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

[Elya]

I added the recipe to my post.

Elya, thanks for adding! All clear! It is necessary to the Chief again to ask permission for editing, to give links. And then we have accumulated recipes.

[Linadoc]

Linadoc, what a beauty. And my pre - enzyme does not want to increase in any way. It's already 12 hours. In the morning I added more sugar and flour. I put it near the heater.

[Linadoc]

Linadocwhat a beautiful bread is coming out of a new shape, the gift has fallen into good hands!
I continue to try bread on a railway in a bread machine. So, in spite of the "wrong" kolobok during kneading, after proofing-stirring and further return to the CP, the dough piece rises well and the "roof" does not fall off during baking! It makes me very happy!


It contains flour of the 1st grade, a little rye, whey, salt and iron oil.

[j @ ne]

j @ ne, what a beauty! And my PF doesn't want to be friends with me.

[Light]

Light, get your way! I initially put on grapes, they were ready on the 4th day and the PF rose well on them. I feed it with an apple in the process and added once a full spoonful of fresh lingonberries - I got an explosion of fermentation. Try to put the container with the PF closer to the battery (just so as not to cook) and cover it with a towel. For me, even the PF in the form of a thick cake becomes thinner by the morning and is covered in small bubbles (it rises 2-3 times).

[j @ ne]

j @ ne, Thank you. I covered it with a towel. PF and some bubbles spread like a pancake. I will wait for the result.

[j @ ne]

j @ ne, Zhenya, well, you've become an expert in baking bread on the railway! Such beautiful bread! Well done !

And my pre - enzyme does not want to increase in any way. It's already 12 hours. In the morning I added more sugar and flour. I put it near the heater.

Lightdon't despair! Wrap your PF jar with a towel and put it on the battery. And feed the railway with something. Well, Zhenya wrote you everything correctly. Thank you, Zhenechka!

[lappl1]

lappl1, thanks wrapped up. I'm waiting for shoots.

[lappl1]

lappl1, Luda. I put the preenzyme on rye CZ, I want to bake rye bread according to the recipe Scarecrows , has been standing for 13 hours, she had 20. but it has risen twice, not more. Better to wait until 3x magnification? She had no sugar or honey in the preenzyme, only sour cream, maybe I should add more? And yet, I think, is it better to put peeled into the dough? It seems that the railway is not very strong, what if they won't lift it?

[lappl1]

lappl1, Luda, what does the strength of the yeast depend on, on top dressing or on aging? How can you make them stronger? Is this amplification process going on in the refrigerator, or do you need to keep it warm for some time? I now, after taking out a portion for baking, feed them and after 12 hours back to the refrigerator. They hiss very actively. Yes, I put the railway on fireweed, from the 13th they stand, there is foam, the hiss is barely audible. They probably won't be as active as fruit ones? Or wait for the lid to pop when opened?

[j @ ne]

j @ ne, Evgeniya, very nice bread. It looks like the railway, like the hop sourdough, holds the dome very well and does not sink even after long fermentation!
Yeast grows stronger over time, after several feedings, Luda wrote about this.

My PF rose by 1 cm in 17 hours. It is wrapped up near the heater.

[Zhenechka]

I continue to try bread on a railway in a bread machine.

Zhenechka, gorgeous bread !!! and on what mode do you bake? If you have already written somewhere, poke your nose please

put her yeast into bread. pre-enzyme did not rise, but bubbled. A little yeast and everything is as it should))) Nothing will come hot and then I will grow all sorts. I really want this bread.

[Svetlana_Ni]

It seems that the railway is not very strong, what if they won't lift it?

Svetlana_Ni, Light, if the PF has increased, then the bread will be raised. Only it can take more time.

and what does the strength of the yeast depend on, on top dressing or on aging?

Light, many different factors - the material (fresh-dry, washed-not washed ...), from which the railway is made, the temperature, the periodic shaking of the jar and the release of bubbles (aeration), the cooking time.

Yes, I put the railway on fireweed, from the 13th they stand, there is foam, the hiss is barely audible.

Sveta, my fireweed yeast was ready on the 10th day. I wrote about this in the recipe on the 1st page. It looks like you started to bake on them early. but in general, I do not know your conditions. Maybe your temperature was lower or higher. But it seems to me that 4 days is not enough even for railway on fresh material, but for you it is dry.

They probably won't be as active as fruit ones? Or wait for the lid to pop when opened?

Why won't they? will be. Now my tea yeast sizzles and foams even from the refrigerator. This happened after several dressings.

Does this amplification process take place in the refrigerator or do you need to keep it warm for some time?

In the refrigerator, the process practically does not go - the temperature is low. And it depends on the dressing and subsequent keeping in warmth for 1 - 2 days.

[Loksa]

It looks like the railway, like the hop sourdough, holds the dome very well and does not sink even after long fermentation!

Loksa, Oksana, yes, all my bread is on the railway with a good dome. And strong. The workpiece is not afraid of any transport from place to place.

My PF rose by 1 cm in 17 hours. It is wrapped up near the heater.

Light, measure the temperature. no matter how you overheat it. Sveta, apparently your yeast is still weak. Now, with this baking, pour in some yeast. Yesterday Lina showed bread on the railway with the addition of ordinary yeast. So Maryana writes about this:

put her yeast into bread. pre-enzyme did not rise, but bubbled. A little yeast and everything is as it should))) Nothing will come hot and then I will grow all sorts. I really want this bread.

stanllee, Maryana, yes ... It's a pity, but I believe that you will get bread. It's good that I thought of adding yeast. Now feed the yeast and let it stand warm for a couple of days.

[Elven]

and on what mode do you bake?

Elven, Helen, it will not be possible to automate the process for HP completely, even for a programmable one. Therefore, first, knead on any convenient program without equalizing the temperature, then all the proofing-heaving with an envelope 3 times on the table, then we return the dough piece to the CP and wait for it to rise 2-3 times. And only now we turn on a separate BAKING program for 1 hour. Something like that !

[Evgeniya]

Evgeniya, thank you, but if you arrange such dances with tambourines, then it's better to bake in the oven somehow I will try to make bread completely in HP, I have it programmable. But first, I will fill my hand according to your advice.

[Elven]

My PF went up 1 cm in 17 hours.

Svetyashka, do you add sugar to PF? If not, then maybe 1 tsp. add? It seems to me that the railway has turned out to be weak so far, and sugar will spur fermentation and, at the same time, exclude the appearance of a sour taste in bread.
Elven, Lena, I go to all these tricks with bread out of despair, I do not have a stove and oven, only multi and HP, and I like the taste of bread on the railway. Why did I decide that it won't work in programmed HP? The ripening time of the bread is not stable, the conditions have slightly changed (the temperature or the railway has been fed with another "food") and you need to add or subtract an hour or two. But this is at the level of reasoning, not practice. Try to become a pioneer!

Luda, I want to say thank you very much! I read that I did not decide everything so difficult and I try to join the railway. On the 6th I prepared two jars: one - banana peel + raisins; the second - the zest of an orange, lemon, apple peel.Yes, not to deliver la-la, in short - nothing came of it, but did not throw it away, but added a bit of fresh yeast and baked bread. It came out very fragrant, sweet, more like a roll than bread))))) with a characteristic smell of banana
the one on the right in the top photo. Many say that the aroma is not felt after baking, most likely, those that do not come out smell like raw materials. Essentially, I could not stand it, cut it still hot, the aroma of "mom daragaya!"

, I do not have a stove and an oven, only multi and HP, but I like the taste of bread on the railway

understandably

Why did I decide that it won't work in programmed HP? The ripening time of the bread is not stable, the conditions have slightly changed (the temperature or the railway has been fed with another "feed") and you need to add or subtract an hour or two

That's why I want to first calculate the approximate time. And if I miss, I can always turn off the program.

It looks like you started to bake on them too early.

No, Lyudmil. I'm going to bake on fruit. They are still ripening on fireweed. I understand . that they are not ready yet. I was away for these few hours. Wait came, I look and the pre-enzyme does not rise any more. All sailed. Has risen only 2 times. You probably have to add a pinch of dry yeast. I'm afraid the bread will be too small. I’m wondering where the mistake came out that he doesn’t want to climb anymore. Before baking, I pulled the railway out of the refrigerator and they warmed up for a long time, more than 7 hours, and their activity subsided a little. Maybe you had to feed first, and then knead the pre-enzyme?

well, instead of preview, I clicked send))) ....... but that's not all! Ours don't give up so easily!
on this Monday, late in the evening, I started again two jars: one - banana peel and raisins and added sugar instead of honey, and the second - dry oregano, dry dogwood and sugar. Yesterday, that is, on Thursday, the banana jar was seething as it was written, I prepared the PF and left it overnight, this morning the PF increased by 3-4 times. I was very happy, I immediately kneaded bread on the central locking system. For an hour it grew 3 times, began to ask not just from a bowl, but tried to go out the door)))). Then on the baking sheet for another hour. I sent it to the oven, and he !!!!!!! as the flood grew even more, my joy knew no bounds.
It was some kind of magic, it got him, and he talked to me - crackled and crunched (just don’t think anything bad, I don’t use anything like that, and I have two witnesses of the whispering of bread, however, one is silent, in the “face” of a dog). The second jar is not yet ready, but I muddied another one on green tea, orange peel and decided to experiment instead of honey-sugar I added carob syrup (I have it like shoe polish, and no one else eats it).

[Musya-Marusya]

Musya-Marusya, I am delighted! What bread! What a report! Mom dear! I would have been delighted with the first report, but when I read the second, my happiness knew no bounds! The beauty ! I have forgotten other words from the surging feelings.
Marusenka, thank you very much! Your reports are both joy and hope for those who are still struggling with something. So, girls, who have not succeeded yet, do not be discouraged! You see how Marusya first added a little yeast, and then barely had time to catch the pre-enzyme and dough!
Maroussia, thank you again! Pleased, oh, how pleased!

[Svetlana_Ni]

Wait came, I look and the pre-enzyme does not rise any more. All sailed. Has risen only 2 times. Probably, you will have to add a pinch of dry yeast. I'm afraid the bread will be too small.

Svetlana_Ni, Sveta, on my raspberry yeast my PF also rose a little more than 2 times, but the bread in the end turned out to be lush and high. So it can still work! And, of course, you can add a little when kneading yeast. well, to be sure. And feed the remaining yeast, pour some water, some material and let it stand warm for a couple of days.

[Musya-Marusya]

So it can still work! And, of course, you can add a little when kneading yeast. well, to be sure.And feed the remaining yeast, pour some water, some material and let it stand warm for a couple of days.

I understood everything and perked up. Thank you, my dear teacher. Musya-Marusya, congratulations, great bread. I understand the delight and joy of the miracle that happened.

Musya-Marus

Thank you girls very much! I am a beginner baker, but it’s such a joyful feeling when simple things (products) turn out small joys for you and your family. Thank you girls for being you!
went out into the rain, overflowing with lofty feelings, to walk the child and the dog.

[Svetlana_Ni]

I understood everything and perked up. Thank you, my dear teacher.

Svetlana_Ni, Svetik, well done! Keep it up !

it is such a joyful feeling when from simple things (products) small joys are obtained for you and your family. Thank you girls for being you! went out into the rain, overflowing with lofty feelings, to walk the child and the dog.

Musya-Marusyaas I understand you! I am also a baker with a little experience. I bake in the oven for a little over a year. But every time I am delighted with the bread that turned out! So, Marusenka, thank you very much too, because with your bread you brought me joy too!

[j @ ne]

Svetyashka, do you add sugar to PF? If not, then maybe 1 tsp. add? It seems to me that the railway has turned out to be weak so far, and sugar will spur fermentation and, at the same time, eliminate the appearance of a sour taste in bread

j @ ne, in the bread recipes I have sugar / honey in my PF, but in this recipe for the railway, I first forgot to write it. But I corrected the recipe for a long time. So, girls, in the PF, sugar is also needed - a little (0.5 tsp).

I go to all these tricks with bread out of despair, I have no stove and oven, only multi and HP, and I like the taste of bread on the railway. Why did I decide that it won't work in programmed HP? The ripening time of the bread is not stable, the conditions have slightly changed (the temperature or the railway was fed with another "fodder") and you need to add or subtract an hour or two. But this is at the level of reasoning, not practice. Try to be a pioneer

Zhenya, well done, everything is correct! Our man will always find a way out! And the reasoning is very correct. When I last baked bread on the railway, I also wanted to try to bake it in the oven, and then changed my mind.

[lappl1]

lappl1, Lyudochka, I made a "courageous" decision not to add any yeast. For the purity of the experiment and understanding the dependence of the quality of finished bread on the behavior of the preenzyme. Unsubscribe afterwards.

Made a courageous decision not to add any yeast

Svetik, well, good! Then keep the dough warm. Even 30 * is possible. And take your time. Let it be fermented well and parted.

[lappl1]

lappl1, j @ ne, yes girls added sugar to PF. It went up 2 times in 21 hours. Knead it, put it in a slow cooker on "Yogurt". Lay there for 2.5 hours, softened a little. This is certainly not enough. But time is already on the side. I live in a hostel, and my neighbor gets up to work at 5:00. She took out the dough and put it in the room. I'll see what happens tomorrow.

Sveta, apparently your yeast is still weak.

Lyudmila, they wandered in my fridge, after feeding sugar, a slice of banana and dried apples. The railway has warmed up well.

Made a "courageous" decision not to add any yeast. For the purity of the experiment and understanding the dependence of the quality of finished bread on the behavior of the preenzyme.

So I wanted without yeast, only on the railway.

[Light]

The railway has warmed up well.

Light, maybe they are overheated in your battery?

[lappl1]

lappl1, Lyudochka, thank you very much. Take my first bread with liquid yeast.

(I'm sorry for the photo, I shot it with a flash at three in the morning)
PF put on premium flour. At the second stage, it almost tripled (in a yogurt maker). The dough was fermented for about three and a half hours, proofing - 2 hours under a plastic wrap in an oven with a light bulb.

Oh, Manechka, this is some kind of holiday! What a gorgeous bread you have! However, like all your bread. And from the crumb I just blink ... And how many holes !!!!
Manechka, I'm so glad, so glad! You can't even imagine how! Thank you, dear, for bringing the matter to the bitter end! And thanks for the photo! Class!

[lappl1]

Svetyashka, maybe they are overheated in your battery?

lappl1, Railway? No, they were warming up at room temperature. And in the PF there were a lot of bubbles. I began to grow when I wrapped it in towels.

[Sonadora]

Sonadora, the beauty!

[Light]

No, they warmed up at room temperature

Light, The railway also needs warmth! I suspect that you started the pre-enzyme with cold railways, so it grew slowly. Now, if you immediately warmed them near the battery in towels, then the PF would immediately begin to grow. But nothing, Svetochka, this is just the beginning. You will adapt.

[lappl1]

Good night everybody!

Now, if you just warmed them near the battery in towels

lappl1, and I warmed them, but I was afraid that they would oxyderate (very effervescent and sour) and put them in the refrigerator for an hour. I got it at 16:00, put PF at 21:00.

Luda, I'm here idiotic the thought came. And what if part of the PF (at the peak of the rise) is left, fed with c / c flour, left for 12 (?) Hours at room temperature? Will he be able, interestingly, to raise the next bread and is it possible to grow a semblance of sourdough from this (that is, take part of it for the dough, and feed part of it)?

Manechka, you can! Go to Angela's recipes. She transformed her lemon rail into sourdough. Her bread is great. But it will already be, indeed, leaven. So, you think correctly! And then there will be fewer problems - the bread will always rise. but I think the bread will taste exactly sourdough. And bread on the railway differs in taste and aroma from sourdough bread.

[Light]

lappl1, and I warmed them, but I was afraid that they would oxyderate (very effervescent and sour) and put them in the refrigerator for an hour. I got it at 16:00, put PF at 21:00.

Light, this bread cannot be sour. Because there are no lactic acid bacteria in it, but only alcohol. So, you shouldn't have been afraid. And in vain I put them in the refrigerator. I have railways for 3 days, which I take out of the refrigerator. And the bread has never been sour, unless I specifically add something sour to the dough later.

[Sonadora]

Sonadorawhat a beautiful bar !!! Openwork!

[Musya-Marusya]

Musya-Marusya, Very nice bread !!!! I also put the railway on carob syrup with the addition of dry pears, apples and lingonberries. I loved the scent! She baked rye-wheat bread.

: D Here's what happened. Two-color bread. It can be seen that the proofing is not up to the end (she was in a hurry to walk with the child, she needed to be in time). But there are holes
Do not judge strictly.

Do not judge strictly.

The strictest judges are your loved ones

[Good morning everybody!]

Good morning everybody!

Svetiushka, this bread cannot be sour. Because there are no lactic acid bacteria in it, but only alcohol. So, you shouldn't have been afraid. And in vain I put them in the refrigerator. I have railways for 3 days, which I take out of the refrigerator. And the bread has never been sour, unless I specifically add something sour to the dough later.

lappl1, I read that railroad cars can become vinegar, so I worried about it. Well, we'll learn nothing.

[stanllee]

Here's what happened. Two-color bread. It can be seen that the proofing is not up to the end (she was in a hurry to walk with the child, she needed to be in time). But there are holes

stanllee, Maryana, well, it's a wonderful bread! Congratulations on your first experience with the railway! Well done !

Do not judge strictly

Maryanochka, we don't judge, but we worry about every piece of bread! So let's not judge, but suggest, if anything ... And here there is nothing to prompt. You yourself understand that you need to give a little more time for proofing. This is fixable.
Good luck with your next bread! And thank you very much for the report and photos!