Panasonic Breadmakers Tips and Quick Questions Thread

turfy6

Meant to mention to skyelark there is a thread on here somewhere about which is the best homebreadmaker I saw it a while back lots of advice on there too. Sorry cant help with bookmarking I too am a bit of a technophobe!:rotfl:

Swan_2

skyelark wrote: »

On a different subject. how do you bookmark the threads you have commented on? Had trouble finding this one again. Such a technophobe!

if you posted on a thread (or subscribed) it should show up in a list when you go into your User Control Panel (User CP in the green strip at the top of any thread) HTH

skyelark

turfy6 wrote: »

Meant to mention to skyelark there is a thread on here somewhere about which is the best homebreadmaker I saw it a while back lots of advice on there too. Sorry cant help with bookmarking I too am a bit of a technophobe!

Thanks! Never mind, will keep trying! :think:

skyelark

Swan wrote: »

if you posted on a thread (or subscribed) it should show up in a list when you go into your User Control Panel (User CP in the green strip at the top of any thread) HTH

Yay! Thank you!:T

hansi

Has anyone had a problem with this recipe with the amount of water required. I made one this morning and the recipe says only 120ml of water whereas all the other loaves have nearly double that. I only used 120ml and it's come out a really weird shape and quite brittle.

Swan_2

I've not tried that particular recipe myself, I've used the Italian setting for the easy Ciabatta & it's lovely (nothing like proper Ciabatta though)

I've had a look in the book & am guessing the liquid in the passata is meant to make up for there only being 120ml of water
did you measure everything accurately? or did you possibly leave something out?
I made a loaf the other day that tried to escape from the BM & actually stuck to the lid, it was HUGE! I found out when I tasted it I'd forgotten put the salt in


sorry I can't help more, hopefully there will be someone along soon who's made it themselves & will have some advice

hansi

That's unusual. It's the salt that usually makes it rise;)

Swan_2

sugar helps the yeast (unless you put too much in) but salt actually inhibits the yeast's action, though I'd no idea how dramatically until my oversight the other day, it looked like a huge crusty mushroom :rotfl:


wish I had some passata in, I'd give that recipe a try just to see what happens & compare notes with you

hansi

I'll let you into a little secret. I used tomato puree because I didn't have any passata either, but according to Google, it's the same thing anyway!

Swan_2

that's what went wrong passata's like a thick puree of tinned tomatoes, it usually comes in jars or cartons like fruit juice

oh well, at least you know what caused the problem now


EDIT ... I've just had a Google & think the issue is American & British food terminology, it seems that Americans call our tomato puree tomato paste, & sometimes call passata tomato puree, so when a source says tomato puree = passata it can in the US but not in Britain, iyswim