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

[Linadoc]

By advice Linadoc started a pre-enzyme at the rate of half of the required volume. I put the jar in the yogurt. After 7 hours, the PF increased by one and a half times. I added the second half of flour (1st grade), railway, a spoonful of sour cream and a little sugar. I put the can of PF back in the yogurt maker. I sit and wait.

Oh, Mankin, and I'm hatching bread tonight.
I've already turned on the oven and I'm waiting for it to warm up.
The dough lies like a stone at the bottom of the mold, but I'm afraid to leave it until morning.
As it will be
One could have just thrown it away and gone to sleep for a long time, but I decided to bring this experiment to the end.
While I am toiling, I thought: moby, while the railways are weak, knead both the railroad and the old dough for their mutual assistance

Her, throwing it away is not interesting, not our option. Ol, let's hope that this dough will burst in the oven now. Maybe try to bake with a cap, or won't you have time to heat it up?

[Olga VB]

While I am toiling, I thought: moby, while the railways are weak, knead both the railroad and the old dough for their mutual assistance

Olga VB, Olya, the Chinese had it in some recipes - with the old dough. And I met one more recipe with yeast. But I didn't do it for the purity of the experiment. So you can try.

I sit and wait.

Sonadora, Manechka, and I do that too. Only at 3 o'clock I will add the rest of the railway and flour with sour cream. I also want to try this bread from Lina.

Her, throwing it away is not interesting, not our option. Ol, let's hope that it, the dough, will burst in the oven now. Maybe try to bake with a cap, or you won't have time to heat it up already?

Manyunya,
I almost always bake bread under the lid, and this one is no exception.
In a couple of minutes I will already take off the lid, then I will see where, what and where it rushed

Oh, I wonder what happens! I still don't sleep!

And if suddenly it doesn't explode, then tell your family that this is a new recipe ... focacci, for example. And let them just dare to say what they don't like.

So, I just removed the lid.

It rose 15-20 percent lower than usual.
The roof was torn not childishly, although I made cuts across, but it was torn along the roof. This means that there was potential, but it was not distributed.
I had to leave it all the same until morning. That would be something like an old test on the railway. Well, what is it now.
I'll get it in 20 minutes, and tomorrow I'll cut it and show it to you.

Ol, why aren't you sleeping?
Do you wash your victory in the competition?

Manechka, my bread-eater is not fussy, I just want to do well myself.

Got it out.
It is 30 percent lower than usual. And he grabbed on harder than always, although I kept the usual regime.
It will cool down until morning, I'll try.

Girls, I read your reviews and marvel at how great you are. And I put the yeast three times. Yeast turned out, PF too, but the dough itself does not fit in the bread maker, it is recognized, I add flour. The bread at the end turns out like a brick. In short, I gave up this venture, although the yeast from the banana peel is in the refrigerator.

[Fofochka]

but the dough itself does not fit in the bread machine, it is recognized, I add flour. The bread in the end turns out like a brick

Fofochka, Lena, for HP, apparently, you need to recalculate the recipe in the direction of reducing the fluid. Right now I am just kneading the dough - very soft, but I will bake in the oven. And I will fold the dough. And for HP, this would not work.
And yet there was not enough time to proof the dough. This is not an ordinary reactive yeast, where everything goes much faster.

The roof was torn not childishly, although I made cuts across, but it was torn along the roof. This means that there was potential, but it was not distributed.

Olga VB, Olya, well, you yourself understand that the workpiece has not moved. The yeast is still young, so everything about everything takes more time.

Lyudochka, I understand everything.
I do not refuse the experiment.
I just want to warn everyone who has the same story that there is no need to rush, even if it breaks up all night until it rises to the required volume.

That's what I did.



I baked my first bread on old dough. On sourdough and yeast, the look is almost the same.
The second photo is yesterday's experiment on the railway.
Both breads were baked according to the same recipe in the same form.
The difference is very large in terms of volume, thickness and density of the crust, and density of the crumb. The taste, of course, is about the same, but the first one feels exactly bread, and the second is clay.
We will not throw it away, it is, in general, edible. And work on quality is booming

Girls, I will also share my observations. Luda, of course, wrote that it was necessary at room T ... But, my dough goes well at T above 30 * C, well, on a two-stage leaven. When I was making night bread in KhP, I had a two-stage sourdough for 18 hours, after kneading the dough for 1 minute I turned on the "Pastry" to warm up the bowl a little, and then a delay of 4 hours.

In the oven stood, with a light bulb

Girls, please explain to me what this means

For proofing, many people use the oven in the "backlight" mode
At the same time, there are, firstly, no drafts and, secondly, a constant temperature is maintained a little warmer than room temperature due to the heating of the light bulb.
For example, in my oven it is about 35 * C.
Very comfortably.

Luda, of course, wrote what was needed at room temperature

Lina, I didn’t write that at room temperature! I wrote that the Chinese recommend a temperature of 21 - 25 *, but I have better behavior of railway and dough at a temperature of 26 - 28 * (this is written in the recipe). Maybe you have this room temperature, but I have room temperature 18 *. In general, I put the jars and a bowl with planks against the warm wall of the stove in a closed foam box. Only the side of the box facing the stove is open. There are 28 *. It happens a little higher. But when the temperature is higher, then I move the jar of railway or a bowl of dough from the wall of the stove.

[Olga VB]

Olga VB, Olga, thank you !! I have an ordinary Hephaestus, gas. If I turn on the backlight, the grill starts spinning there, the sound goes on, is that nothing ?!

I don't know, is it a draft? or is it spinning very quietly? then okay.
You can cover it with a film just in case.
But for the first time, turn on the thermometer and put it down and observe the temperature during the time that usually goes to the proofing.

[Olga VB]

Olga VB, OK ... I'll try

[Olga VB]

I baked the first bread on old dough. On sourdough and yeast, the look is almost the same. The second photo is yesterday's experiment on the railway. Both breads were baked according to the same recipe in the same form. The difference is very large in terms of volume, thickness and density of the crust, and the density of the crumb. The taste, of course, is about the same, but the first one feels exactly bread, and the second is clay.

Olga VB, Olya, yes, the comparison is not in favor of bread on the railway. Well, something went wrong somewhere. Either the yeast had to be fed a day in order to become more active, or more time was given for fermentation and proofing. Well, anyway, congratulations! I understand that failure is not very conducive to continuing experiments. But try to make new railway. Keep them very active - bubbling and sizzling. Then everything will work out.
Olenka, thank you for such detailed reports in real time. I read everything and worried about your bread with you!

[Mila1]

Mila1, the fact that the grill is spinning is nothing but buzzing (personally, it infuriates me), but my temperature is only 26 degrees maximum. I like to put it on the chair next to the battery, without leaning against it! Or maybe it leans against sometimes-Gee

[Loksa]

Loksa, Oksanochka, here and I will FEEL enraged !!!!!

Girls, I report on my today liquid banana yeast bread... I ran out of whole grain flour, so I added 1 / s bran to the flour. The bread is awesome! Although there were a lot of jambs on my part. I was engaged in diving seedlings, so I missed the end of fermentation and proofing. And even at the end of baking - he fried more than necessary.
Business pictures during the process. Therefore, a report with photos and comments.
I made a pre-enzyme in 2 stages. At 9 pm I mixed half of the railway, flour and sugar. By 3 a.m. the pre-enzyme had doubled.
At 3 am I added 1 tbsp. l. sour cream (on Lina's advice), the remaining railroad tracks, flour and sugar.
In the morning, the pre-enzyme increased more than 3 times.



I still did not understand the difference in the taste of bread with this two-step method. I did not feel it. So next time I will do the pre-enzyme with all the ingredients at once.
In the morning I kneaded the dough in HP, giving it 20 minutes of autolysis. The dough turned out to be quite soft, but I did not add flour on purpose.







Fermented the dough for 2 hours in a bowl. It increased in volume, but spread out more than rose (liquid, after all).







I formed the blank with a loaf. You can see what bubbles are in the dough.



I then pierced them with a needle.



She spent more than an hour and a half. It was necessary less, as the dough was standing (distracted by seedlings). This can be seen in the fovea (left in the background), which did not straighten after pressing the workpiece.



Baked, 35 minutes - 10 at 250 *, 20 minutes - at 210 *. We had to bake for 30 minutes, otherwise it got fried more than we like.



Cut without crumbs. There are all sorts of holes. And big ones too. If I paid a little more attention to the formation of the workpiece, then the holes would be larger. By the way, the direction of the holes also speaks of the standing workpiece - more horizontal than vertical.







But bread is beyond praise! Fragrant, delicious! It so happened that for several days I could not bake bread in the oven, so I baked bread in KhP according to a proven recipe with dry yeast. You know, I'm so used to bread on the railway that I ate bread with ordinary yeast through strength. Although I liked him before.
Conclusion: you can tailor this bread to your schedule. Yes, this bread requires more attention than ordinary yeast bread. But not much ... After a few breads, it will turn out on autopilot. Like mine today.

Lyudochka, bravo! You are as always on top!

[Nikusya]

Nikusya, Ilona, ​​thanks! Bread breads for health!

My yeast stood for 8 days, hissed. bubbled, smelled of mash, part of the feedstock went into the sediment, the rest floated from above. I decided to put the pre-enzyme yesterday. I did everything according to technology, this morning it bubbled cool, but did not increase by a millimeter, added 2 tbsp of sour cream. spoons, stood until evening, the same thing. While I put it in the refrigerator. I have to go to work tomorrow. Put on the pancakes or what? What to do? The temperature on the refrigerator is 25 degrees. Maybe there was not enough heat?

[Farida]

Faridamost likely, the temperature is not enough. At 25 *, I also have a weak movement. But the weather is 3 degrees.

[Olga VB]

Olga VB, Olya, what kind of heat, whole grain?

lappl1, Luda, wonderful bread! I can imagine how fragrant!

I report on my PF. For 8 hours, after adding sour cream, flour and sugar, the maximum increased by one and a half times. She did not dare to bake the bread on it, I was afraid that it turned out weak. I kneaded the pancake dough, put it in the heat. The dough did not want to come up. After 3 hours, add oil, mix and start baking.

The pancakes turned out delicious, but I would like more holes.

Olga VB, Olya, what kind of baking, whole grain?

Manyun, this is wheat-rye with honey and seeds.
I don't know if there is such a recipe on the site, I once invented it myself, but probably there should be similar ones.
We love him very much, and no matter what kind of bread we bake for a change, we still constantly return to this.
Even the one that I failed yesterday on the railway is very tasty, just much denser than usual.

the yeast had to be fed per day to become more active, or to give more time for fermentation and proofing.Well, anyway, congratulations! I understand that failure is not very conducive to continuing experiments. But try to make new railway. Keep them very active - bubbling and sizzling. Then everything will work out.

I fed the yeast, the pre-enzyme, despite the fact that the yeast did not boil, still doubled.
It was just that the proofing had to be given a longer one.
I will not start new railways yet, I will just feed these next time with a banana, as the most active pathogen, and try to make wheat bread on them.

I understand that failure is not very conducive to continuing experiments. But try to make new railway. Keep them very active - bubbling and sizzling.

Oh no)) Very much even disposed. I have a cold 20-21, nifiga they normally do not want to develop. Already the third. The first ones did not work, but I put all this liquid into the bread. I still rotate them as it should, let it get warmer. But now I try to put them in warm water and monitor it.

And I'm moldy again. I put the grapes on Monday, yesterday everything was fine, this morning there were bubbles, and by the evening there was mold. what kind of punishment is ...

[stanllee]

Oh no)) Very much even disposed. I have a cold 20-21, nifiga they normally do not want to develop. Already the third. The first ones did not work, but I put all this liquid into the bread. I still rotate them as it should, let it get warmer. But now I try to put them in warm water and monitor it.

stanllee, Maryana, that's our way! Well done ! Yes, 20 - 21 * is not enough, so that the Chinese do not speak there ... Nothing, soon it will be warm, so there is a lot of room for activity. You already have all kinds of herbs and flowers there. Zakhar in the "Tea Gazebo" reported that he had put a railway on dandelions and plum flowers. Something is silent. We must ask him how things are going.

I fed the yeast, the pre-enzyme, despite the fact that the yeast did not boil, still doubled. It was just that the proofing had to be given a longer one.

Olga VB, Olya, yes it is. But now the yeast has become more active, so the process will go faster.

it is wheat-rye with honey and seeds. I don't know if there is such a recipe on the site, I once invented it myself, but probably there should be similar ones. We love him very much, and no matter what kind of bread we bake for a change, we still constantly return to this.

Olga VB, Olya, please write to us the recipe for your bread. Although there are similar ones on the site, each has its own nuances. I am sure that your bread is very good! So we need it!

Luda, wonderful bread! I can imagine how fragrant!

Manechka, Thank you ! Yes, very fragrant. The dough also smelled so delicious that I wanted to smell it endlessly! Well, when it was baked, in general, there was a crazy smell.

I report on my PF. For 8 hours, after adding sour cream, flour and sugar, the maximum increased by one and a half times. She did not dare to bake the bread on it, I was afraid that it turned out weak. I kneaded the pancake dough, put it in the heat. The dough did not want to come up. After 3 hours, add oil, mix and start baking.

Sonadora, yes, 1.5 times is not enough. In principle, it would be possible to knead the dough, but I would be tortured to wait for it to ferment and then settle ... And the pancakes are very beautiful!

And I'm moldy again.

Gulechka, but what is it! Apparently, the grapes had these very rudiments of mold. Maybe they were cold. Here's the mold and alcohol yeast overpowered. Gulya, put it on something dry - tea, for example. Plain, Chinese, but not from a bag. Or from dried apples-pears.
30 ml was not enough for me yesterday. banana yeast, so I added tea yeast to the pre-enzyme, right from the refrigerator. They bubbled and hissed so well, although they were cold. They have been living in the refrigerator for 2 weeks without feeding.

Olga VB, Olya, please write to us the recipe for your bread.

Lyudochka, I've been going ...
It will be necessary to take a picture of the process next time and lay it out, otherwise I only have cuts.

going for a long time ...

Olenka, we will wait for the whole topic! That's right, there is nothing to hide a delicious recipe. You tell us later, otherwise we'll miss it.

My third attempt was more successful, even the pre-enzyme rose a little.
The whole family was happy about this seeing my swear words
I took a chance and kneaded the dough, I'll see if it can work out.

[Mist]

Mist, everything will work out, definitely! My preenzyme also doubled overnight, I will make cakes according to Veronica's recipe.

[lappl1]

And my railroad cars are fed and sufficient from the refrigerator for heating and use, something with sourness.
lappl1, this is very bad? I wanted to put PF at night. Oh, and still drunk.

Do you just need to warm up the railway from the refrigerator? They are fed before being refrigerated.

[Light]

Light, I just took mine out of the refrigerator yesterday afternoon, they warmed up and put the PF in the evening. I will bake bread today

[Light]

Light, Luda wrote that to get it out of the refrigerator, let it warm up for a few hours, I stood for 2 and 6 hours, it works. Sour, it seems to me, is not a hindrance.

[Vitalinka]

Vitalinka, Elya_lugthanks girls. Then I will put PF in the evening.

[Light]

And my railroad drives, fed and enough from the refrigerator for heating and use, something with sourness. Lappl1, is it very bad? I wanted to put PF at night. Oh, and still drunk.

Light, everything is fine! Do PF in the evening. Now let them warm themselves. And the fact that they are intoxicated is what we need. This is alcohol yeast.

My third attempt was more successful, even the pre-enzyme rose a little. Already the whole family was happy about this, seeing my swearing, I took a chance and kneaded the dough, I'll see if what happens

Mist, Ira, just do not rush. Give the dough good warmth and let it rise as expected. And it will be good too. It may seem slow, but take your time.

[It was Zakhary who boasted of his railway in the "Tea Gazebo". Brought here:]

It was Zakhary who boasted of his railway in the "Tea Gazebo". Brought here:

Palette of colors

Large photo:



From left to right and top to bottom

1. Plum flowers 2. Thyme 3. Dandelion 4. Dried mint
5. Tarragon 6. Fresh mint 7. Basil 8. Thyme

there is practically no foam if you do not chat, but there are bubbles

Girls, Luda, I share my observation - for the PF to be better activated, it must be mixed well a couple of times during the fermentation process. It will, of course, settle a little after mixing, but the process goes on much more actively.
Luda, tried to lay everything at once - it turned out worse. I'll stay for now on a two-stage leaven.

Linochka, thanks for your experience! By the way, I also thought about stirring. Yeast has no legs to run through the pre-ferment!

[Zachary]

Zachary, what a beauty, what a palette !!!

I also have dried mint and basil, try it or something.
Just take 2 tbsp. l of dried herb + sugar and water and that's it! Right?

[Vitalinka]

Just take 2 tbsp. l of dried herb + sugar and water and that's it! Right?

Vitalinka, right! Bet, it will turn out well, but it may take longer than with fresh material.

[lappl1]

lappl1, Thank you! I'll try.

My banana railway got a little bubble in a day, I began to let them breathe, on the second day the bubbles disappeared altogether. Now is the 4th day, nothing bubbles, does not hiss, does not sink to the bottom, but there is a characteristic smell. What should I do? still wait? Temperature over 25