| Author |
 Topic  |
|
SpiceUmUp
USA
1865 Posts |
 Posted - 04/08/2008 : 7:06:25 PM
|
If you have had two nylon gear failures (they have been a synthetic material since the 1930's) then you have overloaded the mixers. The gears are designed to fail in the case of an overload. The gear cost about $13.00 and is fairly easy to put in if you have any mechanical skills.
http://www.mendingshed.com/kawormgear.html
Happiness is Fresh baked bread, aged wine, soft cheese and firm friends.
Life is to short for Boring food |
 |
|
|
mixfinder
1512 Posts |
Posted - 04/09/2008 : 12:22:39 AM
|
I look forward to and hang on, every word you share Spice. I hope my good natured ribbing is okay with you, because you have so much technical experience to share and you've been here a lot longer than I have.
Love cures people...the one who gives it and the one who receives it.
Kelly |
|
|
|
SpiceUmUp
USA
1865 Posts |
Posted - 04/09/2008 : 5:26:46 PM
|
one thing I am very good at is taking good natured ribbing. I am after all such an easy target! 
Keep it coming!
Happiness is Fresh baked bread, aged wine, soft cheese and firm friends.
Life is to short for Boring food |
|
|
|
loves pink
774 Posts |
Posted - 04/11/2008 : 12:47:50 PM
|
Hi Patrincia, I have naver had a problem with my accolade stalling,
many other errors but not the machines fault. 
I went ahead and did my own testing using
****Yankee's Buttermilk Bread
1. my Buttermilk white bread
4-1/2 tsp instant dry yeast
1 T brown sugar
1/2C warm water
4C King Arthur Bread Flour
1 T salt
4 T EVOO
1-1/2 C buttermilk
4 T EVOODry ingredients are sifted, 6 minute dough hook, rise in EVOO-greased bowl for 1 hour, punched down, risen again for another 30' and then baked in (2) bread pans for 325 x 40' until inside reaches 190 degrees
I used Harvest King Gold Medal Flour
did a spoon and sweep method for the 4 cups, weighed 18 0z.
added the.08 more of flour to get the proper weight of 18.08
(based on 4.52 oz. per cup)
Only used 2 T. EVOO
Did not oil my pan for rise
Did butter my 8.5 inch pans
Here we go for the kneading........6 min....no stalling or getting warm.
Here it is after first rise
my kitchen was chilly that day, so I used a bowl filled with boiling water and a towel to cover the dough.
1 1/2 hour rise
I then punched it down, did the second rise in the bread pans covered in the oven with a bowl of boiling water.
Heres the bad part, got busy and forgot until 2 hours later
Didn't get a good rise but baked anyway.
Yikes! My golden brown concave loafs!
SOOOOOOOOOOO..... What does one do?
Make croutons!
Tonia |
|
|
|
loves pink
774 Posts |
Posted - 04/17/2008 : 3:26:43 PM
|
Thanks Chris, I forgot to mention how good this bread is.
Do you think I had a rise for the second rise and it deflated before I baked it? would like to know what I did so it doesn't happen again.
Tonia |
|
|
|
loves pink
774 Posts |
Posted - 04/18/2008 : 3:18:11 PM
|
Hi Chris, I added the 2 T. EVOO during the mix of wet ingredients.
I used active dry yeast which I had mixed with the 1/2 cup warm water. When it had dissolved I added the sugar. Let it set 5 min or so until it was foamy. What do you think? Maybe I was just having "one of those days"
Tonia |
|
|
|
Topic |
|
Questino for bread bakers about machine stalling..
