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

[natushka]

natushka, very much even on the topic ... About flour on our site - always on the topic. Yes, it was an interesting flour ...

[Lena]

LenaAltai is a thing, I agree! Three tram stops from my house, a store opened with their products. Now everything is near and always there. But the spirit of the experimenter requires buying new varieties of flour ...
Luda, Lena, Gluten and panifarin are in online stores, in grocery departments. I would have raised the question a little earlier ... I'll look in my store, if there is one, I can send it, right?

[Veronica]

I'll look in my store, if there is one, I can send it, right?

Veronica, Thanks for the offer . I don `t need it. I asked out of interest. Husband buys flour at Dixie. Until I let you down (mmm).

Gluten and panifarin are available in online stores

Yeah, I know. But shipping is more expensive than the cost of the "product"

I'll look in my store, if there is one, I can send it, right?

I'll try with ascorbic acid for now. And buy Altai flour, you just need to get to the food base

Ascorbic acid is a part of panifarin. I'll go for a walk to the pharmacy

Girls, if anything - knock, I order myself various things, including bakery improvers, at the Grocery Pharmacy several times a year. And I also take different Altai flour in packages. But here it has risen in price over the past six months, in some places for 100 rubles. 2 kg of 1 grade is worth.

And we are usually a top-grade bag of 10 kg. we take. But I don't remember the price. Somewhere around 25r. per kg

I really like their tsz, I pre-enzyme only on it and put it - beauty! Once I put it on 1s - I behaved well, but not so actively.

We sell c / s only Garnets, and then in 1 store Flour of the 1st grade is sooooo rare to be found in packages of 2 kg, and basically a bag of 50 kg. I don't need so much

[Lena]

Lena, it is clear, everything is brought to us

it is clear, everything is being brought to us

Of course, Moscow is more needed. And we have a small town, why do we need it?

The yeast on banana and dried apricots turned out to be so vigorous (although there was little foam), I started pre-f. to the baker. flour, wrote the time (I wonder how much it will take). Ts. Z. over, you have to go to Auchan-sell only there (and even then not always). We will continue to experiment.

[Natalia]

Natalia, we will wait for the result!

The yeast on banana and dried apricots turned out to be so vigorous (although there was not enough foam)

How long does it take?

It looks like my railway is almost ready. Half of the apples and banana sank to the bottom, they themselves are cloudy, smell good-champagne. What do you say Lyudmila? Can you cook pre?

[stanllee]

stanllee, Maryana, I think that it is already possible.

Report.
The experiment was as follows: for a loaf of 500 g of premium flour I made PF 100 + 100. + 1 tsp. Sahara.
The PF was kept warm for at least 5 hours. During this time, its volume has increased by about 2.5 times.
At this point, Pf started something like a dough, that is, she added 60g ZhD, 170g flour, 10g sugar and 2 jars of baby food (pumpkin puree) - about 110g.
The dough stood for 2 hours in a warm place (with a light bulb), then I was surprised to find that it was already deep night in the yard, so I sent the dough to the refrigerator.
This entire farm spent about 12 hours in the refrigerator, with little change in volume.
After the refrigerator for 2 hours, the dough was warmed up under a light bulb, then I already kneaded the dough.
After kneading, the dough stood with a light bulb for 1.5 hours, then molding and proofing of the loaf for another 4 hours. During this time, the workpiece has increased approximately 3 times. But, apparently, not enough, because the roof was torn a little. That is, probably half an hour of proofing was not enough.

The sourness is felt in the bread, which became smaller on the second day, but still did not disappear at all.
This yeast, apparently, is very active in eating sugar, so next time with the main kneading I will add about 50% more sugar.
In addition, I would generally reduce the lifting stage after kneading the main dough, that is, I would knead and immediately form. Or, after the refrigerator, I would not warm it up, but would immediately make the main batch. Or both. Perhaps then the sourness would have been less.
The crumb turned out to be quite dense, approximately like that of a high-quality factory loaf, despite a rather large increase in dough in volume.

[Olga VB]

Olga VB, Olenka, congratulations on the bread! It turned out very beautiful! And I like the crumb - uniform, porous!
Thank you very much for such a detailed description of the process. I read it with pleasure! I liked your conclusions too. A real experiment! I liked the description of the "behavior" of the PF and the test at all stages. For myself, I made many conclusions.
Thank you very much again for such an informative report!

I would generally reduce the lifting stage after kneading the main dough, that is, I would knead and immediately form

In my last days, the same thought stuck in my head.After an hour, I planned to start a pre-enzyme ... perhaps I will conduct such an experiment tomorrow

[Lena]

Lenaand with sugar check my observations, okay?

And I want to make croutons from this pumpkin loaf tomorrow. It seems to me that they should turn out to be very tasty. And very beautiful. The bread is already very bright, sunny (for some reason it is not very visible in the photo), and the croutons from it should generally turn out beautiful.
If I don’t profolon in the morning or if someone doesn’t eat all the bread earlier, I’ll report back.

Lena, check my observations with sugar, okay?

How can I do it? I was planning to bake a bun, not very rich

What recipe will you use? Specifically for railway or for ordinary yeast, but with a replacement for railway?
And will you be using this recipe for the first time or have you used it with ordinary yeast before?
If the recipe is for conventional yeast directly replacing conventional yeast with rail without adjusting other components, just compare your sensations in sweetness, as it was when you baked with ordinary yeast and as now with liquid.

Girls, if someone has observations on this topic, please share.

if anyone has any observations on this topic

I have sweeter bread on the railway. I reduce sugar.

Throw the Sirye out or you can use it again. I don't remember what was said:

Will you be using this recipe for the first time or have you used it with ordinary yeast before?

Aaaaa, everything, I understand! I want to bake according to the recipe (I've already baked it a couple of times) for regular yeast, but altering it a little. I'll make less muffins. I will unsubscribe by sweetness

[Maryana]

Throw the Sirye away or you can use it again

Maryanawhat? On which railway was installed? I throw out banana skins when they become completely black

[Maryana]

Maryanawhat? On which railway was installed? I throw out banana skins when they become completely black

Yeah)) I have apples and a banana. the view is not presentable, but you never know what is needed there for vigorous strength)

[Elven]

Elven, Olga VB, Lena, Olya, I follow your reasoning with interest. And I'm waiting for the result of tomorrow's experiments.

and the croutons from it should generally turn out beautiful.

Olya, I didn't make croutons, but she browned the bread on the toaster. Very good - both in appearance and in taste.

If the recipe for conventional yeast directly replaces conventional yeast with rail without adjusting other components, just compare your sensations of sweetness, as it was when you baked with ordinary yeast and as now with liquid yeast.

I have sweeter bread on the railway. I reduce sugar.

So I also noticed that the bread is sweeter on the railway than on ordinary ones. They also contain sugar, apparently, that's why - not all the sugar can be eaten by the railway.

Throw the Sirye out or you can use it again. I don't remember what was said:

stanllee, Maryana, periodically it is necessary to throw away some of the material on which the railway was made and put a new one. Not immediately, but after 2 - 3 pastries.

Maryana, periodically it is necessary to throw away some of the material on which the railway was made and put a new one. Not immediately, but after 2 - 3 pastries.

Thank you.

[Maryana]

Maryana, I 2 days ago, after casting part of the yeast for the pre-enzyme, threw out all the skins and replaced them with new ones. And I also add, if available, a very small piece of banana pulp. Yeast begins to foam actively in 10-12 hours. After 2-3 days, I just throw out this piece of banana. Today, I just decided to add it to the pre-enzyme, let's see what happens

And I'm waiting for the result of tomorrow's experiments.

do not hesitate, again there will be a recipe live

So I also noticed that the bread is sweeter on the railway than on ordinary ones.

Hmm ... and I don't notice something. But I have a sweet tooth, maybe that's why?

[Maryana]

Maryana, I 2 days ago, after casting part of the yeast for the pre-enzyme, threw out all the skins and replaced them with new ones. And I also add, if available, a very small piece of banana pulp. Yeast begins to foam actively in 10-12 hours. After 2-3 days, I just throw out this piece of banana. Today, I just decided to add it to the pre-enzyme, let's see what happens

and thanks for the idea.
I don't think it's bad))

do not hesitate, again there will be a recipe live

Oh, how interesting it will be tomorrow!
We need to organize some joint baking. That will be cool!

But I have a sweet tooth, maybe that's why?

May be. I hardly eat sweets. And I drink unsweetened tea and coffee.

May be. I hardly eat sweets. And I drink unsweetened tea and coffee.

Luckyvitsaaaaaaaaa))

[Maryana]

Luckyvitsaaaaaaaaa))

MaryanaI force myself to be "happy" ...

We need to organize some joint baking. That will be cool

Aha Come on while I'm on vacation

I hardly eat sweets

And I can't walk by

And I drink unsweetened tea and coffee.

And here I am with you. I cannot drink with sugar, it seems that it is not tasty. I'm a bit better than anything

Aha Come on while I'm on vacation

Helen, come on! Here you will spend your tomorrow's experience and agree. Tomorrow I was also going to make bread, but today the guests were confused, and I forgot to get the railway from the refrigerator. So tomorrow night I will put the pre-enzyme. I wanted to bake a loaf of Sonadora. But I'll see what you show us tomorrow. Maybe I'll bake yours.

And I can't walk by

Yes, I was the same. I ate a large chocolate bar every day. And this is among other sweets. And then with an effort of will she forced herself to reconsider her attitude to sweets. Happened...

Good night. finally leaked photos.
This is my first grape yeast bread.



and this is today's cheese bread, they could not resist and cut it hot, there were guests, so they smacked it with butter:



The cheese was just impromptu. One guest ate bread and said that it looked like cheese balls.

That's interesting! If your bread on the railroad is sweeter, but mine is much the opposite, it means that your railroad cars are sweeter or you put more sugar in the PF.
That is, apparently, I do not put enough sugar either in the railway or in the PF?
I'll even go to the railway

[Olga VB]

That's interesting! If your bread on the railroad is sweeter, but mine is much the opposite, it means that your railroad cars are sweeter or you put more sugar in the PF.

Olga VB, I put as much sugar as is written in the recipes. No more and no less. Apparently, the perception of sweets is different for everyone. I practically don't eat sweets. Even sugar seems to me superfluous from the standard recipe for simple white bread in the instructions for HP. I reduce its amount.

[Matilda_81]

Good night. finally leaked photos.
This is my first grape yeast bread.



and this is today's cheese bread, they could not resist and cut it hot, there were guests, so they smacked it with butter:



The cheese was just impromptu. One guest ate bread and said that it looked like cheese balls.

Matilda_81Gulechka, well done! She showed us 2 loaves at once. You have a great bread! Well done!
I am so glad that you did it well and liked the bread! The best quality indicator is satisfied and well-fed guests. Peki, Gulechka, health is also different!
Thank you very much for the report and photo!

Yes, I also seem to reduce the amount of sugar by 30 percent in all recipes, but here there was almost no sweetness at all.
Lyudochka, how much sugar do you need to add when feeding the railway?
So I took 150 g of railway for bread, added the same amount of water, replaced the fruit a little. And how much sugar is there to add?
I add a teaspoon, but this is probably not enough.

So I took 150 g of railway for bread, added the same amount of water, replaced the fruit a little. And how much sugar to add there?

Olya in this case, I add 2 tsp. Sahara. And if I don’t change the fruit and take about 100 grams. Railway, then I add 1 tsp. Sahara.

[People]

Olya in this case, I add 2 tsp. Sahara

Yes? And I have only one spoon. But my bananas are sweet
People, you bake while Sonadorin bar We have a lot of bread at home. I will have a new oven in 2 days, then we'll agree, okay?
Oh, I forgot to report! My pre-enzyme (150 ml. ZhD and 150 g. 1st grade flour) in 10 hours grew 4 times. While the flight is normal!

[Gulya]

Gulya, the bread is just gorgeous!
I also flipped through the cheese bread recipes yesterday. Now I will definitely bake! It remains only to decide on the recipe

I still put the railway on wheat yesterday, until I missed it all. For the purity of the experiment, I did not add anything more. Today, the grains began to emerge so interestingly, are in limbo

[Lena]

Yes? And I have only one spoon. But my bananas are sweet

Lena, I don't put the banana myself - only the skin. Maybe that's why you don't need to add more. In general, if we took a lot of railway on the PF, then we put more sugar, if less, then 1 tsp is enough.

People, you bake while the Sonadorin bar. We have a lot of bread at home. I will have a new oven in 2 days, then we'll agree, okay?

Lena, I will also bake in a day. Yesterday I baked buns (which are 9 kopecks each), so I'm putting aside the bread for now. You, too, are your peki, and then we will agree.

My pre-enzyme (150 ml. ZhD and 150 g. 1st grade flour) in 10 hours grew 4 times. While the flight is normal!

Whoa! In 10 hours - 4 times !!! This means that Zhd is already very active. Then all other stages will take less time.
Helen, good luck with your baking!

[Venera007]

I still put the railway on wheat yesterday, until I missed it all. For the purity of the experiment, I did not add anything more. Today, the grains began to emerge so interestingly, are in limbo

Venera007, Tanechka, and, indeed, beauty! The bubbles are so cool! Well, the grains too. I will follow your experiment with interest.

Whoa! In 10 hours - 4 times !!! This means that Zhd is already very active. Then all other stages will take less time.

The fact of the matter is that the PF is rushing fast. But the dough as always. It grows slowly after molding.
I kneaded the dough, immediately formed a bar, wait, sir

Today I took the railway out of the refrigerator, stood there for about 3 weeks (I didn’t even look after them, I thought it wouldn’t work out like that), they smell a little sour, actively small bubbles go up and the lid is blown up. In the evening I will put the PF.