I began to chart recipes in tables when I realized that recipes from sources like the Bread Lover’s Bread Machine Cookbook (2000) did not work in a Panasonic SD-YD250 machine. Each manufacturer has its own set of programs for its machines. Standard recipes fail, predictably, in some devices.
The tables have data in hidden rows and columns e.g. rows to calculate total flour and total flour weights, a B% column. I hide them to publish a clean and clear table.
- Top row notes the recommended program in the first column (top left cell). Manufacturers’ program names vary. Every manufacturer has basic bake, whole wheat bake, and dough programs. The rest of the first row identifes the columns that list ingredient amounts in the source recipe and a low sodium versions.
- 2nd row identifies the source recipe, and loaf size. Large is a 2 lb. loaf. Medium is a 1.5 lb. loaf. There is a column for a smaller loaf .
- 3rd row notes what kind of measurements are used in that column – volume, weight or both.
- The other rows are ingredients and amounts. For other ingredients, measurement by volume is close enough. Some cells are weight and [volume]. Some are volume even where other measurements in the column are weights.
- 1st column, except for the first three rows, is the list of ingredients, from the source recipe, with alternatives and substitutions.
- 2nd column has the source recipe amount, usually by volume. An ingredient, except yeast, with no data in this column is not in the source recipe!
Instant dry yeast rows:
- A row for instant dry yeast for a medium (1.5 lb.) loaf (converted to Instant Dry where the source said active dry yeast); this row is the standard, which is not a reliable standard. Using this value for a medium loaf in a 2 lb. pan in a Zojirushi BB-PAC20 will not make the dough balloon out of the pan but is not optimal for that machine, and many other machines. This value is not suitable for the Panasonic SD-YD250.
- The row Instant Yeast Low is 50% of the source – for the Panasonic SD-YD250.
- There is a row for Zojirushi BB-PAC20.
Weight is important for some ingredients:
- Flour determines how large a loaf can be. I check a recipe to make sure it will fit in the machine. A medium loaf can be baked in a machine with a medium pan, a large pan or even an extra large pan. A medium loaf will have 3 cups of wheat flour.
- Yeast is the principal variable that determine how high the loaf rises.
- Salt has to match yeast. If salt is reduced, yeast must be reduced or the loaf will rise too much.
- Water has to be proportionate to flour to get a dough that rises and bakes. It varies with flour; some ingredients can add water. Milk is mainly water, but not quite.
Bread machines are either dry (flour) first or wet (water) first, according to manufacturer’s recommendation. Either way, load the machine and let the machine mix the ingredients. Don’t stir or mix. Yeast should stay dry and should not come into contact with salt or salted water until the dough is mixed and kneaded. Loading a dry first machine (e.g. Panasonic) go down the table. For a wet first machine (e.g. Zojirushi) I go up the table, ingredient by ingredient. :
- dry first – the yeast goes into the dry bottom of the pan and is covered by flour and dry ingredients; salt is the last dry ingredient. Fluids and water are on top, loaded last.
- wet first – water and wet ingredients first, then salt, then flours; the yeast is last.
Raisins and fruit are loaded as dry ingredients, in the dispenser (if the machine has one), at the signal (if the machine has one), or according to a timer, as a recipe will say.