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Liquid yeast based on fruits, vegetables, herbs, tea ... (page 21)

Borisyonok
lappl1, Lyudochka! But I just "will not lag behind."

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

This is pre-F. which I put this morning is on farms. raspberry leaf.
It costs 11 hours. It has increased by one and a half times, but at the top it somehow darkened. This is normal?
And yet - how can you "hold out" until morning? or not worth it?
natushka
Well, girls, I sit and lick my lips at night. I still have a lot of bread at home, and the railway in the refrigerator is already beeping. Tomorrow I will also bake cake.
Borisyonok
Linadoc, Linochka!
Quote: Linadoc
She did a lot of housekeeping: made it with custard, reduced sugar and butter.
Will there be a recipe?
Loksa, Oksanochka!
The pies and buns are very pretty!
A pre-F. did you do it with simple flour? And then I only put whole grain.
paramed1
Lyuda, we will always help! Don't even worry! I didn't grease the multi bowl with anything, but if you grease it a little, it won't get any worse. And to make the dough a little heavier, instead of an egg, take 2 whole yolks, that is, replace the white with the yolk. Instead of 3 eggs - 6 yolks will turn out.
Albina
Borisyonok, I would have already put the dough on the pre-enzyme No matter how overstayed I would not bake at night, but put it in the refrigerator
Borisyonok
Albina, in the refrigerator already dough or pre-F ,?
paramed1
Lena, read 2 pages back Oksanino's description, her dough stood first in the kitchen, then in the withers. And the pre-enzyme can also be in the cold-curing oven, but tomorrow it can be warmed up for an hour.
Albina
Borisyonok, I would knead and put in the refrigerator. Well, if there is no strength, then I would remove the pre-enzyme itself. And in the morning I would give 4-5 hours to warm up and knead the dough. Look according to your condition.
Linadoc
Here are some more banana liquid yeast breads:

custard onion bread with whole grain flour on liquid "Cipollino" yeast (Linadoc)

Liquid yeast based on fruits, vegetables, herbs, tea ...
Borisyonok
Linadoc, Linochka! Can I torture you here now?
Pre-F. 150 + 150 + 1 st. l. honey is already 12 hours old, but if (well, as an option) add sour cream to it now? What will happen?
Now I won't go to sleep until I understand ... or someone will tell me ... what am I going to do with this pre-F. make?
Albina advises either to make the dough in the refrigerator ... or just put it until the morning ...
What do you think?
Borisyonok
paramed1, Veronica, thanks! probably went to put it in the refrigerator as it is! And tomorrow morning I'll get it and I'll be on conjure be friends with him.
lappl1
Quote: Loksa
As promised the cut of the pie
Oksana, wonderful patty. And the bun too. Well done ! Oksana, what is your recipe for pies? I really like the holes in them ...
Quote: Linadoc
Here are some more banana liquid yeast breads:
Linochka, excellent bread! Cool title!
Quote: paramed1
Lyuda, we will always help! Don't even worry!
Thank you, Veronica! I can already see that the people here are very responsive. quickly come to the rescue. Thank you all girls!
Quote: paramed1
I didn't grease the multi bowl with anything, but if you grease it a little, it won't get any worse. And to make the dough a little heavier, instead of an egg, take 2 whole yolks, that is, replace the white with the yolk. Instead of 3 eggs - 6 yolks will turn out.
I got it. Thank you, Veronica. I still can't put the pre-enzyme. I, you bastard, took and fed banana yeast during the day. And she poured water. Just started to foam well. But it's still early. I will put it at night.
Quote: Borisyonok
Linochka! Can I torture you here now?
Lena, I would now make the dough and leave it at room temperature. It will just ripen by morning. And it will not peroxide like a regular yeast or starter. This yeast does not give acid.
Quote: Borisyonok
This is pre-F. which I put this morning is on farms. raspberry leaf. It costs 11 hours. It has increased by one and a half times, but at the top it somehow darkened.This is normal? And yet - how can you "hold out" until morning? or not worth it?
Lena, a normal pre-enzyme! Ready. turn on the dough and leave it in the room. let him puff on the sly.
paramed1
Well, Lyuda advises putting the dough ... You can, probably, do this and that.
lappl1
Quote: paramed1

Well, Lyuda advises putting the dough ... You can, probably, do this and that.
I would bet. Oksana showed us that nothing will be done to him. I think so too.
Borisyonok
paramed1, Veronica! Mom dear! I'm like that monkey from the joke ... "smart and beautiful ..."
Quote: paramed1
so say goodnight to the jar! and send her to sleep in the refrigerator
That's how I'll do it ... tomorrow morning I'll get it out, look at it and understand what I want, otherwise my head will explode from the recipes I read!
I'll go better and put on Easter Cakes.
Borisyonok
Quote: paramed1
Well, Lyuda advises putting the dough ... You can, probably, do this and that.
Quote: lappl1
I would bet. Oksana showed us that nothing will be done to him. I think so too.
CONTROL SHOT in my head!
Linadoc
Quote: Borisyonok
Pre-F. 150 + 150 + 1 st. l. honey is already 12 hours old, but if (well, as an option) add sour cream to it now?
Kitty, calmly add. 6 hours is enough for her to ferment the leaven, it will be fine.
Borisyonok
Quote: Linadoc
Kitty, calmly add.
Shot # 2 !!!!
paramed1
Helen, you are our sun! Yes, do with her what is convenient for you! That is, with him. All the same, tomorrow the patient will be alive, warm up and move. That's what your inner voice will tell you, so do it. You see, this dough is obtained from any state of semi-finished products!
Wildebeest
paramed1, oooh, if I knew. Good people donated a tablespoon of pasta to me.

Quote: Loksa
The site and the theme in general have united people who are extraordinary, creative and inclined to adventurous experiments.
I am also a great experimental adventurer. Today I decided to paint several pieces of eggs with turmeric. Turmeric was not enough. I decided to add paprika, and instead sprinkled hot pepper. I had to take out the eggs, otherwise they would have thrown them at me.

Girls, I did not add sugar to my P-F. Maybe it works slower because of this, but it still works and not bad.
Borisyonok
Quote: paramed1
Helen, you are our sun!
"circle me, circle"!
Veronica, put in the bread maker on the theme of Ludin's bread "Ivan-tea". The smell is breathtaking! ... there is everything except flour made from willow-tea flowers ... my dear Mulya is kneading. Now I will make the dough in the refrigerator. Tomorrow afternoon I will report in full!
But I transferred the Easter cakes to the morning. It will be better this way.
Thank you very much for your help and patience!
lappl1
Quote: Wildebeest
Girls, I did not add sugar to my P-F. Maybe it works slower because of this, but it still works and not bad.
Sveta, everything works fine! There is also a minuscule of that same sugar. So, more for order ... But I corrected the recipe, so now excuses will not be accepted from anyone (just kidding).
Light, this is not shop yeast. They grow and live according to their laws. just as it is not possible to demand knowledge of mathematical analysis from a first grader, so our railways need time to mature. they will do theirs anyway, but sooner or later. so rush don't boom with them.
Quote: Wildebeest
Today I decided to paint several pieces of eggs with turmeric. Turmeric was not enough. I decided to add paprika, and instead sprinkled hot pepper. I had to take out the eggs, otherwise they would have thrown them at me.
: lol: Svetik, cheerful, however, you have Easter ... you will not get bored with you!
lappl1
Girls, I added a bunch of links to new recipes on the first page. If you are too lazy to go there, see the links here. Everything, while the edit is closed. The recipes will accumulate, again I will ask the Chief to give me the opportunity to edit.

Well, what are we all the same good fellows! I am proud of everyone! The Chinese would be envious!
Thank you my dear ! In 2 weeks so much beauty has been created! For every taste! Take your pick!


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)
Scarecrow
I forgot to show you the cut of the potato:
Liquid yeast based on fruits, vegetables, herbs, tea ...
Borisyonok
Scarecrow, Nata! Wow lace!
Scarecrow
Borisyonok,

The dough was in the refrigerator, by the way. It was someone here who could not attach their starter anywhere. Feel free to go to the refrigerator - then we'll figure it out!)))
lappl1
Quote: Scarecrow

I forgot to show you the cut of the potato:
Liquid yeast based on fruits, vegetables, herbs, tea ...
Nata, this is not forgivable to forget! But for such beauty you are entitled
Natasha, stick your nose at the recipe, please!
Borisyonok
Scarecrow,
Quote: Scarecrow
Someone here could not attach their starter anywhere
Oh! And who is it? ... I don't know ... I have everything in the refrigerator for a long time!
Loksa
Borisyonok, I have one pre-fe on rye flour, and the other on wheat!
Luda, Ilona's recipe pies: sourdough pie dough.
Svetlana_Ni
Here is the promised report on the first bread. Nothing fancy, just a report. I baked whole grain with banana yeast according to Lyudmila's recipe, I have lemon yeast with apricots, flour, forgive me, Lyudmila, half-and-half 1st grade and sun, I wanted such a white one to begin with. The bread turned out to be very tasty, I have never eaten this before. With fruity notes, absolutely no sourness, something resembles a cake, you can eat just without everything, with tea. Wore it to work, gathered enthusiasm. They are all for you, Lyudochka. Thank you many more times. I want to put on a different line-up, it's interesting and I have a desire to experiment. Liquid yeast based on fruits, vegetables, herbs, tea ...
Scarecrow
lappl1,

And I haven't counted it normally yet. This is Peter Reinhart's potato with rosemary and garlic. The bread is outstanding (for those who love rosemary))), but so far I have done almost by eye (I mean the starter / dough ratio).
Light
Good morning everybody!
lappl1, something pre - enzyme does not suit me at all. It's already been 12 hours. 130 g of railway and 108 g of flour for 1 cake in KhP. Made the consistency of pancake dough. I did this for sourdough on rye flour. Today I look at the place, I added another 1 tbsp. l. flour. Bubbles, but does not rise.
Borisyonok
Light, Svetochka, good morning!
Try adding a teaspoon of honey or sugar, and after three hours, I think, you can put the dough already. I had the same "problem" yesterday ... but everything worked out perfectly well !, although pre-F. by the time the honey was added, it had stood for almost 15 hours.
The only thing, if anything, let the Girls correct me later, it is necessary to increase the proofing of the dough itself a little.
Light
Borisyonok, Thank you. I added sugar right away when I added the pre - enzyme. And 1 tbsp. l. rye flour. I realized that railway workers love such flour.
Matilda_81
I'm probably tired, but my future yeast is actively bubbling, I'm happy
lappl1
Quote: Scarecrow
And I haven't counted it normally yet. This is Peter Reinhart's potato with rosemary and garlic.The bread is outstanding (for those who love rosemary))), but so far I have done almost by eye (I mean the starter / dough ratio).
Scarecrow, well, when the time appears, recount, please! The bread is very good! Moreover, potato!
Quote: Glow
lappl1, something pre - enzyme does not suit me at all. It's already been 12 hours. 130 g of railway and 108 g of flour for 1 cake in KhP. Made the consistency of pancake dough. I did this for sourdough on rye flour. Today I look at the place, I added another 1 tbsp. l. flour. Bubbles, but does not rise.
Light, yes I have the same garbage today! First time ever! I sit and wonder why. Firstly, yesterday I foolishly added water and sugar to the banana railway. And decently. They are bubbling, but they are very young. To be sure, I added 30 ml. active raspberry yeast. They spoiled the color - it became gray. I would not like such cakes. But in the morning, as the pre-enzyme stood, it is still there. While bubbling. Secondly, for the first time I do it on pure wheat flour (w / s) and it turned out to be watery. In the morning I added flour to make it thicker. But I won't bake cakes on it anymore. I do not want the lilac color of the crumb. If all goes well, I'll bake Chuchelka's baguettes. So, there is a hole in the old woman ...
lappl1
Quote: Matilda_81
I'm probably tired, but my future yeast is actively bubbling, I'm happy
Matilda_81hello! How can you get bored? And don't even think. I am glad with you! Report back more often. so we will know everything about your yeast!
lappl1
Quote: Svetlana_Ni

Here is the promised report on the first bread. Nothing fancy, just a report. I baked whole grain with banana yeast according to Lyudmila's recipe, I have lemon yeast with apricots, flour, forgive me, Lyudmila, half-and-half 1st grade and sun, I wanted such a white one to begin with. The bread turned out to be very tasty, I have never eaten this before. With fruity notes, absolutely no sourness, something resembles a cake, you can eat just without everything, with tea. Wore it to work, gathered enthusiasm. They are all for you, Lyudochka. Thank you many more times. I want to put on a different line-up, it's interesting and I have a desire to experiment. Liquid yeast based on fruits, vegetables, herbs, tea ...
Svetochka, what a beauty you've got! Otpad bread! How glad I am! I am glad that both you and your employees liked the bread. Bake it to your health! And I know that this is a very healthy piece of bread, albeit on top. After all, fermentation took out all the most useful things from flour!
Svetochka, thank you for such a report with a photo!
Matilda_81
I am of course an impatient person by nature. I already want delicious bread, my hands itch. but I understand, you can't rush here
lappl1
Quote: Matilda_81
I am of course an impatient person by nature. I already want delicious bread, my hands itch. but I understand, you can't rush here
Gulya, yes, this bread is unhurried! So let him grow up.
Girls, I went to do business. From time to time I will run into the topic. Do not lose !
Light
lappl1, Borisenok advised sugar. I added and noticed, went up and down. I scrubbed the walls with a spoon, so the dough was apparently rising.
Borisyonok
Light, Svetochka, or maybe pre-F. are you ready? After all, someone already wrote that pre-F. maybe get ready faster ... I think Lina had one ready in almost 6 hours.
I understand that its readiness depends on the raw materials on which we put the yeast, and on how many times we take the same yeast ... in short - SCIENCE!
Light
So it does not rise. And just at the level of 2.5 times it rose. Okay, I'll try to put the dough.
Borisyonok
Light,
Quote: Glow
In general, the level rose 2.5 times.
Put the dough, of course! If I had risen like that yesterday, I wouldn't bother at all!
Yesterday I tormented the girls for half a day in the literal sense of the word - I didn’t rise a centimeter at all ... and then look at my report - quite a baguette (of course, the distance should have been more).
So put it on and go!
Svetlana_Ni
Quote: lappl1
And I know that this is a very healthy piece of bread, albeit on top. After all, fermentation took out all the most useful things from flour!
Well, how can you not get inspired for new exploits. Disadvantages and those translated into advantages. This is so inspiring, so we got there further. Under your guidance, I'm ready to join the most daring experiment.
Light... my pre-enzyme dropped by 1 cm, I put the dough and it turned out fine, only it was brewed for 3 hours for the first time. He seemed to have stood at the same level all day, and then began to fall.
lappl1
Girls, they turned off the lights for complete happiness! That's because the people! They know that housewives bake cakes! So my computer will turn off right now. When they turn it on, I have no idea.
Until !
paramed1
Luda, what is it! It's a pity, but not critical. Don't bother and don't get upset. You will bake a little later, but calmly, without fuss.
And my bananas, fed today at 8 in the morning, rip off the lid ... They wander, hiss, and the smell! Wait, I'll sniff and all the preparations for the holiday will end ... I'll bake on the railway tomorrow, two out of three will go as a gift - I'll brag about that, we'll gobble one ourselves. I'll carry a couple of holy ones on ordinary yeast.
But banana yeast, I can tell you, is faster than apple-raisin yeast, definitely!
Borisyonok
Quote: paramed1
But banana yeast, I tell you, is faster
Well, I don’t know. How much did you have?
Mine are the fourth day ... and no gugu. Apparently what bananas come across.
paramed1
Flax, they were in my refrigerator for 2 weeks. Before that, after 2 days, they began to multiply, on the 5th I removed them in the h-k. This morning I got it out, threw them food and drink, after 2 hours they began to work as a viper. Now they are waiting for the evening, hissing and stirring.
Light
Yesterday I poured water on to the old thick of water, poured sugar, a little banana and drying. They immediately began to seethe. It's a shame the yeast ferments, and the cake is a pancake. Didn't get up.

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