can you add this directly to your ingredients? I have tried 5 times now proofing it and it won't . am I doing somthing wrong ..??? I have. not ever had this problem before.
794348
usually, I let it dissolve in some lukewarm water (until it 'foams-up') and then add that to the recipe... You might want to try this just to see (test)... see what happens if you do this and it does start foaming, if not your yeast is too old. I always keep it in a fridge, it should last for close to a year there, longer in a freezer.
794349
Make sure your dry ingredients are at room temperature and that the water temperature is between 120 and 130 degrees' have never had a problem. Let it rise in warm place, such as an oven preheated to 115Degrees and then turned of immediately.p
794350
i add yeast to bread machine then warm water.add salt last. hopes this helps. ted
794351
The yeast is added to the water (water temperature between 110 and 120 degrees) until yeast stops rising to the top. This is then added to the rest of the ingredients.
794352
Try using warm water between 120 and 130 degrees. I also stir in a tablespoon of sugar and let the yeast stand for 5 mins. I stored my unused yeast in container and place it in the freezer. I hope this will help you...
1891785
Did you mix the ingredients thoroughly? I've never had an issue with texture. Also is this the only flour you are using? I usually mix several different types together.
2064496
Where did you get an instruction booklet. I have a users guide and it says nothing about adding water. However, it would make sense that food would stick or burn without. Most chafing dishes use water in the base.
30476
all I did was spray some non-stick spray all over inside the bottom the first few times. now, I just spray the bottom very lightly, and nothing ever sticks, even on the sides where I haven't sprayed. I just wipe out and use my scraper and/or clean with plain water. I guess my baker is seasoned very well by now ... been using it several times weekly for a little over a month. also, I usually proof my bread in the baker and start baking in a cold to warm oven (warming the lid some).
1940758
why try to make it yourself when you have a company that can put the right formula together and it works. To the other gentleman that wants to break down all the ingredients to try and make a valid point, good luck with that. All I can say is I tried.I liked it and I am satisfied with the results.
980576
I'm sorry, i've not attempted that recipe. I've used it sparingly but each time, it's been perfect. Good luck!
310439
I have never had this problem just keep in the covered tightly in the kitchen cupboard and shake it every time I use it,make sure you check the dates on the bottle for freshness.i would send it back and try a different seller.you never know how they store there product.
987311
Bah humbug to these alarmists. I use it in a metal bowl, and mix it with a metal spoon. WTF are they worried will happen? Nothing has, in my case. They don't seem to actually even know what the problems are with using metal to mix the clay. It's simply something they "heard". Don't be a wimp. I might even throw in some bleach too, just to kick it up a notch. Oh, and some ghost peppers. And some eye of newt too.
1947453
I'm not sure yet but will know this after this weekend because I'm taking a bottle of conditioner with me to a hotel and I will be leaving it in the shower. I actually was wondering if I should use a permanent marker but chose the label so I will post another answer for you when I get back in a couple of days, hope it's not to late. I will also stick a piece of tupperware with the label on it and wash it and see if it sticks. Sorry this is all I can tell you for now.
1071924
It isn't fixable, toss it. This has happened to me with the numerous seal a meals I have purchased. It always seems to happen a little over a year after purchase, just beyond the warranty! But for the price I always buy this brand as I have tried others and they are even worse!
847891
I use 3 cups bread flour with 2 tbls VWG. your results may be * not enough time, not enough yeast for proofing, also not knead enough so it densed in the center,
841655
Hello Ana,I have the same problem. I tried the baking soda and it didnt' work. Did it work for you or did you find something else that worked?
403003
Hi! I know it still clumps up even if you put the formula first. I think if you put the formula one at a time and not dump it on top of each other it will reduce the clumping because I notice that when I do it slowly it actually dissolves faster. But I'm kinda impatient sometimes so I just dump all the formula and just mix it vigorously until I see no more clumps. If you still see clumps then I guess just keep mixing. I know it takes a little time but it's better than shaking it for 5 minutes! LOL :)
1772812
I just hung up the phone with them because I had the same problem. They confirmed with me that the DID change the recipe. Made it thinner because people complained about it not coming out of the bottle easily. I said they should have changed the bottle, not their delicious sauce. Oh well... time to find another favorite.
2063836
This product does take more effort than other cast iron products I've tried. But I did get it to work. From what I understand all bare (non-enamel coated) cast iron products have some sort of oil or wax coating to prevent it from rusting during transport and while sitting on shelves prior to sale. This coating does need to be removed prior to cooking use. I do remember this coating was worse than usual compared to other cast iron products I've used. You basically have to cook/burn off this coating off. Mine came with instructions on how to do this. I recommend you do it outside on an open fire at camp or in your grill. After the burn off, I noticed there was still some residue when I tried to season it. So I washed it with soap and water. Then I heated up some Crisco in it, used the Crisco as a solvent to remove the residue. I was finally able to season the wok after that. So again a lot of work, but I was able to get it to work. In hindsight, I'm not sure it was worth it. BTW, if you're worried about stuff made in China, unfortunately, you'd be worried about almost everything we can buy here :)
1871632
I tried it a couple of times it was quite messy, it was hard to mix it properly and get the right thickness but it did work, but i have not used it again to much work to get it right, still have some more of it probably throw it away, if they sold it all ready mixed i am sure it would be easier to use
1718100
I removed a small section on my fridge, as I applied it incorrectly and simply would not do. I quickly learned not to make any more mistakes. I had quite a workout that day from the experience, but I fixed it. My advise: I don't recommend removal of it.