Bean bread

This is not a golden elephant! When the golden elephant ordered in an emergency, the brain finally opened up. - Maybe because of years of baptism, the yeast has gone to heroism? So it's not that flour takes time, but the yeast takes time to generate enough gas to fill the flour to make it swell; and the old yeast can't produce enough gas in the original amount, so that it can't grow to the desired level even for a long time. After realizing that, it was decided decisively to leave the gold elephant for the time being and to increase yeast usage to 2.5 times the same flour. Of course, it might be better to use a young yeast. However, isn't it possible that a person who blows bubbles is not enough and calls a few more people? Later on, this assumption proved to be correct, except that because of the slow movement of older persons, the automated process had to be interrupted until the last step, giving the yeast sufficient time to generate sufficient bubbles. This time, the formula in the instructions. You were trying different types of bread programs, like wind? See the description of the menu program that says that the European bread program produces low-oil, low-smelt, low-salt bread with a slightly thick skin; and the wind program is more soft-skinned with sugary juice. And look at the different recipes of bread, it's basically the same amount of sugar salt, and only the other two or three formulations are slightly different. It follows that the difference between different types of bread is mainly in the production, not in the production. Formula? In that case, choose a thicker European style. Let's change the taste. That peanut bread's pretty tempting. Too bad. Forget it, it's too small, it's too simple to be soy bread. It's just, as usual, salt reduction, sugar