Bread Maker Math
July 12, 2018 9:27 AM Subscribe
We got a little Zojirushi bread maker. It makes one pound loaves, which are a bit smaller than many other bread machines. I need help learning to recognize the intended loaf size of online recipes as well as tips on how to adapt them for the smaller machine. I'm also interested in general principles for tweaking recipes.
Most online recipes don't specify what size loaf they're intended to make. What is the best way to identify that? And is it as simple as multiplying the ingredients by two thirds to change a 1/5 lb. recipe into a 1 lb. one? (Or halving to convert a two pound.)
And--this may be another wrinkle--Zojirushis seem to call for Active Yeast rather than the Rapid Rise that's used for most other machines. (I gather there's a sort of proofing cycle built in.) If I run into recipes asking for Rapid Rise, can I substitute Active Yeast 1:1?
Finally, are there general guidelines for tweaking recipes for bread machines? Is it as simple as if I want it less sweet, I use less sugar? Is there a baseline amount of sugar I have to have to allow the yeast to work? How about salt? If I want saltier bread, can I just add more? Or will that mess up the chemistry if I push past certain levels?
I did see some good replies in this Ask that may give me some ideas about adjusting the density. But any other tips are appreciated, too.
If it matters, the target audience for this bread is my Eastern European mother-in-law, who prefers white bread/Italian bread-ish recipes that aren't too crusty on the outside, have a fair bit of salt to them, are not sweet, and hold their shape without being too soft or crumbly. She has asked me to look at potato breads as a possibility.
Most online recipes don't specify what size loaf they're intended to make. What is the best way to identify that? And is it as simple as multiplying the ingredients by two thirds to change a 1/5 lb. recipe into a 1 lb. one? (Or halving to convert a two pound.)
And--this may be another wrinkle--Zojirushis seem to call for Active Yeast rather than the Rapid Rise that's used for most other machines. (I gather there's a sort of proofing cycle built in.) If I run into recipes asking for Rapid Rise, can I substitute Active Yeast 1:1?
Finally, are there general guidelines for tweaking recipes for bread machines? Is it as simple as if I want it less sweet, I use less sugar? Is there a baseline amount of sugar I have to have to allow the yeast to work? How about salt? If I want saltier bread, can I just add more? Or will that mess up the chemistry if I push past certain levels?
I did see some good replies in this Ask that may give me some ideas about adjusting the density. But any other tips are appreciated, too.
If it matters, the target audience for this bread is my Eastern European mother-in-law, who prefers white bread/Italian bread-ish recipes that aren't too crusty on the outside, have a fair bit of salt to them, are not sweet, and hold their shape without being too soft or crumbly. She has asked me to look at potato breads as a possibility.
We have that same little guy! Just in case you got it used, the manual has 50+ recipes in it; I've tried a bunch with good results.
posted by AgentRocket at 11:17 AM on July 12, 2018
posted by AgentRocket at 11:17 AM on July 12, 2018
I have a Zo too - one of the larger ones. I find the best way to compare recipes is to look at the weight of the ingredients as compared to recipes from the manual. If you need to do volume/weight conversions in order to reduce a recipe, King Arthur has a very useful weight chart that I keep on the inside of a cabinet.
posted by jocelmeow at 11:33 AM on July 12, 2018
posted by jocelmeow at 11:33 AM on July 12, 2018
I have a Breadman. In my cookbook, the 1lb recipies use 2 1/8 to 2 1/4 cups of flour.
My experience is that, for any particular recipe, the type of flour and the type of yeast make a big difference in the result. Bread flour and Breadmachine yeast (basically the same as RapidRise) are preferred and make a loaf with a finer texture than AP flour and the traditional yeast.
posted by SemiSalt at 4:04 PM on July 12, 2018
My experience is that, for any particular recipe, the type of flour and the type of yeast make a big difference in the result. Bread flour and Breadmachine yeast (basically the same as RapidRise) are preferred and make a loaf with a finer texture than AP flour and the traditional yeast.
posted by SemiSalt at 4:04 PM on July 12, 2018
I have that! Honestly the recipes in the manual have been so reliable I've just used them so far.
I divide recipes based on the weight of the flour, not final product, so a 350g flour recipe would have everything divided by 1.75 (350/200) to get a comparable 200g recipe. A small electronic weighing scale is crucial and stashed next to the breadmaker.
posted by dorothyisunderwood at 4:59 PM on July 12, 2018
I divide recipes based on the weight of the flour, not final product, so a 350g flour recipe would have everything divided by 1.75 (350/200) to get a comparable 200g recipe. A small electronic weighing scale is crucial and stashed next to the breadmaker.
posted by dorothyisunderwood at 4:59 PM on July 12, 2018
And I use regular active dried yeast, the kind you sprinkle on water. I use it straight out of the freezer, no problems. Theres not much difference in my opinion between the quick rise and regular basic white bread recipe, but the regular long rise is better for rye etc.
posted by dorothyisunderwood at 5:02 PM on July 12, 2018
posted by dorothyisunderwood at 5:02 PM on July 12, 2018
this is what baker's math was invented to solve!
my favorite link: https://www.kingarthurflour.com/professional/bakers-percentage.html
in my general experience, you want salt and yeast to be around 2% (yeast can be less; salt should not really exceed 4%).
baker's math is great because it lets you adapt nearly any bread recipe you want -- just convert to percentages, and then use those percentages to figure out amounts that work for your machine!
posted by =d.b= at 2:40 PM on July 13, 2018
my favorite link: https://www.kingarthurflour.com/professional/bakers-percentage.html
in my general experience, you want salt and yeast to be around 2% (yeast can be less; salt should not really exceed 4%).
baker's math is great because it lets you adapt nearly any bread recipe you want -- just convert to percentages, and then use those percentages to figure out amounts that work for your machine!
posted by =d.b= at 2:40 PM on July 13, 2018
« Older Early-morning World Cup final in Berkeley or... | Help me decide whether to pay a broker's fee Newer »
This thread is closed to new comments.
Yes, you can sub the yeasts 1:1. It's the timing and liquidity that may need to vary. See FAQ's here and here.
posted by hydra77 at 9:39 AM on July 12, 2018 [1 favorite]