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

I also want to go to the Krasnodar Territory! We have this only in May ... True, this year they promise an early spring.
Regarding the kidneys, Lina can tell her, she is our head physician (in her free time from household chores!) But it seems to me that in this particular case, the kidneys are not doing very well. Maybe an ultrasound scan? And sometimes a herniated disc gives the effect of pain in the kidneys. And in any case, a lot of water should be supplied to the body, at least 1.5 liters per day. And many do not drink so much ...
And the leaven can get moldy at low temperatures and high humidity in the room. Flour can be of poor quality. And, even flour may be too refined if it is wheat. Overfeed - yes please! It's even easier than growing wheat from scratch.

I'm trying to write for the third time, everything flies!
Lyuda, at the beginning of the topic you wrote about how to brew Ivan tea correctly. First time, second, third ... In a tea maker, I have almost the same technology. The first time I run out the water, stand for three minutes, turn it on again and run it a second time, pour half into cups, add a little water and the third time. Beauty comes from taste and color. It is very different from the tea that is brewed once.

[Veronica]

I also want to go to the Krasnodar Territory!

And I. When we went to the sea last year through Krasnodar, you immediately feel that this is the south. Straight as hell !!! Only now it was just warm, and from there it was already hot !!!

with high humidity in the room.

Veronica, I also thought it was because of the humidity. She stood on the shelf in the bathroom. And yesterday I photographed the process, opened the lid. I think that the drops from the lid fell inward.

Maybe this is wheat flour. But I bake on it, it seems normal.

Overfeed - yes please! It's even easier than growing wheat from scratch.

Voooot. This is not the first time I have heard that it is easier to grow rye, and then overfeed.

... In a tea maker, I have almost the same technology.

Veronica, remind me that oh you for the unit, pzhl.)

sometimes a herniated disc gives the effect of pain in the kidneys

I did an MRI ... I have a lot of them and therefore I try not to bother. God be with them ... let them be ...
and in general it seems to me that almost everyone has them.

[Omela]

Omela, Oksana, well, just humidity. Mold loves her very much. And peeled or seeded rye flour? On sown it will be worse. And wheat of a high degree of purification and bleached may not ferment at all.
I have a Tefal Magic tea maker, I don't remember the number. There are two options, one without automatic heating, the other with it. As I bought it at the suggestion of our girls in the fall, I drive it several times every day.

Elena, well, I can't, about hernias - let them be, let them live, I'm kind ... Here I am! I'm waiting for spring, my dacha, everything goes by there and you run like a young goat in order to do everything. So come on to the backwaters, and the horned ones too!

Veronica ... that's just that I hope. I have already looked after a milking machine for a slut,: girl_manikur: t. Because I can’t pull it myself with the handles. And sooner spring ... I already want warmth, otherwise it is again covered with snow.

[Elena]

Elena, if you take a young goat undressed, then yes, it will be difficult. I remember giving it away. But the breed was good, dairy, hornless goat, gave about 6 liters per day. But the character is harsh - I drove my children only in this way. And her daughter went to dad, horned and 3 liters, no more.

Veronica, this is probably Zaanenskaya ...I put my eyes on her.

therefore I try not to bother. God be with them ... let them be ...
and in general it seems to me that almost everyone has them

But in fact, it is, just few people do an MRI.
Our daughter is 27 years old and has several hernias and protrusions. He does a special exercise, is observed by the vertebrologist, it seems there are improvements. Gave birth with them ...

Lena, I'm sorry.

Overfeed the sourdough well for whole grain wheat, the most active one turns out! And then the wheat bread will be sweet. 1 tablespoon of rye sourdough + 100 g of flour CZ + 100 g of water not boiled in the refrigerator on the shelf on the top of the freezer. After two days, repeat and voila wheat sourdough, if then all the time you feed the CH flour it will be wheat.
I grew rye in the summer the first time according to a recipe from another site, our recipe is a little more complicated.
Helen what flowers already: poppies are straight big. Chrysanthemums and peonies woke up as they wake up in spring

But in fact, it is, just few people do an MRI

I was "confused" last spring ... when I could not raise my right hand at all and the "grasping reflexes" disappeared, and all fingers on my left were numb ... I went, did an MRI, went for procedures for several weeks ... and then another construction began at the dacha and that's where I finished. So I will live for a long time and in the presence of these "dirty growths".

[Elena]

Elena, yes, it is she. I had it a long time ago, in the early nineties, and the hornless goat was perceived by the locals as a freak. And when we left after 2 years and sold livestock, the grannies quarreled over who would take our Dasha. In that village, cows were given 12 liters each ...
My husband periodically treats hernia with Bubnovsky. Helps.

Oksana, here I also refused to grow pure wheat. Well, I divided the rye in half and overfed one part in 3 days. I also like to feed the central plant very much, it grows perfectly! But I don't keep wheat bread all the time, we eat little white bread.

yes, it is she

And my aunt had such, and also in the early 90s. True, both were like cats ... when they were allowed to take a walk on the site, they walked behind their aunt. and their pugs substituted, that they would be stroked and scratched. And when the question arose about the choice of the breed, I undoubtedly settled on this one.

Lyudochka, thanks for the help offered!

Marina, I'm not just suggesting. I insist . It will be easier for you. Send me a text and a photo, I will compose and send you a finished one. You just have to insert into a new topic. do not even think to be shy. It will be a joy to me.

[kubanochka]

I waited in the morning when the sun would come out, so that the photos were more fun. But the sky has been overcast since morning. So look without the sun ...

kubanochka, Lenochka, thank you very much for SPRING, I made you happy! The grains did not bother me. And what kind of spring is it without it - now warm, then piercing wind. But this is all nonsense. The main thing is that the raspberries have climbed into the sun. They will definitely not deceive - spring has come.

But I need a lazy, the most simple, unpretentious and most importantly - LIVE!))))

Don't ... Have you seen the lazy person? Ksyusha, everyone would be like that: ... Eh, and I also need this one - I LIVE ...

Overfeed the sourdough well for whole grain wheat, the most active one turns out!

Ksyusha (who is mistletoe), and you gave me a link to homemade flour flour (by Admin). What do you think, will such a CZ go for the transformation of rye into wheat?

Lyuda, with the addition of bran, a flour that is slightly similar in composition is obtained. Whole grains are made differently, without removing anything from the grains, grinding them whole. If you grind grain yourself at home, then it will be CH flour. And if you add a few percent of bran to refined flour, and even bleached flour, where there are problems with gluten, then the leaven may not rise at all. You can take 1 grade flour or general purpose flour. Lately, I have hardly baked anything from premium flour. Firstly, it is not useful, and secondly, it deteriorated ...

Girls, barely caught up, writers! So, take turns.Lena - the cat answered in a personal.
Marin, I have the whole fence in hops ... I have to pick it up for sourdough. I made a decoction for beer, I have experience. But it's still yeast, only wild brewer's yeast, they give a lot of alcohol during fermentation, so the leaven can live a long time, since alcohol kills mold and microbes.
Ksyusha, Melchik, you have the sourdough that has bloomed, clean it up from above, feed it and PUT IN A WARM PLACE to ferment for 8 hours (T should be above 30 * C, it is better in general in a yogurt maker for a pad), then the lactic acid fermentation will go there and kill all the wickedness ...

I told you, Lina will come and heal! Oksana, in my opinion, has already put on another one. It would be nice not in the bathroom ...

Lena answered the cat

Super ... no one called me like that ... I LIKE it!

Lina will come and heal

and it is not a sin to be sick HERE, warm and comfortable.

[lappl1]

lappl1, Lyudok, you grow the leaven and feed it with such flour, I think it will be good. Sourdough is very fond of coarse flour, you just need to watch.
What a problem it is to buy hop cones! I walked around 5 different network pharmacies (poked, I don't want to be treated), in two there were bumps, but crushed. I took it, but what can I do? I'll try! Marina, maybe it didn't work out of the crushed ones, because a highly concentrated solution from the crushed ones? I'll put fewer cones.

[The clear difference between whole grain flour and flour of the 1st and 2nd grade from ordinary baked wheat flour, or premium flour, is that this flour contains a certain percentage of bran.]

Lyuda, with the addition of bran, a flour that is slightly similar in composition is obtained. Whole grains are made differently, without removing anything from the grains, grinding them whole.

Veronica, Admin writes very convincingly in the topic that by adding bran to premium flour, we can get flour of 1, 2 grades and CZ. The logic is simple - the highest grade is obtained by grinding the grains and sifting the resulting flour. All that's left is the bran. 1, 2 grades of flour and CP are obtained by adding bran to the sifted flour, but in different quantities. The amount of bran in central wheat flour is 10%. I've even done this kind of flour before. The bread is gray and fragrant. And it did not grow stale for a long time
Here is this topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0 Mistletoe pointed me at her, for which I am very grateful to her. I began to get involved in useful things. And I even began to like gray bread.
And here is a quote from the topic:

We cook our own whole wheat flour and flour of the 1st and 2nd grade
GlaThe clear difference between whole grain flour and flour of the 1st and 2nd grade from ordinary baked wheat flour, or premium flour, is that this flour contains a certain percentage of bran.
We will make flour useful for baking bread ourselves, at home.
Making homemade whole grain flour
Whole grain flour contains 10% wheat bran, or 100 grams of flour contains 10 grams of bran.
We translate this into a 250 ml glass of flour. which contains about 130 grams of whole grain flour, which means:
One cup of whole grain flour 130 grams x 10% = 13 grams of wheat bran.
Or:
Let's measure out 100 grams of premium wheat flour, subtract 10 grams of this flour from this amount, add 10 grams of wheat bran.
Or:
Take the required amount of premium wheat flour according to the recipe (instead of whole grain), x by 10%, subtract this amount from the total amount of flour, add 10% of the weight of wheat bran flour.
Now we are making 1st grade homemade flour.
Flour of the 1st grade is finely ground particles of all layers of endosperm, contains 3-4% of bran.
We take the required amount of premium wheat flour according to the recipe, x by 3-4%, subtract this amount from the total amount of flour, add 3-4% of the weight of wheat bran flour.
Or:
We take a glass with a volume of 250 ml. , which contains about 150 grams of premium wheat flour, minus 4.5-6 grams of this flour, and add 4.5-6 grams of wheat bran
Now we make 2nd grade homemade flour.
Flour of the 2nd grade consists of heterogeneous particles of crushed endosperm, the amount of bran is up to 8-10%.
We take the required amount of premium wheat flour according to the recipe, x by 8-10%, subtract this amount from the total amount of flour, add 8-10% of the weight of wheat bran flour.
Or:
We take a glass with a volume of 250 ml., which contains about 150 grams of premium wheat flour, minus 12-15 grams of this flour, and add 12-15 grams of wheat bran
REFERENCE:
Otruby - a by-product of flour milling, is a hard grain shell. Not to be confused with chaff.
The bran must be ground on a coffee grinder and sifted into flour through a sieve.

I don’t think flour mills make flour differently. And the highest grade is also different. I really like my flour.

[kubanochka]

kubanochka, Helen, thank you very much for SPRING, I made you happy! The grains did not bother me. And what kind of spring is it without it - now warm, then piercing wind. But this is all nonsense. The main thing is that the raspberries have climbed into the sun. They will definitely not deceive - spring has come.

This is what the grits have become. While I was uploading photos, everything had already melted. Admit it, who is the hello from?









And garlic peeps out from under the snow

Lyudok, you grow the leaven and feed it with such flour, I think it will be good. Sourdough is very fond of coarse flour, you just need to watch.

Oksanchik, and I have nothing else to do - my husband barely found rye flour today. And the central lock is, let's say, a lot ... so you reassured me.
Only while I'm waiting for Marina or Tonya. As soon as the recipe is written, I'll start making the leaven right away.
And my husband also bought chopped hops, but not in bags, but just like that, in bulk. Well, he has a smell - right now she sniffed it and my head started spinning.

This is what the grits have become.

Well ... And so it all started well.

Admit it, who is the hello from?

Well .. This ... It was snowing with us ... But I, no, no ... Not glaring ...

[Oksana]

Oh, girls, now I'll tell you a horror story about tea. I was terribly upset this Tuesday.
Oksana, Loksa, I say right away, as a result - everything is fine and the alarm was false!

The day was sunny and frosty then. Half a day I went and ran through the industrial zone near the village of Rybatskoye (and there the wind and the sun). I returned home in the evening. We are sitting with my husband drinking Oksanin fermented ivan tea. And then I understand that my cheeks somehow tingle, they already pulsate and burn. I went to the mirror, and there ... cheeks reddened, like diathetic, swollen. The first panic thought - is it really a reaction to Ivan tea ??? !!! And at the very same everything broke off inside. As she imagined that all of our plans with Galya would go to pieces ... And suddenly I got so angry, I think, I just found myself an excellent occupation for my liking, and here fate throws up such a dirty trick! I walk around the house angry, my cheeks ache and itch. The husband saw and said: "Oh, where did you weather your cheeks like that?" A dumb scene. And then I remembered that in the morning the cheeks are special. I did not smear it with cream, and there was a wind in the snowy expanses of the prom zone! I threw myself on my husband's neck for joy. And she promised pizza, in any quantity.
Now we continue to drink tea in the same quantities - everything is fine, no reactions on the skin, etc.
OksanochkaThanks again for the tea!
Early this morning I baked two pseudo pizzas for my husband's breakfast. So happy he woke up from the smell of hot pizza, running around joyful all day. How little a person needs to be happy, eh.
Here is a photo (the quality of the photo is not very good) of the remaining pseudo-pizza with chicken, oranges and two types of cheese (yeast dough with oregano inside):

Wow, I have an idea - I will collect the FERMENTED hops from the fence, I will make sourdough from it.

[Loksa]

kubanochka, Helen, how much will we take?

Loksa, Oksanochka, I'll take a box, there are 100 pieces (therefore 17 rubles each). To whom you need to write, I will share. I will send it anywhere in Russia. It's not at all difficult for me. Let's make cheese. Like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131240.0

Lena, our tea is just magical and healing, that's for sure! I recently saw off an unexpectedly arrived guest, a neighbor in the country, where I grazed all summer and autumn in the trees and in the bushes. Received another thanks for the very good tea. He said that his daughter will study tea making in the summer. So from me now plus two people! Of course, she packed two boxes for him, mono fireweed and chokeberry + apple tree.

Luda, the fact is that you also need to add wholemeal flour, except for bran, and see the percentage of gluten. Then there will be CZ. And at the factories they do the opposite, they separate coarse and finely ground flour, bran, and sometimes fats from CH flour, then the fine flour is cleaned, sometimes bleached and the highest grade is obtained. Yes, in such a way, as in the quote, it will turn out to be like the ZH of baking flour. But if you overfeed the sourdough, it is better to use regular flour. And, I agree, the flour of the highest grade is of good quality, and more often this comes across in small factories. In the summer I try to buy Vladimir's, and in Moscow I'm looking for Ryazan, Altai, etc. Everything rises on them.

Well .. This ... It was snowing with us ... But I, no, no ... Not glaring ...

And this is just how I perceive it

That's about Nastya - she loves everything sweet, milk, fruit, aromatic.

[Lina]

Lina!
Everything is true, except: I like salty, purple - no karegoric, I like more wind, bad weather (rain, blizzard-blizzard), and I also like the sun, because I like warmth (but better moderate, because I easily get sunstrokes and burns, so always, always smeared with sunscreen).
And the rest is all to the point (about smells so generally 200%!))).
Yes, and the previous description suits me young, once it was. And now I have moved on to another round and changed.

I like more wind, bad weather

Luda, during wallpaper grinding, absolutely all components of the grain remain in the flour. This is the shell of the grain, and the aleurone layer, and the grain germ. And bran is the hard shell of the grain. So we need to buy a mill and grow grain. We will start sowing soon ...
In Auchan, 2 kg of CP flour 80 rubles, French thing. I order the Altai Divinka for 52 rubles. per kg. Anya needs to think about going to Auchan on Leningradka ... She doesn't go to your village in winter?

[Linadoc]

Linadoc, I already gave my husband an order for fermented hops on the fence, I'm worried that I won't find cones.
Lyudochka, this hop is still stinky.

[Lina]

Lina, not necessarily inside the house. I like to walk in this weather :))) And so that the wind is stronger and my hair ruffled)). And, of course, in warm clothes. Rather, it is a habit, an anchor from the Far East and a reference to childhood and adolescence. As well as the odor of the dentist's office, which is firmly eaten into my mother's clothes. My sister and I are now sniffing in the clinics and smiling blissfully - it smells like mom and childhood.

[kubanochka]

kubanochka, Lena, what is the shelf life of the leaven? and how many gr. in a bag?

[paramed1]

paramed1, Veronica, I buy "French trick" flour, I like it.

Luda, not so much flour goes into bread. When I bake, I am always surprised, you use very little flour, and how much bread you get !!!
Do not hesitate, buy, when you bake real, healthy bread, you will not look at the price of flour.
I don't even know how much it costs and how much it has risen in price. I know that I will not buy such bread anywhere.

when you bake real, healthy bread,

"French thing" is a refined, bleached premium flour with improvers ... that is, the most unhealthy flour.

[Lina]

Lina! If I were a scout, I wouldn't have a chance to hide from your all-seeing eye.
I have a problem with lilac-violet-lilac artificial type - clothes, interior, things of such colors categorically do not like. But, as for the color of flowering plants, they like it.
If headache, then behind the eyes and above the eyes or from the neck.
"Excessive" intelligence drove away in the student body, in the hostel.

We do not just live like that: we change the personality traits "given" to us, character in the course of life. So that which was inherent in adolescence and youth changes under the influence of experience. And vulnerability has already been replaced by healthy indifference and a thick skin, otherwise she would not have crawled out of nervous disorders. And so almost all the sores are from the nerves, so I continue to work on achieving harmony with myself and the world around me.

Oh, girls, now I'll tell you a horror story about tea. I was terribly upset this Tuesday. Oksana, Loksa, I say right away, as a result, everything is fine and the alarm was false!

Nastya, wow - she's been silent since Tuesday. Caring ... Didn't want to bother us? Thank God that everything has been clarified. And your Ivanushka has been rehabilitated.

I threw myself on my husband's neck for joy. And she promised pizza, in any quantity.

I'm glad for your husband. How I love it when men are happy with food. I usually cook not for myself, but in order to make the peasants tasty. And I myself eat for the company.
And your pizzas are awesome! I wonder what you do with oranges. I had never heard of this, although I suspected that everything that is edible could be put into pizzas.

Luda, the fact is that you also need to add wholemeal flour, except for bran, and see the percentage of gluten.

Anya needs to think about going to Auchan on Leningradka ... She doesn't go to your village in winter?

Veronica, thank you very much - both for the clarifications and for the desire to help. Anya does not visit us in winter. And in the spring too. Only in July-September sometimes. Her husband is often. But don't worry ... I'll get out somehow. As it comes to the leaven, I'll come up with a thread. A friend from Smolensk should come to me in mid-February. her son usually brings it by car. I'll order her, if anything ...

We do not just live like that: we change the personality traits "given" to us, character in the course of life. So that which was inherent in adolescence and youth changes under the influence of experience. And vulnerability has already been replaced by healthy indifference and a thick skin, otherwise she would not have crawled out of nervous disorders. And so almost all the sores are from the nerves, so I continue to work on achieving harmony with myself and the world around me.

Nastya, you are a straight psychologist ... And yet - a girl with a lot of life baggage. You need to retrain in psychologists.

Wow, I have an idea - I will collect the FERMENTED hops from the fence, I will make sourdough from it.

Lina, well done! Nature has already fermented everything. You are going the right way. comrades,

So we need to buy a mill and grow grain. We will start sowing soon ...

Veronica, why? Easy! I have already sown mustard and received 2 buckets of seeds. I can cope with wheat-rye ... The area allows.

And this is just how I perceive it

Helen, that's how I sent you greetings. I looked at your photos and enjoyed your warmth. I'm also a warm-loving girl. Eh, and brought me into the cold ...

silent since Tuesday

I prefer to check everything first.

I usually cook not for myself, but in order to make the peasants tasty. And I myself eat for the company.

Right about me.

I wonder what you do them with oranges

I do with everything that my husband eats and loves. Pineapples, grapefruits without skins, sweets, pomelo, pears, etc. I add everything to the meat. And as for spicy salty and spicy dried plums, I shove them everywhere.

Nastya, you are a straight psychologist ... And yet - a girl with a lot of life baggage.

It seems to me that many people, beaten by experience, not embittered and not discouraged, become psychologists, at least for themselves.

You need to retrain in psychologists.

Eh, it seems to me that a psychologist is such an ungrateful profession ... People, in general, want to hear confirmation of their ideas. So they see support. And often they are really wrong, either in reactions to other people's behavior or in assessing the actions of others. I'm too straightforward to gently try to find ways to solve other people's problems.

Lina, top grade - yes, you're right, bleached, and even her smell is not flour. and, according to her behavior, there is not very much gluten. I tried it once. And the whole grain French thing is not bad. But I like Divinka more, but not always there.