Liquid yeast based on fruits, vegetables, herbs, tea ...

Category: Special bread
Liquid yeast based on fruits, vegetables, herbs, tea ...

Ingredients

Water 250 ml.
Sugar / honey 1 tbsp. l.
Any fruits (dried fruits), vegetables, herbs, tea ... 2 - 4 tbsp. l.

Cooking method

  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast * Is a product obtained by the multiplication of Saccharomyces serevisiae yeast cells in a nutrient medium (sugar, honey). They can be successfully used as a biological leavening agent in the production of bread from wheat flour, a mixture of wheat and rye flour. They also show themselves well when baking bread from wheat flour of the first and second grade and when processing flour with reduced baking properties.
  • Yeast is naturally present on the surface of various fruits, berries, and plants. If we organize suitable conditions and a nutrient medium for this yeast, then we get liquid yeast, which in its strength is not inferior to the usual store yeast. The preparation of liquid yeast is extremely easy. Already in the very process of cooking, yeast cells adapt to the environment in which they multiply. This makes them very active. And the substances introduced with them into the dough help to improve the taste and aroma of the finished bread.
  • We have on the site article by E. Zheleznyak *, in which she describes her experience of making liquid yeast and baking bread with it. Tatiana-Admin * kindly shared this article with all members of the forum. But for some reason Elena's experience did not resonate on our website. It's a pity. Because it is very easy to make homemade yeast. And relatively fast. And the bread that is baked on them turns out to be amazing in taste, aroma, properties and appearance.
  • I carefully studied Elena's article. But I wanted to know more information about this yeast. There is very little such information on Russian-language sites. Almost all the authors who derived liquid yeast referred to the experience of Chinese bakers. Judging by this, it was the Chinese who first began to make liquid fruit (and other) yeast. In any case, I found a lot of information about such yeast on Chinese sites. I want to share with you some of this information and suggest that you make your own liquid yeast based on fruits, berries, vegetables, herbs, tea and other materials.
  • I grew liquid yeast 4 types:
  • - from banana peel with dried apples and lingonberries;
  • - from homemade fermented tea (blooming Sally and "Country tea");
  • - from dried raspberries and strawberries.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • I baked bread of all kinds of yeast and was so delighted that I wanted to share this experience with everyone. I am not going to stop there. I plan to grow liquid yeast from various fruit and vegetable crops (carrots, beets, apples, peaches, currants ...), citrus fruits, herbs (mint, lemon balm, spicy herbs ...), as well as wild plants. Fortunately, summer is ahead and there will be plenty of material for creativity.
  • So, for the preparation of liquid yeast of each type we need:
  • - glass jar with a capacity of 0.5 liters;
  • - water at room temperature (not chlorinated, filtered, not boiled) - 250 ml .;
  • - sugar / honey - 1 tbsp. l.
  • - any fruits (dried fruits), vegetables, herbs, tea (not washed) - 2 - 4 tbsp. l. (2 tbsp. L. Add if we have dry material, 4 tbsp. L. - if fresh).
  • Conditions for preparing liquid yeast.
  • In order for active fermentation to begin, the Chinese recommend creating temperature within 21 - 25 * and aeration, i.e. periodic access of oxygen to the fermented mass (2 - 4 times a day).This is achieved by shaking the jar with the contents, then opening the lid and releasing the accumulated carbon dioxide. My best fermentation was achieved at a temperature of 26 - 27 * C.
  • Making liquid yeast very simple.
  • 1. Pour water into a jar, add sugar or honey, stir well. Add fruits (vegetables, herbs, tea). We mix. Close with a lid.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • 2. We put the jar in a warm place (26 - 27 * C). The cooler it is, the longer the railway will take to cook. We leave the jar for 2 - 3 days. During this time, no visible changes will occur.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • 3. Foam will appear on the surface approximately on the 3rd - 4th day.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Then several times a day you need to gently shake the contents of the can and open the lid to release the resulting carbon dioxide.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • 4. Approximately on the 6th - 7th day, the process becomes very active. When opening a can, a hiss is heard, as if we were opening a bottle of sparkling water. When the amount of foam begins to decrease and the contents of the can sink to the bottom, the liquid yeast is ready and you can bake bread.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Baking bread with liquid yeast.
  • 1. First you need prepare pre-enzyme... Liquid yeast is mixed with flour in a ratio of 0.8: 1; 0.9: 1 or 1: 1 and a little honey or sugar (0.5 tsp).
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • This mixture is left in a warm place for 12 - 16 hours until it is increased in volume by 2 - 3 times.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • 2. The finished pre-enzyme is mixed with the rest of the recipe ingredients and dough is kneadedtends to be soft. Then they proceed with the dough as usual - ferment it, form blanks, proof and bake on a hearth or in a mold at a temperature of 220 * to 250 * C.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Feeding yeast.
  • After the yeast has been taken for baking bread, water is added to the jar to the original volume, 1 - 2 tsp is put. sugar or honey, add some fruits, dried fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Cover and leave for 1 - 2 days in a warm place to ripen.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Refrigerate until next bake. Before baking, you need to remove the yeast from the refrigerator a few hours before using it to warm it up.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • The "old" fruit / vegetable / herb) mass must be removed periodically, adding fresh material instead. This mass does not need to be thrown away. It can be successfully used when baking any type of bread.
  • Storage of liquid yeast.
  • The yeast is kept in the refrigerator. Shelf life without feeding is up to 1 month. Then you need to feed one or two teaspoons of sugar or honey. Over time, the strength of the yeast increases and less yeast needs to be used to bake bread.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • List of products from which the Chinese recommend preparing liquid yeast: apple, apricot, banana, grape, blackberry, black currant, blueberry, cashew, cherry, cranberry, elderberry, feijoa, gooseberry, kiwi, mango, passion fruit, peach, pear, plum, raspberry, red currant, lemon, mountain ash, persimmon , pineapple, pomegranate, quince, wild rose, irga, sea buckthorn, strawberry, sweet onion, tomato, watermelon, chives, lemongrass, parsnip, potatoes, rhubarb, hibiscus, fig tree, maple, black tea ...
  • Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ...
  • I'll tell you about my observations. What raw materials are used to prepare liquid yeast faster, pre-enzyme and rise the dough for bread? The best material is fresh raw materials. Fermentation starts faster and is more active. Their dry raw material begins to ferment 1 - 2 days later and the yeast can be ready in 8 - 10 - 14 days. The hardest nut to crack for me was a fermented tea made from fireweed and a mix of raspberry, apple and chokeberry leaves. Yeast on tea was cooked for 10 days, while on fresh banana peel they were ready on the 6th day. Dry raspberries were ready in 8 days. I explain this by the fact that for the preparation of dried raspberries and fermented tea, an oven (100 * - 120 * C) and el. dryer (40 * - 50 * C). As a result, the wild yeast on the surface of berries and leaves during heat treatment died. But then, during storage, they repopulated the surface of berries and tea leaves. True, in smaller quantities than with fresh material. It took more time to prepare the pre-enzyme and dough.This did not affect the final result in any way. As a result, the yeast turned out to be excellent, and the baked bread is just as airy, soft and aromatic.
  • Well, now I want to sing a song to bread with liquid yeast. This bread is unlike any other yeast or leavened bread.... There is absolutely no sourness in its taste and aroma. The crumb of bread has an amazing pattern, which also differs from the pattern of the usual bread. Bubbles of carbon dioxide form a crumb pattern so intricately that they can be seen even on the surface of the entire bread crust. It turns out magnificent lace, which you want to admire for a long time.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • The crumb is slightly moist in structure, but not rubbery. The bread is fluffy, soft.
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • And what a smell envelops the whole house from the beginning of preparation of the pre-ferment to baking and storing bread! This magic aroma lasts for a very long time. One smell is enough! I will not say that the smell and taste of the product from which the yeast was made is preserved in bread. But the fact that this is an amazing bread, please believe me! The bread tastes great, exquisite, with a light fruity note! He wants to eat and eat! And what color is the finished bread! Like nothing on earth! From light, joyful, sunny, to different shades of lilac, violet, lilac ...
  • In general, not bread, but a real work of baking art!
  • Liquid yeast based on fruits, vegetables, herbs, tea ...
  • In this thread, I am not writing bread recipes with liquid yeast. Here I will give links to recipes for the breads I have already baked. And I will constantly replenish this topic with links to new recipes.
  • I will only note that the dough for this bread needs to be started with a pre-enzyme of 80-100% moisture. For baking, you can use any recipe for the bread you like, observing these proportions by increasing or decreasing the amount of liquid yeast. As a basis for my breads with liquid yeast, I took bread recipes with whole grain flour from the instructions for the Panasonic bread maker. I changed only the amount of salt and oil, and instead of sugar I used natural honey and fireweed / lime "honey" of my own preparation.
  • Consumption of liquid yeast for the preparation of bakery products from bakery flour is: for the first grade - 20 - 25%; for the second grade - 30 - 35%; for coarse flour - 35 - 40%.
  • Well, now I will give a small excerpt from an article that describes the benefits of liquid yeast... I note that the Chinese recommend using liquid yeast not only for baking bread, but also fresh when preparing drinks, fruit drinks, salad dressingsas a rich source of vitamins, micro and macro elements. Food and bread using liquid yeast:
  • - help to improve bowel function and digestion processes, thereby contributing to weight loss;
  • - affect metabolism and help the absorption of other foods;
  • - significantly reduce the risk of cancer;
  • - have a positive effect on the neurological system;
  • - effective for allergies, skin infections, asthma, improve liver function;
  • - inhibit the development of pathogenic bacteria in the oral cavity, protecting teeth from decay.
  • - promotes the absorption of calcium, iron and vitamin D;
  • - supply the body with vitamins, micro- and macroelements, thereby increasing immunity.
  • Join, dear bakers! Try making live yeast to enjoy the amazing taste of the bread baked with it.

The dish is designed for

200 ml of each variant

Time for preparing:

6 - 10 - 14 days

Cooking program:

Temperature 26 - 28 * С

Note

* Although the recipe for liquid yeast is laid out in a sourdough theme, liquid yeast and starter cultures are different products... Unlike starter cultures, liquid yeast is excreted without flour, based on water, sugar (honey) and various fruits, vegetables, herbs, tea ... And during storage they are fed not with flour, but with sugar (honey) and the product from which they were originally prepared.
** I express my deepest gratitude Tatiana-Admin and Elena Zheleznyak for introducing me to this amazing liquid yeast bread.
And I also say thank you to all Chinese bakers for their rich experience in making liquid yeast and baking bread on them. 🔗.
***What is yeast and how to make friends with it

Liquid Yeast Bread Recipes

Whole Wheat Bread with Liquid Banana Yeast (lappl1)
Bread "Ivan-tea" with whole grain flour and liquid tea yeast (lappl1)
Bread "Raspberry Paradise" (lappl1)
Bread "Karavai" for dear guests (lappl1)
Gift bread "Horseshoe" (lappl1)
Whole Wheat Baguettes with Fruit Liquid Yeast (Linadoc)
Dessert cranberry bread with liquid fruit yeast (Linadoc)
Brewed rye-wheat bread with fruit liquid yeast (Linadoc)
Bread "Golden" (Anna in the Woods)
Liquid yeast baguettes (Scarecrow)
Kulich with liquid yeast (paramed1)
Rye bread in a bread maker with liquid yeast - photo, recipe (Scarecrow)
Pancakes with liquid yeast - recipe, Photo (olesya26)
Brewed aromatic bread with whole-grain flour "Zakhariy" (Linadoc)
Rye-wheat custard bread with liquid yeast (lappl1)
Valga bun with apricot jam and almonds (AnaSamaya)
Bread "Solnyshko" (with onions, carrots, tomato, cheese) (AnaSamaya)
Spotted bread (AnaSamaya)
Wheat-rye custard bread with liquid yeast with seeds (lappl1)
German Thick Grain Bread - Vollkorn Brot with Liquid Banana Yeast (AnaSamaya)
Monkey bread with dried cherries, brown sugar, cinnamon (AnaSamaya)
Crispy Dutch bread ("wooden") with liquid yeast (AnaSamaya)
Savarin - a kind of "rum woman" (AnaSamaya)
Custard onion bread with whole grain flour on liquid yeast "Cipollino" (Linadoc)

AnaMost
Delightful decoration!
Bookmark unambiguously! I will do it!
Elena Kadiewa
Lyudochka, I'm in a stupor! I can't even find words! You are our clever girl!
Rada-dms
Lyudochka!
Full delight!
It seems to me that my dad made such yeast for wine, could this be? Now there is no one to ask, I was not interested in this before, unfortunately!
I'd like to repeat your experiment. Please tell me, do you wash the banana peels? I have dried apples, washed in any case, or without peels at all. Will they go without the peel? And I don't want to use the store ones, although now it seems like ours have appeared. Wash them?
But I would like to wash bananas. Are you your soap?
Anatolyevna
lappl1, Lyudochka, what a fine fellow you are! I grew my yeast!
We can repeat.
Nikusya
Ludmila, Lyudochka, I am absolutely delighted with the work done! Bravo! ! I will come running from work and study carefully and torment with questions!
Albina
Ludmila, so beautiful and everything is in pictures Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ...
What labor
NataliARH
Ludmilahow many different, also without words
just class
a yeast factory in its "village" has opened a delivery in Russia is there? I need everything!

and I started a very long leaven, I need to find time to expose

AnaMost
Quote: Rada-dms
It seems to me that my dad made such yeast for wine, could this be?
Yes, for sure, everyone's parents made mash ... on berries, jam, on grain ... it's something very similar, just for a different action: ...

then they drove the moonshine ...

Rada-dms
AnaMost, my dad never drove moonshine! He made a wonderful wine, for this he also used the initial yeast.
AnaMost
Rada-dms, well, we lived in Kazakhstan under the USSR, where they made wine, it seemed, without yeast, only on grapes ...
But then they moved to Siberia - and they were already driven there - for external use, by the way
lappl1
AnaMost, elena kadiewa, Rada-dms, Anatolyevna, Nikusya, Albina, NataliARH, girls, dear! Thank you all for your attention to the recipe and kind words addressed to me! Your opinion is so dear to me! I really want someone to use the information and join this interesting and exciting activity! I will be happy to answer any questions. I will say that it is really simple! You just need to be patient, because the yeast takes a long time to cook, and the dough takes longer than with ordinary yeast. But they take up little of our time.The main thing is daily attention so as not to get moldy and suffocate. Yes, and the conditions must be created so as not to freeze or overheat.
Loksa
LudmilaThank you very much for your work and recipe! I read from Elena about this liquid yeast and thoughts of trying it - wandered in my head, but to be so interested! I will try to grow such a miracle in my home. Yesterday the people in the store bought up all the bananas, weren't it your efforts?
Several questions at once: Did you use tea with strong fermentation or weak? What fermentation is Ivan tea?
For baking bread, the percentage consumption of yeast is given, is it the percentage of liquid yeast or the percentage of pre-enzyme?
And even when using banana peel, you have added dried fruits, but as I understood dry fruit to ferment longer, maybe it makes sense to put the dried fruit a day or two earlier, and then add a fresh product? Or does a dried fruit act as a "shade of taste" - what?
Rada-dms, I will wash bananas (purchased fruits), we do not take them from a palm tree, what if they were lying in imported mud? , it seems to me that the necessary microbes for the sourdough will remain there, I suspect some of them have spread not only on the surface of the skin AnaMost, Anya, we made both wine and moonshine, and some: spiteful: we used pure mash.
Lyudochka, superb breads !!!!
lappl1
Quote: Rada-dms
I'd like to repeat your experiment. Please tell me, do you wash the banana peels? I have dried apples, washed in any case, or without peels at all. Will they go without the peel? And I don't want to use the store ones, although now it seems like ours have appeared. Wash them? But I would like to wash bananas. Are you your soap?
Olenka, I will be very glad if you use my experience and prepare liquid yeast. Washing fruits, vegetables and other materials. I wrote about this in the list of material for yeast - we take not washed fruits, berries, herbs.
I thoroughly examined the nature of baking and wine yeast and calmed down on this score. The fact is that this yeast is Saccharomyces cerevisiae. They carry out alcoholic fermentation. There are, of course, other types of yeast on fruits, but alcoholic ones win all. And if they don't win, then yeast won't work either. And the high temperature during baking - if any "left" bacteria gets caught, the oven will fix everything. Therefore, washing is not only not necessary, but also impossible, otherwise we will wash off all natural yeast and nothing will work for us. By the way, I have bananas from the market.
lappl1
Quote: Loksa
Thank you very much for the work done and the recipe!
Oksanchik, thank you ! I am pleased that you are interested in this yeast and ask such questions to the point.
I answer:
Quote: Loksa
Have you used tea with strong or weak fermentation? What fermentation is Ivan tea?
Used ivan tea 12-hour fermentation, July. It turns out to be of medium fermentation.
Quote: Loksa
For baking bread, the percentage consumption of yeast is given, is it the percentage of liquid yeast or the percentage of pre-enzyme?
This is the overall percentage for the entire test. That is, I took a calculator and counted all the flour for bread, and then I divided it into per enzyme and dough. I used not only the recommendations of the Chinese, but also the Russian bakers in this regard. Liquid yeast in industrial bread production and Chinese liquid yeast are different materials. In industry, liquid yeast is made with flour. But the recommendations of the Chinese and Russians agreed.
Quote: Loksa
when using a banana peel, you have added dried fruits, but as I understood dry fruit take longer to ferment, maybe it makes sense to put the dried fruit a day or two earlier, and then add a fresh product? Or does a dried fruit act as a "shade of taste" - what?
When I added dried apples and lingonberries to the banana peel, I didn't really think why I was doing this. and in general, the idea of ​​a banana peel occurred to me when I remembered about the preparation of top dressing for our plants in the garden. I read somewhere that it is good to add banana peel to it to enhance fermentation. So I thought that I could use this to remove yeast for bread.And there is no obvious taste of apples, lingonberries and banana in the finished bread. Light fruity aroma. and what - you can not define. so it turns out that we do it more for the benefit. And yet - I don’t think it’s necessary to throw dried fruits first, and then banana peels. The banana is so active that it activates the dried material as well.
Quote: Loksa
I will wash bananas (purchased fruits), we do not take them from a palm tree - what if they were lying in imported mud?
Oksanchik, no need to wash. This is not even a request, but an urgent recommendation. Otherwise, yeast may not work out - we will wash off all natural yeast, then why ferment? If you made the wine yourself, you should know that. Last year, when I was making cider according to Lina's recipe, we first made yeast from a small amount of berries and apples. And when the yeast started playing, they continued to make cider (or wine). If we washed the berries and apples, no yeast would work! So don't wash!
lappl1
Quote: Nikusya
I will come running from work and study carefully and torment with questions!
Nikusya, Ilona, ​​thank you very much! I'm glad I got you interested in liquid yeast. Get them ready. It's so interesting! And the bread is amazing!
And I will be happy to answer all your questions. So ask!
marina-mm
Ludmila, it is amazing, delightful, as always detailed and easily stated !!!
After such material, like it or not, you will think about it and try to reproduce it.
Thank you for your work!
lappl1
Quote: Anatolyevna
Lyudochka, what a fine fellow you are! I grew my yeast! We can repeat.
Tonya, thank you, dear! I think that it is not only possible to repeat, but also necessary!
lappl1
Quote: marina-mm

Ludmila, it is amazing, delightful, as always detailed and easily stated !!!
Thank you for your work!
Marinochka, to your health! And thank you very much for the appreciation of my work. I am very pleased!
Quote: marina-mm

After such material, like it or not, you will think about it and try to reproduce it.
I really hope so, Marinochka! I would like everyone to try bread with such yeast. It's worth it!
lappl1
Quote: NataliARH
just a class. a yeast factory in its "village" has opened a delivery in Russia is there? I need everything!
NataliARH, Natasha, thank you for your attention and such a great comment! And the little factory? And don't tell me, it turns out that she opened a factory. I had these jars in the most honorable and warm place for 2 weeks - by the stove. Everyone who came to the house was interested in what it was. When she explained and gave me a sniff, they were very sorry that it was not enough - half a jar of each type. But I calmed them down with my blackcurrant wine and cider according to Lina's recipe. They left happy.
Natasha, I would gladly provide delivery, but will the Russian post accept it? So, come yourself. I will not only give you yeast, but all kinds of tea.
Quote: NataliARH
and I started a very long leaven, I need to find time to expose
I look forward to your very long leaven! All your recipes are superb!
lappl1
Quote: AnaSamaya
Yes, for sure, everyone's parents made mash ... on berries, jam, on grain ... this is something very similar, only for a different action:
AnaMost, Anechka, to the point ... Not just like ... But the same thing, but with a different purpose! And the quantities are not as impressive as for the brew.
Anna in the Forest
YES, THIS IS A MIRACLE!
Lyudmila! Thank you so much !!!!!!! I have loved this yeast for a long time, but now I will appreciate it even more! Such is your wonderful work!
And what finally conquers in this yeast - they perfectly raise the baking! Last year the Easter cakes turned out great!
lappl1
Anya, thank you very much for everything - both for evaluating my work and for confirming the effectiveness of this yeast! I remember your gorgeous Golden. And I haven't baked the cakes yet, but I will definitely follow your advice and try this Easter.
Anechka, don't go far from this topic, please. Your valuable experience with such yeast will be useful to everyone.
Matilda_81
Ludmila, low bow to you for everything that you do !!!!! I will learn to make liquid yeast and bread
lappl1
Matilda_81Gulya, and thank you for your attention and interest in my topics. I would be very glad if you try to make yeast and bake bread with it!

we seem to be on "you"? if not, then I suggest to go

Rada-dms
lappl1, Luda, I asked, meaning not just dirt, but chemicals with which banana skins can potentially be processed. This is what I would not want to get in leaven.
MariS
Such a huge job has been done!
Thank you very much, Ludmila! The production of your own yeast - until recently, this was not even a dream. Now I think: "Why not, when they share such valuable experience!"
Matilda_81
Ludmila, of course "you"
I am afraid of leaven like fire. for half a year there are raisins for the raisin sourdough. looked at the commercial leavens from the Bread Mills store. I read the topic on leaven. but I just can't make up my mind, I'm afraid my leaven will die without developing
Galina Iv.
spread across the table like jelly ...
Marika33
Lyudochka, what a tremendous and noble work you have done! Noble, because this is not commonplace yeast from a pack, but natural!
I will try to reproduce.
Thank you for the detailed description with photos, for the super master class!
Scarecrow
Matilda_81,

Basically, you don't need to be afraid of them. This is all based on the same thing - volatile yeast, which in nature is on the surface of everything and in the air simply find a nutrient medium and eat. In the same way, you make kvass, for example (without the addition of ordinary industrial yeast, I mean, self-leavened), for the same reason your pea soup instantly sours, and any other soup also sours, but not instantly))). Yeast is just very fond of peas. At least make sourdough from the soup))). If you get kvass, why can't you get sourdough? Don't be afraid of her. Differences in the taste of bread with different sourdoughs are almost imperceptible. Unless, of course, you took good care of her, and she did not oxyderate, mold, etc.

lappl1,

Great master class, thank you very much! But in fairness I want to say that such a crust pattern is obtained very often))). This is not the merit of this particular leaven. I have it perfectly visible on some photos.
olaola1
I can't get my friendship with the leaven. I'll try to make liquid yeast. Maybe I'll make friends. And I get such a crust when I sprinkle the workpiece abundantly with water before planting it in the oven
irysikf
Lyudochka, what a fine fellow you are. Thank you for your work. Everything is so interesting, detailed and informative! I will definitely try to make such yeast, otherwise I still can't do something with sourdough, but I want to bake a healthy bread)))

Admin
Quote: Rada-dms

lappl1, Luda, I asked, meaning not just dirt, but chemicals with which banana skins can potentially be processed. This is what I would not want to get in leaven.

Glad, there is such "dirt" on almost all fruits and dried fruits, since they are processed with petroleum jelly and other chemicals for their safety. Bananas, apples and other fresh fruits, for example, processed by specials. gas in storage facilities, or so that they do not mature quickly, or vice versa.

In such cases, it is advisable to simply wash off all the chemicals from the fruit, for example, I special. I buy such funds https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223581.0 , and then dry the fruits and let them lie down and accumulate "clean, wild" bacteria from the air
An4utka
Lyudmila, thank you for such interesting and detailed information
I have long felt distrust of purchased yeast, I wanted to make bread with rye sourdough, but somehow it didn't work out very well with it.
I saw Nagira's recipe for the Vendemic sourdough from grapes, it is even easier to do - even without water (the grapes are so juicy).
There was no grape of my own, and I did not want the store-bought one, which had been processed by what means. So I took my raspberry. I just pounded it, did not add anything (it is juicy and sweet), after 3 days it fermented, I squeezed out the juice and added rye flour, after another 2 days the sourdough was ready for use. The bread turned out to be very beautiful and very tasty, with a pronounced raspberry flavor.
This year I can try apples if they are born. Raspberries, apples, grapes are the richest in wild yeast (probably because of the sweetness).
And according to your recipe from some aromatic herb, so that the taste is original
lappl1
Quote: Rada-dms
Luda, I asked, meaning not just dirt, but the chemicals that can potentially be used to process banana skins. This is what I would not want to get in leaven.
Rada-dms, while I was distracted, Nata and Tanya answered everything in detail! Thank you girls! I completely agree with them. And I will also add that you can do not a banana peel, but on its pulp. Or on their fruits, vegetables, herbs, grown in an ecologically clean place. I have such a place, but I'm not sure that the chemistry did not reach us in the form of precipitation. Somehow, there was information that substances were found in the ice of Antarctica, very similar in composition to washing powder. So, we have to come to terms with the environmental situation in which we live.
lappl1
Quote: MariS
Such a huge job has been done! Thank you very much, Lyudmila! The production of your own yeast - until recently, this was not even a dream. Now I think: "Why not, when they share such valuable experience!"
MariS, Marina, thank you very much for the appreciation of my work! I, too, did not think until recently, until I read the topic with the article by E. Zheleznyak to Tanya. It caught fire and I do not regret it! I hope that my experience is useful to you!
lappl1
Quote: Matilda_81
I am afraid of leaven like fire. for half a year there are raisins for the raisin sourdough. looked at the commercial leavens from the Bread Mills store. I read the topic on leaven. but I just can't make up my mind, I'm afraid my leaven will die without developing
Gulya, I was terrified of them too, until literally for me Lena-Kubano brought out Asian sourdough. I did it and everything turned out in such a way that I did not even expect. So don't be afraid, backwater. Now I know that this is not only easy, but very interesting and useful!
lappl1
Quote: Galina Iv.
spread across the table like jelly ...
Checkmark, I recognize your style! Thank you dear !
lappl1
Quote: marika33
Lyudochka, what a tremendous and noble work you have done! Noble, because this is not commonplace yeast from a pack, but natural! I will try to reproduce. Thank you for the detailed description with photos, for the super master class!
marika33, Marinochka, I am very pleased to hear your opinion! Thank you ! And try it! Although it is long, but simple!
lappl1
Quote: Scarecrow
Great master class, thank you very much! But in fairness I want to say that such a crust pattern is obtained very often))). This is not the merit of this particular leaven. I have it perfectly visible on some photos.
Quote: olaola1
And I get such a crust when I sprinkle the workpiece abundantly with water before planting it in the oven
Nata, Olya, girls, how interesting! And I managed to see such a crust only on this bread! Although I always sprinkle any bread before putting it in the oven. So, now I am lucky to see such beauty!
Quote: Scarecrow
Great master class, thank you very much!
Nata, Thank you ! Your opinion is very valuable!
Quote: olaola1
I can't make friends with leaven
Olga, everything will work out! You just need to find your leaven. Until then, try making liquid yeast! I got all 4 types. And the bread also turned out with all the yeast. Only I don't have time to write recipes yet.
lappl1
Quote: irysikf
Lyudochka, what a fine fellow you are. Thank you for your work. Everything is so interesting, detailed and informative! I will definitely try to make such yeast, otherwise I still can't do something with sourdough, but I want to bake a healthy bread)))
irysikf, Irochka, thank you, dear, for such a pleasant comment on my recipe! I would be glad if you try to make such yeast! And do not be afraid of the leaven. I was so afraid of them, but now I grew bolder after the Kubana Asian woman.
olaola1
lappl1, I just put a jar of apples, maybe something will work out. For some reason I also added peas
Scarecrow
olaola1,

Well, everything, cranky, will run away from the can!))) Peas are a terrible weapon, honestly. I just get a thermonuclear leaven on it in the shortest possible time. Only it is necessary to feed it first, when the amount of peas / pea flour is still large in the volume of the sourdough, feed it without gaps and rebuilding, otherwise it easily goes into sourness. Many starches are tasty, yeast works at a breakneck speed, carbon dioxide accumulates and quickly passes to aerobic fermentation (without access to air), as a result, they begin to produce acids in full.
lappl1
Quote: An4utka
thank you for such interesting and detailed information
An4utka, and thank you so much for such a detailed comment! It was very interesting to read about your experience!
Quote: An4utka
There was no grape of my own, and I did not want the store-bought one, which had been processed by what means. So I took my raspberry. I just pounded it, did not add anything (it is juicy and sweet), after 3 days it fermented, I squeezed out the juice and added rye flour, after another 2 days the sourdough was ready for use. The bread turned out to be very beautiful and very tasty, with a pronounced raspberry flavor.
And I also baked bread with raspberry yeast. However, it is still dried! Awesome bread! I just haven't finished writing the recipe yet. I will definitely post it one of these days.
lappl1
Quote: olaola1
lappl1, I just put a jar of apples, maybe something will work out. For some reason I also added peas
Olga, urgently remove the peas! No, of course, and with him, probably, you can, but Nata, it seems, is right! It will be something different! Apples will do it just fine!
-Elena-
An4utka, and then what to do with this leaven, how to feed it?
olaola1
Quote: Scarecrow
Peas are a terrible weapon
Natasha, scared. But I added a little bit, literally a teaspoon. Maybe it will blow, in a good way?
Luda, persuaded. I'll run to clean up.
lappl1
Quote: -Elena-
An4utka, and then how to do with this leaven, how to feed it?
-Elena-, I mean, with Olya ... Yes ... I don't know ... Well, Olya will tell us everything later. Yes, Ol?
olaola1
Quote: lappl1
Well, Olya will tell us everything later
Late! I threw out the peas.

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