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

[Natalia]

Can you see it now?

Natalia, Natasha, you can see everything now. Thank you! I added a comment to the first message. I really liked the first bread!

Bread that has stood still from the refrigerator. It was a day. By the way, I also liked the first one more. I realized that cold-fermented bread tastes better.

I realized that cold fermented bread tastes better.

Yes, cold fermentation is very beneficial for the taste and aroma of bread.

Here. Not very perforated, wheat-rye-whole grain. But very tasty.

[Veronica]

Veronica, Thanks for the cutter! You can see the holes anyway! They are also obtained from various factors. And a high temperature is needed at the beginning of baking. And in a multicooker there is no such. But that's not the point. The main thing is taste.

And here are my breads, wheat with flax seeds on strom dough and railway:

[Linadoc]

Linadoc,

And here are the cutters:

Probably, I won't bake in the cartoon on the railway. Still not the same view. But that taste. I'll see how the country oven handles it.
Lina, you still have to be able to bake yours with flaxseeds, she specially bought it. So beautiful ... But already at the dacha - the seeds are packed in a box with everything else for baking.

And here are the cutters:

Nice cuts!

Probably, I won't bake in the cartoon on the railway. Still not the same view. But that taste.

Yes, in a cartoon the type of bread is not familiar! You can bake in it when it's hot and there is no way to take the oven out of the kitchen.

And I did find a place where my yeast from yesterday (new) is actively sizzling. And how could I forget about a secluded corner, right next to the computer)) But now I know exactly how reactively it works with the right T. I have apples and a banana)
This beast does not let me go

[stanllee]

stanllee, Maryana, Oh yeah ! We each have such a secluded corner! The main thing is to find it!

Here's the recipe:

wheat bread with flaxseeds on old dough and liquid yeast (Linadoc)

Here's the recipe:

Little boy, Lina! Also add to the links on the first page!

What is it? I put ivan-tea + rosehip + pu-erh in a warm place 31 C. On the third day everything got moldy

[An-net]

An-net, your rosehip? Or purchased? And maybe tea gave such an effect, or there is not enough sugar

purchased rosehip. I put honey, not sugar. I don't know what else to put on ... try bananas again ...?

[Anna]

Anna, try a simpler fruit (apple, plum, cherry, which ferments faster if left on the table and forgotten?) or a banana. And you don't need pu-erh, all of a sudden because of him, and the smell may turn out to be strange!

And I did find a place where my yeast from yesterday (new) is actively sizzling. And how could I forget about a secluded corner, right next to the computer)) But now I know exactly how reactively it works with the right T. I have apples and a banana)
This beast does not let me go

These are bananas. I have experimented more than once. I also have apples and bananas now. They are very fond of bananas. Foam immediately to heaven))).

[An-net]

to a warm place 31 С

An-net, Anna, it seems to me that the temperature is too high.

These are bananas. I have experimented more than once. I also have apples and bananas now. They are very fond of bananas. Foam immediately to heaven))).

There is no foam, but they hiss actively, the siege has descended and it is clear that an active process is underway.
There's just nothing else. I hope they will not disappoint. I want purely on the railway, without ordinary additives.

[stanllee]

stanllee,

On the bananas, foam first. And if you shake / shake. True, I then strain out the liquid (bananas float in flakes).But after a while I add the banana again.

[stanllee]

stanllee,

On the bananas, foam first. And if you shake / shake. True, I then strain out the liquid (bananas float in flakes). But after a while I add the banana again.

Maybe I just didn't see it, it's the second day and I don't run every minute))
So there will be good yeast)

[stanllee]

stanllee, your message box is full!
Please go in and delete the excess, otherwise I cannot answer your question.

[stanllee]

So there will be good yeast)

stanllee, Maryana, will be, do not even hesitate!

[stanllee]

stanllee, Maryana, will be, do not even hesitate!

Still others are already But should we grieve and despair

Lyudochka, good afternoon! Please tell me how to add thick to bread (it's a pity to throw it away). In what proportion?

[Natalia]

Natalia, good day! I didn't do it myself, but the Chinese recommended it, that's why I wrote it in the recipe. And I would do this - instead of water, I would add to the dough the material crushed in any way (in a blender, for example), from which the railway was made. And then I would regulate the dough by eye and touch, adding water if necessary. Next time, when I bake bread, I will try.

Thanks, I'll try too.

Please tell me how to add thick to bread (sorry to throw it away). In what proportion?

I do not pretend to be true, but I do not strain the yeast in the PF, but scoop it up with a spoon along with the grounds, as much as the railway recipe requires, I take as much. I'll clarify right away that I feed the railway with lingonberries, so berries get into the PF, when they are kneaded in the HP, they break with a spatula. Perhaps the color of the bread changes, but I, as a rule, add either CZ flour or rye, so this does not bother me. There is a slight fruity smell in the bread, I think it's a plus!

[j @ ne]

When I added thick and flour according to the recipe, the dough turned out to be steeper - it must be adjusted!j @ ne, I have the last crocodile bread, too, with a fruity aroma, on bananas with something there, I will bake ordinary bread on dried fruits, and bananas in muffins or pies, the main thing I can not determine the smell.

Girls, thanks for the advice. I will try.

Reading smart articles about yeast, I found this. Yeast grown at lower temperatures behaves more actively in the dough, that is, it has more lifting power. This means that you need to install the railway at a rate of 21-23 degrees. Longer, but better. Once again - I didn’t come up with it!

[paramed1]

paramed1, take note. Thank you.

Girls, I have a question - who does how - when we remove the ready-made yeast in the refrigerator, how to close it? Now they are closed with a lid with a clip, from time to time I let them breathe. And in the refrigerator they will not suffocate under a tight lid? Especially if I can't use and open them for several days.

[AnastasiaK]

AnastasiaK, Nastya, we are opening the lid to release carbon dioxide. And in the refrigerator, the activity of the railway slows down, so there is practically no carbon dioxide formed there. Therefore, it makes no sense to open. And they do not need to breathe - there are mainly anaerobic bacteria that live without air access. I put mine away and leave mine until the next bake. Today I took out those railway systems that stood in the refrigerator for 3 weeks. Bubbles cool! And the smell is correct. The lid is closed tightly (screwed).

Yeast grown at lower temperatures behaves more actively in the dough, that is, it has more lifting power.

Veronica, so the Chinese say that they need a temperature of 21 - 25 *. Yes, the process is longer. Therefore, I prepared the railway for up to 10 days. Although for the test, the temperature can be slightly higher.

[lappl1]

lappl1, Thank you! And to the question of a low temperature for the growth of yeast - for some reason, only mold grows in me, and in the heat - beauty, live, seethe ... Now I will cut the first bread with liquid yeast.

[Nastya]

And to the question of low temperature for yeast growth

Nastya, low temperature - what is it?

Now I will cut the first bread with liquid yeast

Wow! We wait...

Reading smart articles about yeast, I found this. Yeast grown at lower temperatures behaves more actively in the dough, that is, it has more lifting power. This means that you need to install the railway at a rate of 21-23 degrees. Longer, but better. Once again - I didn’t come up with it!

I refer to this message, at room temperature as usual, 21-24 degrees. And now it's warmer, 26-28, I like yeast more ...

26-28, yeast is more like ...

So I came to this temperature empirically. We will not argue with the Chinese, but we will do what we do best.

Here I am better at 26-28. But this is better for us, but the yeast turns out to be the opposite. But we don't ask them ...

We're just very impatient. By the way, my tea railways took the longest to prepare. They didn't hiss for a long time. And now, from the refrigerator, like champagne ...

And I have never had "champagne"
Now another experimenter has set - PF in 2 stages: the first is just with flour and sugar, and the second - with pumpkin puree.
I can't even imagine what can come of it.
Tomorrow, if there is anything, I will report.

Tomorrow, if there is anything, I will report.

Even if you fail, tell me anyway. It's so interesting.

[Olga]

And I have never had "champagne"

Olga, will be. Put it in the fridge and forget it for a couple of weeks!

Tomorrow, if there is anything, I will report.

Let's wait, Olya! Good luck!

[Sveta]

Even if you fail, tell me anyway. It's so interesting.

Sveta, I join! But the chance of success is much higher. I would say the failure% is very low!

Put it in the fridge and forget it for a couple of weeks!

In fact, I had more than 50 liters of such champagne ...

I seem to understand why mold starts up: as one of the options, a small amount of sugar and a large amount of raw materials. The other day I put in a new jar: pumpkin, banana, plum jam. Wanders well. I opened it once a day. Now I opened the shake, and on a few pieces of both pumpkin and banana, which are not submerged in water, mold fluff. I removed it. The smell of the liquid is pleasant, fermented, and the taste is neutral to sour. Added sugar. I'll see tomorrow.

[Elya]

In fact, I had more than 50 liters of such champagne ...

Lina,

I seem to understand why mold starts:

Elya, if done according to the recipe, then there should be no mold. Temperature is also one of the factors. And also - the rudiments of mold on the material itself.

[Luda]

Luda, in general, I had a "prank" jam, maybe it influenced.