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

I also kept DRY yeast in the refrigerator door, and yesterday after reading the forum, I put it in a cabinet in the kitchen

About yeast - discussion, exchange of experience # 5

About yeast - discussion, exchange of experience # 6

So where, after all, is the right place to store DRY FAST yeast?

And I do not store dry yeast in the refrigerator, but ... right now I decided to check what they write in yeast, but on the "SAF-moment" it is written that it is better to store an open pack in a cool dry place, in the refrigerator So once it is written, it means it is necessary in the refrigerator, but I still will not be uncomfortable for me

I have a question, can you knead white bread with a comb for rye bread?

[Mirabel]

Mirabel, Vika, you can, I sometimes forget to take out the "rye shovel", it does not affect the "flight speed"

[Vika]

Vika, depending on the quality of the comb.

In general, the mixer-comb is designed for dough with 50% or more rye flour, due to the absence of gluten in rye flour, but so that the dough is mixed.

The teeth of the scallop mixer are softer and more vulnerable than the blades of a cast blade, and when mixing whole wheat dough with gluten, these teeth can bend, the coating will crack and, as a result, a spoiled blade-comb.

Here, Dandelion normally kneads, and previously it was repeatedly written that the scallop spatula deteriorated when kneading ordinary wheat bread.

have already repeatedly written that the scallop spatula deteriorated when kneading ordinary wheat bread.

Oh, how, now I will take it out, if I remember I interfered with the wheat "rye spatula" several times and vice versa was the case, I kneaded rye-wheat with a spatula for wheat bread, but pure rye always only with a "rye spatula"

I keep the yeast in a hol-ke. I buy small packs. After opening, I close it with a clothespin.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, $ vetLana, SvetlanaSo I kept the yeast in the refrigerator. I will wrap the top of the bag several times, fasten it with a paper clip and in the refrigerator door. Now on the pack I also read what the manufacturer writes

The scallop agitator teeth are softer and more vulnerable

Thank you, Natasha, for warning.

I keep the yeast in a hol-ke. I buy small packs. After opening, I close it with a clothespin

Likewise! in my opinion, it is most convenient!

The Lviv yeast manufacturer writes: keep tightly packed in a dry place at temperatures from 0 to + 20 ° C. Let them still lie in the kitchen. Although the last pack was in the refrigerator and everything was fine

I had experience with storage just in the kitchen, the yeast lost its strength by the end of the pack (not portioned), since then I keep it in the refrigerator.

[Csscandle]

Csscandle, Yulia, damn it, I drag with yeast like a fool with a mortar, here and there, put it back in the refrigerator

put back in the refrigerator

Right . A proven method.

In general, the mixer-comb is designed for dough with 50% or more rye flour,

And I had a question, when is it necessary to press on this comb. Only on the rye mode or on others, too, when you add rye flour. Now it is clear, 50% or more rye flour - we put on a comb

Anatoly, well, you yourself write what to store up to +20. For example, I have houses at 22-24 now, and now))), and I still live in the north)

[Csscandle]

Csscandle, Yulia, dak otozh, reading the forum can send you on the right path, and sometimes it can knock you off it

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What makes the roof of the bread sink? It so rarely happens that I have already forgotten the reason. The bread is delicious as always, but the roof is flat. True, I noticed that the window was open in the "Rise" mode.
Just do not send me to the topic "It does not work ..." Everything works out for me, I just forgot the reason for the flat roof. By the way, last time a small bump appeared on a convex normal roof that looks like a volcano.

[Wit]

Wit, Vitaly, a lot of water

Well, yes, I kind of noticed that 260ml. 400 gr. Usually I pour 240. But 260 is not critical either. Thank you, Svetochka!

My bread was baked today, too, a flat roof, but I definitely went too far, found it at the end of the batch, did not add flour, but wanted to bake in the oven, as I saw the result of club-handedness, I entrusted the oven to my favorite stove.

And rightly so! This did not affect the taste in any way.

What do you think, if I baked bread today and tomorrow I will bake it, then maybe I shouldn't soak and remove the spatula for kneading? She sticks so well.

The opinion is not mine, but more competent comrades: At the scapula d. B. backlash. I take off mine too.

And I do not take it off, if the paddle does not need to be changed, or if I did not remove it during the previous baking process, sometimes I take out the paddle after the last kneading.

And my HP 2512, even with a sticky blade, has a play of 50 *. I never soak a spatula or change it (I don’t bake rye bread) simply because there is a "lock" on pin 2512, which securely fixes, and after baking in my HP, the spatula is soaked for a VERY long time and difficult. It's more than half a day with warm water and scrolling counterclockwise, the scapula still sits like a poured one So I never pull it out

Svetlana is right! Mine is soaked in 5 minutes. And half a day

Well, such a feature C 2500 was not like this, there the pin was without a "lock", and more backlash - everything was quickly and easily soaked.

Therefore, I think you need to focus on the features of HP.

I have 2511, it is the same with a "lock", laziness to soak, but I had to replace it with rye, it didn't take me half a day, it can be removed quite easily in 20 minutes in warm water

[Mandraik Ludmila]

Mandraik Ludmila, Lud, and I forget about the scallop ... lying on the shelf. I bake everything on a regular one. Without taking out, not soaking

The scapula sticks tightly, just for reasons of hygiene, I soaked and washed it, you never know what ciliates suddenly start to divorce. And every time the thoughts excited me: what for is it every time to do it. It turns out that many do not shoot and I probably will not

The scapula sticks tightly, just for reasons of hygiene, I soaked and washed it, you never know what ciliates suddenly start to divorce.

Anatoly, what kind of ciliates? If you bake bread every day, then every day what has become attached is heated to 160-180 * C. Who / what will survive or start there ?? Yes, and for bread, do "infusoria" start up on the table in a crust of bread for a day?

[Waist]

Waist, Natalia, well, I thought about it, but decided to consult, you never know, although I do not bake every day

The lock, for sure, so that the spatula does not get stuck in the bread. And there should be a backlash. The hour is not even and the motor will tell you: "Well, that's it! Enough! They mocked me. Look for another."
But half a day is the same! I even had a vile thought: "Don't you forget, Natasha, about a bucket of water? And only half a day later you remember."

When I was still soaking it, in 2501 it was fast straight, about 5 minutes ...

Yes, and I'm soaking for 5 minutes. Model 2512. This is most likely the case

"Don't you forget, Natasha, about a bucket of water? And only half a day later you remember."

"Don't you forget, Natasha, about a bucket of water? And only half a day later you remember."

Honestly, Vital, I try not to be offended ... And you must admit that in half a day, even if you forget, the scapula groove should soak and the scapula should be pulled out freely.
In my understanding, half a day is more than 4 hours.

You can, of course, assume something else: such flour, water ...But anyway, even in cold water, it should turn off in 4 hours.




I will not argue and prove. I found that even a stuck shoulder blade has a backlash, and I calmed down on this. I never take out the scapula again.

Finally, I jokingly asked if you forget. Forgot to put this emoticon. But then I remain completely confused for 4 hours ...

that even a stuck shoulder blade has a backlash,

And this, and I would only be glad. I even tried to shake it slightly. There is no backlash and that's it. I have to shoot. A very fast start at the motor.

Finally, I jokingly asked if you forget. Forgot to put this emoticon

Internet communication costs.

But then I remain completely confused for 4 hours ...

Honestly, I don't add cement to bread. Anyway. But in the process it turned out that the backlash can be of two types




To summarize: the lock on the pin, so that the spatula remains in the bucket when shaking out the finished bread, and not in the bread; additional backlash, so as not to pull out the blade every time, but not to damage the motor.

Today I noticed that in the instructions for HP in the bread recipes, French, baked on program 10, there are 3 recipes (French, simple and with rye flour) and there is no sugar in all three. This is normal? Not a mess?

[Anatoly_1960]

Anatoly_1960, Anatoly, absolutely normal. Sugar is a completely optional ingredient. Yeast, of course, loves sugar (if there is not too much of it), but they are perfectly able to do without it.
And I really like this bread

Today I noticed that in the instructions for HP in the bread recipes, French, baked on program 10, there are 3 recipes (French, simple and with rye flour) and there is no sugar in all three. This is normal? Not a mess?

Everything is correct. Not a typo

Thank you, so you need to try

[Anatoly_1960]

Anatoly_1960, Anatoly, not a typo, there is no sugar in French, but I often don't put sugar in other recipes, or replace it with honey

I often don't put sugar in other recipes, or replace it with honey

So I read that when heated above 40 ° C, honey loses all its properties, it even becomes harmful

What happens when you heat up? It is not difficult to figure out how to properly heat this unique product. The main thing is to understand what happens to it when the temperature rises to a certain mark and why honey should not be heated too much. + 40 ° C Upon reaching this temperature, honey loses a small amount of its healing and nutritional properties. This is a critical point, and if you continue to heat, then at best you will get an ordinary sweet syrup with a high fructose and glucose content from a useful beekeeping product. At + 40 ° C, honey loses its original color, becoming slightly darker, in some cases acquiring a rich brown hue. The bactericidal properties and flavor are also affected. The faster and longer the heating takes place, the worse the quality of honey will be. Overheated honey Overheated product after a while will lose its consistency, stratifying into two substances + 45 ° C. At this temperature, the destruction of enzymes begins. This process occurs almost instantly, and it is impossible to stop it. At the same time, honey loses its energy and nutritional value. A similar effect is obtained by adding honey to too hot tea or milk. Therefore, in order to get the maximum benefit from this product, it is better to use it on its own or, as they say, "bite". + 60 ° C and above + 60 ° C can be dangerous, as it is believed that overcoming it, honey becomes carcinogenic. There is an increase in the level of oxymethylfurfural, which is formed from saccharides. It is an intermediate toxic product resulting from the decomposition of sugars. Its concentration affects the shelf life of honey and makes it possible to distinguish a counterfeit from a natural high-quality beekeeping product.

Although the idea itself, to remove sugar from others.recipes, interesting, will have to try

[Anatoly_1960]

Anatoly_1960, Anatoly, in order to get methylfurfural poisoning from honey, you need to eat it so much that ... in general, you won't eat so much, this is what I say to you as a beekeeper's wife Yes, it loses useful properties when heated above 40 degrees, but yeast loves it more than sugar, but it works yeast at a temperature not higher than 40 degrees, and is not processed into furfural, so do not be afraid, put honey if you have it and do not mind And our ancestors, by the way, before the invention of distillation and vodka, drank "put honey", which they cooked well at the beginning, and then they were already put (dripped) into fermentation and how, as you can see, no one died out There are practically no recipes for intoxicated unboiled honey, and this is because from unboiled fermented honey then wildly headaches

I'm telling you as a beekeeper's wife

well, if the beekeeper's wife says and does so, then it's worth listening

And our ancestors, by the way, before the invention of distillation and vodka, drank "put honey", which they boiled well at the beginning, and then they put (dripped) it into fermentation and, as you can see, nobody died out

It always amused me too, my ancestors did not know they cooked honey, we know it is poison for us too. At the same time, you cannot buy normal products in a store, it is not possible to breathe in large cities, but we will definitely die from hot honey and yeast, and we used all this long before us, even before grandmothers, great-great-grandmothers.

Oh, with this theory of the harmfulness of honey there is so much nonsense ... We put honey to feed the yeast, at the exit we already have not exactly honey, but the waste product of yeast, no matter how it sounds Definitely, yeast, like living things, I will eat more tasty and natural food for them, in my opinion in this regard, honey is well ahead of, in terms of the benefits for yeast, sugar, which is a product obtained artificially using chemical processes This is something like this, this is my beekeeping and bakery point of view

[Buttercup]

Buttercup, and how much honey to put instead of sugar? Melt honey or a piece?

[Wit]

Wit, I put the same tablespoon, just not a measured one, but an ordinary one, I don't melt anything, I just put it in the liquid.