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

[natushka]

natushkayeast is alive. Have no doubt !

But the dough as always. It grows slowly after molding. I kneaded the dough, immediately formed a bar, wait, sir

Elven, Lena, give the dough some more heat. It grows better in warmth.

[People]

People, I put the battery there 29-30 degrees for sure.
I put my bar on the baked goods. I stood on the proofer for exactly three hours, grew 2.5 times.
Have you figured out what to bake?

I put my bar on the baked goods. I stood on the proofer for exactly three hours, grew 2.5 times.

Lena, has grown up normally. It will also grow up in the oven!

Have you figured out what to bake?

Flax, nope. Second day guests. In the evening we go ourselves. So, until the bread.

grew up normally. It will also grow up in the oven!

Already!

So before bread

I'm still thinking. What is not difficult you want. Without any long tea leaves, etc.

Damn damn! 5 minutes ago I looked in everything was fine, now I looked at it again to the bottom it broke! Why is he constantly vomiting from below?

What is not difficult you want. Without any long tea leaves, etc.

Yes, I also want something simple. And I don't want to think too. They would give me the recipe, and I would follow.

Why is he constantly vomiting from below?

There was little time for proofing. Did you press on the piece with your finger before baking? Checking how the fossa aligns? It is necessary to slowly align. Then it will not tear.

Len, do not worry! These are the tastiest places in bread.

I disappear until late at night. Do not lose.

They would give me the recipe, and I would follow.

ok, I'll think for two

Did you press on the piece with your finger before baking?

I pressed. Slowly He tore at the very "sole". I'm not worried, and so we'll gobble up

Girls, write, did anyone put bake in a cold oven, for comparison, in which one grows better? cold or hot? It’s very important, soon, after a couple of hours, bake, and I’m sitting in thought all .... what to do?

[Luda]

Luda, it was torn even more. When baked, it grew 2.5 times more. It looks like the experiment failed. You must first put the dough for proofing, and then the preparation
It's a pity, now my pretty (before baking) bar has become clumsy

[Oksana]

Girls, write, did anyone put bake in a cold oven, for comparison, in which one grows better?

Oksana, on ordinary yeast, I put it in a little warm. I don't know if it's right or not, but bread grows well. And on the railway I do, as Luda said, hot. Only I don't bet 250, but 220. Otherwise, my crust is very black.

I stood under the towel - the gap became almost invisible. Maybe this is due to the fact that I twisted the dough tightly?

[Loksa]

Loksa, Oksana, I once put it in a cold oven and gradually added gas, for about 10 minutes, the bread grew still, then I brought the temperature to high and baked as usual, the bread was huge and rose well.

Thank you girls!

In short, nothing good came of it. The bulka came out with a very dense crumb. Definitely, it was necessary to stand for at least another hour. And it is better to stand the dough first, and then the preparation.

Olya, I answered yesterday, but for some reason I don't see him. Maybe I didn't, I'm in a hurry. Banana with dried apricots stood for 5 days.

At 18-00 I took out the dough for c. h. hw. enzyme from the refrigerator, rose, now lies in the form. Made a small bun (345g. Flour), for sample. I will put it in the oven soon.On bread flour (pre-farm), the dough also stood in the cold (I didn't have time to bake yesterday). I started the dough like a "loaf", I already took it out of the oven. The view is not very good, it seems to me that the loaf dough has no place in the cold. In the context, I don't know how. It also seemed to me that the dough for the loaf does not need to be defrosted for a long time. I'll see what's inside a little later.

Girls, teach how to embed quotes in a message

how to insert quotes into a message

With the left mouse button, swipe over the phrase you want to select and press the "quote selected" button at the top right of the message near the globe, where the Answer is .. today at, etc.

And I melted, defrosted, until everything began to sit down and the baking was completely in the oven, it could be super tasty, we'll eat it and that (and it's so delicious)

Something today is some kind of "uncomfortable" day

Well, the bars are ready. The top turned out to be white, the bottom was fried (baked on a stone 230 degrees, then reduced to 180) -30 minutes. total time. The inside is much better (there are even holes), tasty, but completely different from yeast. Yeast. it turns out beautiful. Maybe the dough was watery? It was probably necessary to sprinkle the table with flour, and not smear with oil. I will definitely repeat to find out the reason. There are no opportunities to show the photo now. I sent my daughter a photo, but when she will insert it, I don't know. Well, the little one is ready, I'll cut it in the morning, otherwise I'll go to work tomorrow. The appearance is beautiful. Goodnight!

[Elven]

Girls, thank you all for the Sunday reports!

In short, nothing good came of it. The bulka came out with a very dense crumb. Definitely, it was necessary to stand for at least another hour. And it is better to stand the dough first, and then the preparation.

Elven, Helen ... Well, it turned out that fermentation of the dough is necessary! Let's make this bread together! Write a recipe and arrange a baking time.

It also seemed to me that the dough for the loaf does not need to be defrosted for a long time. I'll see what's inside a little later.

baba nata, Natasha, I bake almost all the bread in the form of a loaf because of the size of my mini-oven. And I ferment the dough first, and then I distribute the piece.

So, girls, with this test, apparently, it will not work quickly! We'll have to go according to the usual scenario, and not the simplified one. Thank you dear ones for your experiments!

And I melted, defrosted, until everything began to sit down and the baking was completely in the oven, it could be super tasty, we'll eat it and that (and it's so delicious)

Oksanchik, how long did you strain the workpiece? And how much dough did you ferment? And what did you bake, what kind of baking?

Luda, I also have an oven - a minka))) do you specify the degrees and baking time in your bread recipes for a minka?

Luda, my dough for a loaf was also in the refrigerator, because I didn't have time in the evening. It settled in my kitchen for 2 hours (during this time I folded it 2 times) and put it in the cold. The next evening I took it out, it was about 3 hours, I rolled it somehow (liquid dough) and into the oven. Yesterday on banana-date-raisins-put pre-farms. on flour in. with., I want to start the loaf again (but a little differently).

I meant "stagnant loaf". I've already got my hand on yeast, but here we still have to learn.

[lappl1]

lappl1, Lyudochka, I am grateful, I got some bread in HP!
it was cool at home before, the yeast did not want to work,
and now they are working in the spring sun!
although the pre-enzyme rose a little on tsz-flour - about one and a half times,
and then began to fall - stood for 20 hours,
but then in HP in less than 2 hours - he raised the dough 2 times,
I didn’t wait for a bigger rise (it was already too late) and put the baked goods on!
here is the result:



there are not many big holes, but baked well!
there and tsz-flour, 1st grade, a little rye and regular + flaxseed

and what scent it was - especially when it cooled down - magical !!!
Thank you for the wonderful recipe !!!
yes, the yeast was banana and orange, with the addition of rose hips, chokeberry and cherry tea!

By the way, everyone wanted to ask how best - prefecture. got up and down, you still have to wait or start the dough (I usually don't wait?)

[lappl1]

lappl1, Luda baked like cake, wanted without yeast, stood pre = Fe 12 o'clock came up well, then the dough came up for 12 hours, there was a lot of baking, and then the dough came up in 3 hours and began to sink, it completely went down in the oven. Overexposed either at the stage of dough or at the stage of proofing, rather dough! I tried it after baking, the yeast ate all the sugar, you see a lot of them! I need to calculate the proportion for myself, how much to take railway for a small amount of flour, 300 grams, taking into account the muffin!

By the way, and sweets in bread on the railway. The girls were right - the usual yeast is sweeter. Yesterday my bad loaf had 4 tbsp. l in dough + 0.5 tsp in PF, it turned out not sweet

[GenyaF]

Luda, I also have an oven - a minka))) do you specify the degrees and baking time in your bread recipes for a minka?

GenyaF, Zhenya, I am indicating the temperature that the Chinese recommend. And she exhibited this one herself. Probably, there is a difference in temperature conditions in conventional ovens and in mini ones. But I've never had an ordinary oven - only a mini. And I always bake bread according to other girls' recipes, setting the temperature they indicate. Maybe I bake a little faster than they indicate in their recipe.

all wanted to ask how best - prefecture. got up and down, you still have to wait or start the dough (I usually don't wait?)

baba nataNatasha, my PF went down only once. And so, I never wait for it to start sinking. I look at his activity. If it has increased 3 times, then I knead the dough.

I also had the dough for the loaf in the refrigerator, because I didn't have time since the evening. It settled in my kitchen for 2 hours (during this time I folded it 2 times) and put it in the cold. On

Girls, yesterday I read in some messages the terms that were not used very clearly at different stages of bread baking. Let's define the terminology a little. Otherwise, you can get confused. So, if we have kneaded the dough, then at first it does not break with us, but fermented... And when the workpiece has been formed and we no longer touch it before baking, then it (hence, the dough) parted... So, if, after kneading the dough, immediately form a blank and no longer touch it before baking, then this will be a combination of fermentation and proofing. And this is not correct. The yeast has no legs to move around the workpiece from place to place. Therefore, when fermenting the dough, kneading is done (or stretching-folding). If this is very important for ordinary yeast, then it is even more important for railway yeast.

[Loksa]

and sweets in bread on the railway. The girls were right - the usual yeast is sweeter. Yesterday my bad loaf had 4 tbsp. l in dough + 0.5 tsp in PF, it turned out not sweet

Lena, and I have the opposite - it is sweeter on the railway. Apparently, it depends on how the ZD eat sugar and on how much sweetness is in the material on which they are made.

Luda baked a type of cake, wanted without yeast, stood pre = Fe 12 o'clock came up well, then the dough came up for 12 hours, there was a lot of baking, and then the dough came up in 3 hours and began to sink, it completely sank in the oven. Overexposed either at the stage of dough or at the stage of proofing, rather dough! I tried it after baking, the yeast ate all the sugar, you see a lot of them! I need to calculate the proportion for myself, how much to take railway for a small amount of flour, 300 grams, taking into account the muffin! More details: https://Mcooker-enn.tomathouse.com/in..._smf&topic=417918.new#new

Loksa, Oksana, understandably! Yes, the calculation of the railway is needed. For baking, there should be a larger amount of railway than for bread. My cake dough also rose very slowly on the railway.

[lappl1]

lappl1, Lyudochka, I am grateful, I got some bread in HP!
here is the result:



there are not many big holes, but baked well!
there and tsz-flour, 1st grade, a little rye and regular + flaxseed

and what scent it was - especially when it cooled down - magical !!!
Thank you for the wonderful recipe !!!
yes, the yeast was banana and orange, with the addition of rose hips, chokeberry and cherry tea!

nlili, wonderful bread turned out. Both height and crumb! I am very glad that everything worked out! This is especially important for the first time. This gives an incentive to continue working with the railway. Breads of bread and on to your health!
Thank you very much for such a detailed report and photos!

Luda, then I did the right thing with folding? And whether he needs a refrigerator or not, I have not yet understood. I understood everything - it fermented the dough on the table and in the refrigerator, and then the formed one was steamed. Sorry b. Natu. And the loaf turned out to be sweet (2 tbsp. L. In the dough and 0.5 tsp. L in the prefecture.) Apparently what actually affects what the yeast is made on.

[lappl1]

lappl1, thank you, I myself am very glad!
I will improve the process with the help of such a wonderful Temka and the experience of members of the forum!
in my HP, fermentation and proofing are combined

[Natalia]

Luda, then I did the right thing with folding? A

Nataliacertainly correct! I love this technique too.

Sorry b. Natu.

Natasha, there's nothing to ask for forgiveness for. We are all learning.

And the loaf turned out to be sweet (2 tablespoons in the dough and 0.5 tsp in the prefecture)

According to the instructions for my HP 500 gr. flour for plain bread is put 1.5 tbsp. l. Sahara. It is sweet to me and I put no more than 1 tbsp. l. After all, part of the sugar is also used to "feed" the yeast. So, 2 tbsp. l. - this is really for a sweet bar.

in my HP, fermentation and proofing are combined

nlili, yes, it turned out that way if HP was not turned on for automatic bread baking. In my HP on regular bread, there are two crunches. So if you did everything by hand, then it happened. Next time you can try doing a couple of stretches, folds, or wrinkles. Then, of course, the whole process will take more time, because the dough will still need to rise later.

[lappl1]

lappl1, Lyudochka, thank you for the detailed explanation,
I'll try this option at the weekend!

Lyudochka, it's so nice to talk to you. Thank you for teaching us wits.

I have a feeling that I can't stand the yeast to the end, because pre-farms. rises only 1 time. I came home from work, and he got up exactly as much as there was in the bank, and already fell (in 12 hours). By the way, they sizzle well on tomatoes and onions. Today I opened it for the first time (from the 23rd). I kneaded the dough into a loaf, it rises slowly, I probably won't have time to bake again. I'm in a hurry, but I don't have enough time. Where to get it, does anyone know?

time is running out. Where to get it, does anyone know?

I know from personal experience - in a day job. Or retired.

Can I put it on the cheese?

but time is not enough

Time is an illusion, it does not exist at all. To stretch this harmful illusion, I put the PF overnight (I put yogurt and sour cream at the same time), in the morning I throw it into the HP, add what is needed, except for salt and oil, make a batch, turn it off, add salt and oil along the wall and turn on the "French" program with a delay of 2-3 hours (and I just put yogurt and sour cream in the refrigerator). I come home from work - oops! Bread!

Maryana, I almost always make bread on whey. Since I have a lot of it, I don't buy cottage cheese.

Maryana, I almost always make bread on whey. Since I have a lot of it, I don't buy cottage cheese

I know this is very good for bread. and for the railway?

(I put yogurt and sour cream at the same time

How do you make sour cream?

[Maryana]

Maryana, adding whey to bread kneading significantly reduces the time of fermentation and dough standing. Since it is a good breeding ground for yeast (no matter what - dry, pressed, liquid). In addition, whey significantly improves the taste of bread (well, it adds benefits too).

How do you make sour cream?

The question is off topic, so take a look here.

[Maryana]

Maryana, adding whey to bread kneading significantly reduces the time of fermentation and dough standing. Since it is a good breeding ground for yeast (no matter what - dry, pressed, liquid). In addition, whey significantly improves the taste of bread (well, it adds benefits too).

I see ... then everything will be fine.

[baba nata]

I have a feeling that I can't stand the yeast to the end, because pre-farms. rises only 1 time. I came home from work, and he got up exactly as much as there was in the bank, and already fell (in 12 hours). By the way, they sizzle well on tomatoes and onions.Today I opened it for the first time (from the 23rd). I kneaded the dough into a loaf, it rises slowly, I probably won't have time to bake again.

baba nata, Natasha, well, you yourself have found the answer to your question. 4 days for the railway is not enough. At least 6 days. Try to increase the preparation time of the railway.

I'm in a hurry, but I don't have enough time. Where to get it, does anyone know?

I know from personal experience - in a day job. Or retired.

Or go to the village (also from personal experience).

The question is off topic, so take a look here.

Lina, you have not a head, but a computer - you remember where you wrote what (and this is in the tea topic among more than 500 pages)!