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

[because of apples, purchased were]

Thank you, Albinochka. I now also have tangerines, I poured the apple-raisins on the third day, mold appeared (I think that because of apples, purchased were) .

And we have everything purchased

[Sonadora]

Girls, excuse me for not going on the air, but there were force majeure circumstances in the form of a blackout almost until the evening, a fire and a couple of less shocking circumstances.

Luda, should there be foam on top? Yeast has been standing for the sixth day, it is actively fermenting, but there is no foam, even more so. At the bottom of the jar there is a white "suspension", like kvass.

Sonadora, Manechka, no, when the yeast is ready, there may be no foam at all. I had abundant foam only on banana yeast, less on tea yeast, and on raspberry yeast there was little foam, although they bubbled well. So you can start the pre-enzyme. if there is no time yet, then put the yeast in the refrigerator, and put it in the heat 6 hours before preparing the pre-enzyme.
j @ ne, Zhenya, wonderful Easter cakes! Congratulations! Well done! We climbed very well.

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

Elven, Lena, well done, that you are not discouraged! Congratulations on the Easter cake!

[Ludmila]

Ludmilahow the fire? I really hope that everything worked out.

Girls, I report on my cakes on the railway. I have 2 of them - large and smaller. Baked according to Veronica's recipe. Took 3/4 of her portion, since I have no baking dishes at all. And baked in whatever.
Did something stupid at the very beginning. There were few banana railways, for some reason they stood in the refrigerator not topped up and not fed. Topped up a glass of water, completely removed the old skin, added new and sugar. By the evening, when it was necessary to put the pre-enzyme, they just started to bubble. The pre-enzyme did not fit well, but by lunchtime it had tripled. Turned off the light. In general, I had everything ready only by 3 a.m. - the dough in the dough grew every 5 hours. In total, the workpiece was spread out for 6 hours. I did not put it in the oven earlier, because when I pressed the dough, the dent rapidly straightened out (a sign of underdeveloped dough). Only at 3 a.m. the dent began to slowly straighten, that is, the dough was ripe for baking. It increased even more in the oven, there were no breaks. Since I was taken for baking dishes that were not suitable for this, a large cake (in a 2-l. Form) barely tore off the walls. The sides of the cake were slightly damaged. But the cake looks very nice - the hat is very flat and convex. As a result, the dough grew 8 times - from the beginning to finished.
I made the following conclusion for myself. Easter cakes need very active yeast and a longer brewing time. If I had it, then it would take 3 hours to proof the blanks, no more.
Today I failed to bake anything, because there was no light all day, then a fire ... so I have only one small cake, since I already gave the cake from KhP (from Elena Bo) and a big cake on the railway to lonely neighbors of old women. So I'll tell you about the taste of my little cake on the railway tomorrow. But the smell was amazing.
Here, these cakes after the oven. This is from a 2 liter mold. I understood 5 cm above her:



And these are both:

I really hope that everything worked out.

Thank you, Marinochka.

Everyone is alive. The house did not burn down.

that you can start a pre-enzyme.

Late. I decided to feed them, just don't ask why, I don't know myself. I removed some of the berries, added a little fresh and a little sugar. Tomorrow I wanted to put it in the refrigerator, because I won't get to the oven before baking bread before Tuesday.

Okay, she scared me.The cakes are beautiful. Happy Easter! And let all adversity pass by.

[Sonadora]

Sonadora, you can leave it in the fridge until Tuesday. Leave at room temperature, open the jar once a day. They will live well until Tuesday evening.

[Light]

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

Light, I have a YOGURT mode both in HP and in the multitask, I turned it on during the rise of the dough, it took exactly 2 hours to rise, then baking.
lappl1Lyudochka, you have had such strength tests, I am very glad that everything worked out. Easter cakes came out - a lovely sight, well done, and, as always, everything to people!

[Lyudochka]

Lyudochka, Easter cakes are just lovely sight!
But I still did not understand what my mistake was. The pre-enzyme has grown so well, yeast is generally an animal,

Last night, after preparing the pre-enzyme, I poured water into a jar, put sugar and a slice of banana, left it warm overnight ... so the railway sizzles and foams in the morning

but the dough didn't want to rise

[Christ is risen!]

Christ is risen!

Girls!!!
Easter day. Pure nature.
And every moment is sweet today!
Orthodox people
The great holiday has arrived.

Happy Easter!
I congratulate you from the bottom of my heart!
I wish fewer sad days
More happiness and love!

Happy Easter to all railway manufacturers! Christ is Risen!
Luda, this is some kind of horror! You just missed fires! Everything is fine? But, in spite of everything, you finished everything! How does it taste?

[j @ ne]

Svetiashka, I have YOGURT mode both in HP and in the cartoon

j @ ne, I have a yogurt maker in my slow cooker. I know that they are putting the dough on a par, but I'm afraid. I think it's hot there. The water after the yogurt is hot, or so it seems to me. I do not know.

[Today is a bright holidayIt is woven of wondersChrist is risen todayChrist is risen!With Christ's resurrectionI congratulate you,May in your lifeWill be happy every hourLet them live in your houseLove and understandingLet your loved ones surround youCare and attention!]

Today is a bright holiday
It is woven of wonders
Christ is risen today
Christ is risen!
With Christ's resurrection
I congratulate you,
May in your life
Will be happy every hour
Let them live in your house
Love and understanding
Let your loved ones surround you
Care and attention!

Lyudochka, beautiful cakes came out You can envy your self-control
This morning we tried it first (we haven't reached the others yet) on liquid yeast. Wonderful

Girls, Christ is Risen! And God bless you!

Girls, Christ is Risen! And God bless you!

In truth he is Risen!

[Elven]

But I still did not understand what my mistake was. The pre-enzyme grew so well, the yeast is generally animals, but the dough did not want to rise

Elven, Lena, you have no mistakes, except that you gave little time for proofing. Here at Veronica they got up in 2 hours, for me for 6. I wrote in several posts above that a sign of a distant test is a slow straightening of a dent from a finger. If it straightens quickly, then it is too early to bake. So I waited until 3 am, when will it be.
This dough also loves good heat. - no heat. Degrees 28 - 29. Then it decays faster. If there is no time to wait, then next time you can put the blanks in the morning for proofing at room temperature. By the evening, they will grow as expected and baked quickly.

How does it taste?

Veronica, thank you for this recipe! Gorgeous! Girls, the cake tastes great. Only next time I will add a little more sugar and raisins. And so - the standard! He is no longer there - he was small, they ate everything! I forgot to take a picture of the cut!

Girls, how do you calculate the amount of railway required for a certain weight of bread? I only put everything on the eye for the second time, but I bake small bread (today rye), but what if you need a certain weight of bread? Actually, maybe I didn't see it, I went to look. Found it as a percentage, it means if 600g of bread at the exit, the railway should take about 200ml + 200g of flour = pre-F, and then + 400g for kneading? Or not?

But nothing came out of the railway
I will start all over again, I went on a new topic to read

And I have a sadness On Friday evening I took 150 g of railway for the preenzyme, added water, sugar, banana peel, left it to wander on the table in the kitchen.Yesterday I looked, the fruits settled, I was delighted, I thought - that's finally it. I smelled it, and they smell like vinegar. But I kneaded the pre-enzyme anyway, I think, if I’m so suspicious, I smelled vinegar where it’s not.

For 13 hours, the dough has not changed a bit, it didn’t rise, even the traces of the plug, which it interfered with, remained. I went to throw it away and start over

[natushka]

natushka, the rule of thumb is one-two-three: one part water, two parts sourdough or pre-enzyme, three parts flour. And the pre-enzyme is half-and-half railway and flour, better tsz.

[Kara]

Kara, Irina, maybe there were a lot of raw materials and little nutrient medium? Try closing the jar with a lid, as alcoholic fermentation is an airless process, anaerobic. If there is access to air, then with a small amount of sugar, ethyl alcohol can oxidize to vinegar.

Veronica, I removed the old stuff, the darkened banana skins, and added the same amount of new stuff.
By the way, the bread that I baked turned out to be delicious. I didn't upload the photo, because the ugly one came out, for some reason it cracked on the side, although I made cuts.

In general, attempt # 2

[Luda]

Lena, you have no mistakes, except that you gave little time for proofing

Luda, they stood in my uniform for more than 6 hours and almost did not budge. Then, when baking in the oven, they grew a little.

This dough also loves good heat. - no heat. Degrees 28 - 29.then it dissolves faster

The temperature was like that. First, I put them in the oven for proofing with a cup of boiling water, then I almost put them on the radiator, I closed all the windows from the very morning. In general, it was quite warm in the kitchen ...
I just couldn't wait any longer ...
Okay, and so we'll gobble it up ... So I'll go on vacation in May, then I'll roll the pastry on the railway

[natushka]

Girls, how do you calculate the amount of railway required for a certain weight of bread?

natushka, we do not count on the weight of bread, but on the weight of flour. Look in the recipe on the 1st page:

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%.

That is, if you have rye flour, then you need for 600 gr. flour to take 35 - 40% of railway. We count 600x40: 100 = 240 ml of HDD. You don't need anything for mixing. But you can add instead of water. There is no busting with a railway, unlike conventional ones.

But nothing came out of the railway

Mist, Irina, good luck! Ask if you have any questions.

[Kara]

I did not upload the photo, because the ugly one came out, for some reason it cracked from the side, although I made cuts.

Kara, there was little time for proofing.

added water, sugar, banana peel, left to ferment on the table in the kitchen. Yesterday I looked, the fruits settled, I was delighted, I thought - at last it was. Smell, and they smell like vinegar

Yes. .. Something went wrong. Either a lot of sugar, or it was cold.

No, I feel, I still have to write a treatise about yeast and the fermentation process ... After the holiday I will strain my sclerotic memory and write. No wonder they taught me organic chemistry for a long time! True, I don't remember anything ...

[paramed1]

paramed1, Veronica!

you still need to write a treatise about yeast and the fermentation process ...

This is a must! Especially for people like me - not "sculptors" but "performers"!

I feel that I still need to write a treatise about yeast and the fermentation process ...

We must, Veronichek! Practice will not be predictable without theory.

[Kara]

Kara, there was little time for proofing. Yes. .. Something went wrong. Either a lot of sugar, or it was cold.

It was definitely not cold, because yesterday I was baking / cooking all day, the oven was working. I think the opposite was the case, as it was too hot. And the first bread was defrosted for almost 5 hours, it did not rise at all, I was afraid that it would turn sour completely. And during baking, he did not really rise. But it turned out delicious!

Of all Happy Easter!

Here is the promised cut of cakes.

Let me remind you that I did it on a mixture of raspberry-banana yeast. It took me 2 hours to ferment, I added 70g of sugar and butter, not 100g. And she made it on tea leaves, that is, Veronikin, but brewed and slightly less sweet and greasy. I liked the taste very much.

Happy Holidays everyone!
It seems to me that raw water is taken for yeast or boiled. Was this question discussed?

What is yeast and how to make friends with it

Everybody took a course in organic chemistry at school. But no one at that time thought that in a certain number of years they would have to apply the knowledge gained in practice, because the bulk of this knowledge removed far, far away. Let's try to move them a little closer. Below is what everyone knows, just a little forgotten.
What is yeast? These are unicellular fungi, that is, living organisms that live, feed, reproduce, and die. And they do this in the environment they need, and not necessarily in the presence of oxygen, that is, they are aerobic by nature, but they adapt very well to existence without air. And for fermentation, oxygen is not at all necessary, and even harmful, since under the influence of oxygen, a completely different process begins, which is discussed below. Of course, when preparing liquid yeast at home, they can also be obtained with the access of oxygen, since our process is short-lived, we put enough sugar, and in most cases it is enough to form a colony of yeast fungi of the required size. But analytical chemistry suggests that it is advisable to do everything according to the rules (or even the laboratory can fly up into the air, as happened during my student days - the graduate students slightly confused the order of adding substances ...).
Yeast is involved in the anaerobic process of ALCOHOL fermentation. That is, glucose is broken down and ethanol is formed, in the common people ethyl alcohol, and carbon dioxide, which is exactly what is needed when baking bread (and in the production of wine, on the contrary, ethanol is needed). There is also a fermentation of ACETIC ACID, here acetic acid bacteria are already connected, which convert the same alcohol into acetic acid. But this already requires air - this reaction is aerobic. Everyone knows that if ordinary wine is kept in an open vessel for a long time, what will happen? That's right, wine vinegar. And also Lactic acid fermentation, everyone knows it, they themselves make yogurt, yogurt, etc. - lactic acid bacteria work here, there are many types of them.
Another type of fermentation is FERMENTATION. We will not say anything about this, since over the past summer many have learned everything about fermentation at the level of their Ph.D. thesis.
I completely forgot to mention pickling. The topic referred to the fact that when cabbage is pickled, it is not covered with anything and vinegar is not formed in it. Naturally, you don't need to cover the cabbage. Fermentation is an aerobic process, it involves lactic acid together with table salt.
Back to yeast. They do not like high temperatures, they stop multiplying and die. That is, if the dough is put on good heating when it is standing, then nothing good will come of this dough. And that is why do not read the numerous articles about the terrible harmfulness of active yeast and that they do not die at high temperatures. The temperature of baked bread is 95 degrees, and dry yeast dies already at 45-50 ...
Yeast multiplies, processing glucose, ordinary sugar. From which it follows that yeast should not be grown on a sweetener. Moreover, it is sucrose that they eat best. There may be others (fructose, maltose), but the reproduction rate is lower. And just without sugar, they also multiply, but even more slowly. And they need such an amount of sugar that their colony grows to the size necessary for making the dough, and it does not happen that acetic acid bacteria will become dominant and begin to oxidize alcohol, quickly transferring the contents of our jar into good fruit vinegar. Which can also be used in home cooking.
Also, when preparing liquid yeast, you can smell the acetone.And this sometimes happens ... In this case - all in the sink! No, you can leave the jar, just wash it very well. In general, the yeast propagation process should take place in a VERY CLEAN vessel.
While I was writing, the question of water arose. If the water is normal, without chlorine and a bunch of impurities (not from a nearby flowing river), then you should not boil. And if you are not sure about the quality of water, you can boil it, but be sure to cool it down to room temperature. Otherwise, all the wild yeast on the fruit will cook successfully.
Outcome:
In order for liquid yeast in a jar to turn out exactly as needed for baking good bread or any other product, you need to make sure that all the conditions for their normal life are created. This is a nutrient medium in sufficient quantity, lack of air access, the required temperature is 25-30 degrees. And, of course, keep an eye on what they do in the jar. Then everything will be the way - quickly and efficiently.
Well, like, I remembered everything I needed. Sorry for not writing a reaction. But I can - at this level I still remember ...

[Veronica]

Veronica, smart girl! so chewed everything up! About the types of organisms! About the conditions! A sort of manual for the baker on the railway! Thank you so much! Everyone should read this every time before starting a new can of railway. After all, I tried to explain to everyone about aerobes and anaerobes in tea topics. There, too, processes are better in a closed container. This is the only way to get tasty and correct tea.
Thank you, Veronicek, for an excursion into the course of school chemistry. To be honest, we have forgotten it.

Lyudochka, thanks! I tried to make it intelligible, without special words. And then something in some girls slows down the process, maybe they still do something wrong. And soon we will remember about fermentation!

[lily_a]

It seems to me that raw water is taken for yeast or boiled. Was this question discussed?

lily_a, the Chinese say that they need simple clean filtered water, not boiled. By the way, this is also the case for bread. Try to bake bread in boiled water, you will see that the result will be worse than with unboiled water. Tanya-Admin wrote about this in her Basics. I have done this many times. But, of course, if you are not sure about the quality of your water, then it is better to boil it.

I tried to make it intelligible, without special words.

Veronica, yes, you did it. And very little is left before fermentation. The kidneys are swollen everywhere, the grass is climbing.

I completely forgot .. today's apple bread. They grow stronger every time!

Excellent apple! Was the lope fermented and baked?

Wow !!!! Awesome bread! I can smell the aroma! Thank you, Veronicek, for the photo! A good incentive for those who have not yet succeeded or those who are still thinking whether to start a railway.

Every time I look at the bread on the railway, I can't believe that this is possible!

[paramed1]

paramed1, Veronica!

What is yeast and how to make friends with it

I'm totally out!

Everybody took a course in organic chemistry at school. But no one at that time thought

because the bulk has removed this knowledge far, far away

After all I have read, I have the impression that I didn’t go to school at all!

[Borisyonok]

After all I have read, I have the impression that I didn’t go to school at all!

Borisyonok, do not panic! We won't send you to school, but we'll make this lecture of Veronica! so study it! Set-off soon!

I kneaded it in Xn on the Test, then held it for another half hour, stretched it out, folded it and into shape for a little more than an hour. It was baked for 40 minutes. The recipe for wheat-rye, as I bake for every day, only in terms of railway. Quite different, very different from yeast.

Helen, just read the last paragraph there - that's all. The rest is theory. But now I thought - was it all taught at school or I added the college course with the school one?

The recipe for wheat-rye, like I bake for every day, only in terms of railway.

So I also want to adapt my everyday recipe for liquid yeast. Only I want to stir up the leaven in the morning, feed it in the evening, and put the bread in the HP for the night, as I am doing now.

I added my college course with my school course?

That's right, folded it. I have the same story.

Lin, it'll be okay for the night! We put the sourdough, and why is the railway better better?
Oh, why am I soaring brains to people that they know all this? This means the second year, organic. And the goofy graduate students rushed to the department of analytics ...

[lappl1]

lappl1, Lyudochka!

so study it! Set-off soon!

Taking Academic Leave!

Or did I add my college course to my school course?

Never mind! The very fact of "offset" is already annoying me!
My work is narrow-profile ... the Criminal Procedure Code, Civil Code and ZhK RF are mine, but chemistry ...

Lena, on the contrary, I had 9 chemistry ...