Anybody know why ordinary yeast is deprecated for bread machines in
favour of 'easy-bake' with added vitC?
What might happen if I ignore the instructions?

cheers
Jacob

PS just bought a breadmaker cos our Magimix 5100 is not up to the task
inspite of following instructions perfectly. If anybody wants to know
how Magimix can offer 3 year guarantees on their motors it's because
the flimsy top gear and accessories will break first if used a lot -
and are bloody expensive to replace.

"normanwisdom" wrote in
oups.com:

Anybody know why ordinary yeast is deprecated for bread machines in
favour of 'easy-bake' with added vitC?
What might happen if I ignore the instructions?
snip

Bread is likely not to rise properly. Might be rather heavy or
unpalatable. Dried yeast might not disperse properly. Fresh yeast might
dry up or go a bit off if left in dry or hot conditions for many hours.

The bread making machines are set up in the anticipation of being fed
with the sachet-type yeast. The recipes and the programs all work
together. Almost certainly one or t'other would need adjustment to work
well with other yeasts.

Vitamin C helps yeast to grow quickly. Amylase helps yeast to break down
starch into sugars.

That is not to say there aren't some people who use dried or fresh -
just there are plenty of potential pitfalls on the way.

I have always wanted to be able to reprogram the bread maker - allowing
a very long, cool overnight rise. Sure I saw some instructions
somewhere...

--
Rod

On 14 Jun 2006 12:31:48 -0700, "normanwisdom"
wrote:

Anybody know why ordinary yeast is deprecated for bread machines in
favour of 'easy-bake' with added vitC?
What might happen if I ignore the instructions?


Not following instructions either makes not enough dough to cook right
or too much dough which overflows and fills the kitchen with smoke as
it burns on the element.

Try it. The burnt stuff comes off.

cheers
Jacob

PS just bought a breadmaker cos our Magimix 5100 is not up to the task
inspite of following instructions perfectly. If anybody wants to know
how Magimix can offer 3 year guarantees on their motors it's because
the flimsy top gear and accessories will break first if used a lot -
and are bloody expensive to replace.

How long you had it? Send it back to them. Say you'd expect more from
their company.
--
UK Top 10 freebies
http://www.top10freebies.co.uk

In uk.d-i-y, mogga wrote:
On 14 Jun 2006 12:31:48 -0700, "normanwisdom"
wrote:
PS just bought a breadmaker cos our Magimix 5100 is not up to the task
inspite of following instructions perfectly. If anybody wants to know
how Magimix can offer 3 year guarantees on their motors it's because
the flimsy top gear and accessories will break first if used a lot -
and are bloody expensive to replace.

How long you had it? Send it back to them. Say you'd expect more from
their company.

I wrote and complained about a Magimix after a couple of months. It
didn't break, I just thought it didn't work very well. They said take it
back to the shop and get your money back. I did. The shop didn't even
want to see the letter.

--
Mike Barnes

normanwisdom wrote:
Anybody know why ordinary yeast is deprecated for bread machines in
favour of 'easy-bake' with added vitC?

Flippin 'eck, Jacob. What about uk.food+drink.misc??? Why DIY?
"Because there are knowledgeable people here"? Since it's
you and not the other feller:

Fresh yeast is best (perhaps not with delayed start cycle). You can
get it free at Tesco (2 oz. or so, sometimes much more. You can
freeze the stuff in lots and use it when desired). Dried "ordinary"
yeast works, but isn't recommended, I think because the "bobbles"
are big, and take more time to mix in and start "working". I have
used "ordinary", mixing it in with warm water to "dissolve" it
first, it's OK. Even stuff "best before 2003" worked (see N/G
referred to above). In the 'fridge I have some (tramp tramp mutter
grumble....) Allinson's "easy bake", well well. It's got much, much
smaller "bobbles" than "normal" dried yeast. It's also got E491,
Sorbitan Monostearate, which helps "wet" and break up the minute
bobbles quickly so that the yeast starts to work quickly, and is
mixed in intimately with the dough. The vitamin C is used as a
"flour improver" and (IIRC) helps get the yeast going (ICBW). The
"easy bake" is best IME for the general bread machine "bung it all
in and let it go" process. Baker's yeast for bread, etc. "by hand".

P.S. A packet of Allinson's "Easy Bake" doesn't work well as a mouse.

Rod wrote:
"normanwisdom" wrote in
Anybody know why ordinary yeast is deprecated for bread machines in
favour of 'easy-bake' with added vitC?
What might happen if I ignore the instructions?

snip

Bread is likely not to rise properly. Might be rather heavy or
unpalatable. Dried yeast might not disperse properly. Fresh yeast might
dry up or go a bit off if left in dry or hot conditions for many hours.

The bread making machines are set up in the anticipation of being fed
with the sachet-type yeast. The recipes and the programs all work
together. Almost certainly one or t'other would need adjustment to work
well with other yeasts.

Vitamin C helps yeast to grow quickly. Amylase helps yeast to break down
starch into sugars.

Where is the amylase in easy-bake yeast? Mine says it's got yeast,
E491, Ascorbic Acid in it.

mogga wrote:
normanwisdom wrote:
PS just bought a breadmaker cos our Magimix 5100 is not up to the task
inspite of following instructions perfectly. If anybody wants to know
how Magimix can offer 3 year guarantees on their motors it's because
the flimsy top gear and accessories will break first if used a lot -
and are bloody expensive to replace.

How long you had it? Send it back to them. Say you'd expect more from
their company.

Magimix are a Froggy company, aren't they?

Chris Bacon wrote in -
privat.org:

Rod wrote:
"normanwisdom" wrote in
Anybody know why ordinary yeast is deprecated for bread machines in
favour of 'easy-bake' with added vitC?
What might happen if I ignore the instructions?

snip

Bread is likely not to rise properly. Might be rather heavy or
unpalatable. Dried yeast might not disperse properly. Fresh yeast might
dry up or go a bit off if left in dry or hot conditions for many hours.

The bread making machines are set up in the anticipation of being fed
with the sachet-type yeast. The recipes and the programs all work
together. Almost certainly one or t'other would need adjustment to work
well with other yeasts.

Vitamin C helps yeast to grow quickly. Amylase helps yeast to break down
starch into sugars.

Where is the amylase in easy-bake yeast? Mine says it's got yeast,
E491, Ascorbic Acid in it.


Depends on make/brand. I can't remember which do and which don't as we have
standardised on Sainsbury's own so don't bother looking at others now. But
indeed, some did contain it.

OK - went to look at packet:

Dried yeast (93%), Calcium sulphate, Flour treatment agents: Ascorbic acid,
Alpha amylase; Emulsifier: Sorbitan monostearate. Recipes for Onion Bread
and Chelsea Buns included.

Is your yeast Allinson's?

--
Rod

Rod wrote:
Chris Bacon wrote
Where is the amylase in easy-bake yeast? Mine says it's got yeast,
E491, Ascorbic Acid in it.

Depends on make/brand. I can't remember which do and which don't as we have
standardised on Sainsbury's own so don't bother looking at others now. But
indeed, some did contain it.

OK - went to look at packet:

You too!


Dried yeast (93%), Calcium sulphate, Flour treatment agents: Ascorbic acid,
Alpha amylase; Emulsifier: Sorbitan monostearate. Recipes for Onion Bread
and Chelsea Buns included.

No recipes on mine. I just want to make white or wholemeal, as close
as I can get it to "bakery bread".


Is your yeast Allinson's?

Yup. Same price as Allinson's "ordinary", too.

On 14 Jun 2006 12:31:48 -0700, "normanwisdom"
wrote:

|Anybody know why ordinary yeast is deprecated for bread machines in
|favour of 'easy-bake' with added vitC?
|What might happen if I ignore the instructions?

uk.food+drink.misc is thataway
They have lots of expertise on bread making with and without machines
--
Dave Fawthrop dave hyphenologist co uk Google Groups is IME the *worst*
method of accessing usenet. GG subscribers would be well advised get a
newsreader, say Agent, and a newsserver, say news.individual.net. These
will allow them: to see only *new* posts, a killfile, and other goodies.

In message , Chris Bacon
writes
mogga wrote:
normanwisdom wrote:
PS just bought a breadmaker cos our Magimix 5100 is not up to the task
inspite of following instructions perfectly. If anybody wants to know
how Magimix can offer 3 year guarantees on their motors it's because
the flimsy top gear and accessories will break first if used a lot -
and are bloody expensive to replace.
How long you had it? Send it back to them. Say you'd expect more
from
their company.

Magimix are a Froggy company, aren't they?

Does that mean they are an ecological company - ie 'green'? Or are you
just being a weensy bit racist?

I bought a small Magimix 25 years ago when they were made by another
company and my daughter now has it. It is in frequent use. I certainly
wouldn't use my present 5100 for bread, mainly because it would probably
work its way off the worktop. The only problem I have with the 5100 is
that the bowl cracked after about three years' use, whereas the small on
has never needed a replacement. I believe the motors do not have a
belt, like a conventional machine.
--
June Hughes

Chris Bacon wrote:
Rod wrote:
Chris Bacon wrote
Where is the amylase in easy-bake yeast? Mine says it's got yeast,
E491, Ascorbic Acid in it.

Depends on make/brand. I can't remember which do and which don't as we have
standardised on Sainsbury's own so don't bother looking at others now. But
indeed, some did contain it.

OK - went to look at packet:

You too!


Dried yeast (93%), Calcium sulphate, Flour treatment agents: Ascorbic acid,
Alpha amylase; Emulsifier: Sorbitan monostearate. Recipes for Onion Bread
and Chelsea Buns included.

No recipes on mine. I just want to make white or wholemeal, as close
as I can get it to "bakery bread".


Is your yeast Allinson's?

Yup. Same price as Allinson's "ordinary", too.

Amylase is just the enzyme that yeast uses to break down the starch to
sugars, adding just means that the rection starts quicker, i.e. 'easy
bake' just makes for a faster reaction start and gets the yeast working
faster.
Mike

In article ,
Chris Bacon wrote:
No recipes on mine. I just want to make white or wholemeal, as close
as I can get it to "bakery bread".

We've found that a 1:1:1 mix of white, wholemeal and granary flours makes for
a good recipe.

--
John Cartmell john@ followed by finnybank.com 0845 006 8822
Qercus magazine FAX +44 (0)8700-519-527 www.finnybank.com
Qercus - the best guide to RISC OS computing

normanwisdom wrote:
Anybody know why ordinary yeast is deprecated for bread machines in
favour of 'easy-bake' with added vitC?

Flippin 'eck, Jacob. What about uk.food+drink.misc??? Why DIY?
"Because there are knowledgeable people here"? Since it's
you and not the other feller:

Well it's DIY breadmaking innit? Anyway I don't know anybody in
uk.food+drink.misc and I'm a bit shy.
I've now tried both yeasts, and the bread is the same but subtly
different - both much lighter and more like shop bread than the dense
brick I'm used to.
I think the difference is in the rate of reaction as you say. The
eezibake with vitC froths up faster making a lighter dough sooner,
which is easier to knead and so reduces strain on the apparatus.

cheers
Jacob

On 15 Jun 2006 01:02:02 -0700, "normanwisdom"
wrote:

|
|
| normanwisdom wrote:
| Anybody know why ordinary yeast is deprecated for bread machines in
| favour of 'easy-bake' with added vitC?
|
| Flippin 'eck, Jacob. What about uk.food+drink.misc??? Why DIY?
| "Because there are knowledgeable people here"? Since it's
| you and not the other feller:
|
|Well it's DIY breadmaking innit? Anyway I don't know anybody in
|uk.food+drink.misc and I'm a bit shy.

I am on uk.food+drink.misc where they are *very* knowledgeable about bread
making machines. I avoid answering OT questions where there is an
obvious better uk.* newsgroup available.
--
Dave Fawthrop dave hyphenologist co uk Google Groups is IME the *worst*
method of accessing usenet. GG subscribers would be well advised get a
newsreader, say Agent, and a newsserver, say news.individual.net. These
will allow them: to see only *new* posts, a killfile, and other goodies.

wrote:
Chris Bacon wrote:
Rod wrote:
Chris Bacon wrote
Where is the amylase in easy-bake yeast? Mine says it's got yeast,
E491, Ascorbic Acid in it.
Depends on make/brand. I can't remember which do and which don't as we have
standardised on Sainsbury's own so don't bother looking at others now. But
indeed, some did contain it.

Amylase is just the enzyme that yeast uses to break down the starch to
sugars, adding just means that the rection starts quicker, i.e. 'easy
bake' just makes for a faster reaction start and gets the yeast working
faster.

It's also an enzyme found in our saliva, which is why, if you chew
a starchy substance for a while, it starts to sweeten. I'm quite
surprised it's needed in yeast, though, since sugar is added to the
mix to get things going! I'll read some labels when I next buy yeast,
to see what's in what! Ta.

normanwisdom wrote:
I've now tried both yeasts, and the bread is the same but subtly
different - both much lighter and more like shop bread than the dense
brick I'm used to.

I've found on my breadmaker that using the "quick" setting results in
a denser loaf. I'm not sure I prefer it, though. I am currently doing
some experiments with varying amounts/types of fat in the mix. I am
told, on uk.f+d.m, that more fat will result in a chewier loaf (some
of the ones that I've made are rather "cakey" in texture, and fragile).


I think the difference is in the rate of reaction as you say. The
eezibake with vitC froths up faster making a lighter dough sooner,

Could be... have you tried fresh yeast, or mixing the yeast with the
water and sugar before bunging it in and getting it running?


which is easier to knead and so reduces strain on the apparatus.

erm... yes. I'm all for that.

June Hughes of wrote:
I bought a small Magimix 25 years ago when they were made by another
company and my daughter now has it. It is in frequent use. I certainly
wouldn't use my present 5100 for bread, mainly because it would probably
work its way off the worktop.
Try one of those rubberised mats with lots of holes in underneath it to keep
it still. I was amazed that one of these made the difference between my
breadmaker moving around all over the worktop and staying exactly where it
was. I now use it on a shelf that is about one inch all round bigger than
the machine, and it has never fallen off thanks to the mat.
--
Save the earth. It's the only planet with chocolate.
Steph Peters, Manchester, England
email: delete invalid from lid