On 2008-03-07, Melba's Jammin' wrote:

>> (1a) The old instructions said (when using the delay timer) to put the
>> liquids, salt and sugar in, then the flour, and finally the yeast
>> on top, to keep the yeast separate until the mixing starts.
>>
>> (1b) The new ones say to put the yeast in the bottom, cover it with
>> the flour, and then put everything else, including the liquids,
>> on top, to keep the yeast separate until the mixing starts.
>>
>> To me, (a) seems more intuitively correct, but I've been
>> following (b) with the new one for several batches and had good
>> results. Any opinions?
>
> My opinion is to follow the prep instructions for the breadmaker you
> have. There have always been variations from maker to maker, some
> putting the yeast in first, others putting the yeast in later. **Follow
> the manufacturer's instructions.** (Especially if you like the results
> you're getting.)

Generally a good idea! I just wondered if anyone else thought (b)
sounded funny.


--
The wonderful thing about standards is that there are so
many of them to choose from. [Grace Murray Hopper]