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

[Lyudmila,]

Lyudmila, As I promised you, I am sharing one of my experiments on liquid yeast.

Pizza made from liquid yeast dough with proofing options (in Princess 115000) (Shelena)



Thank you very much for the topic! Such a scope for creativity!

(Alas, I still can't put out the recipe for rye-wheat bread. During its second baking, the airfryer broke down.

[An-net]

An-net, Anna, what does it mean - let you breathe? Try some sugar! And watch! 4 days is early.

[Shelena]

As I promised you, I am sharing one of my experiments on liquid yeast.

Shelena, Helen, thank you very much! I'm so happy the experiments turned out great. The pizza looks beyond praise!

Alas, I can't put a recipe for rye-wheat bread yet. During his 2nd bake, the airfryer broke down. I had to bake in the oven. I hope the Brandovites won't let you down and fix my favorite toy. Then I'll bring the recipe to mind. )

Lena, we will wait! The main thing is that there are ideas!

[Lyudmila,]

Lyudmila, Thank you for your kind words and support.
I will definitely reread the whole topic in depth (during the pre-holiday preparations I dropped out of many topics) and will try different pastries on such yeast and further.
I will share my successes with everyone.

[Elena]

Elena, to your health! I am glad that the railway was hooked! They are worth it!

I'm interested in messing around with this yeast, but sometimes I need to "here and now" And with them this option will not work.

An-net, Anna, what does it mean - let you breathe?

Opened the lid and shook

sometimes you need "here and now"

Naturally. Therefore, all methods, all yeast are good and have the right to life and use. For something dry active, for something pressed, and if you have time (or want to brag - but what I can do!) - then liquid.
I'll put the pre-enzyme overnight, I don't know why, really, but there is time ...

Veronica, now I'm doing it on PF + dry yeast in dough. Thanks to the ZhD, I was able to reduce the amount of dry yeast by 3 times. I will bake - I will report.

Here, I also want to try to combine railway and old dough.

combine railway and old dough.

To be honest, I've already tried it. It turned out sooooooooo tasty and aromatic, but it didn't rise very well. And here I found a recipe, where there is a lot of dry yeast - 25g (!) Per 1 kg of flour and decided to reduce their amount by using railway. Suitable for now, but rises well (TTT).

To be honest, I've already tried it. It turned out sooooooooo tasty and aromatic, but it didn't rise very well.

Why are you silent, quiet one!
What did you do in such a combination?
Recently I have baked almost all my bread on old dough without the slightest addition of yeast. I have an old dough about half a year old, quite strong.
Really with a railway it will not give the best result when lifting

I just took out the bread, it is cooling down. It went up very well, set the PF overnight at 12 o'clock, then added J + flour at 5 am. I set the bake at 3 o'clock today. Girls, everything worked out and the holes are normal, the crumb is airy, but why does my bread turn out paler than when it is on ordinary yeast? : girl-th: You are so rosy.

I have an old dough about half a year old, quite strong.

You have this cool sourdough, not old dough. No, my oldest was 2 weeks ago, I'm lying - 18 days.But apart from aroma and taste, I did not notice a particularly strong lifting force.

[lappl1]

Svetiashka, everything is fine! Do PF in the evening.

lappl1, well. I put them in the refrigerator. I was afraid that they would be peroxidized (warmed up near the heater). Now I got it warm at room t ° C.

[natushka]

natushka, at what temperature do you bake?

at what temperature do you bake?

180 degrees Yeah, so you need more, right? , but I usually bake bread and pies at this temperature, there are ceramic tiles in the stove.

[natushka]

natushka, well, yes, according to many recipes I see that first the temperature is high, then slightly lower. I bake at first for 10 minutes by 220, then I bake at 180-200.

Lyuda, Lyudochka, my God, what are you doing to me !!!
How did I overlook this recipe ?! There are already 66 pages!
Well ... I went to raise a new beast!

You have this cool sourdough, not old dough.

Well, yes, it's almost leaven. But initially I started him on "cultural" yeast and amuse myself with the hope that this culture is supported there.

Well ... I went to raise a new beast!

BurunZhiduka?

Bread with seeds by R. Bertine

The sourdough was replaced with PF (100 ml of ZhD + 100 g of flour), the rest according to the recipe. Proving time increased slightly

🔗

["Golden"]

And this is today's bread "Golden"... The dough turns out wonderful, pleasant to work with. Only my form is a little too big, I bought a smaller one and put it somewhere, I can't find it for a year! You need to buy a new one.

I stuck it somewhere, I can't find it for a year!

The Hostess, she is also the Hostess in Africa.

And bread is beauty.

[Light]

Light, Thank you!

BurunZhiduka?

ABOUT! Now the beast will have a name!

[An-net]

Opened the lid and shook

An-net, everything is correct! Maybe feed them and put them in a warmer place? It's still early - 4 days!

just why my bread turns out paler than when it is on ordinary yeast?

Girls, everything worked out and the holes are normal, the crumb is airy

natushka, Well, thank God! I am very glad that you did it!
Take a look at my recipes (link on the first page). I always start baking at 250 * for 10 minutes. Then the dough increases dramatically in size and is never pale. You also need to properly sprinkle the workpiece with water in front of the oven. This also gives the bread a blush. And at a temperature like yours, it is possible to get a very hard and pale crust.

[Burunduk]

Lyuda, Lyudochka, my God, what are you doing to me !!! How did I overlook this recipe ?! There are already 66 pages! Well ... I went to raise a new beast!

Burunduk, Tanyusha, hello! As always, very glad to see you! We've got a new topic around the organized - "Tea gazebo". Come!
Tanyusha, about yeast, I'll tell you what - start it, it's worthwhile!

[Vitalinka]

The sourdough was replaced with PF (100 ml of ZhD + 100 g of flour), the rest according to the recipe. Proving time increased slightly

bread "Golden".

Vitalinkawhat bread! Both outwardly and crumb! Correct bread! And immediately - baked two! Well, right! Why waste time on trifles! I am very glad that you did it! It means that I have grown good yeast! Bread breads for health! Thank you for the photo! I admired enough!

As always, very glad to see you! We've got a new topic around the organized - "Tea gazebo". Come!

Mutually, Lud, mutually! Of course I'll come!

Tanya, but about yeast, I'll tell you what - start it, it's worthwhile

And where am I going, I'll start! I didn't drink sea buckthorn tea, didn't go - and that's it! Suitable for this business?

[Albina]

but sometimes you need "here and now" And with them this option will not work

AlbinaOf course, there is such a situation. And then, too, quickly bake in HP. In general, this bread requires no more time and attention than sourdough bread. The main thing is to adapt and relate to your schedule.

[Vitalinka]

Vitalinka, beautiful bread, both !!!

[lappl1]

lappl1, Lyudochka!
On the 9th, I put banana yeast on ... it stood "dead" for five days, and only the day before yesterday they somehow fermented sharply, yesterday they were just "pearl" not childish. In the afternoon, I started pre-F. with whole grain flour, as always, only in the evening I realized that the bread would have to be baked at night (which I was not very impressed with). I didn’t make the dough and send it to the refrigerator like the last time, I sent the pre-F there myself. Today I warmed up a little and began to knead the dough ... I made the dough "on my own," to the extent that the oatmeal left over from breakfast went into the dough. The bread turned out to be delicious, though from my "favorite" haste - not very high.
For myself, I made another conclusion - if there is no time to bake in the evening, then it is better to send pre-F to the refrigerator, and not the dough.

[Borisyonok]

Borisyonok, well, here you are with bread on the railway! Well done ! Cool turned out! I didn't distance a bit, but this is my first experience! But now you are a scientist! Thank you for such a detailed report! And for the photo! Peki, Helen, bread for health!

[Burunduk]

I didn't drink sea buckthorn tea, didn't go - and that's it! Suitable for this business?

Burunduk, Tanechka, of course, will do! Moreover, in the bread itself, it will not be very felt. You can throw something else for speed. You already have dandelions there, the trees are blooming. So add some flowers.

[lappl1]

lappl1, Lyudochka!
Well this is not peeyervyyy! this is already "next"
My dear you! ... You are already entangled in our Khlebushki .... I and yours have already baked "Ivan-tea" ... and Linochka's baguettes ... and there were several failed ones, but I "did not put them here" (though my husband ate everything, he loves any bread).

You already have dandelions there, the trees are blooming. So add some flowers.

Well, something can be found, although spring was late this year. Here and there apricots began to bloom, I'll ask them for a little

[Large photo:]

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

[Borisyonok]

Well this is not peeyervyyy! this is already "next"

Borisyonok,: girl-swoon: Exactly, I remembered! Sorry, kitty! Precisely, confused!

Here and there apricots began to bloom, I'll ask them for a little

Burunduk, Tanechka, yes, the apricots will fit well! And there spring will clear up with might and main!

[Zachary]

Zachary, and I was waiting for you to show us your yeast here and didn’t wait. And she showed them to everyone herself. But such beauty can be seen more than once. Thank you ! We are now waiting for bread!

[paramed1]

Today I brought "thank you" to Veronica paramed1... She baked cakes according to her recipe, but did not comply 100%, made almost a double portion, but put less eggs and butter. Despite these mockery, the cakes still came out tasty, moist. If necessary, I can write my number of products.

In order not to reinvent, I inserted my notes into Veronica's recipe
Paramed1 sourdough cake,
Pre-enzyme 300 g (150 flour and 150 water) 250 g of railway + 250 g of flour + 1 tsp. Sahara
wheat flour 380 g 640g
milk 30 ml 130g or whey + 1 tbsp. l. milk powder
egg 3 pcs. the number of eggs did not increase, because of this I added the amount of their liquid to milk
sugar 100 g 200g, those who like sweeter should need 250-300g
vanilla sugar 1 tbsp l.
softened butter 100 g 166g, I have half and half with margarine
salt 0.5 tsp 3/4 tsp
raisins 100 g
Flour + pre-enzyme_sugar + vanilla sugar + eggs + milk + butter - knead the dough with a food processor for 1 minute, until everything is combined. If you need to add - add. The dough is very soft and sticky. cover with a towel and let rest for 10 minutes. Then add salt and continue kneading for 8-10 minutes, at the end add raisins.
Put the dough in a proofing dish, lightly oiled, cover with a towel and leave to rise at room temperature for 3 hours, stretch and fold every hour. I did not stretch, the dough stood for three hours without my intervention.
Divide into the required number of pieces, put into molds, slightly oiled, cover and leave to approach until the cakes have doubled in volume. They have grown in the oven, a total growth of 3 times.
Brush with milk, sprinkle with crushed nuts - if desired. Did not smear
Easter cakes in an oven preheated to 180, bake depending on the size, for 30-50 minutes. If one of the entire volume - baked for 50 minutes.
I had 5 minutes at 200, then 180. Small ones were baked in 15 minutes, large ones in 25 minutes.

[Elya]

Elya, I also sometimes put less fat when I was baking sourdough. This recipe is original, as I rewrote it. And there you can already customize it. I am very glad that everything worked out.
And I want to bake pies on the railway by Sunday. In the evening I'll get a jar for sugrev.

And she showed them to everyone

And I went in and thought: "Groundhog Day" ?!

[Veronica]

Veronica, I also thought about the pies, I have to decide with what.

[Elya]

She baked cakes according to her recipe

Elya, yes, you have wonderful cakes! And I baked it strictly according to Veronica's recipe, but they could do it in one sitting. It was tasty, but not enough. It must be repeated to Radonitsa.

If necessary, I can write my number of products.

Elya, of course, write! We need everything!

And I went in and thought: "Groundhog Day" ?!

Albina,

[Elya]

I also thought about the pies, I need to decide with what.

Elya, yes with anything! You can have sweet ones (jam), or you can have some potatoes or an onion-egg!

Here are my breads today: wheat ZHD + yeast and rye-wheat ZHD + sourdough.

I just took out the rye-wheat one, it rose as much as 4 (!) Times, I went nuts. I put it in the mold, it took less than half, I got out of the mold in 1.5 hours, and when baking I went up to the top. I'll cut it tomorrow. The recipes are tomorrow too.

Lina, be stunned! Not bread, but a baker's dream! Let's wait for the cut and recipes. Hopefully a separate topic!

[Luda]

Luda, Thank you for your kind words! I also wanted strictly according to the recipe, but I decided to increase the rate, and there were not enough eggs for it, and I decided to replace the butter with margarine. In general, made them less festive. I added the recipe to my post.
Lina, what beautiful bread you bake. The pigtail is very interesting, I could not understand how it was done, I sort of guessed that these were cuts.

Did Lina bake the second bread in a new form? And pulled out new mittens?