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

[Natalia]

Natalia, Probably very tasty, but such recipes are unfortunately not for me ...

[Vlad]

Vlad, tasty, yes, but very tasty only for someone who loves it. My husband and I, well, just eat sour bread once and that's it, we are indifferent to this.

Natalia, I'm starting to envy your husband ... Any bread to order ... Well done

Thank you for the praise, Vlad. But you can cry with me, because my husband loves only one "Daily White", which greatly infringes on creativity.

If I bake something other than white, 99% I will eat myself

NataliaI am ready to share this 99 percent with you for free

Vlad, so we are all bread-making here We would feed you already if it was virtually possible to share

[Natasha]

Natasha, I, of course, not a professional, but as far as I understand, the leaven is something that is fermented by itself, without "cultural" yeast. And when flour with yeast is put in advance, it is a dough, then the rest of the ingredients are added to it. But here there is a strange dough with rye flour, usually the dough is made with wheat flour and only then everything else ..

[Waist]

Waist,
this sourdough starter is essentially a leaven. Type Rye sourdough (semi-finished product) from Viki. Lactic bacteria (yogurt) and a little yeast are added to it to grow quickly.
Accelerated this option, when there is no time to withdraw the normal sourdough. It seems to me that it is more suitable for acidifying rye breads.

Natasha, I, of course, am not a professional, but as far as I understand, sourdough is something that is fermented itself, without "cultural" yeast.

Lyudochka, as I understand it, but we're dealing with a bread maker. Here, all processes are accelerated and adjusted for automatic programs. Therefore, IT and strange: -

I argue in an amateurish way). There should be no industrial yeast in the starter culture.

Normal reasoning Everything about bread makers is "not like people"

it's a sourdough starter - essentially a sourdough. Type rye sourdough (semi-finished product) from Viki

Thank you, looked at Vicki. I think this is IT.

There, in the subject, there is even experience in baking bread in our HP with such a leavened semi-finished product, WITHOUT special programs !!!
Rye sourdough (semi-finished product) # 25

In general, it turns out that the programs need to be renamed to starter. This is an accelerated starter method for a bread machine.

looked at Vicki. I think this is IT.

Virgo, not IT. A semi-finished rye product is grown according to a certain algorithm for several days. Now I made it for the first time and bake it with rye, adding, by the way, yeast, because I need exactly the sourdough taste, and not the fact that there is no industrial yeast. In the given link, they are baked in HP already from the derived semi-finished product.

bakery

Would have fed you already if

: mail1: We know you ... you all say so
I looked at the bread pictures, now you can go to the store for bread ...

There are people who gorge themselves on pictures ... I envy

[Daria]

DariaPictures are certainly very tasty, especially those that are printed on a color printer
But unfortunately, they are not very nutritious and from their frequent eating there is heartburn.

Virgo, not IT. A semi-finished rye product is grown according to a certain algorithm for several days. Now I made it for the first time and bake it with rye, adding, by the way, yeast, because I need exactly the sourdough taste, and not the fact that there is no industrial yeast.In the given link, they are baked in HP already from the derived semi-finished product.

And in my opinion it is, only for a bread machine - accelerated:
* a semi-finished product is taken out in 24 hours (I wrote the recipe from HP above);
* and then use all this semi-finished product for one bread + other ingredients until the whole bread is full;

Complete bread recipe:

Whole semi-finished starter culture
320 gshr white bread flour
3/4 tsp salt
130 ml water
1/2 tsp dry yeast

Special program 5 o'clock, where you can set the timer for 9 o'clock, but the size and color of the crust are not set.

* bread is prepared on a special program, which begins immediately with mixing into a homogeneous bun, the yeast is poured out of the dispenser and it lies unmixed for some time until the main batch, and then, as usual with HP.

Yeast is used both in a semi-finished product and in a basic recipe.
Vika has a semi-finished product on the water (I haven't read the whole topic), and yogurt is also added to the HP.

Of course, you can develop other options for the use of starter programs HP. I know our girls are already using it for starters.

And here are three crusts of bread. All with psyllium

I work on rye for 300g of flour / water, on a standard rye prog, if I had kept it on the rise for a longer time, it would have been "more sniffy", but this is a standard prog, I'm trying to get a recipe for the "machine".
The hump in the left corner is an experiment on cottage cheese, it was necessary to dispose of a 200g stagnant jar of grained cottage cheese, Manin took bread in accordance with GOST on cottage cheese as a basis, horns and legs remained from GOST, proportions from oneself. At first, on baking, the bread rose almost to the lid, and then it did not fall, but somehow crumpled, firstly, I gave 50 minutes for baking, but it took at least an hour, or even 1 hour 10 minutes, there was almost no crust, or rather it was very soft, Well, secondly, of course, a lot of cottage cheese. But the taste was a success, the husband said the cheese bread turned out, he, as a lover of cheese, really liked it, in the photo is all that remains

300 ha flour 1 grade
200g grained cottage cheese, peroxidized
200ml water mixed with serum
1.5 tsp psyllium
1 egg
salt, honey
flax seed 1 tbsp
1 tsp yeast
First, I started the main test mode, then I added another service heating with one manual kneading, then baking for 50 minutes (not enough)

Well, the third piece on the right was baked mainly with additives, an addition - chopped celery leaves. I took as a basis

Flatbread "almost Uzbek" (Omela)

The bread is delicious, rubbery, everyone liked it.

400g flour 1 grade
300ml serum
1.5 tsp psyllium
salt 1 tsp
yeast 1 tsp
Chopped celery leaves - dispenser full but not tamped down.
without oil and honey

All breads with psyllium are more moist than without it, softer and at the same time more "rubbery", even rye to the touch resembles Soviet protein. All are porous, psyllium does not change the taste, in my opinion at all. My husband doesn't seem to understand very much that now we have all the psyllium bread. If the difference is not felt, then it does not matter

[Waist]

Waistand how does the bread taste? I'm waiting for my European, she has already reached the border.

All with psyllium

Lyuda, how is he on the second, third day? (if survives)

[Mandraik Ludmila]

Mandraik Ludmilahow I will save up money for an American store (I already have a whole basket of all sorts of things there, I realized there is no point in ordering a little because of the delivery)), I will join you

[Natasha]

Natasha, it makes sense if things are up to 1.5 kg. then airmail is cheap or first class usps is not expensive, and everything that weighs more if in one box, then the same is not a lot of savings.

[Svetochka]

Svetochka, bread with psyllium does not stale much longer than without it, a lot of moisture that psyllium retains does not allow bread to dry out. With cottage cheese, I lay on the table for 4 days before this crump without any bags and breadbaskets, and still you don't break your teeth, although today it's already a little dry outside, but it still squeezes softly
Yosha, but ordering one at a time is not at all profitable, because we had a joint venture (joint purchase). I like our panasik as if it was made for such experiments. So far, there have been no absolute punctures. The most unfortunate thing is with cottage cheese and then in appearance, but in taste - the very thing

Have you forgotten what the analogue is called in our pharmacies? Now I read that in Sweden this psyllium is sold in ordinary stores, as a baking powder it is still used there

Phytomucil

How many loaves of bread is enough for? I think he can take a try. And then suddenly you will not like it.

Waist, how does the bread taste?

This is gray sour bread, if you follow the recipes from the instructions.

[Anya1957]

as a baking powder it is still used there

Precisely, it greatly contributes to the porosity of baked goods. It can be added to casseroles and muffins. We have Anya1957 specialist in this
Yosha, I first bought the smallest package for 10 sachets, 1 sachet = 1 hour. l. psyllium (phytomucil), this is for 5-10 loaves, depending on how much to replace

[Mandraik Ludmila]

Mandraik Ludmila, I'll run to the pharmacy
Waist, that's what I don't like about starter cultures - they are sour, although healthy. But nothing, I'll find a way out. And on this program, I think you can do something like a low-yield one, choose the time for dough



When will the bread maker finally arrive. Hands itch to try different things. After 257 non-European a whole bunch of new programs will be.

what I don't like about starter cultures is that they are sour, although healthy

And this is exactly the sourness I seek, but only in rye bread. In wheat, it is, for my taste, not needed. But everyone has different tastes.

Yeah, I love the same rye with sourness, that's why I ferment either whey or water with honey in the warmth. I just have a bottle of milk with whey, or honey water, or a mixture in general, at home under the table and quietly sour, I use it for rye baking

So I know that everyone lacks sourness. And I don’t love her since childhood, I always hid bread under a plate. We sold not tasty bread, two types of white and black (sour). Therefore, I ran to the bazaar for cakes, maybe that's why sour bread is alien to me



But I'll make this bread, but I'll throw in the coriander and honey, it's good to eat

Svetochka, bread with psyllium does not stale much longer than without it

It's good

at first I bought the smallest package for 10 sachets, 1 sachet = 1 hour. l. psyllium (phytomucil), this is for 5-10 loaves, depending on how much to replace

... I also want to bake.

[Waist]

Waist,
Anna1957,
I was referring to the principle itself that to speed up the process, a little industrial yeast is used when removing the leaven. Of course, this Sourdough starter from Panasonic is an even more simplified and faster method than Vikin. Designed, apparently, for the Western consumer of bread makers, who needs to quickly and easily create a kind of symbiosis of lactic acid bacteria and yeast.
And I once met a similar method at Luda's (mariana aha), it was called the leaven according to Vittler. There, too, rye wallpaper flour, water, yoghurt whey and yeast were used for the starter.
Compared to traditional methods of removing starter cultures from flour in a few days, this artificial symbiosis is apparently not so stable and therefore does not last long (they write in the instructions - no more than a week in the refrigerator). Well, without refreshment, a lot of acid accumulates there. Too sour for wheat bread.

So I know that everyone lacks sourness. And I don’t love her since childhood ...
But I'll make this bread, but I'll throw in the coriander and honey, it's good to eat

I don't like sour bread either. And at the expense of the usefulness in nutrition, I think it is worth consulting with a doctor whether sour bread will be useful for your body. It's not just that you don't love him. If the body had to acidify, it would even demanded the unloved from you. So, sour leavened bread may not be useful for you / for me / ...

in Sweden this psyllium is sold in ordinary stores, as a baking powder it is still used there

Natasha, an interesting point. And you might wonder HOW EXACTLY are they using psyllium as a leavening agent? I have only assumptions: psyllium itself is not capable of loosening, since when soaked it is just a neutral gel.

Of course, this Sourdough starter from Panasonic is an even more simplified and faster method.

Here I am about the same

Rye, and those more sour are not suitable for everyone, those who have gastritis and even more so an ulcer should not eat, and gastritis is now oh-oh-very common

[Waist]

WaistI don’t like sour bread, but everything else is very sour. It seems to me that this is psychological for me, my dad believed that bread must be eaten, at least a piece, but to be eaten. They didn't scold me, of course, but they looked reproachfully, and I was an obedient girl, I didn't want to upset, so I ate hard. And the bread was just sour, there was no aroma.

And on this program, I think you can do something like a low-yield one, choose the time for dough

Here's how you come up with a good result - this is how you can use these programs
For example: The program "Sourdough" (24 hours) can be used as an incubator for proving dough, for fermenting proteins (I used), for ...
And programs for bread and dough can also be used for things that are not described in the instructions.

[Waist]

Waist, about psyllium here's a quote "Psyllium is very popular in Sweden, it can be bought in almost any supermarket and it is recommended to add it to regular baked goods to improve the structure of the dough and increase the fiber content."

[enhancer]

Yet this enhancer rather than baking powder.
And in what proportions are added for improvement?

[Natalia]

Natalia, start with 0.5 tsp. for 400g of flour, without changing the recipe. Look what happens, I already add the same duala to the standard recipe, without changing the proportions, half a spoonful of psyllium, but our little-bread-crust limits me, I would bake every day, there is nowhere to go

Phytomucil just looked, there is still a plum in the composition. Or did I find something wrong?

[yosha]

yosha, then I found that plum there .. do not pay attention, I baked on phytomucil with plum, all the rules

[Mandraik Ludmila]

Mandraik Ludmila, there are different types, we have about 250 rubles with a plum, 400 without a plum. Take with plum? You can then not put prunes

[yosha]

yosha, take whichever is cheaper, in such proportion does not affect the taste

Girls, about the fact that sourdough bread will necessarily be sour, this is a big delusion - it all depends mainly on the fermentation time of the dough and a little on the amount of sourdough.
Now I constantly make bread, pies and various pastries only with sourdough (well, I like this business), and so all these products taste almost the same as with yeast, only a little more aromatic, richer, but not sour. Even rye is obtained with a slight sourness, but if you wish, you can keep the dough longer in the heat, knead it once more and then it will be more sour.

it all depends mainly on the fermentation time of the dough and a little on the amount of leaven.

In my recipe for rye (more correctly - rye-wheat) rye sourdough 300g, I add 200g of rye and 150g of wheat to the dough. The sourdough was fed and put in the night, in the morning the dough rose in the shape of hours 5. I like the taste.

And I usually make dough from a couple of tablespoons of thick wheat sourdough, even on rye bread.
I don’t know how much sourdough it will be by weight, but hardly more than 100 grams.
I like wheat more than rye in terms of its "behavior", it smells delicious and is stored better, "sleeps" for a long time, without over-oxidizing, if you rarely have to use it. For a week or even more it lives quietly in the refrigerator without feeding.

she smells delicious

Mine smells like an apple - it tastes good to me)) I haven't fed for more than a month already (I only feed that part that will go into baking) - I just want her to accumulate more acetic acid.

Mine smells like an apple - it tastes good to me))

Young wheat is tender and pleasantly yogurt, but when it stops, it also smells sour, everything is like people.
And, I forgot, I do everything on whey, and whey anyway adds strength to the leaven, on water the process always accelerates longer.

And I'm a whey dough. The cycle of ingredients in nature)))

Anya, where do you get the serum? I can't find it in any hyper.

Anya, where do you get the serum?

Apparently, like most, she drives from milk herself, and as a by-product, cottage cheese is also obtained.

[Wit]

Wit, what are you? I pour it into the sink: I often make cottage cheese, and all of it is not easy for me to process. I soak both cereals in it, and turnips with radishes to reduce the pungency of taste. I can fill you with it from head to toe

[Mandraik Ludmila]

Mandraik Ludmila, there are different types, we have about 250 rubles with a plum, 400 without a plum. Take with plum? You can then not put prunes

yosha, just take psyllium in Russia, and it costs less than phytomucil here, you don't have to order it from afar if you really want to try it. And then, if you like it, you can order it with Herble. there is a big jar on Herble. and then 120 gr.

🔗

[Olekma]

Olekma, Thank you.

Anya, where do you get the serum? I can't find it in any hyper.

In St. Petersburg he visits Magnet. I take several bags and freeze them for future use. It is cheap compared to milk in one liter soft bags.