It is currently 29 Mar 2024, 16:00
Woodbloke wrote:We had to replace our original white Panasonic after about nine years or so as the lining on the tin and paddle was completely cream-crackered, such that I had to turn the tin upside down and beat the living daylights out of it to remove a loaf. We bought a replacement Panasonic machine from AO with a stainless steel body and dispenser jobbie for additional ingredients. The yeast also now has it's own little separate dispenser in the lid - Rob
Woodster wrote:Woodbloke wrote:We had to replace our original white Panasonic after about nine years or so as the lining on the tin and paddle was completely cream-crackered, such that I had to turn the tin upside down and beat the living daylights out of it to remove a loaf. We bought a replacement Panasonic machine from AO with a stainless steel body and dispenser jobbie for additional ingredients. The yeast also now has it's own little separate dispenser in the lid - Rob
I don’t think we’ll be using the yeast dispenser. I bought some dried French yeast from bakery bits and it’s best activated by adding to warm water and allowed to dissolve. I’ve been using this method for some time now and it works fine in the Breadmaker.
https://www.bakerybits.co.uk/saf-levure ... ried-yeast
sunnybob wrote:Strange, I've had 2 panasonics spreading across 30 years. On both, the recipes always stated put yeast in the pan first, then the flour to stop the yeast being activated by the water.
sunnybob wrote:Strange, I've had 2 panasonics spreading across 30 years. On both, the recipes always stated put yeast in the pan first, then the flour to stop the yeast being activated by the water.
AJB Temple wrote: Can't really see the appeal of paddle machines.
Phil Pascoe wrote:That's the thing - once you've baked a few hundred using a stand mixer and dough hook they don't take much longer than that without the machine.
AJB Temple wrote:It has been brought to my attention today that I need to start (and continue) eating less bread.
novocaine wrote:AJB Temple wrote:It has been brought to my attention today that I need to start (and continue) eating less bread.
Sounds familiar. My darling dear and love of my live has decided to cut down on gluten in an experiment to see if thats part of her issue. Which means i will be cutting down on gluten and therefore bread. Today was the last hurrah so to speak. Tomorrow its quinoa and something something.
AJB Temple wrote:It has been brought to my attention today that I need to start (and continue) eating less bread.
Phil Pascoe wrote:I have heard it referred to as other things.
Phil Pascoe wrote:That's the thing - once you've baked a few hundred using a stand mixer and dough hook they don't take much longer than that without the machine.
AJB Temple wrote:Well to be fair the dictat was not limited to bread. The basic fundamental problem is that my wife still fits perfectly into her wedding dress.
I have never fitted into her wedding dress but I am sure you can get the general drift. Lockdown has not been kind to my waist line as I find myself baking bread and then, unfortunately, eating it. I also like butter on it - not very thinly spread.
Andyp wrote:Cooking without salt is also possible but takes a while to get used to.
Woodbloke wrote:Andyp wrote:Cooking without salt is also possible but takes a while to get used to.
It does indeed and as head cook and bottle washer, I haven't used salt in cooking for decades. High blood pressure also means that it's a good way of cutting down on sodium chloride, though I do sneak the occasional tub of olives into the shopping trolly. SWIMBO has proper sea salt on her grub and I use the Lo-Salt stuff, which also goes into the breadmaker - Rob
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