Bread Machines

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 …

Bread Machines Read More »


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 …

Yeast Read More »


Flour is the product of grinding and milling cereal (grain). The point of harvesting and milling grain is to preserve the starches, to be eaten and metabolized into glucose. When flour is mixed with water, starches dissolve. Gliadin and glutenin are insoluble proteins in grain and in flour. When water is added to flour, these …

Bread Read More »