Reddit reviews Zojirushi BB-PAC20BA BB-PAC20 Home Bakery Virtuoso Breadmaker with Gluten Free Menu setting
We found 4 Reddit comments about Zojirushi BB-PAC20BA BB-PAC20 Home Bakery Virtuoso Breadmaker with Gluten Free Menu setting. Here are the top ones, ranked by their Reddit score.
Bakes a large traditional rectangular shaped 2-pound loaf; Gluten Free and Custom Menu settings will accommodate gluten free and organic baking ingredients.Bakes a large traditional rectangular shaped 2-pound loaf;Electrical Rating:120 voltsDual kneading blades to knead the dough thoroughly.Quick baking cycle prepares breads in about 2-hour.Includes a measuring cup and measuring spoon.Additional heater on lid for even baking.
I really like my [Zojirushi Bread Maker] (http://www.amazon.com/Zojirushi-BB-PAC20-Bakery-Virtuoso-Breadmaker/dp/B0067MQM48/ref=sr_1_1?ie=UTF8&qid=1425570759&sr=8-1&keywords=zojirushi+virtuoso). You can also usually find them for $15 at thrifts stores. Not sure about the quality though.
My wife and I have a Zojirushi BB-PAC20 and we have been super happy with it. My parents have one as well, it was actually the quality of theirs that inspired us to get our own.
I don't know that we do anything remarkably different to compensate for the altitude, my mom gave us a recipe she uses that has been super reliable but she never noted anything about taking altitude into consideration.
I use this one and absolutely love it - Zojirushi BB-PAC20BA BB-PAC20 Home Bakery Virtuoso Breadmaker with Gluten Free Menu setting https://www.amazon.com/dp/B0067MQM48/ref=cm_sw_r_cp_api_i_nuzvCbGYKDZSA
It only has 9 buttons and it beeps when you are selecting which coarse you want to use. It’s a little on the spendy side, but it’s worth it in my option.
I bought the BB-PAC20 last month and the bread has turned out very, very nicely! Your machine may be defective.
I use the 100% Whole Wheat Nut Bread recipe on page 18 of the manual, and it comes out perfect every time.
I've found over the years that good baking really depends on good quality ingredients and accurate consistent measuring. Rough measuring results in rough bread. I measure all non-liquid ingredients by weight on a kitchen scale, and I measure liquids using your typical measuring device. Precision is the key!
Put in liquids (e.g. water, milk, molasses, etc) first, then put in flour, then other ingredients (e.g. salt, powdered milk, vital wheat gluten, sugar, butter, etc), then make a well in the ingredients and put the yeast in the well being careful that the yeast doesn't touch any liquid.
If measuring by weight and adding ingredients in the proper order doesn't help then I think you have a defective machine.