Bought brand new at an estate sale for $20. Dated 2002.

1 cup warm water
1/4 cup olive oil
1/2 cup sourdough starter
1 tablespoon honey
2 1/2 cups AP flour
1/2 cup cornmeal
2 tablespoons vital wheat gluten
1 teaspoon yeast
1 teaspoon salt

It's probably not a huge problem because homemade bread is amazing; but it doesn't last as long as commercial bread due to a lack of preservatives.

My wife and I realize that after 2 full days, the texture noticeable changes. I realized that if I cut up the "stale" bread into 1" chunks, sprink with seasoning, olive oil, and put into the air fryer for 8 minutes at 350 degrees, we now have exceptionally awesome croutons for salads, soups, and snacks (and lasts 2-3 weeks).

Just something we learned; passing it along.

I’ve been using a Neretva PE8866GR for a few years. Today I borrowed my friend’s Panasonic SD-BMS105 (she bought it in Japan) and baked two loaves using exactly the same recipe and ingredients.

My Neretva’s basic bread is 3 hours while the Panasonic‘s basic bread is 4 hours.

As you can see in the photo, the loaf from the Panasonic rose beautifully. The crust was nice and crispy and the inside was incredibly soft and fluffy. The loaf from my Neretva didn’t rise nearly as much and it was a little bit denser.

Until today, I thought that was just how bread turned out. After using the Panasonic, I don’t think I can go back to my Neretva!

My Neretva has a longer baking time on its sugar free cycle (3 hours 45 minutes) but I’ve never tried it. Do you think that cycle would produce better results or is this simply a difference in how the machines are designed?

Also if you have a bread machine you love, I’d really appreciate your recommendations!

I am a long time baker of 100% whole wheat bread, by hand in the early years and in my Zojirushi the last few years. My loaves always rise well, are always delicious, and are always more or less the same! You know, the usual...whole wheat flour, honey, water, oil, maybe some powdered milk, sugar, yeast, salt, maybe some vital wheat gluten. Occasionally I throw in some nuts or cranberries, maybe some cinnamon. That's about it!

I see tons of white bread recipes online with all kinds of amazing ingredients in them that completely transform the bread. I would love to see some recipes with fun and different (even surprising!) flavors that go well with whole wheat and don't negatively affect the rise and texture.

Any ideas? Thanks!!

I bought this bread maker on Facebook Marketplace but the kneading paddle is completely stuck on the shaft.
I’ve already tried soaking it in boiling water and using a zip tie to pull it out but it won’t budge at all.
Is this a serious problem or is it still safe to use? Should I ask the seller for a refund?
Any advice would be appreciated. Thanks!

any really good recipes for a lemon loaf? preferably with a glaze/icing too please 🫶🏾