Hi Rod,
As I said in my message, I keep my pre-mixed packages in the
refrigerator, and the simplest way to measure and package -- if one is
concerned about keeping the salt and sugar away from the yeast -- is, of
course, to first put the measured amount of yeast in the bottom of
the package, then the flour, then the sugar and salt on top before
closing the package. This way, when the package is dumped into the
breadmaker the yeast will be on top where it should be if you're using
the delay/timer method and you're instructed to put the water in first.
I've made hundreds of loaves of bread and can assure you that this
works. These loaves cannot be distinguished from ones where I add the
water, sugar and yeast to the breadmaker, let it sit for a few minutes,
and then add the dry ingredients and start the breadmaker immediately.
One is missing quite a lot of the beauty of a breadmaker if one does not
take advantage of its ability to have a perfect loaf of deliciously warm
and aromatic bread ready for breakfast - or for when you walk in the
house after a hard day at work!
I think the secret of bread making is realizing that yeast is so
wonderfully flexible!
Pretzels, bagels, croissants, Danish pastries were all 'invented' by
someone who was flexible and dared to 'try something new!'
Yeast can produce delightful batches of bread even though one batch of
wheat is quite different from another, and the humidity causes flour to
be sometimes dryer and sometimes wetter, and the size of eggs (if used)
are not consistent, and perhaps today's yeast had been in the freezer
for two years and yesterday's wasn't, and on and on.
It can even develop beautiful bread, whether kneaded in a machine or by
hand (it's the person that misses the therapeutic effects of hand
kneading when a machine is used) - but I use a machine because sometimes
that's the only way to have time for homemade bread.
Isn't bread making delightful, Rod? It can thrive on your 'consistency'
and my 'creativity' and be equally comfortable with both.
I tell my grandkids "There are a hundred 'right' ways to do almost
everything, so find what's 'right' for you and go to it!"
Raphael Ryan
Kansas City, MO USA (you asked where I was located)
~~~~~~~~~~~~~~~~~~~~~~~~
From: Clark, Rod: OS_TDO
To: Raphael Ryan; Darlene Jones
Date: Thursday, April 09, 1998 1:55PM
Hi!
I've had several ABMs & read the books that came with several
others...............they all empasize keeping the sugar & salt in the
recipe out of touching the yeast
the key to success with an ABM is fresh yeast , kept refrigerated ,
and
then
mixed with the right ingredients..........I seldom use the delay start
on
the ABM ,but use warm (95 deg F ) water
I do not prepare "mixes" ahead , but I do keep single-loaf quantities
in
sealed ( "tupperware") containers ready to mix at a moment's
notice................I have one kitchen cupboard that holds just the
bread
stuff, and the yeast & margarine (BECEL) are kept in thesame spot in
the
'fridge
the secret to pleasure from / satisfaction with an ABM is consistent
performance......so use a consistent approach
Rod Clark clark .rod @ ic . gc . ca
ps. where are you ?