A bread machine cannot produce the shapes associated with rustic, country hearth, or “artisan” bread. These loaves are shaped as round boules or oval batards (or torpedos), and baked on a deck, without a pan. A bread machine bakes a loaf in a pan. Artisan loaves tend to have firm or even crisp/crunchy crusts. There …
Steamed rice is rice cooked in water. It is not fried first (as with some pilaf, biryani, Mexican styles) or cooked as a risotto, paella, rice pudding, congee or other flavoured rice dish. Cooked rice can used in a dish, as an accompaniment to other dishes, fried or processed further, or added to other dishes …
Medium loaves – low sodium and regular recipe – based on The Bread Lover’s Bread Machine Cookbook (“BLBMC”) filled the pan, and had airy, weak crumb; some ballooned or cratered/collapsed/imploded. I checked the manual and the recipes. Set for medium loaves, basic bake and whole wheat cycles, the machine mixes for 3 minutes, kneads for …
I bought a Panasonic SD-YD250 bread machine in 2016. After some setbacks put it aside. I came back to it and spent time troubleshooting the problem, which was the right amount of yeast for bread in this machine. Reviews at Everyday Sandwich and Make Bread at Home describe and illustrate this machine. Like other Panasonic …
The Bread Lover’s Bread Machine Cookbook (2000) (BLBMC) by Beth Hensperger explains the use of a bread machine. Ms. Hensperger realized that a bread machine could be used to save some of the labour of parts of bread baking but that manufacturers had not translated the knowledge and experience of human kind into recipes that …
Bread machines came on the market about 1986, and became popular outside Japan by the late 1990s. My first bread machine was a Black & Decker B1561. I replaced it with a Panasonic SD-YD250 in 2016, and a Zojirushi Virtuoso (the 2016 model, the BB-PAC20) in 2020 [Updated]. There are well informed and thoughtful reviews …
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 …
Bread recipes for the home baker usually list ingredients by volume: cups, tablespoons etc. A recipe for a 1 lb. loaf of bread requires 2 cups of white bread flour or whole wheat flour. Small measurement errors by the writer or the reader can affect the loaf. Many recipes round flour and water to the …
Yeast for baking at home is normally active dry yeast, rapid rise, or instant. Bread recipes from the 1940’s until the introduction of the other varieties refer to active dry yeast. Older recipes might refer to wet yeast, but it became rare. The differences between active dry yeast and others dry yeasts: the particles of …
Flour is the product of grinding and milling cereal (grain). The main point of harvesting grain is to preserve the starches in the cereal, to be eaten and metabolized into glucose. The Nafufians, hunter gatherers in Jordan, were making bread with wild cereal 12,500 BCE. The master formula for ancient bread is to grind dried …