Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

And if yeast can be added immediately, then what is the point of a dispenser then? Do you need it? The noise doesn't seem to be particularly scary. But they say that you have to pay extra for it. And if you can do without it, then what's the trick?

[Galina]

Galina, oh, Galin, I agree kanesh, but such flour comes across that ... hang, do not hang, only liquid can be adjusted



Mila Sweetheart, I don't need it, but if you bother in Japanese, then maybe you need it. Talia promised to experiment

And if yeast can be added immediately, then what is the point of a dispenser then? Do you need it?

I definitely don't need it. Maybe someone is happy that he is, but I have not yet met enthusiasm for the presence of a yeast dispenser.

such flour comes across

And I always buy the same one. So far, there have been no surprises.

And I always buy the same

aha times I was rushing about Makfu looking for, but no, people write about the Metropolitan thing, also nowhere else ... we are satisfied with what I will buy

You will have to buy electronic scales.

Scales that is, but somehow I did not have to use for bread
And according to the recipes from the site, you need to customize it for your HP. Or will all the recipes from Panasonic fit? Are the algorithms for all HP the same?

[NikaVs]

NikaVswhat, what little thing?

What kind of flour is better to take for the experiment? To understand at least the first time what should come out?

And I also put everything in the leaven by eye to the desired consistency. Now I understand this number will not work

it will not be difficult to measure the leaven, weigh it, add water, everything is as usual ...
Don't worry ... I baked a lot with Eternal Rye sourdough, and it was in Panasonic 2501. There are proven good recipes here. The Sousl girls, Arka bake with sourdough in Panas. The recipes are laid out. Everything will be fine with you.

[Margarita]

Margarita, in my opinion the flour is such a Capital thing ... I remember exactly the word "little thing" I looked for in the internet ... there is a French thing ... we do not sell any foreign things
I received an order for a cover and a ring, one of these days I will go to pick up

I remember the word "little thing"

what did you write?



French thing, Nika.

what did you write?



French thing, Nika.

neither Chinese nor French dumb

2500 probably won't suit me, because there is no rye bread. I don’t seem to need two dispensers either (unless there is a difference between the 2502 and 2512 models). Or maybe they have something I don't know about
Remains 2501 and 2511. Low-yeast bread certainly deserves. The difference in price is about 2 thousand. You must also watch the truth by availability

what flour is better to take for the experiment? To understand at least the first time what should come out?

I bake on Makfa. It is everywhere. She has such a stable result.
And so ... all regions have different flour ... you need to find your own.
From rye I like Tverskaya peeled.

What kind of flour is better to take for the experiment? To understand at least the first time what should come out?

I buy wheat "Belyaevskaya" (Altai), rye "Rye Patterns" (Magnitogorsk).

2500 probably won't suit me, because there is no rye bread.

I do not agree...
I bake wheat ~ rye and rye ~ wheat in Main mode, not rye. And if the rye flour is more than 50%, then I bake it on a semiautomatic device, that is, KNIT, turn it off, let it rise to the desired condition, then Bake.
And even more so for Sourdough bread everyone uses this trick.
I have a rye shoulder blade somewhere on the shelf ...uh ... lying around and don't get it.

We have seen practically one rye Magician and also Rye Patterns (Magnitogorsk Sitno), and they sell Makfa. Need to buy. And I mostly take wheat, too, Sitno, Snow White.

[Mila Sweetheart]

Oh, Wit talked about Snow White, huh?)
He praised her.

I saw one sorceress

At the Kudesnitsa she baked a lot. And led the leaven on it. Normal flour.
You just need to look at the expiration date.



Mila Sweetheart, if you want you to have a rye regime, take a 2501 for yourself, like mine, and calm your soul and heart with a rye spatula. And everything will be okay.
But 2500 will cope.

And if yeast can be added immediately, then what is the point of a dispenser then? Do you need it? The noise doesn't seem to be particularly scary. But they say that you have to pay extra for it. And if you can do without it, then what's the trick?

Thalia promised to experiment

The girls, honestly, once baked it on purpose in a row - with yeast in a dispenser, and as usual - in a bucket for flour. So with yeast in the dispenser, the bread turned out to be higher, fluffier
BUT !!! The result did not satisfy me, because I did not have any concrete confidence in the difference. I want to bake it again and compare

But to me this is only "out of sports" interest - WHY!?!? yeast dispenser ??
The Japanese for the domestic market have most of the Panasonic with a yeast dispenser. For the foreign market, the first models were also equipped with yeast dispensers.

[gala10]

In models 2511 and 25 12 there are additional modes: "Basic low-yeast" and "Basic with filling". And the same ones are added to the test modes.

Here the low-yeast mode seems to me to be useful. I don't know about the filling. Probably in other models it can also be added? Or you can also bake with a small amount of yeast by stopping the program

gala10, you write that you have a 2511 model. Do you use these modes? Are they really needed?

Do you use these modes? Are they really needed?

I don’t need it. And maybe someone needs it.

with yeast in a dispenser, and as usual - in a bucket for flour.

I understand this is only for dry yeast? Is everything put into a bucket for starter culture and for live yeast?
At what stage is yeast added from the dispenser?

Mila Darling, if you want you to have a rye regime, take 2501 for yourself, like mine, and calm your soul and heart with a rye spatula. And everything will be ok

I would also like to understand its difference from 2511? Is there really a difference in the two programs, and everything else is the same

it will not be difficult to measure the leaven, weigh it, add water, everything is as usual ... Don't worry ... I baked a lot with Eternal rye leaven, and it was in Panasonic 2501. There are proven good recipes here. The Sousl girls, Arka bake with sourdough in Panas. The recipes are laid out. Everything will be fine with you.

Margarita, do you customize recipes from the forum or from a book for your HP?

I'm over 2500. Don't fool your head ...

And flour BeloNezhnaya of the Starooskolsk flour mill. Moreover, it may not have been ground in Kursk and ... forgotten somewhere else. I also exhibited packaging. It's not far above.
Always yeast to the bottom - ANY !!!), then flour, liquid with salt and sugar dissolved in it. Then p / oil.

I'm over 2500. Don't fool your head ...

And in others it is necessary to fool
So is there any difference between the models? And what's the trouble then

And what's the trouble then

Above pages 6 ... 7 there is soooo written about troubles

At what stage is yeast added from the dispenser?

The yeast spills out after mixing the contents of the bucket, and then, after a short pause, kneading begins.
Without a dispenser - yeast, as you know, mixes immediately with all the ingredients.

Without a dispenser - yeast, as you know, mixes immediately with all the ingredients.

And what ?!
Here in the morning I got it - the on duty bread

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Here the low-yeast mode seems to me to be useful.

I use it very often. I have 2511

I'm over 2500.Don't fool your head ...

I don’t see something like this on sale.
(((

I use it very often. I have 2511

Svetlana, how does bread differ from the main program? And are there any problems with this HP?

Svetlana, how does bread differ from the main program?

A little softer, perhaps. I love the very idea of ​​yeast reduction. Therefore, she is a favorite program.

And are there any problems with this HP?

Noooo.

I love the very idea of ​​yeast reduction. Therefore, she is a favorite program.

She also bribes me with this. Svetlana, do you bake bread with sourdough?

Svetlana, do you bake bread with sourdough?

No, only with dry yeast. All my laziness, mother

Margarita, do you customize recipes from the forum or from a book for your HP?

from the Instruction I do not "adjust" anything. When I baked in Sourdough, I took recipes here at the Forum. There is a whole section. I wrote you the names of the girls above. You'd better open the Sourdough bread right there and read and ask questions specifically about the modes, about the sourdough. I don't bake with Sourdough anymore.
I began to be completely satisfied with bread on yeast. Mostly pressed.
But when you asked: Is it possible? "
I wrote: Yes!)))
because I personally baked a lot.

[About yeast:]

I love the very idea of ​​yeast reduction.

She also bribes me with this.

Recently came across an interesting conversation about yeast

About yeast:

natawangdi25 · 11.01.2017.
Very interesting to read! And another question about the article. For a long time he torments me: healthy food and bread, especially yeast. Now, after all, it is a hunt for yeast from lovers of healthy food. Yeast is said to destroy us. And I am trying to understand everything and am waiting for your expert opinion, whether this is so. Isn't leaven yeast? do we get little yeast from sources other than bread? Can instant yeast be harmful? Are real, living, bio (I buy such) and not harmful at all? I understand that bread, especially white bread, is not the most useful product, and for a family I often bake non-white bread, and besides, you can stuff all sorts of healthy seeds. I can't imagine life without bread, without baking at home, but I want to somehow relax about this ... otherwise I cook, I treat ... and inside the worm sits, they say why don't you give healthy food to children ...
marianagrajales = Luda : I have not heard such that yeast ruined us, Nata :) There are very few of them in bread and they are baked, they are just a source of vitamins and protein. In this sense, they are curative if a person has vitamin deficiency. A technique is currently being developed in the United States to use yeast to treat cancer.

There are many of them on the surface of fruits, cereals, so people eat a lot of live yeast with porridge, grapes and apples, plums and cucumbers and other delights from the garden and from the branch. There is a lot of live yeast in kefir, kvass, honey. I’m not talking about beer and wine. Live yeast lives in the intestines of any living creature, in symbiosis with bacteria, they are part of the ecosystem of a healthy intestine.

Instant yeast is just a way of preserving yeast, a special way of drying it. Dry yeast is alive, it just sleeps. So that they sleep for a long time, they are stored in a vacuum package or in a freezer. If you wet them, they wake up.

"Live" or pressed - this is another way of preserving yeast, putting it to sleep for a period from a week to two months with cold at the level of 2-4C. "Natural" or "fresh" yeast in a yeast plant is a sweet slurry, a mixture of yeast cells and nutrient syrup. It is washed from the syrup, dried, the yeast is pressed for sale in briquettes and cooled.

Bread itself is not harmful, of course. A person needs to receive a certain amount of calories in food in the form of starchy foods: cereals, potatoes, corn, legumes or bread from the same cereals from which cereals are prepared (buckwheat pancakes, wheat loaf, rye rugs, barley and oat cakes), bread from corn, bread from "potatoes" - African bread from cassava, their analogue of our potatoes.

Bread is just one way of eating grains and tubers - a dense source of calories and long-lasting carbohydrates, a special group of vitamins and essential fiber for health.

Without starchy food in our diet, we would be busy all day eating greens, vegetables and fruits, like monkeys who chew all day and they have no more time for anything, no scientific and technological progress, conquering new territories and thinking about democracy or foreign languages. Non-starchy foods have very few calories per gram or pound of food, and primates eat fifty servings of twig fruit and "lettuce" (leaves) a day to fill up.

Another thing is that modern man is so carried away by high-calorie food that he began to consume few fruits and vegetables. High-calorie food - starchy, animal food, fats from a pack or bottle - "fast", Bread and Butter or its equivalent - a bun with nuts on a crust - can be eaten in a minute without distracting from the TV, driving, reading, etc. A full breakfast, lunch or dinner contains so many vegetables and fruits in addition to bread-porridge-soup with noodles or peas (almost a kilogram of vegetables and fruits in each meal for a 50kg person, twice as much for an athlete or steelmaker), which takes almost an hour to eat. And now everyone has a shortage of time. No one sits at the table.

Bread and white bread are the highest technological and cultural achievements of humanity, Nat. Yeast - an advantage over starter. He frees people from the inhumanly difficult and long labor of preparing their daily bread. So don't be shy.

You need to be shy not about bread-pasta-potatoes-porridge, but about the fact that the child and the adult have not been served with them even plates of beans (proteins, fiber), plates of boiled-baked non-starchy vegetables, plates of salad (raw vegetables) and fruit for dessert. In this place, fighters for healthy eating have a blind spot. And you say yeast ... Their attention is riveted on microscopic amounts of baked yeast in bread, there are literally micrograms of them per loaf of bread, and they do not notice the elephant.

[Natalia]

Natalia, it would be correct to say who is conducting this conversation. Not everyone knows who these ladies are.
I have already read this material.
It is very possible that the manufacturer came up with a low-yeast mode as a marketing ploy.
But I still like this mode. Moreover, Lena autumn explained its essence well.

Girls, thank you all for the tips. I am looking up to model 2511, I will look at the availability in stores. Well, I'll look at 2501 too. The only thing, I never understood. Do these two models have the same algorithms? For 2501 there was a table of modes. Will it fit 2511 and other models. Or they all have their own "peculiarities". Will the program numbers match?

[Svetlana]

Svetlana, I am not against this mode in a bread maker or bread, which can be baked on this particular mode.

The conversation I gave is for those who have a yeast phobia, which now really exists.

And for others, to refresh or supplement their knowledge.

For 2501 there was a table of modes. Will it fit 2511 and other models.

Each stove comes with instructions. Each instruction has a table of modes specifically for this stove. The algorithms for all stoves are the same.

[$ vetLana]

The algorithms for all stoves are the same.

Natalia, I understand correctly that the modes 2501 and 2511 will coincide and can you take the experience of the owners and safely apply it to your HP?
Or all the same:

Each instruction has a table of modes specifically for this stove.

Moreover, Lena autumn explained its essence well

$ vetLana, and where is this explanation? do not tell me the link?

The conversation I gave is for those who have a yeast phobia, which now really exists.

For example, my body digests yeast baked goods worse, I am happy to use sourdough bread. Therefore, replacement is a necessary measure for me.

[Waist]

Waist, Natasha, that's right that I posted.
I think that not everyone knows who Luda is.Perhaps she can be called a bread guru.
I am calm about yeast. Luda's position is close to me.

$ vetLana, where is this explanation? do not tell me the link?

This is difficult. If I find it, I'll post it.



Mila Sweetheart, the point is that gluten develops well with this mode.

I've been playing sourdough for over 3 years. I'm tired. After some circumstances in my life, I realized that we are all afraid of the wrong ... Yeast does not scare me. It's simple and predictable with them.
I don't think I'll go back to leaven.
I felt confused. Then I don't like the taste of white bread with sourdough. IMHO.

[mamusi]

mamusi, I, too, to some extent "tired" of leavens. Or rather not tired, but rather no time for them. Since you want to bake with yeast, you want to rest. And the leaven is alive, multiplies. And to throw her hand does not rise. You have to do something with her all the time. But I like how the body takes in sourdough bread. It's easier for him. And from yeast heaviness. Although I love him very much and sometimes I cannot refuse a bun. So you have to choose.

[for the CIS]

Natalia, I understand correctly that the modes 2501 and 2511 will coincide

Look at the tables, which programs in which models

The links are good readable pictures. It is convenient to copy and print.

Comparison of models for the CIS:
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Comparison of models for Europe:
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And to throw her hand does not rise.

You can dry the starter

How to "preserve" leaven

How to revive canned starter culture

can you take the experience of the owners and safely apply it to your HP?

Yes you can! In these bread makers, everything is the same and works the same. The only difference is the addition of several modes in different models, look at the tables (one for baking, the second for dough, in each HP, both).

Girls! I'm sobbing again, after all, Panasonic and the Masterpiece of Kulich managed to bring to the trash can: girl_cray1: It turned out in half a bucket. and completely baked crumb and burnt walls.
Well, what is it ... .. not a single former bread baker baked cakes as badly as Panas.
But .. so that he does not take offense at me, I will nevertheless note that the Old Easter cake on the Main mode it baked very decently, a similar recipe-on Brioche is more or less tolerable, well, and the recipe-alien from YouTube on Brioche has been broken, here is the Masterpiece on Diet there too ...
In my opinion, it's just me and my Panas, who are so unique, who have not mastered this verified recipe

[don't scare]

Yeast me don't scare... It's simple and predictable with them.
I don't think I will go back to leaven.

Mila, I didn't write this about you.
I just expressed my opinion in connection with the above article on yeast.
Each person eats as they think is right at the moment
Good luck with the leaven and Panasik.

[Vika]

Vika, maybe you have something wrong with the dietary regimen, try to bake on the main one, knead the dough (in the euro version of the stove, there seems to be no dumplings, but knead on the fast mode for 5-10 minutes), then turn off and turn on the main one with raisins. I'm the second one on the main baking.
And then I am now hooked on Easter cakes from Sonic, I really like it, just take them out carefully, it will wrinkle.

something is wrong with the dietary regimen

So I had the same thing, apparently, like Vicki. 1 hour and 40 minutes remained until the end of the regime. and I decided to take out the spatula, took up the dough, and it is cold. Well, it should be at least a little warm. Maybe that's the way it should be, I don't know. So then I kept the dough in service mode so that it would rise a little. We need to check this mode again.

[Maria]

Maria, well, I used to always bake on dietary baking, it rose better there than on the main one, but now Rita advised to do the pre-mixing before the program, so now it rises super on the main one.



Girls, now in a couple of days I'll make a cheesecake (I need to take a break from Easter cakes) and make it on a dietary one.

[Svetlana]

Svetlana, check this mode with your hp, and then write down which dough was after the last kneading: warm or cold (like mine). Maybe it's true that something was wrong with my regime, so the dough didn't fit as it should.

[Maria]

Maria, well.



Maria, by the way, in service mode, the stove heats up more than on programs, well, at least for me.

Girls, why are you taking out the scapula?
I never touch the dough ...

[Waist]

Waistthanks for the tables! Very convenient to compare! Everything is clearly visible at once!



And I'll try to dry the leaven. And now summer is coming, heat and holidays. The oven will have to be smaller.



mamusi, Thank you! I also read about yeast. But besides them, there are many horror stories. And you can't exclude everything from life. And yeast often helps out. I'm really with them while you are. I hope with God's help and the help of the KP members of the forum to make friends with them and delight loved ones with delicious pastries!