Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 That's good to know. Thanks. I have always used the white setting, but will change to the quick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Belinda, You are the one I should have asked about the type of yeast you used. Was that the rapid rise yeast or plain yeast? Bread Machine Tip > I made the Herb Bread recipe from CR4YT last week and had the > drastic collapse that seems to happen often with spelt. So this > time I changed the setting from the Basic White (recommended in > the book) to the Rapid setting and it worked wonderfully. Rapid > only kneads and raises once so it doesn't overwork the flour. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Mine also has a quick setting so beware - check your manual to be sure it isn't a quick bread setting but a rapid one rise setting. > That's good to know. Thanks. I have always used the white setting, but will change to the quick > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 Plain active yeast. > Belinda, > You are the one I should have asked about the type of yeast you used. Was > that the rapid rise yeast or plain yeast? > Quote Link to comment Share on other sites More sharing options...
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