Bread making machines

It maybe that your paddle is getting scratched. I have replaced mine once already.Sometimes, if the mix is a bit on the dry side, it does get stuck.

 

Yes, I think you're right, although it's been like it pretty much from the start. It might be the quality of the coating on the paddle? It's not that much of an issue really, as we don't use it that much. Reason being, although I really like the bread it produces, it kinda gets wasted as we either have to eat it all at once (not good for my figure!), or it gets thrown out, because we USUALLY find it's past it's best after 24 hours.

 

Try adding a bit of Citric acid as a preservative, won't do you any harm, and the yeast loves it.

 

Can we have a piccie then tomorrow please?

 

I use Holland & Barrett Vitamin C powder as a flour improver ( according to Arthur over at Peasmarsh).

 

Yes, Jenny has shown us hers, so you must now show us yours

 

That's interesting. How much do you put in?

 

In a 300gram loaf, about half a tsp. Mandy. Still not sure if it makes any difference to keeping qualities. It remains softer longer in Winter and in Summer it will develop a mould quite soon. Unless you keep it in the fridge which I do not like to do really. Makes such scumptious toast though so it don't go to waste here. Our female blackie and the robin like any scraps that are left.

 

But, how can we be sure your...paddle is working correctly?

 

I know what you mean. I have goats,sheep and a pig waiting in line for any left overs.

 

Don't we all!