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

May be so. Zelenukha will think: FSE, spring has come. Yesterday I baked the carrot cake again, I'll show you the cut

Oksana, recipe! (that's exactly what he wants to kill me)

Isn't it very bright? So on the site it is: Brazilian carrot cake from Mila007. Seems to have written correctly. The next one will be a cake with kefir, you need to take a photo and show it to you.

[Oksana]

Oksana, I killed everything. There will be a cupcake on the weekend.

Here. I got to the laptop, figured out the pictures. This is how I pack some of the tea. There was really nothing to add up to
The note is simply folded into a jar, ideally under the tape and on the front so that it can be seen without opening the lid.

[Mary Poppins]

Mary Poppins, wonderful! The aroma and taste should be preserved in the foil. And the recording can be made on adhesive tape for painting or for pasting windows. very convenient and long enough for a roll. And on the container there are no traces of the tape - it is very easy to remove. It is worth - a penny ...

Oksana, very, very beautiful cake, beauty is not earthly.

And in KhP I make this kind of bread on a long dough (I put everything except salt and butter, 1/2 teaspoon of dry yeast and mix for 3 minutes, then add salt and butter in pieces along the side wall, 1 more into the yeast compartment / 2 tsp. Yeast and "French" with a delay of 3 hours):

I have this one with whey, 1c wheat flour and spelled, with flaxseeds. I spent 8 minutes on it.

Linochka, what a glorious bread, I thought it was leavened, but by leaps and bounds this is class, thanks for your experience.

[Linadoc]

Linadoc, beautiful loaf !!!

Yes, girls, who doubts that you can bake your own bread and not waste a lot of time? Now, time is not required at all, and the result is excellent.

[Linadoc]

Linadoc, Linochka, I look at your bread and wonder how you can bake this ???

[Galina Iv.]

Galina Iv., Galya, so this HP baked (I have Panas), and I just poured it. Who needs to I can throw off the recipe, everything is simple there. And now with honey and tea .... mmmm!

And in KhP I make this kind of bread on a long dough

Linochka, I confirm - the bread is great. I also bake - on a long dough. I also add salt and oil later. Moreover, according to any recipe on our forum and to the instructions for HP. I also like that with a minimum of time spent, a wonderful result. Here, one of the breads - up to the roof of the HP has risen. The pulp is lace. Bread does not crumble:

Luda, great bread too! I also rose to the top, although from 400g of flour.

Who needs to I can throw off the recipe

If possible, I will be very grateful.

If possible, I will be very grateful.

And me and me.

[lappl1]

lappl1, I did not think about masking tape - indeed, the most convenient option.

I have not mastered the whole topic yet, I remember that at the end of summer there were discussions about an industrial or semi-industrial meat grinder - the most ideal option for granulated tea))
Where did you stop? I probably won't master the industrial one, but I have to take some good meat grinder for the next summer. True, I suspect that because of the exchange rate, now these meat grinders will cost like an airplane
My old one will not survive the entire tea period ..

About a long dough - on any cycle, let it mix everything except oil and salt and turn it off? how much? and then add the remaining ingredients and the whole cycle again?
I also want to try that.

[Mary Poppins]

Where did you stop?

Mary Poppins, but did not stop at anything. We decided to think about it in the winter.If in the summer the cheapest powerful semi-industrial meat grinder cost about 20 thousand, and the average one - 50 - 70 thousand, then I'm even afraid to think how much it will cost now.

About a long dough

I take 50 - 70% flour, yeast and water to a sticky "boa", turn on the kneading for 3 - 4 minutes, just to mix everything. In my Panasonic, this is the "Pelmeni" program. Then I turn it off, add the remaining ingredients and leave it for 5 - 6 hours directly in the HP. When I'm going to bake the bread, I turn on the batch again. Here I am looking to get the right kolobok. Then I turn on the program that is required. Since in Panasonic before any program (except "Pelmeni") there is temperature equalization, then autolysis takes another 25 minutes, and then kneading, fermentation, raising and baking.
I take any recipe. which I like. The only caveat is that you need to take less yeast with this method. If, for example, the usual recipe requires 1.5 tsp. yeast, then with this method - no more than 1 tsp., or even less. It depends on how much we prepare the dough. The longer, the less yeast.

And my bread was born today at half past nine in the morning. Wheat-rye yeast, because I forgot to get the leaven from the refrigerator yesterday.
And to the left of the bread is the ear of one very curious dog, which has to stick its nose everywhere, bread is on the chair!

[Veronica]

Veronica, good bread. And the ear is familiar from your avatar.

Lina, come on with the recipe, although today I have already put the brew for 2.5 hours and left for work. I'll come home from work and see a surprise.

Luda, today I have a discharge of a sick person, so yesterday I fumbled in the kitchen until 1 am, I can’t quickly. Now you need to fatten, but without allowing an increase in weight. I will invent so that it is nutritious, but tasty. Oh...

I have a discharge of a sick person today

Oh well! Now you won't be bored. And with the hassle you will recover faster yourself. And I wish my husband a speedy recovery.

I will invent so that it is nutritious, but tasty. Oh...

Come on, invent. And share with us, since it will not hurt us to eat deliciously and not high in calories either.

Yes, with this menu for a sick person ... my head swells up (it’s impossible, it’s impossible), you have to cook for three separately - a child, a husband and me and my son. No more imagination is enough!

Here I will post the recipe and the description, although Luda has already described everything perfectly.

Warm whey (water, a mixture of milk or fermented milk with water) 290-300g, flour (wheat or a mixture, but wheat at least 50%), sugar 1 tbsp. l., dry yeast 1 tsp., salt 1 tsp., oil 15g. You can have seeds. You need more liquid here, because when standing, it all goes into flour. Pour all the liquid + 3/4 flour (300g) + sugar + 1/2 tsp into the bucket. yeast. Kneading for 3 minutes on any program, where the mix is ​​immediately carried out. Disable the program. Then add salt and butter to the side with the dough, also add the remaining 100 g of flour to the side along the perimeter and add the remaining 1/2 tsp to this flour. yeast (I put the yeast in the yeast compartment), close and set the longest program (I have French - 6 hours) with a delay of 3-4 hours (that is, the total time is -9-10 hours). I put it around 10 pm and get this kind of bread at 7 am).

[Linadoc]

Linadoc, Linochka, I even printed it out and today I will make bread)))
Girls, what's going on in the world, in the country, well, at least we have our own tea
We will drink it and wait for the best (an optimist writes to you)

Girls, what's going on in the world, in the country, well, at least we have our own tea

And their own bread, their cake, their gingerbread, cakes, ham, wine ... Some have all sorts of supplies, pickles, pickles, pickles, drying. We will live as always.

[Linadoc]

Linadoc, yeah, where ours did not disappear! I will share pickles). Linochka, can I poke my nose into the ham? )

Yes, behold, eg. Today I cut a new one and carbonate:

[Linadoc]

Linadoc, Lina, you want to kill me with onefor nothingPhoto??? recipe!!

[Linadoc]

Linadocwhat a beautiful ham and carb! Is it pork, with or without nitrite salt?

Yes, for example.Today I cut a new one and carbonate:

Linochka, well, this is a blow below the belt ... But I don't have a ham

Linaaaaaaaaaaa, girls I got not bread, but such a high bread, finally, I'm in shock. Made with whey and wet yeast.
Thank you, dear friend, for sharing the way yesterday, I'm just in such a pleasant shock, what a tall handsome man I have turned out.

The ham and carbonate turned out to be just magical.

[Galina Iv.]

Galina Iv., Galya, the recipe is under the word "here".

Anastasia, with nitrite salt (rubbed together with spices, vacuumized it, it was salted in my refrigerator for 2 days, then boiled for 3 hours at 65 * C, cooled and chopped - and a mustache!).

Ludmila, I did it in a collagen casing, and not in a ham maker.

[Vika]

Vika, Vikus, to health and bon appetit! In this way, from any flour (even as difficult to lift as whole grain, spelled and rye) it turns out perfectly.

and today I have such a canvas of stickers for tea
But in fact they are bright
But these packages are already on ready-made gifts.

recipe under the word "here".

: girl_haha: just find this magic word "Here"

[behold]

Yes, for example. Today I cut a new one and carbonate:

Poke your mouse on a word behold you will get where you want. FSE.

[Anatolyevna]

Anatolyevna, ATP, I already found it, I did not immediately see it))
But where can I get this very collagen casing
and more (ashamed to ask, but here all are their own), what kind of nitrite salt ???

nitrite salt ???

Go to the sausage topic. You will get all the answers there.

[Anatolyevna]

Anatolyevna, Tonya, yes already googled .. ATP

But where can I get this very collagen casing
and more (ashamed to ask, but here all are their own), what kind of nitrite salt ???

Galya, I order all this for ki about once every six months. In the same place I take a casserole (pork 38/40) for sausages and (lamb) sausages. But now the belly has appeared in Ashan, where the sausages are. I can give a link to the sausage recipe.

I can give a link to the sausage recipe.

of course, of course, as I first appeared in this world)))

of course, of course, as I first appeared in this world)))

Galya, it's not difficult at all. And once you have tasted your sausages, you won't want others. Here recipe just in case.

[Linadoc]

Linadoc, ki now and in Moscow, you can pick it up, maybe you know about this, I just just found out, and before they ordered by mail, already bought a womb there.

[Oksana]

Oksana, no, I did not know, I received it by mail. Thank you, I'll take a look.

And having tasted your sausages once, you won't want others.

Linochka, thank you very much, I no longer want purchased

and today I have such a canvas of stickers for tea

Galya, it's okay, how many labels you have - you can give all of St. Petersburg tea! Good gifts! Well done !

Girls, Linochka, Lyudochka, today I copied your advice on baking bread in verda and printed it out at work, your experience with me on one sheet of paper. Lina was intrigued, I want to bake rye, but I used a similar principle to bake Rina's 50-50 bread, but the dough was cooked there for up to an hour, it was the most successful recipe, as for me.

And today at work I ate yesterday's bread and the taste of it reminded me of the taste of grandmother's bread from the oven, with sourdough from hops, because there was no yeast in the village store before. It is exactly the same in taste, miracles, how much time has passed, and it turns out that I remember the taste of my grandmother's bread.