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KBS Order of Ingredients

November 29th, 2025 at 17:04 pm » Comments (0)

WIP –

The Image Below
SHOULD NOT BE USED FOR DELAYED START
I don’t do Delayed Start –
Use at your own risk
but it “works for me

Order to “Load Pan”
First In = Bottom of Pan
1. Liquids
2. oils
3. (Yeast controls) Salt, Sugar
4. Flours
5. Vital Wheat Glutne
6. Yeast/Leaveners (Baking Powder,

NOTES: Sourdough.
IF you are using “wet” sourdough,
Sub 1 cup of Sourdough
for 1 cup of flour
AND REDUCE other Liquid (Milk/Water/Juice)
by 25 %
BE SURE TO MONITOR HYDRATION during 1st 10 minutes of starting machine.

7: Additives. Read Recipe instructions a time or three until you are sure what it is asking you to do. USUALLY the Additives beep is After the first Rise/Ferment and just as the second Stir occurs.
NOTE: I also have chosen NOT to use the automatic thing for additives.
I am fussy and it seems that EITHER it fails, OR, it dumps the ingredients, but as “ugly clup” so my preferences is to be hands on and roll in the additives after removing the paddle – time chart math may be required.

Misc to be explained, how to “time” when you need to come back to the kitchen to add things.

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Red Star Baking With Kids

April 15th, 2025 at 12:50 pm » Comments (0)

This article does NOT contain affiliate links

it It has always been one of the best times in our lives when we “made food” together as a family. The only difference really for parents today is so many recipes that are intended to bring your family together.

Red Star Yeast has a few Kids In the kitchen that “work for me” at:

Recipes to Bake with Kids






Bread Paddle Stuck

February 13th, 2025 at 00:09 am » Comments (0)

FIRST what NOT to do. Do Not Use The Hook Tool.

Why? because you will inevitably scratch the finish and then your bread pan is no longer safe to use because the Lord only knows what that base metal outside really is.

Sooner or later we all experience the dreaded “Stuck Paddle”

Now what you can do. It my experience that it is always best if you remove the paddle as soon as possible whether it is stuck in the pan or in the bread. In either case, once the crust hardens (and that is what is keeping the paddle from releasing) it just gets harder.



If you are fortunate, the first step to loosen and then remove a paddle is the “soapy soak”

If not so fortunate, there is a method described (sorta – kinda) in all the manuals I have read for KBS MBF models that is really well demonstrated in this video (no idea if he has affiliate links, just sharing useful information.

If your paddle is still inside the bread

First, using the point of a wooden skewer, I try to make a small cut along the top edge of the paddle – this results in less damage (as in not a huge chunk out of the bottom on the loaf).
Second, using the skewer, instead of a metal anything, as shown in the “Dad” video, gently lift the paddle.

Remove Paddle From Bread






Bread Dense or Dry or Just Right

January 20th, 2025 at 00:01 am » Comments (0)

Brief Explanation of “Bread Dough Goldilocks Tiplet” Overly Dense loaves are primarily caused by improper/over-hydration/too much liquid.

NERD ALERT” AP (all purpose) and Bread flour have different rates of absorption.

It occurred to me that it is quite likely the flours used to test the manual & QSG ingredient quantities – are not the same as those routinely available in the USA and Canada – many of my UK and Eastern Euro Friends & family have confirmed this as well.

It has been my observation that if I reduce the liquid(s) called for in any recipe, and then make adjustments during the First STIR/MIX cycle (about 4 minutes after start) the density has a much better chance to being acceptable.

Too correct, during the first mix, check the consistency,
adjust by adding a teaspoon of liquid if too dry.
OR… if too wet, a scant teaspoon of flour. Allow it to mix.

Touch Test – the dough should feel like a damp baby bottom. If you don’t have a baby to practice the test, dampen the underside of your forearm, and touch about 4 inches above your wrist. You want a little bit of “give” and while damp, not sticky “feel”

Last updated 2025 Dec 30.
Notes: Needs to be combined with Bread Hydration
https://wheatcarr.com/2026/01/14/bread-dough-hydration-tiplet/







KBS-Removing The Paddle

January 13th, 2025 at 00:15 am » Comments (0)

Removing the paddle is desirable AND Optional.

When do it will depend on which cycle you are using – but generally after the last stir for that cycle.

In the guides (look at the top of the page) is a link to download a PDF of the “time/work sshedule”

My method:

-Consult the time/work schedule to estimate when the last stir/knead cycle will complete. Set a timer.

Prepare a plate or bowl, lightly greased is helpful

After the last stir/knead Cycle,

we get to take advantage of the feature “Power Interruption”.

You now have plenty of time to remove the pan,

(close to the lid to retain temp inside)

DUMP the dough onto lightly greased plate or bowl

Remove the paddle (you might have to dig it out of the dough or if you are lucky, just remove frm the spindle.

Replace the dough in the pan.

Open the lid and lock in the pan.

Lower the lid,

PLUG THE MACHINE BACK INTO THE OUTLET

(all caps because, well because sometimes I get distracted and have to learn things the hard way)

With planning and focus, this is really easy (tricky was when I had machines without the Memory for Power Interruption)

Honestly it takes longer to type the method than to do the removal.

Note: you really want to get it done as close as possible to the beginning of the last rise as possible – and as quickly as possible to retain as much heat as possible. Worst case, you may want to add a bit to the bake time.







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