shelena, Lena, yes I baked before C / P on pressed ones, and on Saturday I baked Sieve bread on dough - it turned out beautiful and tasty, only I gave it ruddy in the oven again after baking (for 5 minutes under the convector). and yesterday my husband wanted the edge of the pie - so I had to start the dough with dry yeast, it rose well and was delicious. my husband is fine, but this yeast does not suit me.

[Natasha,]

Natasha, I read about such an unpleasant effect of dry yeast a long time ago on our forum in the topic "Yeast" (if I'm not mistaken). There are problems with the pancreas. Pressed is better.

[Shelena]

Shelena, yeah, Len, but it would be better to refuse them altogether
Lena, did you bake lean bread on mineral water? in our X / B on which program is it better to try it? (Post soon, thinking over the menu in advance)
And I also have a question about yogurt: I have never cooked it myself, but here I bought Vivo starter cultures, I really want to try it. according to the recipe you give on Activia - will it fit from Vivo?

[Natasha,]

Natasha, I have never made yogurt with such a leaven. Now I use Evitalia most often. But I make the mother's starter in a multicooker, because it takes 12 hours to stand, and it is more convenient for me in MV.
Looked at the instructions. They write that it is fermented for 4-6 hours. This means that you can do it in our C / P, you just have to watch the fermentation. As soon as it thickens, tilt the jar slightly, if the mass is homogeneous, then the yogurt is ready. Place in the refrigerator for a couple of hours, and then serve.
Mineral water bread from our forum? Is there yeast used? If possible, provide a link to the recipe so that you can navigate the baking program.

[Lena]

Lena, on our forum I have not found such a bread, a recipe from the Internet. yeast is not used. Although, Lena, my leaven has begun to stir, can I add a couple of spoons to these recipes ?!
about the leaven: all day yesterday I was worried that it didn’t grow - it didn’t wander!
in the evening (this was already the 4th feeding, the sourdough on rye flour) she divided into 3 parts and fed each one differently - should some one come to life ?!
in one the same rye flour + water, 50 g each
in the 2nd, 2 st. l. hercules, 2 tbsp. l.I diluted buckwheat flour and old kefir with some water (without weighing, somewhere I read less fanaticism, by eye)
and in the 3rd, added 50 g of wheat flour and 50 g of water

in the morning I watch all 3 are active !!!! in the evening I have to try to bake, but where do I need so much leaven ?! I bake bread 1-2 times a week, we have enough.

So, about unleavened dough. it is clear that it could be in the oven, but can try in C / W, Linen? and now the batch confuses me, I bring the cooking technology.

Unleavened wheat dough on mineral water

250 ml of carbonated mineral water (Essentuki, Borjomi, etc.);
2 tsp Sahara;
1 tsp salt;
2 tbsp. l. vegetable oil (refined);
2-2.5 st. flour;

Second option
0.5 liters of carbonated mineral alkaline water ("Borjomi" or "Essentuki").
3-4 cups flour with bran,
1/4 cup olive oil
2 tsp milk powder and spicy seeds (eg, coriander, cumin) to taste.

Flour is first calcined in a dry frying pan, sifted and mixed with dry ingredients. Then gradually pour in very cold soda, stirring gently. The vegetable oil is added at the very end.
Then the dough is put in a mold and left for half an hour - to rise. During this time, you need to heat up the oven very much. The bread will be baked in it for about 25 minutes, after which you should put the oven on the minimum setting and leave the bread there for another half hour.
After taking it out of the mold, cover the bread with a napkin and over it with plastic wrap. After an hour and a half, you can eat it.
And as for yogurt, I have to do it for the weekend, I haven't delved into it yet. Where do you buy Evitalia and what is the mother's starter culture? does it mean the same as for bread? that is, eternal, which is stored in the refrigerator or cook it every time?

[Shelena]

Now I use Evitalia most often.

Shelena, I will express my opinion. It seems to me that it is not yogurt that comes out of it, but more like kefir from childhood (well, mine), like the one that was shaken out of the bottles with difficulty.
Nataliy14, I make yogurt in MV, for starter I use natural yoghurt from the store. I didn’t find yogurt starter in our pharmacies.

But I make the mother's leaven in a slow cooker

And I just as it is written in the instructions: I wrap it in newspapers and in a blanket. Well, I put it much warmer: everything is OK

I read about such an unpleasant effect of dry yeast a long time ago on our forum in the topic "Yeast" (if I'm not mistaken). There are problems with the pancreas. Pressed is better

Shelena, can be more detailed (not found). That's how strange it is to me ... We ate bread from the store for a very long time, well, the one that was factory. Is that where they bake bread with sourdough? I don’t think so.

There are problems with the pancreas

She's not at all, m. B. it is individual. After all, there are stomach problems from fresh hot bread (and heartburn, too, and acidity ...) I apologize for the off top.

[Nataliy14]

and then I bought Vivo starter cultures

Nataliy14, what is written about this leaven?

[Natasha]

can be more detailed (not found). That's how strange it is to me ... We ate bread from the store for a very long time, well, the one that was factory. Is that where they bake bread with sourdough? I don’t think so.

Natasha, I really did not read on this forum, I have been reading and collecting information about healthy nutrition for a long time, and I came across yeast ...
and on our forum there is
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=566.60
about Vivo, type the leaven in a search engine, they have prices on their website and in which cities look at their network. in our city, their products are sold.
about store-bought bread - so here the point is that everything freshly baked is visible. When I am on a diet, I eat only dried bread, rye and 40-60 g per day, no more. and the last 2 weeks something has become courageous - I began to eat a lot of flour, you need to stop

I sit and wonder if it will be possible to cook in our HP ... ketchup in "jam mode". In a stewpan I always get some kind of muiin, and then mixing and penetration ... What do you think?

What do you think?

I know that tomato jam is made

That's how, I rummaged in the Internet - it turns out I'm not a pioneer, Yandex immediately issued a dozen recipes. Well, okay, it's easier to go along the beveled fairway, you won't run aground

[Buloshnik,]

Buloshnik, ketchup can certainly be made in a bread maker. And for new ideas for your creativity, I recommend the "Cooking in a Bread Maker" section:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=308.0

Shelena, I will express my opinion. It seems to me that it is not yogurt that comes out of it, but more like kefir from childhood (well, mine), like the one that was shaken out of the bottles with difficulty.

Natasha, my son and I like this yogurt. For some reason, it does not remind me of kefir at all. But I do it with strict adherence to technology. I remember that somehow, yes, it turned out unsuccessful (perhaps the bacteria died) and looked like kefir. And so it is yogurt. I completely tied up with store copies. There are no natural ones, something is added everywhere or thermally treated. I set a goal: not only to achieve a pleasant taste, but also to improve your health. Therefore, Evitalia suits me.

And about yogurt, I have to do it for the weekend, I haven't delved into it yet. Where do you buy Evitalia and what is the mother's starter culture? does it mean the same as for bread? that is, eternal, which is stored in the refrigerator or cook it every time?

Natalia, this leaven is sold in many pharmacies. I buy in separate bottles (it costs 70 rubles), I make primary yogurt (this is the mother's starter culture), standing at 40 degrees. 12 hours. Then I add 2 tbsp of milk to 0.5 liters of milk. l. the resulting sourdough and get yogurt. The mother's leaven is stored for up to 18 days, that is, it is not eternal.
Here you can read about her and other similar ferments for yogurt:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=60319.0
Natasha, I read the recipe for bread with mineral water. Interesting. I would try to bake it in programmed mode. I think this will be the easiest. If only I would increase the baking time to 40 minutes. Take the risk? How is your starter culture? Have you already baked something?

["questions and answers about leaven"]

I think this will be the easiest. If only I would increase the baking time to 40 minutes. Take the risk? How is your starter culture? Have you already baked something?

I'll take a chance a little later, Lena! you will help? we will discuss with you what parameters to set?

How is your starter culture? Have you already baked something?

Lena, thanks! Starter culture - my beloved beauty, I already wrote about her in "questions and answers about leaven" and showed her photos, only no one has answered me yet ...
Lena, I'm already baking rye bread with bran and pumpkin seeds, I'm worried! it rose 2.5 times on one starter culture, did not add yeast, although it is advised if the starter culture is young.

And I also put the cottage cheese in a cold way! Alexandra's topic about healthy eating is a real find, I'm very happy !!!!!

[Shelena]

Shelena, Lenochka, but I asked about the leaven in pharmacies - until I found it. Tomorrow at work I will read your link, thank you for the information, now I will tie a little while the bread is baking.

[Shelena]

ABOUT! I also decided to knit, but a little later.
I wonder what kind of bread you get ?!

Shelena, can be more detailed (not found). That's how strange it is to me ... We ate bread from the store for a very long time, well, the one that was factory. Is that where they bake bread with sourdough? I don’t think so. She's not at all, m. B. it is individual. After all, there are stomach problems from fresh hot bread (and heartburn, too, and acidity ...) I apologize for the off top.

Natalia, factory bread is made with pressed yeast, and rye bread is made with sourdough. We do not take into account the bread that is baked in small bakeries, since the technology is not observed there.
We never eat hot bread and pies, so this is not the reason.
A lot has been written about the dubious benefits of yeast for a long time, Natasha-Nataliy14 gave a good link, take a look. But if you choose yeast, then pressed yeast is healthier than any dry yeast. A lot has been written about this in different Temko. If I find it, I'll give you a link.
So far, I've only found Alexandra's opinion (a respected and experienced person not only on our forum):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3043.0
And I read about this from Admin too. You can ask them a question about pressed yeast - they will answer more competently than me.

[structure:]

ABOUT! I also decided to knit, but a little later.

great! so you also have a hobby - knitting ?! nice to meet like-minded people !!!

I report about bread:
ashamed to show something, the first pancake is lumpy
I had a problem: I adapted an aluminum cauldron for baking in the oven and bought a cauldron for this purpose! So whether the problem is that it’s new, or that the leaven is still young, or what’s the matter, but my bread sticks out, picking it out hot, cutting it between the walls with a knife and breaking the whole crust - so offensive!
but I'll show you what is there, kneading in C / W, the dough was very sticky and watery, it seemed to me, but so far I have not changed anything:
structure:
peeled rye flour 250g
wholemeal rye flour 250g
wheat flour 150g (and added 2-3 tablespoons with a slide during the kneading process)
corn flour 2 tbsp. l.
buckwheat flour 2 tbsp. l.
oat bran with beets 2 tbsp. l.
pumpkin seed
cumin and coriander seed
olive oil - 2 tbsp. l.
salt
sugar
starter culture (5 days, young) 100 g
water 300 g
kvass wort concentrate 1.5 tbsp. l.
the dough has increased in volume by 2.5 times; interspersed in the dough are pumpkin seeds, on top - caraway seeds, the bread itself is delicious, it tastes different from yeast, we liked the crust and the crust is very tasty - crispy, the color of the crust is ruddy, reddish, inside is not as dark as in the photo - with brown tint, maybe kvass wort gives such a pleasant color? without it, it turned out less beautiful, or what was baking in a multicooker, and not in an oven ?! the cuts on the dough did not open well - they say they need a special sharp razor, someone gets a clerical knife - I still don't have everyone
Well, I'm still happy with the result - I don't want yeast bread anymore, and even more so! In the morning I treated a colleague at work with a pink salmon - she really liked the taste, she praised and praised me, she ate the whole piece - so she really liked it

[Shelena]

Natasha-Nataliy14 gave a good link

I read, but there are 2 opinions ... completely opposite. It's just that I'm not yet ripe for sourdough, but I don't understand how pressed yeast-mushrooms differ from dry ones. Well, we can endlessly talk about the dubious benefits of ALL products of the modern food industry.Shelena, that's about Evitalia ... Do you always keep the mother's leaven? Haven't you tried to ferment fresh every time? From a freshly prepared product?

Then I add 2 tbsp for 1 liter of milk. l. the resulting sourdough and get yogurt

Is everything working out okay? There, according to the instructions, you need to put more.

For some reason, it does not remind me of kefir at all.

The current yes ...

[Nataliy14,]

b] Shelen

Yes, always. Enough for 2 weeks. Recently, I have been closing with vacuum lids.

Have you tried to ferment fresh every time? From a freshly prepared product? Is everything working out okay?

I tried it, but more often I use the primary starter culture.

There, according to the instructions, you need to put more.

Thanks for the clarification. Indeed, I add 2 tbsp. l. 0.5 l milk. (Corrected in the first message.)

Nataliy14, knitting is one of my favorite hobbies.
Your bread is wonderful! Beautiful!!! And such an interesting composition! I really wanted to try. And what leaven did you use for it? I feel that I will have to overcome my laziness and take on nursing some "animal". Your loaf looks very tempting.
Natasha, have you ever tried to bake in ceramic tins, such as large pots, or in a roaster? They say it's convenient.

[Natalia]

Natalia, Elena, I read you and understand how I want to quickly learn how to cook dairy products myself !!!
it takes so much time to reread topics. here the algorithm would have formed point by point in my head
1.bought milk on the market
2.boiled it
3.cooled to 40 degrees ...
and then what ???
is it necessary to sterilize the jars? it turns out that you poured in the leaven and ferment it for 8 hours at room temperature? only then to cook yogurt for another 8 hours? that is, the total time is 16 hours?
I liked Alexandra's recipe for cold cottage cheese. But! I prepared from the store Bio-balance 1.5% and "Zakvaska" (manufacturer "Prostokvashino") 2.5%. from 2 liters it turned out 1.5 liters of whey and 0.5 cottage cheese, more likely in consistency like sour cream and in taste too, for me it is a very sour product, since I do not add any sugar or other sweets. I think that if you cook sour milk itself, then the taste will be different, much more pleasant!

knitting is one of my favorite hobbies.

Lena, me too! I knit every free minute, take knitting with me on vacation, sometimes even to visit ... for many years I "live" on the knitting forum - I draw ideas, inspiration and joy from communicating with like-minded people there!
Lena, I would really like to see your work here, there are probably no free topics for communication?

And what leaven did you use for it? I feel that I will have to overcome my laziness and take up nursing

I added rye and a spoonful of fermented milk, it seemed to me more active. Today in the morning I examined (they are in the refrigerator) so fermented milk even in the refrigerator wanders in full! Grow starter culture is a good thing! My husband loves wheat bread, and wheat bread with yeast, so I look at my rye and he is dragging along and today he says: "You bake me a white bread with sourdough too!"

[Nataliy14]

Nataliy14There is a lot of video about yogurt on the Internet

only then to cook yogurt for another 8 hours?

I only stand for 8 hours in a slow cooker at 40 degrees. I do not have a Yogurt mode, but there is a Multi-cook, there you can set such a temperature. Then refrigerate for 2-4 hours and you're done. I don’t know about healthy food, I like to add 0.5 liters of cream per liter of milk to milk, it turns out tastier (and I don’t boil milk). But Evitalia, according to the instructions, is aged for 12 hours, the milk is boiled and the sourdough is placed in warm milk. Elena may later tell her her own way, but she seems to be doing it in the multicooker too.
A question for everyone. And what kind of leaven should be prepared for wheat bread (on what flour)? And in general, how many days MINIMUM does it take to grow it so that you can bake bread?

[Natasha,]

A question for everyone. And what kind of leaven should be prepared for wheat bread (on what flour)? And in general, how many days MINIMUM does it take to grow it so that you can bake bread?

Natasha, with these questions it is better to go here to this section:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
Read, pick, feel and put the leaven.

Natalia, Elena, I read you and understand how I want to quickly learn how to cook dairy products myself !!!
it takes so much time to reread topics. here the algorithm would have formed point by point in my head
1.bought milk on the market
2.boiled it
3.cooled to 40 degrees ...
and then what ???
is it necessary to sterilize the jars? it turns out that you poured in the leaven and ferment it for 8 hours at room temperature? only then to cook yogurt for another 8 hours? that is, the total time is 16 hours?

4. Sterilize the jars over steam or in AG, boil a spoon and a whisk. (This must be done so as not to grow unnecessary bacteria)
5. Pour milk into cans (I use 0.5 l), add 2 tbsp to each one. l. shop "Activia", for example. Stir with a whisk (spoon), cover with foil (silicone lids) and place, for example, in a bread maker.
And then set the program.
Here's a description of the process:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=334291.0

On point 1 of your algorithm.
I have already been using sterilized milk for yogurt. It does not need to be boiled, it does not matter what kind of material it is to grow beneficial bacteria (after all, all these dry starter cultures can simply be poured with water and drunk). This is written in the topic about yogurt, the link to which I gave above.
About cottage cheese.
There are many different recipes and methods.Try this one made from frozen kefir. Delicate and delicious.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159812.0
And I make "boiled" cottage cheese in a cartoon. I put yogurt or curdled milk on "Heating" or at 60 degrees. (the same can be done in x / n in programmed mode!), after an hour I turn it off, let it cool, put it in a colander and put it to drain. Then into the cold. It turns out, too, a delicate dense curd.
Natasha, here on the forum there are many sections of interest. Here's for needlework, for example:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=204.0
(With any questions, write to Lichka, I will be glad to help.)

[Shelena]

I only stand for 8 hours in a slow cooker at 40 degrees. I do not have a Yogurt mode, but there is a Multi-cook, there you can set such a temperature.

I do not have a multi-cook, but somehow I kept it in the "heating" mode (70 degrees there) for 45 minutes, I also liked the curd, it turned out tender. and the second time there was an unsuccessful attempt - maybe the milk sour badly.

I don’t know about healthy food, I like to add 0.5 liters of cream per liter of milk to milk, it turns out tastier (and I don’t boil milk)

Natasha, I read an article by an American scientist, if I find it later, I'll throw it in a personal note, and so he very well explains the harm of low-fat foods and says that the fat content should be at least 9%! I believed him and do not adhere to the recommendations of our doctors about fat-free, but to find such products - kefir milk is almost impossible with us. but I didn't guess the cream myself, thanks for the hint!

A question for everyone. And what kind of leaven should be prepared for wheat bread (on what flour)? And in general, how many days MINIMUM does it take to grow it so that you can bake bread?

Natasha, I read a lot about leaven, all the information in my head got mixed up and I could not budge until I accidentally found Alicia's bread, there is a discussion on her topic and a clear algorithm for leaven is given, that's when I decided
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194030.0.html
and here read how I already acted further and divided from rye into wheat and sour milk. that is, Alicia suggests baking sourdough bread on the 3rd day, and I took a chance on the 5th. and many recommendations suggest feeding 2, or even 3 times a day. Alicia has the following scheme: we feed once every 24 hours, and when we put it in the ready-made refrigerator, we feed it once a week for 12-16 hours before we start the dough. This regime is quite suitable for me, and I think our ancestors also had no time to spin around the leaven all day long, in general, I believed Alicia and I am happy with the result. And also, I did not throw out the leaven as recommended, and I grew not 100 g of rye + 100 g of water, but 50 + 50, and then I divided it into 3 leavens!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.1540
Shelena, Helen, thanks for the information, I will try!

The question arose, is it necessary to sift flour?

[Buloshnik]

Buloshnik, certainly! sifting saturates the flour with oxygen, Admin writes about this on the forum and gives many quotes from special literature ..

Thank you

Thank you

to your health!
I also cook dough in C / W for a pie, with rice and canned food (saury in its own juice), I'll add a little more salmon belly.

My rye-wheat, corrected by Elena, is now rising, pulling out the shoulder blades is still that circus with horses

pulling out the shoulder blades is another circus with horses

as if I have this circus tomorrow
Are you going to the oven in the oven? When I bake in X / B, I don't pull it out, I hook it with hooks from the finished one.

Nothing complicated. : girl-yes: With wet hands I gently lift the bun and take out the shoulder blades. I slightly trim the top of the bread. All!