Posted 2/9/2018 11:42 (#6565697) Subject: I think I learned something about breadmakers
East central Iowa
I like to make bread in our breadmaker. Its been a hit at get togethers. It's a simple recipe but I've had some varying results over the years.
My loaf previous to today was squat and dense. I used all the same ingredients today and got my usual tall nice loaf.
I made 2 changes.
Last time I took the flour out of the pantry and used it while it was the temperature in the pantry. The pantry is cooler than the rest of the house. This time I put the flour in the microwave and warmed it. I did this at 30% for a couple of minutes.
Second, last time I just made a small well in the flour and dumped in the yeast. It was setting in dry flour. This time, like most times I made the well a little deeper and water was in the well. When I put the yeast in to the well it was in the warm 83º water.
I let it set of a few minutes and started the machine. As I said this time it came out fine. I used the same flour out of the same sack, same sugar, same butter, same salt and same brand of yeast(it was the 3rd packet in a 3 packet).
I can only conclude that cold flour or yeast not mixed in the water caused the previous problems. Maybe a combination.