WHEAT v. BREADMAKER

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
Thistledo

WHEAT v. BREADMAKER

Recently purchased another Panasonic breadmaker and had disastrous results with wholemeal and granary loaves. Panasonic immediately knew the problem. It's the poor wheat crop due to poor weather, ie lack of gluten. That's general across the board. Advice given was to use the rapid mode as often as possible.
Does anyone know what difference it would make if I used gluten free (Xanthum gum)flour. Don't want to waste yet another load of stuff. My white loaf was a success but the 2 wholemeal and 1 granary ended up in the bin.
Anyone else having this problem?

avatar
JAMES

Bread.

I don't use a machine but I've not had any problems.

For Panasonic to blame it on the weather is just a very poor show in my opinion. If the product was not usable, the manufacturer would not ship it.

avatar
Thistledo

BREAD

James, producers being what they are, to exist they will have to try to continue selling their product and wait for a public outcry before withdrawing. There have been news items, generally about the poor year for wheat but nobody mentioned it affecting bread.

avatar
JAMES

Flour.

Absolute rot!

Yes, wheat has had a bad harvest, that does means 5p on a pack, not that the quality of what we have been sold is poor.

There has been nothing wrong with the quality of any flour I have bought this year.

avatar
t&d

Gluten levels

Gluten levels can vary; we had an analysis done by Hovis some years ago when we had problems with their granary flour.

This flour is always fairly low in gluten; conversely '00' grade pasta flour is high in gluten. Try a mixture of the two, say 60/40 granary to '00' grade and vary until you get a bread you like.

avatar
Welshcookie

Wheat

Surely this is a completely specious reason. Gluten is in HARD wheat which comes from countries like Canada not UK. Have they had bad weather in Canada?

avatar
JAMES

Wheat.


" Surely this is a completely specious reason. Gluten is in HARD wheat which comes from countries like Canada not UK. Have they had bad weather in Canada? "


The reason given by Panasonic is just total BULL......

avatar
Queen of Puds

Wheat & Panasonic

I agree with James & I think Panasonic have fobbed you off.

But anyway, I think I'd try different brands of flour too. With some flours I get the best results from the rapid programme, with the flours I consider to be the best (Carrs or TTD Sainsbury's) I get better results making dough & using less yeast.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com