I have attached a text copy of the bread recipe conversion. This is
taken from Quick and Delicious Bread Machine recipes by Norman
Garrett, without permission. I have also attached it in WordPerfect
format in case anyone wants the forms in their table form for nicer
printing.
{NOTE: We removed the WordPerfect version because of mailing list
limitations. Reggie & Jeff}
While I was keying this in I decided to pust some of my old DAK
recipes through the conversion. Cause what was good for the R2D2 may
not be good for the Zojirushi. I had made a loaf of Drew's Dill Onion
bread last year when I first got my new machine, and it wasn't like I
remembered it. In the old days, different machine, I used to make
this all the time and loved it. I made the conversion on Sunday. The
liquidity ratio for the Zo is 2.89 and the Dill onion bread recipe was
1.89. I modified it, dumped in the ingredients, poof! perfect dough
ball. Cinnamon raisin next.
Hope You're having a great day!
Gerry
Recipe Conversion
This technique is for yeast breads only
Four steps:
1. Cut the recipe down so it will make one loaf.
2. Determine the parameters of your bread machine.
3. Determine the liquidity ratio of the recipe.
4. Determine the overall bulk of the recipe.
1. Reducing recipe size.
Most recipes tell how many loaves they make. Some will tell the size
of the loaf. Cut the recipe down so it will make one loaf.
A rough judgement can be made by looking at the flour required. A
1 lb loaf requires about 2 cups of flour. Therefore if your recipe
calls for 6 cups of flour, you can figure it will make three 1 lb
loaves or two 1-1/2 lb loaves.
2. Determine machine parameters.
Since each machine varies in its capacity and motor power, you must
determine the acceptable ranges for your machine in two categories:
liquidity ratio and bulk. To find your machine's range, look at the
basic white bread recipe that came with the machine. Determine the
number of cups of flour called for. Follow that column until you find
the row that shows the number of ounces of liquid (water or milk)
called for in the recipe. In that box you will find the ratio range
for your machine. Highlight or write down the ratio range.
Bulk is determined by the number of cups of flour called for in the
basic white bread recipe for your machine. If the recipe calls for 2
to 2-1/2 cups of flour, you have a 1 lb machine. If the recipe calls
for 3 to 4 cups of flour you have a 1-1/2 lb (or greater) machine.
Bread Machine Liquidity Ratios
Ounces Liquid Cups of Flour
1/8 c = 1 oz
2 2 1/2 3 3 1/2
The ratio for my Zo is 2.89. (3-1/4 cups flour / 1-1/8 cups water)
Ratio is computed by dividing dry ingredients by liquid. Higher
ratios indicate stiffer dough. Lower ratios indicate more liquid dough.
3. Determining Liquidity Ratio.
Using the following chart you now need to determine the liquidity
ratio of your recipe. Fill in the ingredients and their amounts in
the appropriate columns. Write the amounts as decimal fractions so
you can use a calculator later to add them up. For example if the
recipe calls for 2-1/2 cups of flour - put 2.5 in the dry cup column.
You'll have to determine whether an ingredient is dry or wet.
Generally - use the form the ingredient is in when you add it.
Exeptions to this are things that are goin to melt when heat is
applied such as butter, margarine, fresh cheese, or shortening.
Some ingredients shouldn't be computed. Don't include the following
in the calculation: yeast, raisins / nuts / seeds added at the mix
cycle.
You should count raisins / nuts / or seeds added initially as dry
ingredients.
After you have entered all the ingredients, total each column and
place the sum in the subtotal box. Then multiply the subtotal by the
multiplier specified and place the result in the total box. Add the
totals together for wet and dry grand totals. Then divide the dry
grand total by the wet grand total to compute the ratio for this
recipe.
For best results the ratio should fall within the range specified for
your machine from step 2. If the ratio only misses by a few points it
will probably be satifactory. If the ratio is below the range your
dough might be too wet. Try a slight reduction in liquid ingredients
or an increase in dry ingredients and recalculate. If the ratio is
above the range, it is too dry. Add liquid or reduce the dry
ingredients.
You may still need to experiment a little but this calculation will
get you beyond the trial and error stage.
Dough Liquidity Calculation Worksheet
DRY WET
Ingredient
ts tb cup ts tb cup oz
Subtotal
Multiplier 3 48 3 48 6
Total
Grand Total
Liquidity ratio
4. Determining Bulk.
You don't want to overflow the machine so make sure that the recipe
doesn't call for more than 2-1/2 cups of flour for a one pound
machine, or more than 3-1/2 cups for a 1-1/2 pound machine. If you
need to fine tune the recipe make equal adjustments to both the wet
and dry ingredients in order to maintain the liquidity ratio.
