Thumbelina
Nataliya, no, I wrote.
For the living it was too lazy to go yesterday. Next time I will definitely do the same on live and compare.

Like fluffy, very crunchy

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caprice23
Quote: Thumbelina
, no, I wrote.
For the living it was too lazy to go yesterday
I just don't know what kind of Pakmaya she is, so I asked
And this is how many grams of flour do you have bread?
Thumbelina
Quote: caprice23
I just don't know what kind of Pakmaya she is, so I asked
this is Turkish yeast, very high quality, our Russian market is full of them.
There are for baking in different packages, ours are instant, there are strains for drinks, this is the Pakmaya Cristal series, for moonshiners

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But ours, instant (for bread makers) only in my gallery photos from the back side, but the meaning is the same.

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caprice23
Thanks for the information. We have never met such people. Saf moment and dr. Oetker, well, luxury pressed, that's all
Thumbelina
Nataliya, you just have to take a closer look or google and get from the store, it's worth it, believe me
caprice23
Why did "intmagazin" decode it as "an intimate store", fell into a stupor for a second. That's what I think about?

I will wander around the shops with us, take a closer look
mamusi
Quote: caprice23
For some reason, "intmagazin" decoded as "an intimate store", fell into a stupor for a second

Here I am exactly, just like that I wrote, somewhere higher !!!
Mandraik Ludmila
Nataliya, we have pacmaya in Magnets all the time, this is how the front side looks (I had the same in the gallery)
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caprice23
Ludmila, The magnet is just at your side, I'll see
$ vetLana
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I bake for such.




Mandraik Ludmila, Luda, it would be interesting to compare with yours. I have fast ones, you have + instant ones.
Mandraik Ludmila
I also have a different set of yeast, I actually like SAF-Levure, for long programs (dietary, low-cut and French), and for fast (main, etc.) SAF-moment or pacmaya is better. SAF moment seems to me more "explosive"
$ vetLana
I wanted to buy Saflevure. I compared the store ones and those at the office. site. They differ. I decided that the left and did not buy.




And there were problems with Saf (I wrote a little earlier)
-------
Limak rye was not in our Verny ((((
Mandraik Ludmila
Svetochka, like this .. it means you have to wait, I think it will appear within a month, well, according to the logic of harvesting and processing the crop, it seems to me so




Well, you will have to buy for a kraynyak in ozone, there is Pudov by kilogram and Garnets by 0.5 kg.
Andreevna
In Pyaterochka appeared Limak of 2 kg, but only the highest grade.
Mandraik Ludmila
Andreevna, the highest to buy is not a problem, but 1 grade (and I bake mainly on such flour), Z. and rye not everywhere and not always
Andreevna
Mandraik Ludmila,
Lyudochka, I have always bought them only in Ashan and in Attack, and they are not within walking distance, but in Pyaterochka, I saw them for the first time. We have Pyaterochki at every step practically. I usually add different bran to the highest grade
Mandraik Ludmila
Alexandra, I noticed that after all, the addition of bran and flour of the 1st grade is still not the same, the taste is slightly different, I saw LIMAC in the top five, there is the highest grade in the 7th grade, but it's not like me need
Thumbelina
I do not represent others for myself, there are any Pakmaya at home

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Instant in small packages
$ vetLana
Thumbelina, Olya, how do instant ones differ from high-speed ones?
Thumbelina
Quote: $ vetLana

Thumbelina, Olya, how do instant ones differ from high-speed ones?
And on them it is written, instant immediately dry in flour, and other fast-acting ones require preliminary hydrogenation (like they called it) in water with added sugar, and only then, after revitalization, combine with other fermentation products.If this is not done, then most of the yeast colony will die without waking up.
$ vetLana
Thumbelina, I am not animating anything. Very good at it. It is necessary to read the recommendations on the packaging.
Thumbelina
$ vetLana, Sveta, judging by your photo above, you have an instant.
$ vetLana
Quote: Thumbelina
$ vetLana, Sveta, judging by your photo above, you have instant.
Do you think? Then
Andreevna
Mandraik Ludmila,
Luda, of course, 1st grade and adding bran to the highest grade, not the same thing, but they don't eat bread on 1st grade, the current is on the highest, so I get out with the bran. While keeping quiet.
Mandraik Ludmila
Quote: Andreevna
While they keep quiet.
Well, that means it should be
caprice23
I'm upset again
Fuzzy just doesn't work. From 400 g of flour, no higher than the middle of a bucket, and the first times from the same amount of flour, a very tall handsome man came out (((
Makfa flour, whey, Lux yeast. Yesterday I shifted the water - the result is clear, the roof is flat, but today what? The roof seems to be even convex, but all 10 cm high
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Previously, when you cut, the pieces were larger in height than in width, but now it's the other way around




Yeast for flour crumb and for a delay in the morning. Maybe you need to dissolve in a liquid?
Thumbelina
Do you follow a recipe from a book. Why guess
caprice23
That is already a recipe. French. Only whey instead of water. And the yeast is alive.
Or right on the water and on dry land?




Olga, and your pussies are tall, how much flour?
Thumbelina
Whey is no longer water, it can be with a conservative or something else and yeast is dying, I had this on store-bought kefir.
Fuzzies always, when the recipe is verified, does not depend on the amount of flour.
The Frenchman from the book does not differ in size from me, so average
Mandraik Ludmila
Natasha, maybe anything, up to atmospheric phenomena that affect the yeast, this is not a joke.Maybe the spill in the network has fallen, but if a big city it’s hardly ... it is empty, but light And now my flour at home is gaining moisture, the house is wooden, rustic, the humidity outside has been at 100% for more than a month, the house is just "soaked" through .. There are a lot of factors
Mirabel
Those who know, tell me why sometimes very crumbling bread is obtained, with an uneven roof.
In my opinion, this happens more often on Italian bread and sandwich.
caprice23
Buttercup, Thank you. I just want to understand what's the matter and eliminate it.
I don’t know what to do with the bread anymore, my husband swears that he is itching to me, the previous one hasn’t been eaten yet, but I’m baking a new one. And it was straightforward for me to achieve the desired result (((. Today I brake myself, but I really want to load the bread maker again.




Olga, fresh whey from a familiar, tested cow. I also checked the yeast. Makfa flour baked already from this pack. Xs, in short




And the longer it doesn’t work, the more this fluffy really needs to become.
(Not that it doesn't work out, my husband says, normal bread, delicious, what do you need. But I need it!)
Creamy
caprice23, dry and make bread crumbs.
Thumbelina
Quote: caprice23
Olga, fresh whey from a familiar, tested cow.
And the cow was injected with antibiotics that killed the yeast
Well, pour water as it should be according to the recipe, please your husband, and we will all feel better.





Quote: Creamy
dry and make bread crumbs.
A very correct proposal
Waist
You can grind the unproduced bread into crumb fresh, and store this crumb in the freezer. Use as needed for breading, adding to the cutlet mince and so on.
That is, it is not necessary to dry.
Mandraik Ludmila
caprice23, yes I have the same problems, I have to slow myself down, we don't eat so much bread
Thumbelina
Natalia, how to grind and how to use not dried, they will not stick.

I always dry and rub on a grater, then dry them in a box, my crackers are better than store breading, more luxuriant, and if there are no crackers at hand, but urgently needs to be done, then you can grind the vermesh in a meat grinder
Waist
Quote: Thumbelina
Natalia, than grind
Grind in a chopper or harvester.
Quote: Thumbelina
how to use not dried, because they will not stick.
I always use batter, so no sticking problems

I add frozen crumbs to the minced meat.
And for breading they will stand a little on the table. warmed up - and ready.
Thumbelina
To be honest, I have nothing to grind, I ask my daughter to buy bread for crackers.
I'll take it on board and grind it in a grinder, but dry it immediately.
caprice23
Olga, Natalia, I already have this breading and crackers ...
She already fed the birds and took them to work.
So there will be more crackers




Quote: Thumbelina
Well, pour water as it should be according to the recipe, please your husband, and we will all feel better.
I'll pour it
Thumbelina
Nataliya. Make French exactly according to the recipe, as expected without whey.
Here I have it and so not high, so I
I bake a modified recipe with whole grains. Then he is straight strong crunchy
caprice23
That's the truth, and why am I sticking to this serum ...
I'll do it on the water.
I just thought it should make bread even more magnificent on it
Thumbelina
Quote: caprice23

That's the truth, and why am I sticking to this serum ...
I'll do it on the water.
I just thought it should make bread even more magnificent on it
There, and so there is no sugar in the recipe, and then there is whey, YEAST IS NOTHING TO EAT
caprice23
Quote: Thumbelina
even if there are no crackers at hand, but you need it urgently, then you can grind the vermebel in a meat grinder
I didn't know anything, I wonder. But in the near future I will definitely not be able to try this method, the breadcrumbs are heaps.
Quote: Thumbelina
There, and so there is no sugar in the recipe, and then there is whey YEAST IS NOTHING TO EAT
Oh, really? And they don't like the serum, do they? There seems to be a lot of people who make a Frenchman on serum and don't complain. Buttercup, Funtik Lena ay! How's your Frenchie on sugar free whey?
Creamy
caprice23, I used to make vanilla crackers very often. She cut a loaf, dried it a little. I diluted vanilla sugar in milk or just water, you can add a little more sugar and salt to the taste for a balanced taste. In this vanilla water (or milk), I dipped slightly dried pieces of loaf for a second. Then on a baking sheet in the oven until the desired degree of browning. For more than a day, vanilla crackers did not live, they were simply eaten.
Mandraik Ludmila
I generally pan with semolina or polenta (or cornmeal). Crackers don't work for me, at all




Normally I have French serum. Yes, recipe without sugar and without honey
caprice23
Alevtina, great! This is an option
Buttercup, bliiin, what is wrong with me




By the way, I read French recipes on the forum. And for some reason, I do not recommend it on serum.
Anchic
Quote: Thumbelina
There, and so there is no sugar in the recipe, and then there is whey, YEAST IS NOTHING TO EAT

This is a very big delusion !!! Yeast does not eat sugar, which is sucrose. And the starch contained in flour! It is a saccharide, or rather a polysaccharide. And sucrose (disaccharide), with a certain amount, can even inhibit the development of yeast. That is why it is necessary to add much more yeast to baking than to ordinary bread dough. And whey contains lactic acid bacteria, which give the bread its flavor.
mamusi
Quote: caprice23
for some reason I do not recommend it on serum.
I don’t know ... I bake ALL bread with whey, including French.
The result is excellent.
I have my own serum. It never inhibits yeast ... And does not interfere with anything ...
It's strange.
Thumbelina
Quote: Anchic
Yeast does not eat sugar, which is sucrose. And the starch contained in flour!
Don't tell this to anyone, especially technologists, they will laugh
If this were the case, then the end product of the yeast, and this is c2h5oh, would be obtained directly from the grain, bypassing the fermentation of starch with malt. The starch molecule is very large for the yeast to eat.

Quote: Anchic
And whey contains lactic acid bacteria, which give the bread its flavor.

Yeast, although they love to devour sugar and its derivatives, glucose, fructose, etc., but they love to live in an acidic environment, so whey is their home, but if there is food in this "house"

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