The first loaf I made in mine was similar, used the recipe on the side of the machine. Are you in Canada? If so, our flour is different than in the States, you might want to check out Canadian recipes specifically. Thisguys recipes are great! I use the basic white loaf and it’s perfect. I sub out a 1/4 cup of the white flour for whole wheat usually, sometimes add seeds. Have fun on your new adventure!
I’ve found that the recipes that come with a given bread machine work well as long as you follow them as accurately as possible. Any deviation and something goes wrong. I imagine the manufacturer did a lot of trial and error to get the right calibration.
Also, found that recipes in third-party bread machine recipe books NEVER worked. Now, I just stick to the ones in the machine’s guide.
You don’t vary it at all?
Only small, non-reactive things, like adding a little more herbs in some recipes. But not for any other ingredient.
Tried reducing molasses in a whole wheat recipe, and another time didn’t have enough butter. Several other experiments. They all came out awful. Now I just stick to what’s in the booklet.
That’s really weird that it’s so specific. Mine will make bread even if I only put glass shards in it. It wouldn’t be good, obviously. And there’s a whole lot of hyperbole there but I’ve never had inedible bread out of it.
Looks better than my first couple sourdoughs.
Baking bread at home is about the journey, not the destination.
The famous oath of the Knights Breadiant
Hmmm. Was it edible?
Only technically. I cut the bake short when I realized things had gone awry.
I ate a little of the crust with butter and it wasn’t awful but most of it went to the birds
One thing that helped me was putting the liquid ingredients in first. Then everything else on top of it.
I think the instructions say to do that, don’t they?
Some brands do some don’t. Not sure which this is. So… ¯_(ツ)_/¯
You dropped this: \
