[JohnnyBravo]

On the lighter side:

Ol' Johnny B finally discovered that you have to HEAT THE WATER BEFORE PUTTING IT INTO THE FLIPPIN' BREADMAKER to activate rapid yeast. After 4-5 years of maybe not reading the instructions (although I could swear I did it right at some point), I have something resembling fluffy, delicious, fresh bread. (I'm still testing different starting temperatures to get the best rise, given heat loss to the baking tub.)

Now back to your regular programming.

[Reinventing]

What breadmaker did you buy? My first time making bread was after growing up with the metric system. I read the F water temp (100-110 F) for the yeast to foam as C and promptly killed the yeast and wondered why my bread didn't rise.

[JohnnyBravo]

Ouch... I'm also trying to not go too far with the temperature.

I have the smaller Zojirushi, BB-HAC10. It seems to work pretty well. I'm at high altitude, which may affect the outcome as well. (Although with lower atmospheric pressure, I'm guessing the yeast should really puff it up...)

[Biscuit]

I’ve struggled with bread making JB, it seems like there’s some magic formula to every stage that eludes me….

Have you tried starting sourdough, impossible for me!

[JohnnyBravo]

Sourdough would be awesome, but I'm not sure I'm ready for that yet...

[Reinventing]

I highly recommend King Arthur's flour company for supplies. I have no affiliation with them, other than as a customer.

[UrsaMajor]

Ouch... I'm also trying to not go too far with the temperature.

I have the smaller Zojirushi, BB-HAC10. It seems to work pretty well. I'm at high altitude, which may affect the outcome as well. (Although with lower atmospheric pressure, I'm guessing the yeast should really puff it up...)

Altitude makes a HUGE difference when baking anything..... I used to live in Colorado Springs and there were adjustments that had to be made. My grandmother gave me a recipe for break that she perfected in Winter Park, CO (like 8500 ft above sea level ) and it is a complete flop here in Germany (at 300 feet above sea level) so I am playing with it to alter it appropriately.  The issue has to do with the fact that the boiling point of water is lower the higher you go so recipes need more fluid but, strangely enough a bit more flour as well....

[Biscuit]

UM,

Why don't cook books ever tell you that?? Thats' fascinating.

B

[UrsaMajor]

UM,

Why don't cook books ever tell you that?? Thats' fascinating.

B

Good question - I have cookbooks from "normal" altitude (Better Homes and Gardens, Betty Crocker, the old standards) and some from high altitude (Cream of Colorado, etc.) and the usual differences I see for baking are like 3 additional tablespoons of flour and 1/4 cup fluid and an increase in baking time by 10-15 minutes...

[MadLuv]

Well, look at you chef JB!! You know I make slovak dumplings and I add a little dry cream of wheat to my dry mix flour etc. in my dough. Makes it nice and fluffy as it helps to add that air to the bread.