October 15, 2015 - 4:22am
Hi, from a new baker
Hi, just got a panasonic sd-2501 wxc breadmaker, tried a few basic loaves, not bad, if anyone has any tips or help it would be great, thanks david
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Hi, just got a panasonic sd-2501 wxc breadmaker, tried a few basic loaves, not bad, if anyone has any tips or help it would be great, thanks david
"WELCOME"
I've helped a friend to come up with a great formula and method for this very breadmaker.
I used to own the SD500 and I can vouch for the Pine Nut & Pesto Bread and the Fruit bread. Two of my favourites. There are lot's of recipes in the booklet.
hi, thanks, till i got my bread maker, id never heard of sourdough ? what is it ? Does it keep more moist than white bread ?
Leaflet with breadmaker says North American and Canadian wheat is better in flour, which flour is that in ? how can you tell?
As supposed to commercial yeast. It is made with a sourdough starter which is a mixture of flour and water which has been left to ferment. This replaces the added yeast you are familiar with. The starter can be kept going indefinitely by simply adding fresh flour and water. Slightly different but similar-ish principle to old dough (old dough doesn't necessarily have to be made from sourdough and it is taken to the dough stage while sourdough starter is wild yeast and simply flour + water). It produces a different kind of bread with unique flavour and properties. It is the oldest method of leavening which is thought to have originated in ancient Egypt.
Since you have never heard of it till now why not go through some of the nice recipes that come with the book (some really nice ones in there) and in the meantime read up on sourdough.
North American flours are not necessarily 'better' just different. They tend to be stronger which means higher gluten content and will need more water.