R said, Despite different attempts to extend the life of the bread, about a third goes to the chickens
Yes, it's pricey, but I'd heard too many complaints from people that their cheap bread machines barely lasted a year and parts were impossible to get. We got our current one off the web at a sale price, but still not cheap. It's had a lot of use with no problems.
John F Dean wrote:We are on our second zojirushi in 20 years. The machine is pricey.
r ranson wrote:
Question: is powdered milk necessary?
I've read somewhere that if you use fresh milk in bread, you're supposed to scald it. I'm thinking that's because it may contain bacteria that aren't compatible with bread making (that's the reason I was given for needing to heat milk for a certain time at a certain temperature before cooling it and adding yoghurt starter). How true that is with modern processed milk, I don't know, so hopefully more people will chip in there experience.
IMO it's perfectly possible to tweak any bread recipe that calls for powdered milk to use liquid milk instead.
r ranson wrote:We don't keep powdered milk in the house. I was wondering if it's a common ingredient for bread machines (and if so, what else?). I am excited to start baking as soon as it arrives.
Put the moon back where you found it! We need it for tides and poetry and stuff. Like this tiny ad:
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