I’ve got a place in Saskatchewan where you can get some...
I am getting yeast from AmazonThank you - I hope yours works too. I haven't tried mine out yet so all my excitement could be for nothing. The next hurdle will be finding flour and yeast at the store. Luckily toilet paper is not a required ingredient...
Which means there are at least several restaurant supply stores in the area as well. Most will sell to the general public, although you'll have to buy flour or sugar in a 50# bag.Cool. There are about 18,000 restaurants in austin.
Cool. There are about 18,000 restaurants in austin.
Wear sweat pants and you'll never notice.Monitor weight gain.
Not enough liquid. Increase by three ounces.Making my second loaf. First use of the Canadian flour. The machine had a very tough time kneading it. I had to repeatedly lift the dough ball off the paddle to let it restart. I followed the recipe to the absolute letter. In its final rise now. It acts like it’s having a hard time rising. It’s a French bread loaf.
Post mortem: it came out like a brick. The Canadian flour is definitely hard red wheat and makes dark brown whole wheat bread. Thus, I’ll have to mix it with white flour. That being said (and bear in mind I made it using the french bread recipe), once I sawed through the crust, the flavor is outstanding. Rich and full. But definitely needs to be lightened up some.
Post mortem: it came out like a brick. The Canadian flour is definitely hard red wheat and makes dark brown whole wheat bread. Thus, I’ll have to mix it with white flour. That being said (and bear in mind I made it using the french bread recipe), once I sawed through the crust, the flavor is outstanding. Rich and full. But definitely needs to be lightened up some.
Post mortem: it came out like a brick. The Canadian flour is definitely hard red wheat and makes dark brown whole wheat bread. Thus, I’ll have to mix it with white flour. That being said (and bear in mind I made it using the french bread recipe), once I sawed through the crust, the flavor is outstanding. Rich and full. But definitely needs to be lightened up some.
It acts like it’s having a hard time rising. It’s a French bread loaf.
A lot of store bought bread stays mold free an unusually long time.Since you live in Austin, I will tell you about an experiment I did with my bread in Plano.
I made a loaf and I bought a loaf.
I left the store bought loaf on the counter in its wrapper.
I put the homemade loaf in a Tupperware box on the counter.
Side by side.
The homemade loaf started growing green mold in about 3-4 days.
The store bought loaf never did.
I started keeping my homemade loaf in the fridge.
Below is the recipe for my favorite loaf except I use whole wheat rather than Rye
Basic Rye Bread
This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.www.allrecipes.com
Put some sharp cheddar cheese and jalapeno's in on the next try.
I can't find bread flour online to order anywhere!
All of this. And this is why a bread machine can never totally replace baking yeast bread the "old fashioned way"... there are so many potential variables. Professional bakers *weigh* all their ingredients, which allows for differences in moisture levels in the flour.Unbleached and whole wheat are different flours. Unbleached refers to white flour that has not been bleached to be white, but has had the bran removed. Whole wheat is flour ground from the entire wheat berry with nothing removed. Whole wheat can be made from red or white wheat as can unbleached. Hard wheat is best for bread and soft wheat is best for quick breads, cakes and pastries.
There is more to understand about how you measure, humidity and other factors. Try adding more water at about a Tbsp. at a time. You want a soft, pliable texture to the dough, probably more like your first loaf. Also, try lightening your flour by sifting or stirring with a whisk before you measure it. Spoon it into the cup instead of scooping. Use a recipe for the kind of flour you have. If you have whole wheat use a recipe for whole wheat bread instead of French.
Does the book that came with the machine have a section on troubleshooting?
Another issue is altitude - all of you at sea level won't have much of an issue other than humidity, but those of us at 5,000 or higher do. I've learned over the years to check the "sticky" factor. Some days it needs more water, other days more flour.
Today when mixing up the rolls for dinner I had to add more flour, but then again it is snowing and the humidity is up.
Have to check with my sis who is at 8 or 9 K to see what issues she's had, that is if she's still doing any baking.