Home Bread-Bakers v005.n050.8

Re: Wet Bricks

hyler@ast.saic.com (Buffy Hyler)
Mon, 19 Dec 94 13:23:11 PST
> Date: Mon, 12 Dec 94 13:27
> From: ROBINH.DSD-1@mhs.microtekintl.com (ROBIN HILP)
> Subject: Wet Bricks
> Message-ID: <m0rHIlf-000FiyC@data.microtekintl.com>
> The quality of loaf my machine produces has been steadily declining, over 
> the past 2-3 months, from light & fluffy to dense.  I've been able to 
> correct such problems before by putting in a little less yeast or warming 
> up the liquid.  (These aren't timed loaves--I start 'em immediately the 
> ingredients are in.)  Nothing works now.  Is it the weather (cold & wet 
> this time of year)?  Does yeast go bad no matter what after 6 months?  
> The package instructions said "store in a cool dark place" so I put it in 
> an airtight container in the fridge then moved it to a cupboard when the 
> weather turned cold.

I've had this problem as well with my R2-D2 style model.  It started
about a year or so after I had been using it.  Sometimes it helped to
line the glass dome with foil, but often it didn't help at all.
Another reason that caused problems was keeping the yeast in the
fridge.  It needs to come back to room temperature before putting it in
the machine.  Others I emailed with on this subject have had success by
putting the machine in a warmer room, if such is available.  Don't wrap
the machine itself because it does need to vent air.

However, I have rapidly come to the conclusion that in my case the part
that heats up the machine to help rise the dough just isn't doing its
job as well, so for the last year (it's been about 4 now) I have just
used the machine for the mixing/kneading part and taken it out and let
it rise in a well controlled environment:  my electric oven where I
turn it on to it's lowest setting until the light goes out and then
turn the oven off and put the bread in to rise covered by a towel.
This way I guarentee perfect rising.

In my case I like homemade bread for the results, but do not like the
time consuming activity of mixing and kneading.  The baking was a plus
but often I liked to form the dough myself so even my crippled bread
maker is still a much loved appliance.  (I suspect if it gives up the
ghost I will replace it with a Kitchen-Aid or other such non-baking

Hope some of my hints help in your situation!

Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California