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

Soft, slightly sweet, with a crispy crust and insanely aromatic. To paint the recipe?

You ask more! Of course! I definitely need

[Elven]

Elven, Lena, catch:

Preenzyme:
liquid yeast - 100 g
wheat flour c. s - 100 g
sugar - 10 g

Dough:
preenzyme - whole
wheat flour c. from. - 200 g
water (I have milk) - according to the calculation 62g (I have 90g)
salt - 4.5 g
sugar - 8 g
margarine (butter for me) - 11 g

[Marisha]

Thank you, Marisha!

[Sonadora]

Sonadora, Thank you! Both for the loaf and for the recipe.

[Venera007]

I liked the taste, it differs from the starter very much.

Venera007, Tatyana, thank you very much for such a detailed report! I am so happy when this bread is obtained not only by me! And most of all I am glad when I like the taste of this bread.

And in this bread on the railway, for some reason, this smell is also there, but not so strong. But for now I will experiment, add different ingredients, try to withstand them longer, so that they are stronger. The field for experiments is huge, and I bake bread no more than twice a week, we don't eat any more.

I wonder why this happened ... I usually taste yeast in bread. But in bread on the railway there is no such taste at all. There is a taste of the material itself, from which the railway was prepared, but no more. Well, nothing, the main thing is that you are ready for experiments. I am sure that you will find your bread on the railway.

Luda, thank you very much for your work! He's really Napoleonic!

Tanya, to your health! Bake more and more bread! Good luck to you !

[Luda]

Luda, take the report. Made on the basis of the GOST prescription card for Raznaya Loaf from flour v. from.


The sample was removed (half of the loaf is gone). Tasty! Soft, slightly sweet, with a crispy crust and insanely aromatic.

Manechka, this is bread! I recognize your handwriting! If I had not seen whose bread it was, I would have immediately guessed that it was yours. Oh my God, what a crumb! I would have looked, looked! Manechka, thank you for the joy to see your great work!
And special thanks for the recipe! I think everyone will use it. I - for sure! As soon as we eat the bread according to Lina's recipe.

[Elven]

And my something in the form rose worse. While I was standing in a bowl on a proofing - a good lane, as soon as I kneaded it and put it into a mold - I began to grow badly And did not grow much during baking. I have no luck with this form, in no way does bread work in it

Elven, Lena, and you try to bake bread with a hearth, without a mold. And preheat the oven to 280 degrees. Put it in the oven, immediately lower it to 250, and then - according to the recipe. You will see that your bread will immediately jump. Yes, and spray it well with some water from a spray bottle.

wonderful bread! I especially always like the color of your bread - ruddy, I just get brown.

AnastasiaKApparently it's because of my tiny oven. My bread does not have a chance to remain light - red-hot heating elements are located above and below in a centimeter proximity.

Luda, and you still swear at your oven! Look what beauty comes out of there! Well, and, of course, the pens and the head of some have a meaning ...

Veronicek, thank you for your kind words! And I don't swear at my assistant. I love her ... It's just not enough for me! Nowhere to turn around!

Girls, thank you all for praising the bread! Thanks to Lina! Awesome turned out! Gorgeous recipe! I recommend to everyone! Even though I see flaws in it (on my part), the bread turned out to be fantastic! I couldn't resist and ate 2 slices of bread at once, which doesn't sound like me ... Crazy taste. For some reason, sweetish, although there is a minimum of sugar.And what a smell and taste can be obtained from tea railways! It is something! The crumb color is a little odd, but this is due to the tea. But it is not important! The taste outweighs everything. In general, bake, you will not regret it!
Here are the cuts:





Linochka, thank you very much for the cool recipe! And where did you get it from? I know where ... From my bright head! You are our clever girl!

[AnastasiaK]

I will take into account the increase in the grain procurement, yesterday she rose great, she breathed straight.

AnastasiaK, but won't it turn out that the bread did not ferment and did not distance? Here a double-edged sword can turn out. I brought this quote from the author. And there - who knows ...
Today, my bread, in fact, should have turned out with sourness - and in the old dough there is rye flour, and railway on raspberry leaf tea (sour), and fermented my dough. But I did not feel acid at all, although I am very sensitive to acidic (because of the stomach). In general, try again. Maybe it coincided? Will it be all right next time?

[Sonadora]

Sonadora, and how did you do it? Draw? pliz! The gingerbread man is soft, how long has it been kneading?

Manechka, I support Oksana. And then not all will climb into GOSTs. Or give us a link, please!

Lena, and you try to bake bread with a hearth, without a mold.

Lud, I really wanted to bake, but ...

I put the dough in the L7 form (because I missed a little with flour, it turned out a little thin ... I just can't adapt to the new flour)

It would have spread into a pancake, I had to put it in a mold

[Lena]

Lena, I remembered about your flour ... Well, nothing, you will find more of yours!

Lyudmila, 84 pages cannot be read on the fly. Can this yeast be made on one banana peel? And then all their dried fruits have already been devoured, and the store ones are somehow scary - what they are processed there. We don’t have any dachas, so we only hope for Ecuadorian bananas Although they are also processed

Banana on banana peel alone and do! You can also use frozen fruits!

Bananas on some banana peels do!

On the first page I read that it was necessary to add dried apples and lingonberries - and I got bored ... And on the peels - this is our way, in Brazilian

Anya, how do you look at raisins, dried apricots and frozen lingonberries?

Anya, how do you look at raisins, dried apricots and frozen lingonberries?

Yes, raisins and dried apricots, of course, are purchased. Freezing - I don't know

[Anna]

Can this yeast be made on one banana peel?

Anna, sure you may! You can add some more tea. Or you can put 2 jars - one only on a banana peel, the other on tea. Only take good tea - not from bags.

[Anna]

Anna, sure you may! You can add some more tea. Or you can put 2 jars - one only on a banana peel, the other on tea. Only take good tea - not from bags.

I thought you only put on your tea. And if you can buy it - then everything is much easier. And yet, I remember, someone started me on my favorite chickpea. I here accidentally forgot the broth that was poured from the boiled chickpea for a few days - it went in bubbles, but it smelled disgusting This, probably, is not the case.

On the first page I read that I need to add dried apples and lingonberries - and I got bored ...

Anya, I just have enough of this stuff, so I added. In the middle of the recipe, there is a list of foods that tea can be made from. Choose according to your taste. And any freezing is possible. So don't be bored!

[Ludmila]

Ludmila, and how to measure the peel of a banana in spoons?

I thought. you only bet on your tea. And if you can buy it - then everything is much easier. And yet, I remember, someone started on my favorite chickpea.

We bet on our tea. But the Chinese are on their own. It would not be clear, first of all, to myself, if I put a railway on the purchased tea. I have not had a purchased one for 3 years. But not everyone makes their own tea, so I recommend store-bought tea too.
and on chickpeas, they did not make railway, but leaven.

Chickpea gives a very strong reaction, and this leads to rapid oxidation, I think Chuchelka wrote, but I could be wrong.

and how to measure the peel of a banana in spoons?

The question, of course, is an interesting one ... I didn't measure it. I took a whole skin and that's it ... And in the rest of the Zhd - everything was strictly measured - tea, flowers, raspberries ...

It should be put on dry.

Anya, railways are not placed on boiled material. Only fresh or dried. so try it, maybe it will work. I remembered! Someone wrote that the peas were added. And Chuchelka warned that he would explode like a bomb. So they did not tell us about the result later. I don't even know where to look for these peas.

and my frozen berries are all washed ... can't you put yeast on the same?

[Universal recipe card for loaves in accordance with GOST 27844-88 here]

Girls, thanks for the compliments. I liked the bread on the railway very much. There was no yeast smell at all from the finished bread, or during baking, only a slight fruity aroma.

I made the dough like this:
1. I added 180 grams of flour, milk, sugar to the PF. Kneaded for 4-5 minutes so that the flour is evenly moistened. Left for autolysis for 15 minutes.

2. Added the remaining flour and butter, added salt after 6-7 minutes. The dough turned out to be very soft, but on the bottom of the bucket the hp was not smeared, after stopping the mixer it slowly "settled".

3. Immediately after kneading, put it on the table (slightly oiled with vegetable oil), carefully stretched it into a layer and folded it in an envelope. An hour later, she stretched and folded it again.

4. After fermentation, shaping and full proofing, I made cuts and transferred the dough piece to a hot plate.

5. I baked with steam for the first 10 minutes at a temperature of 230C degrees (I have an oven without convection), then lowered the temperature to 200C and baked until tender. I got another 30 minutes.

Universal recipe card for loaves in accordance with GOST 27844-88 here: 🔗
IMPORTANT: the moisture content of the dough is given in accordance with GOST, and not in baking%, this must be taken into account when calculating the amount of water according to the recipe.

Below in the comments, Dima gives the formula by which he calculates the amount of liquid. Here's what he writes:
This refers to the absolute humidity of the dough, which is taken as 100%
I.e
(85.5 + 0.25 + 1.45) / 0.56 - 102.5 = 53.2 grams of water must be added to 100 grams. flour, to obtain a dough with an absolute humidity of 44%
I, frankly, did not understand it.

[Sonadora]

Sonadora, Manechka, thank you! And so I painted everything clearly. Listen, please lay it out as a separate topic. It will be better that way. If not difficult.
And after the words IMPORTANT ... I thought a little. And again I returned to your text. Everything is simple with you. The next bread that I will bake on the railway is yours!

[An-net]

and my frozen berries are all washed ... can't you put yeast on the same?

An-net, Anya, try to do it. You didn't put the wet berries in the freezer, but let them dry. during this time, wild yeast managed to populate your berries. They fly everywhere.

[An-net]

An-net, hold it a little (let's say on the table) so that the bacteria colonize it - Admin wrote! Why did you wash the freeze?

Luda, I can't arrange before Sunday - Monday, and such photos ... I didn't intend to expose them as a separate recipe.

And after the words IMPORTANT ... I thought a little

So I just can't understand. If it's clear with all the ingredients, then with water ... Maybe our mathematicians-bakers will tell you?

[Girls, Lena-Kubanochka baked this bread today on the railway. She reported to the Tea Gazebo. And I brought you here to show.]

Girls, Lena-Kubanochka baked this bread today on the railway. She reported to the Tea Gazebo. And I brought you here to show.

Wheat flour, but 50/50 with whole wheat from sprouted wheat. She germinated, she ground.

Luda, I can't arrange before Sunday - Monday, and such photos ... I didn't intend to expose them as a separate recipe.

Manechka, we'll wait! The main thing is to be. Such bread is worthy to wait.

So I just can't understand. If it's clear with all the ingredients, then with water ... Maybe our mathematicians-bakers will tell you?

I'll go to Dima later ... I'll think about it. I was friends with mathematics. In general, Lina does a great job with us. But she is now at the dacha - there the Internet is badly caught. She will come back, I'll ask her. If I can't figure it out by then.

An-net, hold it a little (let's say on the table) so that the bacteria will populate it - Admin wrote! Why did you wash the freeze?

No, I washed the berry before freezing, well, it was not clean ...

Well then, let it stand a little, and the bacteria will colonize!

Anya, 4 st. l. berries and 1 tbsp. l of sugar will not do the weather. Try it. I'm sure everything will work out. The Chinese also used frozen raw materials. I don't think they put dirty food in the freezer.

: bravo: Girls, and nobody tried to make railway on wheat? Something thought flashed, or will it be like a "bomb" with peas?
And I also wanted to add that the bread, after lying down for a night and half a day, acquired a special taste. I am delighted

[Tatyana]

Girls, and nobody tried to make railway on wheat? Something thought flashed, or will it be like a "bomb" with peas?

Tatyana, no, no one has tried it yet! But nothing prevents you from doing this. There is no wheat, there is oats. Need to try .

And I also wanted to add that the bread, after lying down for a night and half a day, acquired a special taste. I am delighted

Oh yeah! This is true ! I am very glad, Tanechka, that this bread delights you!

[Ludmila]

Ludmila, thanks for the support! I will keep up to date with experiments as soon as they are completed.

Good afternoon, girls (although there was a boy somewhere). : bye: Yeast with banana and dried apricots ferment rather badly, but let them still stand (from the 20th). But I can't wait to get someone else. So I put a jar of onions (though it's not sweet), let it be, a jar of dried pear + black. tea, currant leaves, mint, oregano, chaga. (23rd). And yesterday I could not resist and put it on a tomato (I'm sorry or something). It seems that everyone began to wander slowly. Pre-fired yesterday. trembling. from the cold. (on the whole resin. rye m.) - got a bit thick, but then it will become thinner. So everything is in full swing. The worst thing is if the laptop (old) is covered.

[Luda]

Luda, take the report My yesterday's bread

Wheat-rye bread with star anise on liquid yeast (Elven)

[Elven]

Elvenwhat a handsome man it turned out, I want a piece

[natushka]

natushka, help yourself

[Elven]

accept the report My yesterday's bread

Elven, Helen, excellent bread! Well done, that has designed a new theme!
And you told us something about your torment. I wrote in your topic that you need to add a pinch of ascorbic acid to the weak flour to strengthen the gluten, after dissolving it in water. Try it and see the difference.

put a jar of onions (though it's not sweet) - let it be, a jar of dried pear + black. tea, currant leaves, mint, oregano, chaga. (23rd). And yesterday I could not resist and put it on a tomato (I'm sorry or something). It seems that everyone began to wander slowly. Pre-fired yesterday. trembling. from the cold. (on the whole resin. rye m.) - got a bit thick, but then it will become thinner. So everything is in full swing. The worst thing is if the laptop (old) is covered.

Natasha, I understand that! Correctly, that put all sorts of different railways. Write to us periodically how they behave.
And I wish your laptop health and long life!

Lena, and you can also add either gluten or panifarin. Lately, the flour has not come across very often, and I add one or the other. Helps a lot!

[Lyudochka]

Lyudochka, thank you very much for the "praise"

Well done for making a new theme

Well Schaub is not lost

a pinch of ascorbic acid should be added to the weak flour to strengthen the gluten

Oh, thank you!
And my flour is really not very good. Before that there was Altai, very good - nothing floated, the workpieces kept their shape perfectly. And this one looks during kneading - the bun is right, but during proofing it starts to "float"

[Veronica]

Veronica, and where can you buy them? By the way, Luda (from LJ) showed you how to make gluten yourself. But there you need running water to wash the dough. And with water from a well, which is 150 m from the house, this cannot be done. It is a pity for the husband - he does not apply so much water with a sore leg.

[Veronica]

Veronica, where is this miracle to get that? We do not sell

and when proofing begins to "float"

It's a little more to float. :) I'll tell you a little. We were about 14 years old, they kneaded the dough (my mother ordered, she went to work), kneaded cool. We look, and the dough began to run away from the pan, it was liquid, it was also kneaded cool. The liquid ran again. They called a neighbor, she looked, said they themselves kneaded it liquid, well, she added flour and kneaded, but it ... ran again, everyone was surprised, they had to throw out the dough. I have never met this in my life and that torment is no longer left, then they were all exhausted, and we still do not know what was the matter. Sorry, off topic.