TammyM wrote:
> "Matt" > wrote in message
> ...
> > Arthur Shapiro wrote:
> >> In article > , "L, not -L"
> >> > wrote:
> >>> On 24-Sep-2006, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
> >>
> >>> There is one caveat that applies to all bread machines; if you think you
> >>> can
> >>> simply dump the ingredients in and walk away, you probably won't be
> >>> happy
> >>> with a bread machine.
> >>
> >> Could you possibly elaborate on this? What else can one do but "dump the
> >> ingredients and walk away"???
> >
> > Maybe he means you have to check the dough consistency and maybe add
> > flour or water to get it right. If you use a familiar recipe and
> > measure precisely, you won't need to check the dough.
> >
> > Anyway, you can peek at the dough after you put away the ingredients,
> > wipe the counter, and wash the measuring utensils.
>
> That hasn't been my experience. I check the consistency of the dough every
> time I make a loaf. No matter how carefully I measure (and I go by weight,
> not volume, having converted all of my recipes to that method), there always
> seems to be a slight adjustment needed. [snip]

I think that's good practice. Learned it from the first Bread Machine
Magic book and followed it ever since. You very quickly find out what
the right consistency is, whether it needs just a little bit of flour
or just a sprinkle of water, and those small adjustments can make a big
difference in the finished product. Exception: I didn't get up in the
middle of the night to check on the raisin cinnamon bread that was
timed to be ready for breakfast. -aem