I am in need of either a parts list or a schematic of an old Breadman TR555 bread machine. I had small washer/seal/grommet part disintegrate and need to find a replacement. The part goes around the drive shaft and appeared to sit underneath a hard rubber part on the inside base of the bread pan. The problem is that it is gone and I have nothing to compare it to.
A call to the manufacturer wasn’t particularly helpful. It also occurs to me that the same part is in a lot of bread machines from this manufacturer, like a TR555LC, which is still in production.
I had converted my 100% hydration wheat Starter in to a 50% hydration Starter.
When I feed after 12 hours it is nice and , well, kind of dry.
When I feed it after 24 hours it is really sticky and difficult to remove from the container and it sticks to my fingers, the jar ...
Right now I keep it on the counter as I do bake a lot with it.
Is that correct like this?
I have worked in bakeries for two years, but have only begun baking at home more recently. In attempting to adapt some the recipes I know to home baking, I've had trouble getting the gluten development needed, especially for wet doughs.
I had to start a new starter, cause my old one went south. Anyway, started it and after about 3 days noticed some bubbles and a fine crust. However it had a very strong vinegar, cheesy smell and taste. It has been warm at my place. Should I start over or will this be ok to use?
Thanks in advance
I have never stored cookie for long periods of time as they are usually gone rather quickly, I was wondering what would be the best way to go about this?
Would it be better to mix the dough and scoop out individual servings freeze them and put them in containers or to bake them let them cool and then store and freezer them.
1) Would there be a difference in taste between those 2 methods?
2) Does it make a difference whether they are stored in glass containers, plastic, or ziploc bags?