Fermented tea made from leaves of garden and wild plants (master class)

I am writing a recipe for another diet baking. Diet number 9. Photo somewhere above.

Rye flour cookies

Rye flour (preferably peeled, but you can also wallpaper) - 120 g
Oatmeal flakes of regular cooking - 110 g
Sour milk, kefir, fermented baked milk - 200 ml
Cottage cheese - 150 g
Butter soft - 40 g
Liquid sugar substitute - 1 tsp. (you can add sugar 40 grams, to whom you can, fructose, or add nothing at all)
Egg - 1
Salt - 0.5 tsp.
Soda - 05 tsp
Ginger - 0.5, tsp (ground, but you can also fresh on a fine grater)
Black currant - 80-100 g

Grind soft butter, egg and cottage cheese.
Add kefir with soda quenched in it, oatmeal, ginger, mix.
Add currants, stir. I had it out of the freezer, it was not completely thawed.
Add flour, mix. Everything is mixed with a fork and spoon, without a combine.
The dough is not very thick, but you can form something in your hands, in wet ones, of course.
Spread with a wet spoon on a baking sheet covered with baking paper, flatten a little. If you wish, you can do it with wet hands. Do not put close to each other, they will rise slightly.
In a preheated oven, bake at 180 degrees for 20-25 minutes, depending on the thickness of what you put on the baking sheet.
It turns out soft in the middle, the crust is not crispy on top.
As the next day, I do not know, did not live.
It turned out 20 pieces of medium size.

Natalya, here in my head the idea of ​​a heating pad for a tea maker is wandering ... But, if we proceed from the principle of its operation, then this is useless at all. Perhaps, nevertheless, knit from cotton threads for beauty?

[paramed1]

paramed1, stole myself a cookie recipe! And yesterday I baked a loaf of bread for sloths without kneading, in a slow cooker, and then with a leaven of soap, uhadokala myself, it turned out super.
Lyudochka, - the leaven is not difficult to make, it's difficult to attach it later, it's a pity to throw it away.Grow it up - it's curious, you can use rye flour, it seems to me that it's easier to grow and attach it everywhere, both on the face and on the boss, and you can even take a bath , and for watering in the summer, and for kvass

I am also very good at putting on the kettle! I brew tea in an ordinary coffee maker - pour the tea into a glass flask, the rest is according to the recipe
Veronica, can you knit a motley heating pad made of cut strips of cotton fabric, like round rugs?

[Oksana]

Oksana, but in a slow cooker, I can't bake bread in any way ... But the cake there turns out to be a noble one! It rests against the lid, you bastard ... Well, my sclerosis is already progressing, I think, with what to rub my head in order to strengthen the hairs, and the leaven lives in the refrigerator and does not grieve. I'll wash it with additives tomorrow!
Did you bake bread or yeast bread in a cartoon with sourdough?
And as for the addition of the leaven - so don't mix it a lot! I always have a little left for the next bread, and I bring it up to the required volume in advance. And no problem!
There are cotton threads, left over from knitting a daughter's swimsuit. I found the hooks, so I'll compose a thread. And from the fabric, it will probably be thick, that is, rough. Or maybe nothing ... Only there is nothing to cut, everything unnecessary in the country!

Thick-thick,; -Du, at least something should be thick, he insists there, and he himself is standing, oh it will be a free-standing brewing cap.
And while you are growing the leaven - you take a spoonful of the total mass, the rest is recommended to be thrown away ?! I made a good summer for FSE.And for the head, make a mass like sour cream 10% and apply it like paint or how much patience is enough, yesterday I just "shook my hair" from behind, then washed it off, apply balm, rinse it off and - saving shampoo!
In the multo baked and yeast before, and now sourdough. The last starter without mixing. I really like to bake in the cartoon - the bread is very good! Only I grill the top, I do not like to turn it over

[Oksana]

Oksana, I didn't throw anything away while I was growing. It's a pity! I did it for three days, then I found a recipe to lime 500 grams and leave 100 for later. And I tried to drag the neighbors into the starter adventure, but it didn't work out. (However, as in the teahouse ...) Wait a little more, so that there is enough for the head. And I will bake two breads, one in the oven with rye flour, the second in the cartoon, after all, a current wheat, some delicious, with herbs.
The freestanding brewing cap - you thought of it well! We need to quickly knit and present on NG to those to whom we are going to give the tea maker. Let them be even more delighted!
In the photo this is from multi, right?

Yes from multi. "Artisanal bread without kneading", and I also limited it with a baking ring - it is 20 cm in diameter. The multi saucepan seemed wide to me.
You know, I also play our games alone. At our place of work, no one even bakes bread, let alone tea.

No, Oksana, you are not alone, you and I are playing

[Oksana]

Oksana, people do not understand the usefulness of bread and tea! Better than they are together, even more useful! My sister came to my dacha in late summer and early autumn for mushrooms, tried tea - bird cherry and fireweed. I liked it very much, took the links to our site, said that she would definitely do it. I call her in a couple of weeks and ask how. No way! I read it, it seemed very difficult and long ... And I decided not to do it. And for bread, even ordinary yeast in HP, too, I can not swing anyone! And then in a slow cooker, in the oven, and in sourdough ... No, it's easier to drive to the store. AND RELAX !!!
And I like it all so much! I don't have to leave the kitchen for hours. And in the summer, in my opinion, days ...

And in the summer, in my opinion, days ...

and on white nights for days

and today at work they gave me 5 pieces of metal jars, I went to pack my tea! , I boast in the evening

Some have white nights, and some don't, only a big and bright lantern! And we already have 2 large jars free from under the cookies, so flat, I put tea there in the summer. Nightmare, with our speed of drinking it is necessary to occupy two large shelves of tea !!!

I have never drank so much tea in my life as I do now and never get drunk!

And then in a slow cooker, in the oven, and in sourdough ... No, it's easier to drive to the store. AND RELAX !!!

When I bake muffins, my acquaintances say: You have nothing to do. Everyone likes to eat.
Someone takes a recipe that they like on this FSE.

And I drink coffee evenly in the morning - this is one story, then the tea "working-quick-boiling water" is called, in the evening our tea is another story!
It's just that different people have different interests.

an old friend came to me the other day for consulting on accounting

Checkmark, and you give a link to our site to this friend. Let him read the winter, catch up with the appetite. And in the summer, we can start making tea itself.

So I'm already thinking about sewing a heating pad for a tea maker.

can knit a motley heating pad from cut strips of cotton fabric, like round rugs?

The freestanding brewing cap - you thought it well! We need to quickly knit and present on NG to those to whom we are going to give the tea maker. Let them be even more delighted!

Natasha, Oksana, Veronica! Come on, sew-knit caps on teapots. Then we will exchange ideas and styles. Indeed, it is good to give such a hot-water bottle for a kettle along with tea and tea makers! The whole set turns out!

[Veronica]

I am writing a recipe for another diet baking.

Veronica, honey, thanks a lot for the recipe. I copied it to my computer.I will definitely bake it.

Lyudochka, - the leaven is not difficult to make, it is difficult to attach it later, it's a pity to throw it away

Oksan, I'm not afraid of difficulties. It's just that my hand will not rise to throw away the leaven. And in the village, no one bakes bread except me. This was the main reason why I don't make sourdough.

I really like to bake in the cartoon - the bread is very good!

Oksana, you have made a good bread out of multi! And I only bake all kinds of biscuits-muffins in the cartoon. And recently bread has only been in KhP. As I began to do on the old dough and on the dough, it became so cool to turn out! Does not crumble, very fragrant, lace. That's what a handsome sonadora made yesterday. Only his roof was blown off, although she put only 1 tsp of yeast. And how delicious! And no cakes!

"Artisanal bread without kneading",

And I also baked so. Only in the oven. Indeed, the bread is delicious.

Luda, you don't have to throw away the leaven, everything will go to work. I have been living with her for 3 years already, though not with one, but already with the 4th. But there was no waste. You can make from the very beginning as much leaven as you plan to put in the bread, plus another 100 g for the spreading. The stages of a long journey, if you decide to do it, I'll throw it off in a personal. And not an ounce will be lost, honestly! And in HP you can also bake.
I'll take care of the caps.

It's just that my hand will not rise to throw away the leaven.

Why throw it away? !! I never throw it away. You can make bread on it right away, put it in the CP, and then everything that is needed for the bread (you just subtract the water and flour, which you have already added in the form of sourdough and you don’t put yeast at first). Knead for 5 minutes and leave for 2-3 hours. Then you start the regular bread program and put in the yeast. You put a quarter less yeast.

Lina, the duet is straight ...

Veronica, Lina, thank you girls. You probably have more eaters than me. And there are two of us. I don't bake bread very often. So I'm afraid that it will disappear, or the surplus will have to be thrown away.

The stages of a long journey, if you decide to do it, I'll throw it off in a personal. And not an ounce will be lost, honestly! And in HP you can also bake.

For this reason, I also do not bake (it's a pity to throw it away) and there is no bread machine yet: (I bake in the oven and in the cartoon.
If I decide to put the leaven, share your secrets: girl-yes: As a real friend, okay.

[Antonina]

Antoninanaturally! We are all here one blood one tea, so with pleasure. Especially with the namesake of my beloved grandmother!

The stages of a long journey, if you decide to do it, I'll throw it off in a personal. And not an ounce will be lost, honestly!

Thank you, Veronica! If I decide, I will definitely turn to you.
I have studied leaven for a long time with Luda in LJ. I prepared myself mentally for a long time. Then I decided that I really like my bread-baking and oven bread. I decided not to bother with her yet.

And in the village, no one bakes bread except me. This was the main reason why I don't make sourdough.

So why throw it away? While I was growing the sourdough beautifully, I attached it to the bread, just besides her, while she was weak, I added a little yeast to help her and the bread turned out to be excellent and the sourdough was attached without problems.
I liked the recipe for growing the sourdough of some Italian baker. Very simple, and the leaven turns out to be just crazy in strength. He took 150g. water + 150g. flour and 8 chopped grapes, in a day he poured half and added 150g. water + 150g. and so for 7 days.
I made this particular sourdough and am very pleased with it, I keep it in the refrigerator and feed it once a week, before baking bread.

[Ludmila]

Ludmila, we have two people in our family who perceive sourdough dough in completely different ways. It so happened that my mother and my husband are almost the same age and they have similar diseases. So, my husband's stomach stopped hurting after the bread, when I switched to sourdough. Mom categorically did not like the leaven, she says, the taste is not the same.Mom is with us only in the summer at the dacha, so we had to alternate there. And now, again, if with rye flour, then only with sourdough. So that some people don't have stomach pains ... But my daughter and I don't care, the main thing is bread.

[Veronica]

Veronicaand I don't even know the taste of sourdough bread. I met Old, including from Luda from LJ, that bread on an old dough tastes like sourdough. I really like this bread. Initially, there is little yeast. During the time while the dough ferments in the refrigerator, it acquires such a spirit that the bread from it turns out to be very aromatic and tasty. On this I have calmed down for now.

Luda, it seems. On sourdough, it is softer than on yeast, more bready smell, and not alcoholic fermentation. If you rarely bake, then you will need to feed the leaven, keep it in the refrigerator ... Basically, you can take it out once a week. But if the bread on the old dough suits, then it's good! The processes are close.
Now, having successfully finished a large can of fireweed, I opened the next one. The first was a 12-hour fermentation, and with this batch I did all the rest with an 18-hour one. Different teas at all. The first is softer, the second is more aromatic, with a rich floral scent. And the first had more honey. And strawberries of different varieties also give a different taste to the tea made from its leaves. I didn't like the remontant, but the raspberry, on the contrary. So the time to experiment is still ahead! I also didn’t pick the neighbor's strawberries ...

[Veronica]

Different teas at all. The first is softer, the second is more aromatic, with a rich floral scent.

VeronicaIndeed, there are practically no identical teas, even if everything is done the same way. some nuances, but there are - temperature and weather, the place where the leaves were collected, it was dry or rainy the day before ... This makes it even more interesting - every time we open a new jar of tea, we will find an opening ... It is very difficult to repeat tea.

I also didn’t pick the neighbor's strawberries ...

Wow! This means that a magical process is still waiting for you! By the way, me too. I still have fireweed, strawberries and apple trees in the freezer. We must already do, empty the freezer ...

Girls, and I'm still with my "samovar", or rather a hot-water bottle cap. I'm trying to insert a photo.

Felted - woolen - warm)))

[pour tea into cups]

Girls, finally, we come to the end of the topic about making tea. Let me remind you that we have already chosen the right kettle, warmed it up, boiled water, filled up the tea leaves, poured water into the kettle. Our tea has been brewed. Now it's time pour tea into cups... Shumakov from the "Site about tea" gives the following recommendations in this regard.

STAGE 6 - Pour into cups. After you have sat out the allotted time for brewing, nervously and impatiently licking a teaspoon ;-)), it is time to pour the resulting into cups.
The choice of a tea cup is a purely private affair of every tea-lover. In general, a good (favorite!) Cup for a real tea-man is a treasure, a jewel! In the Middle Ages, the Japanese feudal lords, because of one particularly elegant cup specimen, could easily arrange a small war with human sacrifices.
1) The form. Traditionally, there are two opposite forms of cups, which have been used in China since ancient times in Kung Fu Cha and are known as yin and yang. Yin cup - low, wide, with gentle edges, most of all resembles a bowl. Yang cup - tall, narrow, with straight edges, reminiscent of a glass or a narrow glass cup. Actually, all possible modifications of cups gravitate either closer to Yin or Yang. In Europe, the so-called. Viennese cups, which are nothing more than yin cups (bowl-shaped) with a handle attached to the side. In coffee-drinking countries, glass-shaped cups traditionally predominate, which, by the way, are now very actively snatched by Russians during advertising campaigns of companies selling coffee. And people begin to "at the same time" drink tea from them ...
However, since Russia is always somewhere in the middle, both bowl-shaped and glass-shaped cups are widely used in our country.There are also historical roots here: before the revolution, Viennese porcelain cups could only be afforded by aristocrats and merchants, and the people were usually content with glass glasses and tin circles.
I have a purely functional attitude to the shape of a teacup. In summer (when it's hot) or at work (when you're in a hurry), it is better to use pialo-shaped cups, since the tea cools faster in them. In winter (when it's cold) or for a leisurely activity (reading a book, listening to music, playing your favorite strategy, etc.), it is better to drink from a glass-shaped cup in which the tea cools slowly. By the way, as information for reflection, I will add that according to the eastern canons, the most beautiful cups are a cross between yin and yang cups, harmoniously combining their shapes.
2) Material. Here the recommendations are the same as in the section about the teapot (see). The best material for cups (in descending order): porcelain, clay, faience, glass. Very bad: any tin and plastic.
Thin-walled porcelain cups (good to drink in summer, tea cools down quickly) and more graceful (guest version), thick-walled clay (good to drink in winter), porous (absorb the taste and aroma of tea), look coarser (but remember that "simplicity", “Naturalness”, “artlessness” are the key points in oriental aesthetics ;-))) Among other things, porcelain and clay have the best heat capacity compared to all other materials.
3) Colour. For titester research (and always when you drink a new type of tea for the first time), it is best for the cup to be white, without rims, painting (both outside and inside), etc. Only in a white porcelain cup ( it is translucent, but reflects light well) you can see and appreciate the real color of the tea. In general, the color of your favorite cup can be absolutely any, this is not a matter of principle, and all imaginable and unimaginable color combinations are known in the history of tea ceramics.
As a small provocation (well, I love clay, I can't help myself!) I will add that, according to ancient oriental canons, tea cups made of ceramics were glazed and / or painted with either similar colors (yellow-brown scale), or contrasting (blue- green scale). Achromatic colors (black and white) were used as additional ones. According to the same canons, the painting on the cups should be as small as possible, and it should be something calm, natural, unpretentious.
4) The size. In general, it can be anything, even with a bucket ;-))) Just one little advice - the better the tea you drink, the smaller the cup should be. Here you can take an example from the wise Chinese who drink elite teas from tiny (30-60 ml) cups.
Small cups have many benefits:
a) not only taste, but also aroma is very well felt in them;
b) since tea has to be poured from the teapot more often, then in the process you can well feel the whole range of changes in the aroma and taste of tea;
c) the process turns not into food, but into drinking tea and only tea;
d) the smaller the cups, the longer the process, and the longer the process, the greater the overall satisfaction ;-)))
However, I fully understand and accept the sweet Russian tradition, when, after returning from the cold, frozen to hell, you pour yourself a half-liter cup, there lemon, balm, honey, rosehip syrup, and ... In short, the size of the cup is to your taste!
If the cup is selected, then you can pour into it. Here are some subtleties:
a) The cup should be clean, BUT, like the teapot, the cup cannot be washed with soap or any detergent chemistry... As we already said, it is better not to wash it at all, but if you really want to get rid of the centuries-old tea plaque, then wipe the cup with baking soda, and then rinse it thoroughly with clean water.
It is better to put the teacup away from odorous products, and if it is washed, it is better to store it upside down (for tightness ;-). If you use a ceramic clay cup, then there is another subtlety: you need to drink from it all the time.If you take a long break, and the cup dries out a lot, then it may "take offense" - simply crack.
b) The cup should be warm... Before pouring tea into it, you can simply rinse it with boiling water; or, as they say in the former Soviet East, you can "marry" tea. To do this, pour the tea leaves into the cup (about a third of the cup), and in a circular motion, as it were, rinse the cup, after which the tea leaves must be drained back into the teapot. This oriental method allows you not only to warm the cup, but also to smell its aroma and stir the tea leaves in the teapot.
From myself, I note that in the warm season, you may not adhere to this rule. Then a cold cup will at least slightly lower the temperature of the tea and allow you not to suffer in a long wait until everything cools down.
Before pouring, it is advisable (but not necessary) to stir the tea leaves in the teapot again. If you saw how tea is brewed in a glass dish, then there is a certain layering - the brew is much darker below than above. To avoid this, everything should be stirred. (Although there are opponents of this case among the tea-lovers, they believe that drinking tea according to "fractions" is the most foppish subtlety, since each layer has its own taste and aroma. Therefore, it is absolutely impossible to mix it.)
Actually, pouring ...



If you drink tea "in an oriental way," then, as you remember, your entire drink consists only of what you pour from the teapot. If you drink tea "in a European way", then you will dilute the tea leaves with water.
In general, all advanced tea-lovers agree that it is better not to add anything to tea and not even dilute it with water (that is, to drink not “in a European way, but in an“ oriental way ”). However, this is not entirely true and is not always possible for a very simple reason: tea cannot be drunk very hot.



Of course, if your nasopharynx is hardened by the use of medical alcohol, and you have just returned from a 30-degree frost, then you can drink boiling boiling water! But in general, physiologists and nutritionists have proven for a long time that the taste and aroma is best felt not with hot, but with warm or moderately heated food (24-26C). That is, if you want to fully experience all the delights of tea, then drink it warm, but not hot.
The Chinese get out of the situation at the expense of small cups - in them the tea instantly cools; our Central Asian brothers at the expense of wide bowls, and due to the fact that little by little is poured into them. The Russians, who are always prone to perversions (as Belinsky said: “the excessive originality of the Russian person” ;-)), used saucers to cool tea. I understand that Serbania from saucers is an integral part of the so-called. "Russian tea drinking", but I myself am very skeptical about this subject of tea interior. The way out of the situation is banal - to the hot tea leaves (even when drinking "in an oriental way") you need to top up not boiling water (as is usually done), but water of moderate temperature.

To be continued...

I came across such a composition. Liked:



On my own I will add that I drink tea exclusively from a large mug, not hot. Do not dilute with boiling water. Sometimes, if I'm really hot, I pour from my mug into a bowl. And so, I drink all the tea in portions ...

[Linga]

Girls, and I'm still with my "samovar", or rather a hot-water bottle cap.

Linga, cool hot water bottle! And also made with your own hands! I think that tea with this will be sooo good!

Lyudmila, thanks for the praise) And the tea is really good! (though hardly only from a heating pad)

[Linga]

tea is really good! (though hardly only from a heating pad)

Linga, that's for sure ! The main thing is to make the right tea, and then we will be able to brew it ...

I got these jars today))
I tried another tea today, with black chokeberry, the taste is completely different from the previous one (raspberries + strawberries) and sooo dark! The taste is more tart.

Checkmark, wonderful boxes. They keep tea cool.

I tried another tea today, with black chokeberry, the taste is completely different from the previous one (raspberries + strawberries) and sooo dark! The taste is more tart.

That's right - different scents - different tea ...

These are jars from under the watches, I work in a watch company, and I began to open these boxes, and in one of the hours lay

tomorrow I'll tell you at work: I change my watch for 50 jars

This is my penultimate bag ... I dried it a week ago. The latter lies, takes up half a shelf ...

These are watch jars

Wow! I would never have thought that watches are kept in boxes ...

[Veronica]

The latter lies, takes up half a shelf ...

Veronica, I have to do it already ... So I have planned my last tea for tomorrow ...

This is my penultimate bag ...

I didn’t see it or hear it

Lyudochka, they don't store watches, they sell them in such banks

Girls, today another person voted for tea! There are already at least 93 of us! Stunned! This number is very impressive to me ...

Here I am for tomorrow ... I wanted to wait for the snow, but, apparently, it will fall by the New Year, and the freezer is needed now. So tomorrow tea from the neighbor's strawberries, cottage cheese, sour cream, bread is already on a delayed launch, something for a second ... In short, everything is as usual. Still find threads for a heating pad!