On 2008-03-07, Melba's Jammin' wrote:

(1a) The old instructions said (when using the delay timer) to put the
liquids, salt and sugar in, then the flour, and finally the yeast
on top, to keep the yeast separate until the mixing starts.

(1b) The new ones say to put the yeast in the bottom, cover it with
the flour, and then put everything else, including the liquids,
on top, to keep the yeast separate until the mixing starts.

To me, (a) seems more intuitively correct, but I've been
following (b) with the new one for several batches and had good
results. Any opinions?

My opinion is to follow the prep instructions for the breadmaker you
have. There have always been variations from maker to maker, some
putting the yeast in first, others putting the yeast in later. **Follow
the manufacturer's instructions.** (Especially if you like the results
you're getting.)

Generally a good idea! I just wondered if anyone else thought (b)
sounded funny.


--
The wonderful thing about standards is that there are so
many of them to choose from. [Grace Murray Hopper]