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

I took Altai flour Grana, protein 12 in Pyaterochka. It is very good and the price is less than forty rubles for two kilos, I made a supply (I grabbed everything from the shelf).
And I also heard this about eggs, but our butter does not live up to callousness

Yesterday I baked, today we ate for breakfast, I did not see the difference, it became even tastier

Girls, does bread stale faster on eggs?

I don’t bake bread on eggs, but I add it to baking, only on Chuchelka’s advice now I put only yolks. Without proteins, rolls and pies are really softer and do not stale longer.
Recently I even tried to make dough with yolks on pasties, and although it is believed that the correct one should be completely without eggs, it turned out to be very good, well, just a wonderful dough.

And today I grabbed such flour. 13.3 protein. Dear truth

And in it there are some additives, but what kind of expensive flour is improved with ascorbic acid, gluten, etc.?

[Galina]

Grana flour, protein 12. Very good and the price is less than forty rubles for two kilos

We have not seen such a price, of course, a fairy tale.
We also have a general purpose Alekseevskaya in Pyaterochka, 12 squirrels. Everyone is thinking about taking it or not. While I think - it will end
Galina, only then the proteins should be attached somewhere. But for us, probably, the option on some yolks. Since we eat a loaf for a long time.

there are some additives in it,

I can't look now, I'll take a look in the evening



Olga, Natasha, and you took the amount of yeast as in the recipe or less? They just write in the comments that 1 tsp is enough. dry.

It's tempting to bake, the reviews are just great!

We also have a general purpose Alekseevskaya in Pyaterochka, 12 squirrels. Everyone is thinking about taking it or not.

I always take just this, the usual cheap one from Auchan or Globus, this is an excellent universal flour, it is even suitable for cakes, not to mention bread and all sorts of dumplings.

only then the proteins should be attached somewhere.

Yes, but they can be used to make soufflé, marshmallow, meringue, protein cream, protein omelette, and in pasties I put the protein in the filling - let it bind excess liquid.
I give the extra squirrels to the dogs, they are happy with the current.

Yes, but they can be used to make soufflés, marshmallows, meringues, protein cream, protein omelette, and in pasties, I zapendirivaem protein in the filling

my husband already swears that his jeans are too small for him, but I keep baking something and baking.
By the way, I haven't made pasties for a long time

my husband already swears that his jeans are too small for him, but I keep baking something and baking.
By the way, I haven't made pasties for a long time

Dumplings still

my husband already swears that his jeans are too small for him, but I keep baking something and baking.

Then it is all the more time to transfer it to a dietary yolk-free omelet (yolks have a fat content of about 11%).
Admin has a wonderful recipe for a steamed omelet, it looks very nice, I want to try to make it only on proteins when the extra ones start.

Dumplings still

I began to make dough on dumplings and noodles from durum flour or semolina "T", there is more protein and then a little less is deposited on the sides. Sometimes I add bran to the dough, which also helps.

Then it is all the more time to transfer it to a dietary yolk-free omelet (yolks have a fat content of about 11%).

The downside is that proteins are not combined with carbohydrates, yolk fats are better, and, on the contrary, remove the protein from the omelet

The downside is that proteins are not combined with carbohydrates, yolk fats are better, and, on the contrary, remove the protein from the omelet

By dietary I mean a low-calorie product with a low amount of fat, maybe this is not entirely correct. I don't follow any special diets, I have a great combination of what may and should not, that is, proteins with carbohydrates.

And I am with Bertine bread. Baking 3/4 of the norm, mode 2, reduced the yeast, grew to the top of the bucket. My husband doesn't like such bread, it's like a bun, so I rarely bake it with milk, but then I saw the picture and also wanted to

Girls, what a beauty I just admired. It's a pity that now there is no one to bake such bread, my mother now bakes herself, and my husband and I don't eat such beauty. My husband would eat rye alone.
Speaking of rye, I ran out of rye flour here, I thought I still had some in stock, but no, I had to add wheat grade 1 (somewhere up to 1/3), everything else - malt, coriander, caraway seeds as usual, because we don't taste like that, still pure rye, it tastes completely different.Husband calls him gingerbread, although it is not sweet

[Ludmila]

Ludmila, and what is the recipe for baking wheat-rye?

Olga, Natasha, did you take the amount of yeast in the recipe or less? They just write in the comments that 1 tsp is enough. dry.

It's tempting to bake, the reviews are just great!

.
Rala as in the recipe 10 grams of fresh, but I had them from the freezer

[M @ rtochka]

M @ rtochka, I bake pure rye, and this is due to the lack of a supply of rye flour, but I baked according to the recipe

Bread only on rye flour (Westphalian type) (Author Kosh) (Elena Bo)

Only I had to add 130g of wheat, so much rye was not enough, I bake without extras and seeds, but with caraway seeds, coriander, I replace sugar with honey in the same amount, and this time I baked in water, the whey ran out the same On the rye mode

Then it is all the more time to transfer it to a dietary yolk-free omelet

He won't give a ride, he doesn't eat omelets
You beckoned me, planned this fantastic bread for the morning. Can't look calmly at tall pussies



And now I'm baking the Streisel pie with berries. Smell...

.
Rala as in the recipe 10 grams of fresh, but I had them from the freezer

Yeah thanks



Oh, I'm a bastard! In this flour, this is not at all 13.3 g of protein, but 10. I looked in the wrong place. Well, I'll try what to do now. Extra grade. I haven't baked on this yet.

I also took up a Viennese oven, but I have dry yeast, do you think it will come out? I accept bets)))

[Yulia]

Yulia, why shouldn't it come out? Of course it will. And I'm sitting here thinking about which stove. And those and those are.

[Yulia]

Yulia, why shouldn't it come out? Of course it will. And I'm sitting here thinking about which stove. And those and those are.

Well, why, I also added some stagnant cottage cheese there ...)))), And I added a little more sugar by accident, the scales slowed down, but I didn't)

[Yulia]

I also added some stagnant cottage cheese there.

Yulia, I'm afraid it won't fit in the bucket ... when I add cottage cheese with me and for 400 g of flour, the eleo is placed in a bucket

The bread is delicious, but very rich, satisfying, I advise you to reduce it by a third or even half.

Zhmenka cottage cheese added stagnant.

The giant will

[Yulia]

Yulia, I'm afraid it won't fit in the bucket ... when I add cottage cheese with me and for 400 g of flour, the eleo is placed in a bucket

Damn.....

The giant will

Yeah .... so rarely I experiment with bread and there, too, I managed)))

[Yulia]

Yulia, cottage cheese, and even sour, it's protein, with multiplying lactic acid yeast, it's a bomb! We have a recipe for a roll with cottage cheese, I love it, but I rarely bake it ..

Roll with cottage cheese in accordance with GOST (Sonadora)

Calm down, everything turned out great! Apparently, I am not a specialist in terms of yeast and I didn’t sprinkle a lot of them, the handsome bread came out, just the top of the head to the edge of the bucket, it didn’t stick anywhere, and the smell was just crazy !! We will try it tomorrow!

[Yulia]

Yulia, and a picture?

[Yulia]

Yulia, a photo in the studio !!! Lick your lips at night looking. And I'll show mine in the morning. Delivered without delay, now baked in the middle of the night. We'll have to get up, take out.



I baked bread, the aroma was breathtaking! The amount of flour (grade Extra) was reduced to 380g per 200 ml of milk, and everything else was reduced accordingly. The gingerbread man was not a gingerbread man, very soft
As a result, the roof is cracked and the bread smells very strongly of yeast. I did it on the living, I took 8 grams. The crumb is gorgeous, of course, but the smell ...
What can be corrected next time?
Reduce yeast? Or maybe not activate them, but just lay them?

My finished product smells like cottage cheese cake, just not sweet))), it's very tasty, I'll cut it off again - I'll take a picture.

[Yulia]

Yulia, I even spent half of my frustration on crackers, but the other half decided that we would eat it all the same. I like the taste, the crumb is a fairy tale. The yeast, when activated, rose with a high cap
Did you just activate it in milk? I just added more sugar and flour. Maybe in vain?

[Natasha]

Today we all eat my sturdy man and tomorrow there is a very powerful recipe !!!!
It tastes gorgeous and hasn't turned a drop.

The crumb is gorgeous, of course, but the smell ...

Natasha, read the instructions from the stove where it says about yeast.

[Olga]

Olga, is this about what is not recommended for living? Do you think because of this?




And Yosha on the fresh heat

And Yosha on the fresh heat

Recently, I have only baked for living, everything goes well. It's about yeast.

[Olga]

Olga, is this about what is not recommended for living? Do you think because of this?

I will give you my example, how I could not overcome myself to change the yeast, as they say, for good, they are not looking for good !!!
The bread did not rise for me only once out of a hundred, and it was not the yeast that was to blame, but the salt where I blindly poured the 2nd rate.

[Svetlana]

Svetlana, on Lux baked, fresh. Maybe too active?
Olga, but on the contrary I stubbornly want and try to live. Everything seemed to work out before this time.




Next time, what's the first thing to do? Change to dry yeast or is it better to just reduce the amount of live yeast?

I am not against pressed yeast, I have no experience in handling it and storing it correctly, and I am not sure that they have died even before being sold in the store, so I found yeast for myself and use only it, buying it once for a whole year. Moreover, they are so easy to use.

I'll try dry or something then
Although these crumbled as they should, they did not smear and the color was good and they gave a hat when activated, be healthy.

buying once for a whole year.

I usually take 100-gram packs, they only show a 1-month expiration date. Doesn't yeast lose its properties in a year? If only to freeze.

[Galina]

Galina, I wrote Turkish about instant

Galina, I wrote Turkish about instant

Got it.

[Natasha]

Natasha, fig what yeast. The living ones are immediately ready for work and defense, the dry ones just come to life for some time and are more critical to external conditions.

Only the dosage must be chosen for yourself.
A yeast smell means that some of the yeast is dead in the dough. That is, the conclusion suggests itself - there were a lot of them.
And you should understand that revitalized yeast ferments much more actively. If you revive - put less. Although for me these are superfluous body movements, I am not lazy just to tinker with yeast so gently on cakes.

And .. you bought a delicate flour Extra. She might not like the main mode. This is just a weak flour for the French and diet regimes.

[Yulia]

Yulia, I even spent half of my frustration on crackers, but the other half decided that we would eat it all the same. I like the taste, the crumb is a fairy tale. The yeast, when activated, rose with a high cap
Did you just activate it in milk? I just added more sugar and flour. Maybe in vain?

So I was on dry, from that and worried.

[fffuntic]

Hurrah, fffuntic, came !!!
Thank you, Len, I'm sorry to go from live to dry. I like them. I'll try to put less. And the zamorochka with activation is not entirely convenient for me, not my option, I would have a delay in the morning. At this point I decided to try to do everything right. Truth and how "it should" did not. I diluted the yeast not just in milk, but for some reason I also added a little flour and sugar there. And then all this stood and waited for an hour of kneading. Maybe some of the yeast died at this time?

and for some reason there was still a little flour and sugar

200%
yeast eats sugar, but cannot live in sugar.

I distinguished myself, I made a difference on my head

I use yeast when pressed (Lux), when dry. In Viennese I took pressed ones (for baking I like them more), I store the cut ones in the freezer. Maybe you can't freeze, but I'm used to it since we only sold kilogram ones. Now I only see Lux, but they are fickle, sometimes too active and the dough smells, sometimes vice versa. Therefore, more and more often on dry.

[Natasha]

Natasha,

you thumped because the talker is made nutritious, from flour and sugar. You revived as recommended everywhere.
A chatterbox is needed to quickly eat up and start working, and not swing and wake up ...

But look further. As long as there is oxygen in the dough, these revived yeasts begin to multiply intensively and demand a "beautiful" life like in a chatterbox. Very quickly they eat a tasty treat around them, and then further .. it would be necessary to knead the dough and give a new influx of food .. but no one crumbles. And they start to die.
Not in a chatterbox, but in a dough without food and without oxygen.
Sugar takes a lot of sugar to kill them. You can kill yeast in a chatterbox, but then these unfortunates wouldn't even raise bread for you. Therefore, in your case, they smelled precisely because at first they ate and multiplied, and then they got a concentration camp.

yoshaNatasha correctly noted that due to poor storage in the store or if the manufacturer makes a mess, then fresh yeast is more susceptible to spoilage, and therefore behaves unpredictably.
Well, I usually focus on appearance and smell, on elasticity. Yes, and my store is normal, so far everything is fine with the quality.
And if someone is not so lucky, then, I agree, probably dry ones may be more stable.

In general, yeast revives in a chatterbox for two purposes:
- this is exactly to be sure that the yeast is alive and of high quality. They should give a hat in no more than 15 minutes. Well, in general, you can check out their strength and vitality right away.
It is extremely important when valuable products are in a kulik.
- reduce their number.

And if the yeast is elastic and fresh, it smells good, then fig this revival. There is no strong risk, we are not baking a cake.

It seems to me that the compressed yeast should be added manually at the beginning of the kneading and there is no need to revive it beforehand, or put in one piece on the bottom under the flour.

[Thumbelina]

Thumbelina, Natasha (Talia) has a good recommendation: "flatten in honey or sugar", at the bottom of the bucket under flour.



Here is her recipe with sugar: "I pour sugar on the bottom of the HP bucket. I knead the yeast in my hand and then crush this yeast cake into sugar, turn it over and crush it again. Leave it for 5-10 minutes, so that the yeast becomes liquid." Of

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

[Olya]

Olya,
it is difficult to make an unambiguous decision.
You have to decide what you want for yourself.

-

just make your job easier. That is, on a timer and let it bake when it turns on. In this version, yes .. in small pieces and flour. Until the water gets in, the yeast won't work. Mixing will occur when the machine is turned on.
- to make a preliminary excellent swelling of flour in the evening without adding yeast, but in the morning and without personal participation. Here you need a yeast dispenser and, of course, you don't need to revive the yeast either. But in the case of simple swelling, there is no fermentation, no active physicochemical processes transforming the dough.
And finally
- to make the dough for a long time already in the evening, that is, the yeast enters the dough immediately ... Here it is necessary to very carefully calculate the amount of yeast, which is alive, which is dry, which is just so stuffed, which is with revival.

When reviving in chatters .. yeast, both live, that dry (these must be properly prepared for chatterbox. First, mix with flour and let stand to take room temperature before pouring with warm water. Moreover, most dry yeast likes not just warm, but straight under 40-45 degrees water.)
You have to understand that they will immediately start working. Therefore, at the same time, there will be less such yeast, that is, by and large .. bread is a little tastier))) there will be only working yeast in the minimum required amount.
In general, if not laziness and correctly calculate the amount .. then revive is normal.
and how much the game is worth is another question

I bought malt in Auchan and decided to bake Borodino bread. I got it badly mixed and damp inside, although tasty. And it did not increase in size at all (it turned out to be small), although it may be so, I don't know the first time I baked it. And I also wanted to change the spatula for a spatula for rye bread (since I have one), but I could not get this spatula out of the bucket.