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Liquid yeast based on fruits, vegetables, herbs, tea ... (page 22)

Light
I got up, baked, and I was worried. Thank you all for your help.
Borisyonok
Quote: Glow
I got up, baked, and I was worried.
Svetochka! Great!
but my dough does not fit as it should yet! So I'm still not sure what will happen!
natushka
Linadocwhat bread, beauty! When all the baked bread is eaten, so many recipes, so many wonderful breads?
Light
I got up, baked, and I was worried.
I was happy early. The dough is very heavy. Bad baked. But tasty. I bake with dry yeast.
lappl1
Light, if you put a pancake on baking, then you had little time for proofing.
Light
lappl1, but not enough. In HP it was hot. I wanted to put it near the battery, but I thought that when I put the bucket in the HP, I would sit down. And then the dough confused me and I changed the program "French pastries" was for 3 hours 50 minutes. It seemed rare. And already the batch is over. I just put it on kneading dough. And then baking.
paramed1
Sveta, the dough has not been dispersed enough ... In HP, such a dough must be baked manually, give more time for proofing.
Light
paramed1, I already got it. Thank you.
Borisyonok
Here ... Lyudin baked "Ivan-tea".
I cut it almost hot, I couldn't wait to bite the edge, so the crumb is very torn in the photo.
Liquid yeast based on fruits, vegetables, herbs, tea ...
The bread turned out to be very fragrant and smelling, I started to smell it even from the oven.
paramed1
And who swore at the pre-enzyme ?! And what kind of bread did you get? She said that everything will be fine!
Borisyonok
paramed1, Veronichka!
I didn't swear ... I just didn't know where to put him yesterday.
Well ... you "finished off" me yesterday! ... and you see - not in vain!
paramed1
Lena, we will develop and launch the second collider with a large united team, not that we will bake bread with our eyes closed!
Borisyonok
Veronica, that's for sure!
And for myself, I made a conclusion - when I have a large influx of gluttonous guests, you can just make a dough for EVERYTHING in advance ... bread, pies ... pies, etc., etc., and put it in the refrigerator! and then bake as needed. Next time I'll try pre-F. put in the refrigerator ... I'll see how long it will stand.
Farida
Foam appeared in my dried apricot-sea-buckthorn-apple jar, two days ago I threw a piece of fresh apple and a dry currant leaf there. Today I put it 4 days ago.
lappl1
Farida, Congratulations . Your yeast, just like a train - they go on schedule. Soon you can bake bread too!
lappl1
Quote: Borisonok

Here ... Lyudin baked "Ivan-tea".
I cut it almost hot, I couldn't wait to bite the edge, so the crumb is very torn in the photo.
Liquid yeast based on fruits, vegetables, herbs, tea ...
The bread turned out to be very fragrant and smelling, I started to smell it even from the oven.
Helen, I praised you in that topic and in this one! Smart girl! You have the correct bread (y) k. I'm so glad you did it! It is not in vain that we worried about the whole topic. Helen. Thank you for bringing me joy with your bread!
Elven
Yesterday, late in the evening, I put a pre-enzyme on premium flour for cake, in 12 hours it rose 2 times, the bubbles are so pretty on top and it smells like dough. And then I took a liter jar for the pre-enzyme, otherwise the last time I almost ran out of the 700-gram can ... rushing faster on c / s flour
I hope the cake will work out, I have it experimental Cross your fingers for me
natushka
Borisyonok, what kind of bread, I directly smell the aroma, I want a piece. Today, too, I will put the pre-F overnight, until I pulled it out of the refrigerator, it hisses. And, I want to ask, I have a small fine sediment in the jar with the railway, like kvass, when you do it, you need to remove it before adding a new portion of water and skins or leave it until its volume increases?
paramed1
I specially photographed the dough after three minutes of kneading in HP and 10 minutes of rest. Easter cakes dough, 300 g of pre-enzyme per millet. 1 grade flour, stood for 9 hours, left a liter can. Banana yeast, fed 12 hours before preparation of the pre-enzyme.
The photo is not inserted, I'll try in a minute.
Elven
Quote: paramed1
Banana yeast, fed 12 hours before preparation of the pre-enzyme.
Veronica, what else do they need to feed before the pre-enzyme? I also have banana yeast. They foam well even in the refrigerator. Last night, after preparing the pre-enzyme, I added water to a jar, put sugar and a slice of banana, left it warm overnight ... so the railway sizzles and foam in the morning, put the jar in the refrigerator.
paramed1
Lena, the yeast stood for 2 weeks in the refrigerator, gobbled up the entire nutrient medium, and therefore fed.
I'm trying to insert a photo, no way ... the tablet swears.
Albina
Here are my hard-won cakes yesterday
Liquid yeast based on fruits, vegetables, herbs, tea ...
Mist
but until something comes out, I poured the yeast alone (strawberries with goji) - they somehow famously went into vinegar and smelled so not tasty, in general I did not like them
a couple of times I put the pre-enzyme - in general, the result is zero. take three today
I do not despair in any way, I will finish them anyway
paramed1
Liquid yeast based on fruits, vegetables, herbs, tea ...

This is rest after the first few minutes of mixing.

Liquid yeast based on fruits, vegetables, herbs, tea ...
And this is already completely kneaded.
paramed1
Irina, the yeast did not have enough nutrient medium, i.e. sugar. Therefore vinegar. You probably put in a lot of raw materials.
Mist
Quite possibly, I'm new to this business.
I'm not going to retreat, I continue to experiment
paramed1
Irina, in no case back down! Everything will work out! After Easter I will write an essay on the topic "Liquid yeast and how to deal with it and be friends", now there is time trouble.
Albina
Quote: paramed1

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

This is rest after the first few minutes of mixing.

Liquid yeast based on fruits, vegetables, herbs, tea ...
And this is already completely kneaded.
Veronica, what is this dough for? For Easter cakes?
Elven
Quote: paramed1
Lena, the yeast stood for 2 weeks in the refrigerator, ate the entire nutrient medium, and therefore fed.
Clear. I had a week.
Now HP is kneading dough for cake ... let's see what comes out. The pre-enzyme, after standing for another hour and a half at the battery, grew even more ... in total, it increased three times
Mist
Veronica, I will wait impatiently)))
And I run to work, all the time trouble is on my daughter's shoulders, she is entrusted with Easter cakes and eggs
paramed1
Albina, yes, for Easter cakes. I gave the recipe without blemish.
Light
300 g of pre-enzyme per millet. 1 grade flour, stood for 9 hours, left a liter can.
And my pre - ferment 1.5 l can was too much. Stood for more than 12 hours. Good day everyone!
Loksa
Lyuda, do you think I can feed the railway and put it in the refrigerator again, so they should gain strength ?! I mean, no baking. Let's say they stand for three weeks - I'll feed them, keep them warm and refrigerated ?!
natushka
Girls, my railroad cars are warming up (from the refrigerator), they smell slightly of alcohol and small bubbles come from below, is this normal?
paramed1
Oksana, fed, stood for a day in the kitchen, then in the refrigerator. Got it out, fed it, stood in the kitchen for 12 hours - put the PF.
natushka, slightly open the lid, give access to oxygen. Bubbles, it means they are alive. Give them some food, that is, sugar.
Elven
But I still could not stand it, took the railway out of the refrigerator, fished out all the old banana and apple skins ... I added 0.5 tsp of sugar, new banana skins and a tiny piece of banana pulp. They stand warm for only 4 hours, and already sizzle and bubble, like soda Can you put it back in the refrigerator?
But the problem with the Easter cake on the railway - it has been in shape for 3 hours, and has risen quite a bit
lappl1
Quote: Elven
But the problem with the Easter cake on the railway - it has been in shape for 3 hours, and has risen quite a bit
Lena, wait, take your time. I stood for 6 hours
Elven
Quote: lappl1
I stood for 6 hours
wow! I put it closer to the battery, maybe it will go faster
Albina
Quote: lappl1
I stood for 6 hours
I could not stand that much, or maybe I also got up normally.
Sonadora
Luda, should there be foam on top? Yeast has been standing for the sixth day, fermenting actively, but there is no foam, even more so. At the bottom of the jar there is a white "suspension", like kvass.
Albina
Manka, I have tangerine yeast, but there was not much foam. I baked 2 loaves of bread and cakes on it. And now I have already fed 3 times, but I have not seen any foam. Active fermentation was observed, hissing
Sonadora
Thank you, Albinochka.I now also have tangerines, apple-raisins were poured out on the third day, mold appeared (I think that because of apples, they were purchased).
Elven
Quote: lappl1

Lena, wait, take your time. I stood for 6 hours
In short, my soul could not bear it - it set to bake! What comes out, we will eat, my cakes stood for 6.5 hours, but they never grew ... apparently, the dough is too heavy.
j @ ne
I also baked cakes today on the railway according to the recipe Anna in the forest https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=421013.0
At the beginning the dough was thin, at the bottom of the batch in the HP was a "skirt". But during the proofing-strokes (not in the CP) the dough stopped sticking and was already elastic. The dough rose well during the proving. I baked part in HP, part in cartoon, other options are impossible for me, I filled the buckets by a third. In KhP, it rose to the edge of the bucket during baking, but I miscalculated with the multicooker, the dough rose to the lid and stuck, the roof was torn off, I will mask it with glaze:

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

this is right after baking, before decorating.
Elven
Evgeniya, pretty Easter cakes!
I just looked into the oven, the cake rose during baking ... but not so much today, apparently, is not my day
j @ ne
Quote: Elven
today is apparently not my day
Helen, a little practice and all the days will be "yours." Before cakes, I trained three times with different breads on the railway, including rye.
Elven
Quote: j @ ne
Before cakes, I trained three times with different breads on the railway, including rye
Yes, I understand that practice is not enough. And sooooo want to bake rye. BUT! I worked 10 hours a week, and in the evening there was no time for bread.Therefore, there was no time to train
One cake has already been baked, the dome burst a little, but at least it rose ... I thought that in general the pancake would be put in the second oven.
j @ ne
Yes, my work schedule is more friendly to the household, even for 12 hours, but every other day. So I hit the railway. The taste of the bread is completely different, it has not become boring yet. Easter cakes are also intriguing, ordinary crumbs crumble, how will these behave? I'd rather try it already.
Elven
Quote: j @ ne
I'd rather try it already.
Yeah, and I have the same thoughts. Now I took out my long-suffering cake from the mold - it is not at all tall, rather a cake, and not cake, well, okay, it will be more convenient to bite
Light
I baked part in HP, part in cartoon, other options are impossible for me, I filled the buckets by a third. In HP, it rose to the edge of the bucket during baking.

j @ ne, and after filling the bucket with HP, was the dough still standing (how much?) or was it baked right away?

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