Breadmaker help
Thread Starter: annethered Started: Fri 30 Mar 2007 Replies: 0
I have been contacted by my uncle in Singapore who needs help with his breadmaker. I don't use one myself and so I thought the best place to ask for help was the oh so knowlegable messageboards :-)
Basically, after 7 years he has changed from a Sanyo to a Morphy Richards machine and the problem is that the texture of the bread produced by the new machine is very different to that from the old.
He tells me is is using all the same ingredients and the cycles of the machine for kneading and rising are exactly the same length in time. The only difference he can see is that the depth of the trays are different. The Morphy Richards is deeper by some 5 cm.
In addition he says that the bread made in the new machine smalls very yeasty.
He is after bread which is soft and fluffy not too dense.
Any ideas please?
