Breadmaker: Repair or Replace?
Jayne Findhorn
buy a new one?
This breadmaker has near-impossible to remove screws.
Thanks for all opinions.
<>
which would most likely add up to a new machine. Better to get the new one
with possibly better features and a full warranty than to be left with an
aging one that might break down again probably sooner than later anyways.
Good-luck with whatever you decide to do.
"Jayne Findhorn" <findho...@yahoo.com> wrote in message
news:3c7acffd.03110...@posting.google.com...
Dick Margulis
Well, you _could_ decide to replace it with a new bread machine. Or you
_could_ decide to invest the same or less money in some good tools,
maybe a book, maybe a class or two ... and join in the fun of making
bread yourself. There are plenty of us here who will be glad to help you
over the rough spots with friendly advice, tips, recipes, etc.
Jean-Scott
@corp.supernews.com:
If you REALLY want great breads and authentic Artisan taste and texture,
you should make all your breads by hand. I wonder if most people use a
meatloaf maker, too? I my self am waiting for a machine that you can put in
the uncooked pasta and raw hamburger and tomatoes, and tadahhh... a
complete Italian dinner is waiting for you when you arrive home.
You could serve your machine made bread with it.
I wonder how they ever were able to make bread in the old days without
electricity and machines... And why is it we are constantly trying to re-
create that great bread today.
I vote with Dick. Ask, and there are numerous experts in here that will
step you through it.
Jean Scott
Dick Margulis
Jean,
I wasn't voting; I was merely offering an alternative. One thing I've
learned in this group is that some people have good reasons for using a
bread machine--reasons that have to do with the complexities of their
lives and have nothing to do with the quality of the bread they make. So
I no longer assume that people use a bread machine because they are too
lazy to learn to make bread properly.
Dick
Wcsjohn
Just what I was going to say. If things go the way I expect, I will no longer
be able to mix dough by hand in a few years time and a breadmaker can be used
as a cheap substitute for a very expensive heavy-duty mixer, which is what I
intend to do when things get rough.
John
Wcsjohn
>> Jayne Findhorn wrote:
>>
>>> Is it worth repairing a Black & Decker bread machine, or should I just
>>> buy a new one?
>>>
>>> This breadmaker has near-impossible to remove screws.
>>>
>>> Thanks for all opinions.
>>
>>
>> Well, you _could_ decide to replace it with a new bread machine. Or you
>> _could_ decide to invest the same or less money in some good tools,
>> maybe a book, maybe a class or two ... and join in the fun of making
>> bread yourself. There are plenty of us here who will be glad to help you
>> over the rough spots with friendly advice, tips, recipes, etc.
>>
>>
>
>If you REALLY want great breads and authentic Artisan taste and texture,
>you should make all your breads by hand.
Is an Italian Baker who uses a machine to mix his dough "unauthentic"? I would
argue that the words "authentic" and "artisan" have been devalued to the point
where they are meaningless and are often just thrown into an argument to
buttress wistful nostalgia, masquerading as good taste.
> I wonder if most people use a
>meatloaf maker, too? I my self am waiting for a machine that you can put in
>the uncooked pasta and raw hamburger and tomatoes, and tadahhh... a
>complete Italian dinner is waiting for you when you arrive home.
>
>You could serve your machine made bread with it.
>
>I wonder how they ever were able to make bread in the old days without
>electricity and machines... And why is it we are constantly trying to re-
>create that great bread today.
I, for one, am not trying to recreate anything. Attempting to reproduce the
taste of food and drink that was eaten in the past is, at best, futile (modern
food production in the developed world would be unrecongisable to a farmer or
baker of 100 years ago) and, at worst, strangles new ideas and methods at
birth. Home made bread was, until relatively recently, a mischancy business,
and the reliable yeast and ovens we take for granted today are something our
ancestors would regard as near miraculous.
Similar problems arise in trying to make a replica of a commercial bread. I
would not say that creating, in a domestic kitchen, a 60/2/2 Baguette as good
as a French Boulanger's is impossible but it's not at all easy. And at the end
of the process you have a bread that's been made before and better by
commercial bakers. So apart from the exercise of skill, which I would agree, is
pleasurable in itself what have you gained?
I make "Ciabatta" and "Baguettes" and "Pugliese and all the rest of the classic
breads we know and love but I'm not trying to "recreate" them, I'm making the
version I like and my friends like.
On my soapbox again<g>
At least it's not entirely off-topic.
John
Janet Bostwick
"Wcsjohn" <wcs...@aol.comspamnone> wrote in message
news:20031104080620...@mb-m24.aol.com...
> I make "Ciabatta" and "Baguettes" and "Pugliese and all the rest of the
classic
> breads we know and love but I'm not trying to "recreate" them, I'm making
the
> version I like and my friends like.
>
> On my soapbox again<g>
>
> At least it's not entirely off-topic.
>
> John
I like this part of the soapbox speech--because, you know John, you can send
me the recipe for a particular bread of yours--with explicit
instructions(photos even) and I am willing to bet that I will not be able to
duplicate the bread you make. And I mean even if we were using the same
supplies and equipment. It comes down to an individual interpretation
between the brain and concept of when to proceed on each step, when the
dough is right and so forth. Professionals are able to overcome most of
this by adhering to precise times and temperatures in house, but even so I
have noticed differences from day to day . I have noticed differences when
the same grocery chain in the same small town is using the same frozen
products that only need to be thawed, proofed and baked according to a
specific schedule. One store I will buy hard rolls from, the other only a
mile away, I will not.
Janet
ConnieG999
>One thing I've
>learned in this group is that some people have good reasons for using a
>bread machine--reasons that have to do with the complexities of their
>lives and have nothing to do with the quality of the bread they make. So
>I no longer assume that people use a bread machine because they are too
>lazy to learn to make bread properly.
Thank you for that, Dick.
I made bread "by hand" for years and years. Then I had a couple of falls and
the onset of severe arthritis. I know exactly *how* to make bread and would if
I could. But as the old saying goes, the spirit is willing but the body is
weak. I physically cannot knead the bread anymore. The bread machine is a sad
necessity for having at least the next best thing to hand-made bread, and
produces a loaf that is still far superior to supermarket breads.
Connie
*****************************************************
My mind is like a steel...um, whatchamacallit.
Jean-Scott
My apologies to all that I have offended. I did not mean to infuriate,
only to be candid and light hearted. It was not my intention to say
making bread with a machine means you don't know how to make bread by
hand, just that making bread by hand will give you a better product. This
was aimed at the new bakers out there that are young and able. The first
thing they do is leave the nest, then run out and buy a bread machine....
or get one for a wedding gift from some older person that uses one and
thinks they are the latest and greatest.... and well they might be. But,
to assume that a machine is going to give you a fine bread as the hand
made kind is a stretch and misleading.
So, if you are just getting into bread making, then start from scratch.
Make it from a scratch recipe by hand, then if after mastering a style or
recipe, try it in a bread machine... and compare.
For all those that use bread machines, I salute your effort and
determination to create, rather than buy bland store made bread.
My 2 cents.
Who wants the soapbox now?
Jean Scott
------------
Mes excuses à tous ce que j'ai offensés. Je n'ai pas voulu dire pour
fâcher, pour être seulement franc et léger du coeur. Il n'était pas mon
intention de dire faire le pain avec des moyens d'une machine que vous ne
savez pas faire le pain à la main, juste ce pain de fabrication à la main
vous donnera un meilleur produit. Ceci a été visé les nouveaux boulangers
hors là de cela peuvent jeune et en mesure. La première chose qu'ils est
congé le nid, s'épuise alors et achète une machine de pain.... ou obtient
un pour un cadeau de mariage d'une certaine personne plus âgée que les
utilisations une et les pense sont les plus tardives et le plus grand....
et bon elles pourraient être. Mais, supposer qu'une machine va vous
donner un pain fin pendant que la main faisait la sorte est un bout droit
et tromper.
Mais, supposer qu'une machine va vous donner un pain fin pendant que la
main faisait la sorte est un bout droit et tromper. Ainsi, si vous êtes
entrer juste dans le pain faisant, puis début à partir de zéro. Faites-
l'à partir d'une recette d'éraflure à la main, puis si après maîtrise
d'un modèle ou d'une recette, essayez-la dans une machine de pain... et
comparez.
Pour le tout ceux qui utilisent des machines de pain, je salue votre
effort et détermination de créer, plutôt qu'achète le magasin doux fait
pain.
Juste mon entrée.
Qui veut la boîte de savon maintenant?
Jean Scott
SkyP...@readyroom.com
wrote:
,snipped.
>If you REALLY want great breads and authentic Artisan taste and texture,
>you should make all your breads by hand. I wonder if most people use a
>meatloaf maker, too? I my self am waiting for a machine that you can put in
>the uncooked pasta and raw hamburger and tomatoes, and tadahhh... a
>complete Italian dinner is waiting for you when you arrive home.
I think that's called a Crock Pot, Jean-Scott. I used to have a
complete stew or soup ready when I got home from work.
>
>You could serve your machine made bread with it.
>
>I wonder how they ever were able to make bread in the old days without
>electricity and machines... And why is it we are constantly trying to re-
>create that great bread today.
>
>I vote with Dick. Ask, and there are numerous experts in here that will
>step you through it.
>
>Jean Scott
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Jean-Scott
news:s1kfqvg6vl3h4lnij...@4ax.com:
I stand corrected... mon ami. You are so true. And does it taste as good as
a toiled over dinner? Or does it taste like a crock of .... ummm shtuff?
Just kidding, not to be taken with seriousness.
Jean Scott
A.T. Hagan
wrote:
"Complexity of their lives" is a good description. Given my druthers
I'd rather be doing this stuff by hand, or at least with a damn good
mixer.
But I've been at this for long enough now to realize if we're going to
stop buying store-bought bread it's going to be a bread machine or
nothing. Too many days of not being able to get enough sleep for
having too many irons in the fire so trying to pick up do-it-yourself
bread making isn't going to fly.
Eventually things will change and we'll be able to put the bread
machine in the closet and do it the way we want. Until then we need
to be keeping our food storage rotated and this is a workable
compromise.
Beats chasing around trying to find a grocery store with the one
remaining brand of whole-wheat bread that we like in stock.
.....Alan.
--
Curiosity killed the cat -
lack of it is killing mankind.
uk-hamman
if you end up knackering it up , well nothing lost it was bust anyway
but if you do get it open , depending on whats wrong with it
you didnt say , then it might just be a 10p fix
give it a go , you have nothing to loose
usually if the unit is totally dead , then it can be a good sign
maybe just a fuse inside , or in the plug , u did check that ??
hhmmm, or a transformer/ thermal fuse , or voltage regulator
anyway at the end of the day its up to you
cheers and hope the info helps
de Paul
Sylvia
ago, I bought a new one even though Zojis are fairly expensive because I
just couldn't face being without a bread machine while I tried to find
someone to fix it.
--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply
Sean
up in the dough. Out of warranty i took it apart...yes it was like a jigsaw
puzzle but i figured out the right sequence of screw removal after a
while.Other than the motor i didnt see anything that looked replaceable. It
has gone off to a recycler. My Kitchen Aid stand mixer does a first rate
job of bread making. One day if i dont have time to make bread i will
reconsider a bread machine but for now i like making it the "hard" way.
Sean
"Jayne Findhorn" <findho...@yahoo.com> wrote in message
news:3c7acffd.03110...@posting.google.com...
marycele...@gmail.com
graham
> As a youngster who was gifted a bread machine when I went off to college, I'll say this regarding handmade bread: "Ain't nobody got time for dat!" My breadmaker does a grand job (most of the time--today it had a bum loaf, so I'm wondering if it's feeling under-the-weather), and there is a very long list of things I would rather do with my time than make bread by hand. There is no crime in this!
>
cshenk
We have all sorts of bread making people here. Did you have a reason
to abuse those who do not use a machine?
Carol
--
21bla...@gmail.com
i go with at least making some effort to fix it
how old is it [older, replace]
does it do anything at all?
does the baking work, but no kneeding? you could try a food processor to knead [i.ve done this] and bake in the machine...
you can knead in a stand mixer, food processor, even a blender [sort of] etc
don't do anything impulsively
marc
Sqwertz
-sw
Sqwertz
-sw