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

So I will. And there is a banana and raisins.

In my second stage (that is, I again poured the remains from the starter with water and flour, as we usually feed the starter) it turned out much stronger than the starter / preenzyme itself. Increased 4 times. I baked bread on it in KhP (without adding yeast). I was going to make baguettes and put the dough, but I was looking at it at night))).


PS: Forgive me for the eternal "starter", but in many English-language books by famous bakers, "sponge" is almost always used - this is the very first step and "starter". I have a habit ...

Luda, I was kneading with my hands, it was necessary in HP. I had a tight bun, even though baking pies-dumplings, then liquid yeast loosened it. I think he could have been taller ?!

[No misters]

And my bread in the context is just like No misters, delicious, in the morning they ground half a loaf with sour cream / butter / sausage under coffee / tea / cocoa. I will expose the incision in the evening, for something at work the photo is not filled.

[Oksana]

I had a tight bun, even though baking pies-dumplings, then liquid yeast loosened it. I think he could have been taller ?!

Oksana, of course, it would be better to knead in HP. And the tough dough didn’t have to be made - you could add railway or water. yes, this is nonsense! Make your job easier next time.

I baked bread on it in KhP (without adding yeast). I was going to make baguettes and put the dough, but I was looking at it at night))).

Nata, as always - your bread is beyond praise. And, of course, the method you used is good! And about the starter and the PF - we understand. The Chinese PF call, well, and I did not retreat from the source. The main thing is that the essence is clear. We must do it the way you do it. Thank you very much for the photo and comment!

[Matilda_81]

And my bread in the context is just like Nata's, delicious,

Matilda_81, Gulechka, great! The main thing is that I liked the taste! I am very glad !
And we'll wait for the photo! I'd like to look at your masterpiece!

And we'll wait for the photo! I'd like to look at your masterpiece too

not-not yet a masterpiece, I'm still learning to work and work before a masterpiece

And I will share yesterday's experiment. On Saturday, I put a pre-enzyme on tangerine railways, as well as a pre-enzyme from banana-raisin-dried apricots railroad. Shorter than 2 at once. After 8 hours, the tangerine PF did not budge. Later it dawned on me: I put whole-grain flour in tangerine PF, but rye and apparently it is very heavy on the rise. I thought I had whole-grain rye and wheat. But it turned out that both packs of rye are only from different manufacturers.
At 8 o'clock, I added 140 g of strawberry iron and 140 g of premium flour to the tangerine PF. And she just put it on the stove (chicken was fried in the oven). Until 3 pm my PF came to life a bit and I decided to knead the dough from it. I took the recipe of Zachariya tomato as a basis. PF took 300g. And then according to the recipe. After kneading in KhP, the workpiece was transferred to a bread pan and put into the oven with the light on. According to observations, I thought to put it on baking at 23.30. But after looking at the dough at 22 o'clock, I thought it would not have stopped (it was also my mistake - it was necessary to cover it with something, it was a little weathered), smeared it with water and turned on the baking.
The bread in the oven rose a little more during baking. The aroma when baking was delicious but not understandable. Because the dough contained tangerine, strawberry and tomato paste. I got it after baking bread. Although it is not fluffy, it turned out to be beautiful and tasty.

wow, but I didn't guess to start on the remains of pre-farms. My head no longer understands so well, all the same, b. Nata.

Today I will show my second attempt at breeding liquid yeast. The first ended with the removal of mold. On Saturday evening I put it on a banana peel, a day later there was movement, bubbles. Today exactly two days have passed, and it is already seething and playing in full. It's warm at home now, it was about 25, and today it's hot outside, and at home it's 28 degrees!

Wait next? I shake the can periodically and open it, the sound of champagne being opened.
So interesting to watch yeast.

why didn't my bananas sizzle? how much sugar did you put in? can taste sugar instead of honey ...

Why didn't my bananas sizzle? how much sugar did you put in? can taste sugar instead of honey ...

I also had a little hiss and everything ended with mold. then I wrapped my grapes in my daughter's hats and put them in her room against the warm wall where the radiators were, and before that I put them against the warm wall in my bedroom, but we open the balcony a little for the night. It hissed and bubbled on the second day.

[An-net]

An-net, I put honey. And the reaction started almost immediately. I think that now I am very warm, which could have affected.

[Albina]

And I will share yesterday's experiment.

Albina, congratulations on your new bread! Well done! You made it! The first experience is the most worrying. Much incomprehensible. But then everything will go like clockwork.
I'm glad you liked the bread! So, bakes for health! Thank you for such a detailed report. It will help everyone who is still at the beginning of the journey.

I had to cover with something, a bit weathered

Yes, you definitely need to cover. I cover it with food wrap. It does not stick to the dough.

[An-net]

why didn't my bananas sizzle? how much sugar did you put in? can taste sugar instead of honey ...

An-net, there is no difference, if only I am sure of the quality of honey. So put whatever you like best.
Some girls forgot to put sugar / honey at all and they got PF. The point is most likely in the temperature.

[AnastasiaK]

Today exactly two days have passed, and it is already seething and playing in full. It's warm at home now, it was about 25, and today it's hot outside, and at home it's 28 degrees!

AnastasiaK, Nastya, yeast looks very good. But two days is too early. Wait at least a couple of days. The Chinese wrote that if the yeast is very active on the 3rd day, then you can bake it. Look at their behavior. if you see that the bubbles are decreasing, then add honey. So they will become even more active. And the temperature is very good. That's why yeast turned out so quickly.

[lappl1]

lappl1, Thank you! So I will. I also have hop sourdough in between times, and I do both of them. Today the pancakes were baked on hop sourdough, they turned out good. And the handles itch and bake something from liquid yeast. If only it was normally removed and there was no mold. But it shoots like champagne and smells good.

[Luda]

Well, I also fell for this miracle yeast! I thought that I had played enough with leaven, it was no longer interesting.

However, interesting! The first mash did not work out very well, because I put it on sterilized sea buckthorn puree - it stood, stood for more than a week, was in no hurry to wander. I threw it away.
Well, I, too, stubborn, put the second mash, but from my dried Antonov apples and hawthorn berries. Bubbled on the third day, and on the fifth already put the pre-enzyme. That night I could hardly stand, I almost ran away.

I started a dough from whole grain flour, green buckwheat flour - I love it! - and black sesame seed flour. I defaced everything on the "Yogurt" program, there is one in my bread machine, in the process I stretched the dough three times and folded it in an envelope with olive oil.

And then baked it in a bread maker.
Photo later. I liked everything very much!
Luda, thank you for popularizing such an interesting product - liquid yeast!
I cut the bread while it was still warm in order to have time to take at least something to take a picture.





After a day of ripening

I just thought, what if I try to make a railway on puer?

[AnastasiaK]

If only it was normally removed and there was no mold. But it shoots like champagne and smells good.

AnastasiaK, Nastya, there will be no more mold. If she decided to start, then the yeast would not bubble. And since they are bubbling, then there are already alcohol bacteria. And they will prevent mold from starting. And the temperature is good! It seems to me that mold appears at lower temperatures.

I just thought, what if I try to make a railway on puer?

An-net, Anya, of course, you can also go to pu-erh, if not a pity. This is tea, and of high quality. So try it. Then you will tell us.

Well, I also fell for this miracle yeast! I thought that I had played enough with leaven, it was no longer interesting.

MariV, Olga, I'm glad that you were "led" to the railway. An interesting process, a different result. The main thing is that everything worked out and I liked the bread. Yeast looks great, bread too! The holes are so big! So she did everything right. I am very glad that you have joined us! Prepare bread for health!

In the refrigerator there was a leaven of millet., I decided to quickly bake bread. It didn't work out quickly (I baked the loaves), I added 3 g wet. trembling. I'm sitting waiting for my bread maker. Yes, of course there is no such aroma as at night. Still a fruit. trembling. is something.

[Natalia]

Still a fruit. trembling. is something.

Natalia, yes, after the bread on the railway, I don't even want to bake any other bread. But sometimes you have to when you need it quickly. Then you understand that it is not in vain that you mess with them.

Natalya, yes, after the bread on the railway, I don't even want to bake any other bread. But sometimes you have to when you need it quickly. Then you understand that it is not in vain that you mess with them.

We bought KP a little over a year ago, my brother reproached everything, said all these breads from KP were wrong, our grandmothers baked the right bread with sourdough for a day, and kept it in chests and it did not stale. I've been preparing for baking the right bread for a long time. I do not regret that I took it !!!

our grandmothers baked with sourdough for a day, and stored it in chests and it became stale.

Yes, our grandmothers knew how to bake the right bread. It's good that we have returned to the correct bread on this forum. And in KhP you can also bake good bread. If you don't rush.

Curd french

PF stood for almost a day until it grew 3 times, but when kneading the dough, I insured it a little with dry yeast.
The dough also rose very slowly, 6-7 hours, and the proofing was almost 2.5 hours.
But everything turned out delicious.

[Olga VB]

Olga VB, Olya, I'm very glad that everything worked out. Very nice fender! I went to the link, looked at the recipe. The dough is heavy, so it took so long. When I baked cakes, I had about the same terms. And the PF took longer to prepare, because the Railway did almost the day before. True, PF did not prepare for a day, but also for a long time. If you feed the yeast now and give it 2-3 days, then it will become more active, and everything will go much faster.
Thank you, Olya, for the report and photos!

Thank you, Lyudochka!
I really hope that I will gradually master the railway.
Go or something, feed them
I'll get it out now, let them warm up, and feed them in the morning.

[Olya]

Olya, how great that everything worked out!

Go or something, feed them

Girls, I can't figure it out in the middle of the night. If there is no sour cream, then what is the PF in the second stage to feed, flour and sugar, or can you add kefir?

[Olga VB]

If there is no sour cream, then what is the PF in the second stage to feed, flour and sugar, or can you add kefir?

Manechka, I think, just flour and sugar, if it's PF. If this is a railway, then sugar and the material on which the yeast was started.

I really hope that I will gradually master the railway.

Olga VB, Olya, of course, you will master it! The main thing is to make railways active. And this is achieved by their constant use and feeding.

Taak! Something I missed something so interesting here, I dumped the topic to read Especially since I still have a wonderful Ivan-tea (Lyudmila, thanks again). I didn’t have any sourdough culture yet. Everything, I went to read.

[auntyirisha]

auntyirisha, Irina, welcome to the topic of liquid yeast! If different leavens were made, then the preparation time of railway and bread will not frighten the yeast and will not cause difficulties.

Moreover, I still have a wonderful Ivan-tea

Ooooh! yes, Ivan tea is good! Thank you for being with us last tea season. the new season will begin soon! So, let's be together on both topics.

stomped the topic to read

If anything, ask! Or you can put the jar right away.

Hello warm company !!!
I put two jars of yeast: one on dry rose hips with honey, the other on banana peels with sugar. Banana went on a spree earlier, but I wanted bread with rose hips))) The pre-enzyme was made from 100g of 1st grade flour and 100g of mash. I bodied at 8 am, patamuchto) did not read what was better for the night. The pre-enzyme came to life at 11 pm, I was scared that I missed it at night, and put it in the refrigerator. In the morning I got it, after three hours my belly was already ready. I kneaded the dough for bread, which I bake for every day.

In 2 hours

Lightly kneaded and put in a bread-baking dish for proofing, baked in KhP. Only slightly spoiled the top, it is her own fault - about 20 minutes after the start of baking, she dropped one heavy piece on the HP, the roof of the bread immediately fell and did not rise again


The bread is much tastier than usual

[Zhenya]

Zhenya, Hi ! What a gorgeous bread you have! And the roof doesn't spoil it at all. You can see how crispy the crust is. Well, the crumb is a feast for the eyes! I admired it for a long time.
Zhen, I am so glad that you liked the taste of bread more than the taste of ordinary bread! Thank you for such a detailed report and photos! Straight MK turned out! Bread breads for health!

Luda, to be honest, did it by touch, so I wanted to try it quickly
Here are the details.
I bake bread like this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9404.0 only first grade flour instead of premium
The pre-enzyme consumes 100 g of flour and 100 g of mash. She added 100 ml of water to the yeast, poured sugar. Then I added 300 g of first grade flour and 100 g of rye to the dough, instead of water I added 230 ml of mash from a jar, sugar-salt-butter according to the recipe, kneaded in HP on pizza dough, put it in a large bowl, and then described the process in the previous post.
I added water (230 ml) to the yeast again, added sugar and a little new rose hips. This yeast went on a spree in full after 3 hours, put it in the refrigerator
Duster-duster. The crust is really crispy. I'm alone now, half a loaf has been gone for a long time

Zhenya, special thanks for the details! I followed the link. A very simple yet interesting recipe. A detailed description will allow us to repeat your bread easily. Perhaps, I will try to bake it in KhP.
I think that using a railway instead of water in the test gave such a result. I read from the Chinese about this method. I tried it once. Indeed, the process is accelerating. You guessed it yourself. Well done .

I'm alone now, half a loaf has been gone for a long time

I know what you mean !

instead of water, I added 230 ml of mash from a can,

I also thought to pour it in. But I stopped the thought, but will it be too much in yeast

but will it be too much in yeast

I noticed that brute force does not happen with them, unlike usual.

Me again. What a pity that I have nothing to photograph, and my daughter, with her little men, has no time. Pre-f. it was night, increased only 1 times. It was 300 - now 600. She left it before 7 pm but he didn't get up anymore, only the top became bubbly. (We went to the cemetery). At 7 pm, I started the dough in a bread maker, pulled it out, folded it and back into the bucket. Then, after about 1 hour, I folded it again and back. By 23 o'clock the dough had risen very well (during the proofing process, the oven was switched on for 1 minute 3 times). By 24-00 the bread was ready. She pulled it out, oiled it and left it on the wire rack until morning. It turned out to be very perforated, soft and tasty. I noticed that the roof didn't wrinkle this time. A crust on these shivers. always crispy. On the remains of pre-f. put the leaven, it's ready. The bread-e approach. dough for fasting buns. I don't know what I get.

So I decided to make friends with a bread maker and a cartoon with liquid yeast. Kneaded on dumplings, put in a cartoon at 30 degrees. I'll see what happens. I also want to bake in a cartoon.

Albina, there was no bust, but there is a funky aroma. And the color of my rosehip yeast was also transferred to the bread. The loaf is already gobbled up eaten, put a banana pre-fe in the evening.
Girls, I put the bowl on a small electric heating pad for roaming and proofing, it has three heating modes, I wrap it with a towel on top and stick a thermometer into the whole structure)))

[baba nata]

What a pity that I have nothing to photograph

baba nata, Nataliaand we're sorry. I would very much like to see your bread.

It turned out to be very perforated, soft and tasty. I noticed that the roof didn't wrinkle this time. A crust on these shivers. always crispy. On the remains of pre-f.put the leaven, it's ready. The bread-e approach. dough for fasting buns. I don't know what I get.

That is, your process is in full swing! Great! And the buns will turn out, where to go.

Albina, there was no bust, but there is a funky aroma. And the color of my rosehip yeast was also transferred to the bread. The loaf is already gobbled up eaten, put a banana pre-fe in the evening.

Zhenya, I know what you mean ...

Girls, I put the bowl on a small electric heating pad for roaming and proofing, it has three heating modes, I wrap it with a towel on top and stick a thermometer into the whole structure)))

Soon I will be with email. dancing around the yeast with a hot water bottle - we’ll stop heating the stove. Indeed, it is very convenient with a heating pad. I advise everyone who has a problem with providing heat. Thank you, Zhenya, for sharing!

So I decided to make friends with a bread maker and a cartoon with liquid yeast. Kneaded on dumplings, put in a cartoon at 30 degrees. I'll see what happens. I also want to bake in a cartoon.

VeronicaHave you read Eli's post about baking bread in the cartoon? She had to turn the bread over to bake the top too.

Luda, already ready. 20 minutes trying to insert a photo, the tablet is making a fool. I know about turning, I baked a lot in the cartoon. It turned out to be excellent, 21 cm in diameter, 8.5 in height. I did it according to my recipe for every day, only replaced dry yeast with liquid yeast, and corrected flour with liquid. Kneading hp, the dough came up with two folds in a multi at 30 degrees a little more than 2 hours - I fell asleep ... Then for baking for 50 minutes and turned upside down for another 20. Cools down, has not yet cut.

My daughter and I baked bagels with marmalade and a roll with cottage cheese. We didn't have time to take a picture, we ate all the bagels. Here is a photo of the promised bread.
This one good. yesterday's

And yet I'm stronger than a tablet!

And my links of Nata's woman do not open ... They are Radikalovskie!

[Veronica]

Veronica, Well, thank God! The bread is cool, as it should be in a cartoon. Another would be to see the cut!

[baba nata]

baba nata, Natasha, and your links do not open for me! Sorry!
Natasha, now I see everything. To me, stale bread looks much nicer in section than "normal" bread. But you know better! Thank you for uploading the photo!

And I saw! The first bread is right here my brother!)))

Luda, he's still hot! I'll walk the dog and cut it.

Can you see it now?