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

[Olga VB]

Olga VB, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=421856.0 here is pizza.

[Light]

Light,
I look, there are pies and it is not clear by what recipe.
And I want a big pie, which is usually a slightly different dough ...

[Olga VB]

Olga VB, Thank you. The girls do household chores, and I sit back. So I decided to help you.

Well, finally, I found the time, made a recipe:

rye-wheat bread "Air" with seeds (Linadoc)

Take the report My pumpkin bread

[Olga VB]

I rummaged around - I did not find it. And not in her recipes.

Olga VB, Olya, she didn't write the recipe. I just shared my experience in the "Gazebo".

And the railway even in the refrigerator foams

Elven, Lena, yes, if the yeast is active, then it foams well in the refrigerator. Here you have already become active.

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

Flax, how's the bread? And the fact that he broke, then yes, there was not enough time for him to proof. you need to check with your finger. Wait for the depression to slowly unfold. well, and cuts need to be made, then the bread will not tear, but will disperse along the cuts.

The girls do household chores, and I sit back. So I decided to help you.

Light, well done! Thank you! I certainly would not have found among the abundance of pages in the Gazebo.

I kneaded the dough tighter while it was standing - it blurred a little.

Yes, Lena, this dough, even if it spreads on the proofer, then jumps up and rounds in the oven.

[Elven]

Take the report My pumpkin bread

Elven, Helen, gorgeous bread! Well done! I grew good yeast and baked great bread! Thank you for the photos and such detailed reports online. Clever girl!

[marina-asti]

I finally got around, put a jar of banana, honey and dried apples, bubbles appeared in the evening yesterday, and now the foam is like in your photo on the 3-4th day, although I put it 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?

marina-asti, Marina, I have met such terms with the Chinese - 3 days. But more often, of course, they write about 7 days. But their temperature is also lower - 21 - 25 *. And as I noticed that even the addition of 1 degree plays a big role. Try to put the PF in a couple of days. Apparently, everything turned out well for you - both the material is good, and the conditions!

[People]

Thank you, People, I am doing my best. And all thanks to your and girls' advice
If someone is interested in bread, I can draw up a recipe

Well, finally, I found the time, made a recipe:

Linochka, thank you very much for the recipe. In a week I will ask the Chief to give me the opportunity to edit and link to the first page of your recipe.

[Elven]

If someone is interested in bread, I can draw up a recipe

Elven, Len, I'm already interested. Even when you haven't shown it to us, so post the recipe. You are welcome .

[Elven]

Elven, Len, I'm already interested. Even when you haven't shown it to us, so post the recipe. You are welcome .

Agreed! I will issue a little later

Helen, good!

Today is my experiment day too. Now bread is baked in a cartoon, then I will find out if it turned out the same as in the oven. Oh, while I was writing, I squeaked a cartoon, an hour passed, I started it again, but I could not resist and looked in. It's huge !!! Almost rests against the lid, a real kolobok (volume 4.5 liters).
And she also fried pies, dough on the railway, relied on the recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12159.0

The pre-enzyme was 150g ZhD + 150g flour. I didn't count how much flour it took, I did it by eye. But it turned out very tasty.

[Elya]

Elya, I can't wait to see your bread! But I'll be patient, where to go! And what delicious, lush pies! Well done, Elechka!

And I took one away

[Light]

Light, how nimble you are ... In all topics you manage to steal pies.

[marina-asti]

marina-asti, Marina, I have met such terms with the Chinese - 3 days. But more often, of course, they write about 7 days. But their temperature is also lower - 21 - 25 *. And as I noticed that even the addition of 1 degree plays a big role. Try to put the PF in a couple of days. Apparently, everything turned out well for you - both the material is good, and the conditions!

Yeah thanks! I walk, measure 27-28, but I put a jar on the corner so that the temperature is a little cooler, just by a test method - this is the only place in the house with a constant temperature.

[marina-asti]

marina-asti, Marina., normal temperature, do not move! So tune in to the pre-enzyme. And don't forget to shake the jar and release the bubbles.

[Elven]

Elven, Lena, everything worked out - what a yellow one and a pumpkin attached! and mine is still in the oven, the battery came up more vigorously!
Linadocas always, the bread is beautiful

Yeah thanks! I walk, measure 27-28, but I put a jar on the corner so that the temperature is a little cooler, just by a test method - this is the only place in the house with a constant temperature.

Very interesting what your husband thinks of you now!)))

[Luda,]

Luda, Thank you for your faith and support !!!
Sveta, well done, take more!

Phew! Finally I finished it. Take

Pumpkin bread with liquid yeast (Elven)

Very interesting what your husband thinks of you now!)))

I don't know)) but he is keenly interested in technology and waits)))
in general, he is responsible for reminding me about the bank (it is on the gas boiler)

[Elven]

Phew! Finally I finished it. Take

Elven, Helen, thank you tremendous! So quickly wrote the recipe! Photos are wonderful! Everything is simple and clear - you can bake with your eyes closed! Thank you and thank you! I am very pleased with it! I am so glad that everything is working out for you and that you like the railway. Enjoy them yourself and please us with new recipes!

[marina-asti]

in general, he is responsible for reminding me about the bank (it is on the gas boiler)

marina-asti, Marina, and rightly so! This is a very honorable duty!

And I got up at the battery so well, I transferred it to the oven, and everything calmed down, I don't understand? Probably in vain I covered the top with a red silicone mold, he got scared and stopped growing! Smells like fruity sweetness, maybe there is not enough sugar? '

[Oksana]

Oksanawhat did you get up? PF or dough? Maybe already enough to grow? In general, he is not afraid of transfers and any manipulations with the lids.

Grow fatite, already sintered. Pre-Fee rose and fell, everything was fine there. But the ready-made dough came up well, really slowly. I decided to bake in the form of a bar in an oblong shape, when it rose to the top of the shape (2 times), put it in the oven and covered it with another one so that it would not wind up immediately, stopped growing and even "pressed back" a little. I put the stove on, (maybe it was necessary to return it to a warm place?!) A bun was baked by the aroma, it smells like cake. I don't know the taste, haven't tried it yet! And the taste is fruity, interesting, I don't know what it looks like ?!

[Oksana]

Oksana, everything is clear with you! Strange, the dough shouldn't fall. One bread in general grew at room temperature. Never warm. True, for a long time, but it rose well.

My multicooker bread is ready. But I was still upset. From above, the bread remains white, unbaked, ugly, I had to turn it over (I do the same with casseroles). Well, as a result, a beautiful dome took in, I also made cuts and they turned out. The taste seems to be the same, but there is no crispy crust, the crumb is baked, elastic. So I will continue to bake in the oven, and a multicooker as a backup option for a hot summer.

Ale, well, yes, this is a feature of the multicooker - bread with a pale top. I've never baked bread in a cartoon, because that stops me. But you should be pleased with the crumb - what holes in it! And the height of the bread! It is something! Well done, that baked in a cartoon. You are our pioneer in this matter.

Lyudochka! Hurrah!!! I managed! Made from grapes. On the second day, they hissed and foamed, PF lane in all directions, today baked bread:

I also boast:

the hot one is getting cold, I want to cut it and spread it with butter.

Gulechka, I shout Hurray with you! Well done! I am very glad to have your bread! Such a pretty one! Come on, taste it, just let it cool! Then you will write to us! Thanks for the pictures! And for the report too! Eat bread for health!

[Luda]

Luda, it's just that many people bake in a cartoon, I was planning for a long time. But today the third attempt and successful in terms of the fact that the bread is baked, the first two according to other recipes when baking for 3 hours !!! and remained unbaked. Maybe today liquid yeast helped bread to become airy and take in heat well.
Matilda_81, the beauty!

It should have made a crocodile like this, but the cuts floated a little when I covered it with a lid.
There is a cutter, it is clear that it is some kind of loose. My opinion, is it badly mixed? most likely it was necessary to put it without a cover. And I practiced cutting with scissors, the stitches are funny.

Well, here I am ripe. Take to your friendly company. I want to gradually move away from ordinary yeast bread. Now I put tangerine peels and raisins with honey next to the battery. I really want to get my first live yeast. And there, you see, and grow to leaven!

I didn't get a PF, for 15 hours there were no changes ... something doesn't fuse with the railway in any way ((And I really want bread ...

Well, here's my report. After lying in the refrigerator for 24 hours, the dough came up very well, took it out, lay there for 1.5 hours, folded it and threw it into the bucket of a bread machine. I closed it with a bag with holes and put it on top of the cabinet. The temperature is 25-26. I decided to warm up a little more, turned on the gas (became 29). As I understand it, it was my mistake. You should have just left it on the table. For some reason I woke up at 3 o'clock in the morning, I had a feeling that I had had enough sleep, I think I should look at the dough. And there ........ the dough rose almost to the very top, and into the hole. Everything stopped. She turned on the baking and lay back. Naturally, I did not fall asleep until the stove sounded. The smell was such that if it were not for work in the morning, I would have gone to eat something. The roof of course fell, but the taste cannot be compared with any other bread. The proofing turned out to be 6 hours. Epilogue: after the daily proofing in the refrigerator, my bread needs another 5 hours in the form, (just on the table) and bake. I can imagine what would have happened if I woke up at 6 o'clock in the morning (as expected). I took a picture on my old phone, I'll send it to my daughter, maybe insert a photo. Once again, I want to say thanks to Lyudochka, apparently I will completely switch to a Jew. others, because I don't like bread with sourness.

[baba nata]

baba nata, Natasha! Well, thank God! It's so great that everything worked out and I liked the taste of the bread! And the proving adventure is a great experience that will help not only you, but everyone who wants to adjust this bread to their schedule. And the bread called you - woke you up! Just some kind of fairy tale. But I know it happens. Thank you very much for such a detailed comment. Bake bread for health!

[An-net]

I didn't get a PF, for 15 hours there were no changes ... something doesn't fuse with the railway in any way ((And I really want bread ... More: https://Mcooker-enn.tomathouse.com/in..._smf&topic=417918.new#new

An-net, Anya, I had to add flour and sugar from the recipe (bread). if the yeast is alive, it should have grown. And if the railway did not work, then nothing will help him. It is necessary to analyze the conditions in which the railway and PF stood. What is the railway from, what is the temperature, were there any bubbles, how many days did the railway take? Because there are no miracles. This means that the railway did not like something.

The crocodile should have turned out like this https://Mcooker-enn.tomathouse.com/in..._smf&topic=417918.new#new

Oksanchik, a wonderful crocodile. And the crumb is good. and the fact that you are shaggy is that you cut him hot. And what do you mean by "badly kneaded?" If you give the test autolysis, and then entrust it to HP, then you won't want it, but everything will be kneaded as it should. what did you knead in and how?

Well, here I am ripe. Take to your friendly company. I want to gradually move away from ordinary yeast bread. Now I put tangerine peels and raisins with honey next to the battery. I really want to get my first live yeast. And there, you see, and grow to leaven! More details: https://Mcooker-enn.tomathouse.com/in..._smf&topic=417918.new#new

Tashenka, good job ! Try it! Nothing complicated. Only attention should be paid a little. And so, everything is done by itself. Just control. Of course, the total cooking time is not short. But our employment is no more than in sour bread. Although, you haven't baked starter cultures yet. In general, Natasha, control the process - measure the temperature, do not move too close to the battery so that the yeast does not boil.

Girls, in general, who have a problem with the temperature in the house, need to put the jar in some box, with the open side facing the heat source. I still have my jars and dough. Then there will be no sudden temperature changes. Just measure the temperature in the box so that there is no overheating.

Lyudochka, and thank you. I put another jar of banana with dried apricots (I have little choice). You run home and think, how is my jar?

[Natalia]

Natalia, to your health! And the material is cool! It will ferment quickly. And feed those railway, pour water. Let it stay warm for a couple of days. They will be very active!

Yes, I did. I think that next time I should probably remove a little thick.

[Natalia]

Natalia, you can now remove the thick. And add raisins or skins.

And I put my railways not fed in the refrigerator. It's cold now. PF and dough did not work out in the heat. I will wait for the summer.
Good day everyone!

Luda, it doesn't threaten me. We lived all winter with the batteries turned off, but the temperature in the apartment did not drop below 26. Paradox! In the kitchen, the battery, although turned off, is a little lukewarm, so I put it near it. I hope my "compote" will be comfortable!

[Tashenka]

Luda, it doesn't threaten me. We lived all winter with the batteries turned off, but the temperature in the apartment did not drop below 26. Paradox! In the kitchen, the battery, although turned off, is a little lukewarm, so I put it near it. I hope my "compote" will be comfortable!

Tashenka, then everything is fine! Let your yeast grow strong and healthy.

It's cold now. PF and dough did not work out in the heat. I will wait for the summer.

Light, well what to do? wait! By the way, summer is not so far away!

An-net, Anya, I had to add flour and sugar from the recipe (bread). if the yeast is alive, it should have grown. And if the railway did not work, then nothing will help him. It is necessary to analyze the conditions in which the railway and PF stood. What is the railway from, what is the temperature, were there any bubbles, how many days did the railway take? Because there are no miracles. This means that the railway did not like something.

Well, I understand all this perfectly. Still, I think the railway does not work. I'll try to put it in a warmer place. I tried it on ivan tea with raisins, on bananas with dates ... I’m thinking about what else to try.

I'm thinking about what else to try

I suggest trying it on grapes. I specially bought a small twig, there you need 8-10 medium pieces - they are very active