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

[Light]

I read that railways can become vinegar, so I worried. Well, we'll learn nothing.

Light, can. But this takes more time than the railway. Nothing, you will learn.

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 a fixable matter.

Thanks for the support. Yes, bread needs attention and time. Now for me there are other priorities. Because everything is in a hurry. But the taste of bread does not suffer) My mother-in-law bakes gray with flax on cz flour, she cannot get enough of it at all. And sometimes I want more time, but alas. But nothing, the baby will grow up and then I will be able to fully devote time. And I rotate the normal railway.
And you have a low bias for the idea and the desire to prompt everyone.

But nothing, the baby will grow up and then ...

And then the kindergarten / school / lessons / circles / sections / English / music will begin. And all day long, like a squirrel in a wheel, you rush with him throughout the city.

Luda, I'm sorry I'm off topic.

And then the kindergarten / school / lessons / circles / sections / English / music will begin. And all day long, like a squirrel in a wheel, you rush with him all over the city.

I mean that I can just devote time to bread, and he will be a little busy with his own. But not now that the process is in full swing. and he cries and screams, wants to eat. I know that later in that regard it is easier. Beat. So I hope.))

[stanllee]

And you have a low bias for the idea and the desire to prompt everyone.

stanllee, Maryana, to your health! May God grant health to both the baby and the mother-in-law and your whole family! And there will be time. The main desire! And you have it. Therefore, everything will work out.

Luda, I'm sorry I'm off topic.

Sonadora, Manechka, I'm used to it in tea topics. Therefore, I organized the "Besedka" so that there was an opportunity to chat not on business.

6 days are railway on banana and dates, added honey, but there are no bubbles at all ... I really don't know what to do

[An-net]

6 days are railway on banana and dates, added honey, but there are no bubbles at all ... I really don't know what to do

An-net, maybe they are cold.

Lyuda, girls, good evening! Can the finished pre-enzyme be refrigerated, and how much? Or is it better to remove the finished dough?

[An-net]

6 days are railway on banana and dates, added honey, but there are no bubbles at all ... I really don't know what to do

maybe they are cold.

An-net, at what temperature is the jar? What smell? Does it smell like mash?

[baba nata]

Can the finished pre-enzyme be refrigerated, and how much? Or is it better to remove the finished dough?

baba nata, the girls were putting away the finished dough. Everything worked out. I haven't tried it myself.

Thank you!

An-net, at what temperature does the jar stand? What smell? Does it smell like mash?

temperature 26-27, smells like mash yes

[An-net]

An-net, I had almost no bubbles on the raspberry railway either. Only when I shake the jar will they appear and immediately disappear. But the bread turned out. So, you can try to put PF. And, if possible, make the temperature 28 *. At this temperature, activity increases.
You can feed a little.

Lyuda, girls, good evening! Can the finished pre-enzyme be refrigerated, and how much? Or is it better to remove the finished dough?

Everything can be removed. Both the prefermet and the dough. The pre-enzyme is even preferable (for me). This is essentially a dough. I very often cook Reinhart bread, and he has all the doughs in the fridge. So I'm used to it.Then take it out, let it warm up well (that's good, for a few hours, you can take it out in the morning so that it bakes in the evening - it doesn't stop / sour, it's checked repeatedly) and then it's a pleasure to work with it, especially if the dough is started with lukewarm water. For me, the dough should be "fresh". I don’t know how to explain my feelings. But I prefer a matured dough, but the dough is "fresh".

[Nata]

Nata, Thank you ! We will know. Because it's very important to fit your bread to your schedule!

I put a pre-enzyme, tomorrow I want to bake bread. Pondering which one is better to bake

[Albina]

Albina, go to the first page, look at the links. There are already many recipes accumulated there. Choose what you like best!

[Tomato bread, thyme yeast.]

This bread was baked by Zachary. Brought here from the Tea Gazebo. And then he reported there, but here - no.

Tomato bread, thyme yeast.



The taste is unusual, slightly sweet.

Railway 150g, flour 150g (preferably in 2 runs - 75g + 75g for 6-8 hours, add 75g + 75g + 1 tsp sugar for another 6-8 hours), then add there
flour 250g
water 50g (you have to slightly reduce the water)
pasta 2 tbsp l.
kneading 10 minutes - withstand 20 minutes -
add onion, garlic, salt, oil - knead for 3-5 minutes - stand for 2.5-3-4 hours (to increase by 1.5-2 times) with 1 heap. I bake for 10 minutes 240 then 200 gr 40 minutes

I add a paste of salted red pepper

[Ludmila]

Ludmila, even if I wound up and completely forgot about my pomegranate, and he was lying in the refrigerator, peeled the grains and lay waiting in the wings, only yesterday I remembered about him, today exactly a day has passed since I put the railway on it, everything floated up, little small bubbles on the surface is observed and the pomegranates from the movement of the can "play" drown-float

[Elven]

Elven, j @ ne, for HP, you can try the main program, turn off the HP after the last batch (I still have a third kneading-10 seconds), and then look at the rise of the dough, about 2-2.5 hours, then the baking program for 1 hour

[NataliARH]

NataliARH, Thank you for participating ! I like large holes in bread, and they can only be obtained after careful folding in an envelope, I like to see with my own eyes how the dough bun begins to fill with life, breathe, grow, bubble. I have not "played enough" with these sensations yet. It takes me 5 hours for the whole process of growth and maturation of the dough. Yes, you can probably try to leave the dough completely in the HP and watch how long it will take to rise it, otherwise, while I am thinking "in bread", cooking has moved into the background ...

I like large holes in bread, and they can only be obtained after careful folding in an envelope, I like to see with my own eyes how the dough bun begins to fill with life, breathe, grow, bubble. I have not "played enough" with these sensations yet.

It is impossible to play enough of this, this is magic!

Girls, but I have trouble again. I put the PF yesterday, about 11 hours have passed since that moment ... and my PF, judging by the trail on the bank, went up three times, and then fell out It looks like someone in the kitchen opened the window for airing Is that all over? Or will it rise yet?

[Elven]

In general, it is difficult for me to keep all windows closed even for half a day. And at night it is always open, I put it on the stool by the radiator or in the bathroom.
Elven, Lena, you can try to knead, I kneaded, but the dough fits poorly, I have it thick! I'll see what happens!

[j @ ne]

j @ ne, "holes of life" in bread are great, I think all bakers like this process of turning dough, folding-waiting, and me too! very good I like to "play" as you put it, and my husband needs my games, he needs ordinary dense bread, not airy and without holes, here he is in KhP and bake, with yeast, desem, wait, the railway can grow ... let's see who is more convenient, tastier!
cooking has really not moved anywhere, just the pace of cooking is accelerating with each new "animal", contests, etc., and the number of working hours per day increases

[Oksana]

Oksana, so they stood at the battery on the table. Apparently, the temperature of the PF "dropped" from a sharp drop, it is cold outside

May be. It's cold now, the window was opened yesterday, my throat hurts today.I need to drink some ginger. And the dough didn't fit well?

[Oksana]

Oksana, I haven't put the dough yet, I'll wait another half hour, if the PF doesn't grow at all, I will add a pinch of yeast to the dough

: udarilsya: Nata, Chuchelka, thank you, very useful information. If I had known yesterday, I would have removed the pre-enzyme, and so kneaded the dough and removed. I wonder how long the dough and pre-ferment can be stored. in a refrigerator. Somebody knows? There is not enough time. If I take out the dough tonight (you can probably leave it on the table overnight). and in the morning quickly bake in a bread maker. Run to work again in the morning.

[Elven]

I put PF yesterday, about 11 hours have passed since that moment ... and my PF, judging by the trace on the bank, went up three times, and then fell

Elven, Lena, I had it once too. Only not from the fact that someone opened something, but simply the PF rose and fell by itself. Nothing, I kneaded the dough and the bread turned out great! So don't be discouraged. So it happens with dough, and with leaven.

[baba nata]

, and how much dough and pre-ferment can be stored. in a refrigerator. Somebody knows?

baba nata, Natalia, for me this is a new thing, but the Chinese did not write about storing the dough. But I think that it can be stored, like any old dough - up to 7 days.

If I take out the dough tonight (you can probably leave it on the table overnight). and in the morning quickly bake in a bread maker. Run to work again in the morning.

Of course you can do that. The main thing is that the dough has time to rise. It all depends on the strength of your yeast and the temperature in the kitchen.

[NataliARH]

today exactly one day has passed since the railway was put on it, everything floated up, there are small small bubbles on the surface and the grenades from the movement of the can "play" drown-float

NataliARHNatasha, if there are already bubbles, then strong railway will turn out. Watch! I think that after 3 - 4 days you can bet the PF.

: udarilsya: Nata, Chuchelka, thank you, very useful information. If I had known yesterday, I would have removed the pre-enzyme, and so kneaded the dough and removed. I wonder how long the dough and pre-ferment can be stored. in a refrigerator. Somebody knows? There is not enough time. If I take out the dough tonight (you can probably leave it on the table overnight). and in the morning quickly bake in a bread maker. Run to work again in the morning.

The starter (aka the pre-enzyme) is kept in my refrigerator for up to 7 days. I usually knead a double portion (double based on the amount of dough needed for Reinhart bread). The dough will not stand that much, it will be standing and the result will be fig bread. The dough cannot be stored in the refrigerator. In the refrigerator, it goes through all the same cooking cycles (fermentation or proofing) only longer, because it is cold. It is necessary to keep it there until a certain state (if it is proofing, for example, then until the desired rise) and then bake. Otherwise it will fall off. That is why I like to store a semi-finished product - dough. She reaches the peak of fermentation, and that's it. It is stored in this form. When making the dough, I will still "feed" her, so there she will come to life, "freshen up" and the dough will be in the condition I need.

[Ludmila]

Ludmila, did the dough fit right? What do you think, knead into a thick bun or thinner? And fold it several times?

Nata, thanks! Live and learn. Let's see what happens.

Lena, I had this once too

Well, okay, I calmed down I still kneaded the dough without yeast, it's already been 1.5 hours ... pah-pah-pah, it seems to be growing slowly

And I'm just going to, pre-fe is 16 hours! Such bubbles!

[Scarecrow]

Scarecrow, Nata, and you knead pre-fee well? And immediately after mixing in the refrigerator?

[Loksa]

Loksa,

No, I ferment it (I knead it normally, because the oven kneads it) as a dough and put it in the refrigerator.

I shouldn't have worried! The bread has tripled in 2 hours Already in the oven

[Oksana]

Did the dough fit right? What do you think, knead into a thick bun or thinner? And fold it several times?

Oksana, fit very well.Nothing happened to him. She added flour, it started growing again. It was I who baked one so-called rye bread. I didn’t take pictures, because the batteries were out of charge, and there was no time to write about him.

[Elven]

I shouldn't have worried! The bread has tripled in 2 hours Already in the oven

Elven, Lena, Congratulations ! You had very active railroad cars, that's how quickly the PF rose and fell out. And the dough you see how quickly it came! The bread will be very good.

Girls, I want to make a pie with cottage cheese on the railway.
Someone tried some recipe just for a big pie?
PF is already standing, bubbling slowly. The volume has only increased approximately 1.5 times.

[Olga VB]

Someone tried some recipe just for a big pie?

Olga VB, Olya, Veronica-paramed1 baked, but with a sweet filling. Only she has DR today, it is unlikely that she looks into this topic. Take a look at the Tea Gazebo. There she is sometimes shown. And Shelena-Lena made pizza. The filling is also not very light. So it should work with cottage cheese.

[People]

The bread will be very good

People, I just looked into the oven, and there the bread increased by 2 times, and broke from one side from below

You had very active railroad cars, that's how quickly the PF rose and fell

After the failure with the cake, I was scared that it would not work again
And the railway even in the refrigerator foams

eeronic-paramed1 was baked, but with a sweet filling.

I rummaged around - I did not find it. And not in her recipes.
And she didn't write. What is the recipe for making the dough? And then hotzza and butter, and it's scary that the yeast won't raise it.

[lappl1]

lappl1, Lyubdmila, I finally got around, put a jar of banana, honey and dried apples, yesterday evening bubbles appeared, and now the foam is like in your photo on the 3rd-4th day, although it was put on Friday late at night, 1.5 days have passed ... Nearby the thermometer 27 shows. Is it okay that the process is going so fast? Can this be?

[Lena]

Lena, so it was possible to wait three rises of the dough, and then put the pastries, I will do so. I have some tricks with flour: I wanted to knead the batter, but it turned out to be a tight bun, I mixed a little water, it will take a long time, I will wait!
Although I took the recipe for Chuchelka's baguettes, I don’t know what will happen?

so it was possible to wait three times

yes, it was necessary

I have some tricks with flour: I wanted to knead the batter, but it turned out to be a tight bun, I mixed a little water

And I have the opposite. I kneaded the dough tighter while it was standing - it blurred a little. It's baked, it's worth cooling down ... I can't wait to see what's inside. Kneading a complete gag, it was necessary to attach pumpkin puree

[Olga VB]

I rummaged around - I did not find it. And not in her recipes.
And she didn't write. What was the recipe for making the dough? And then hotzza and butter, and it's scary that the yeast won't raise it.

Olga VB, here on the 45th page. There is a photo and it is written that on the railway.