Panasonic SD-YD250; Yeast

Bread maked in this machine does not need as much yeast as most  recipes say.  I noticed this when medium loaves  based on The Bread Lover’s Bread Machine Cookbook (“BLBMC”) and other recipe resources filled the  pan, and had airy, weak crumb; some ballooned or cratered/collapsed/imploded.

Panasonic’s recipes in the machine manual and its online recipe resource pages call for about half the amount of yeast that other recipes prescribe for a similiar loaf. 

I monitored medium loaf recipes,  (3 cups of flour and 1.25 cups+/-) of liquid in June, July and August 2018. I peeked under the lid to see what happened in the rise phase – including the last part after the machine knocked down the dough.  I made manual interventions a few times – I ran a silicon spatula between the dough and the pan 5-10 minutes before the end of the rise and the start of baking to deflate the dough. (Using a spatula risks marring the no-stick surface of the pan. Silicon spatulas are safer.)

I adjusted yeast in BLBMC formulas for white, whole wheat, and combined flour (multigrain), and formulas requiring 2 +/- tsp of yeast for a medium loaf (a formula with 3 cups or 15 oz. flour +/- by weight):

  • Ignore the amount of “bread machine yeast” in a formula in the BLBMC – (BLBMC has different amounts of SAF instant dry yeast and any other “bread machine yeast”);
  • Use half the amount in the recipe for SAF instant dry yeast in a BLBMC formula (instant or “bread machine” dry yeast in other formulas not specifically written for a Panasonic machine) i.e. reduce 2 tsp. for a medium loaf to 1 tsp.

Low sodium baking works.  At 50% reduction, it doesn’t affect the process or hurt flavour.  The basic method is to reduce yeast by the same percentage as salt as suggested in BLBMC at p. 290 and by the Please Don’t Pass the Salt bread page

  • For a Panasonic recipe I cut yeast and salt equally;
  • For a BLBMC or other recipe I make my adjustment for yeast amount above first, then I cut yeast and salt equally.  When  I use 50% of a BLBMC recipe amount of salt, I use 25% of the BLBMC recipe amount of yeast.

The recipes and my notes are in a separate post.

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Labels

The idea of a low sodium diet is to consume less salt. There are many sources of information. Sources may  promote a fad or a personal theory. Buyer beware. These resources are scientific and fact based: The Low Sodium Program and other resources at  Please Don’t Pass the Salt What Can I Eat at Hacking Salt. The …

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Bread

Bread is high in sodium, as an effect of the baking process.  The master formula for bread is to grind dried grain into a paste or flour, add water and yeast, let the stuff ferment and throw it on a hot surface until it dries out and stops fermenting. Salt controls yeast which affectsfermentation. Fermentation …

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Cookbooks

Dietary and culinary theories abounded – and still persist, that salt is adds flavour and should be used in cooking nutritious and tasty food. Salt has been added to food as necessary preservative e.g. ham, sausage, olives, cheese, soy and other sauces. It has become a normal practice to put some salt into any dish, …

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Salt

Salt (sodium chloride) is a chemical agent used to cook or process food. Saltiness is regarded as one of 5 main tastes. (Scientists have not, as of 2018, identified a distinctive taste receptor for salt.)  Sodium is an essential nutrient, but consuming more sodium than the minimum has no health benefits. Excessive sodium is a …

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