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

Girls, Manechka, as promised, laid out the recipe for her loaf. Thank you dear !

Loaf of premium flour with liquid yeast (Sonadora)

Girls, good morning! Here's another thing - sour cream in prefecture. I always make lean bread. So I have to ferment and ferment even longer. I make loaves in mustard oil, as Admin wrote. Yesterday I put a couple more jars of yeast-cranberry + skins. banana + apple peel; banana itself (without peels) + cranberries. Then you will need to add a little soda to the dough (Remove acid).

next pension. year., but I doubt I will have the time. All the same, I will have to work, and we also have a little lyalechka (I constantly go to them). + 2 more grandchildren.

Good morning, Natasha and everything, everything, everything!

So I have to ferment and ferment even longer.

Natasha, not necessarily. The addition of sour cream in my case (I did it 2 times) did not greatly affect the speed of fermentation and proofing. So, look at the behavior of the PF and the test.

Yesterday I put a couple more jars of yeast-cranberry + skins. banana + apple peel; banana itself (without peels) + cranberries. Then you will need to add a little soda to the dough (Remove acid).

Well done ! Just don't rush with them. Let them cook properly.
I wonder where the acid comes from. After all, there is no lactic acid bacteria ... Need to figure it out?

I make loaves in mustard oil

Baba Nata, so mustard oil inhibits yeast strongly, it is a strong antiseptic.

Yes? Wow, but I did not know. But yeast bars turn out well. Apparently I am still in a hurry and do not fully maintain the cycles. I have long been unable to stay at home from evening to evening. So you're in a hurry, as the store. the bread disappeared from my table.

so mustard oil inhibits yeast strongly, it is a strong antiseptic.

Linochka, thanks for the science! I did not know. True, I haven't added it yet. But for the future I will know.

I also tried to skip the fermentation stage. The Railways were young, Prefecture rose well, kneaded the dough and immediately molded it as it should and put it into molds. Approached four hours very weakly, it barely reached two times, and the crust dried up on top, can you cover it with a wet towel? I put in the oven almost no bread grew. The taste is the same, it was baked like this for the third time, but the crumb itself is coarser, there is no airiness. So I will do it right, without such experiments.

[Lyudochka]

Lyudochka, I am back to you with bread. PF on banana-raisins-carob syrup. Always after kneading in HP, the dough turned out to be so elastic, but here I could not pull it out of the bucket. The consistency is like a putty, when forming a kolobok, it still did not work out. I poured flour many times. I thought, well, everything will be a stone, but no ... I was upset, and did not understand what was the matter. Before that, I always baked bread on the railway not in shape, but then I had to divide my naughty dough into two parts and put it in a cake pan))))
it did not affect the taste, as always delicious bread.

[Musya-Marusya]

Musya-MarusyaDespite your torment, the bread was a success. Only you yourself will understand what is the matter. Maybe they changed the flour?

and the crust has dried on top, can you cover it with a wet towel?

Elya, do you cover the workpiece with cling film? Well, if you want to, you can use a wet towel.

The taste is the same, it was baked like this for the third time, but the crumb itself is coarser, there is no airiness.

Ale, during fermentation, there is not only a rise in the dough, but also the growth of yeast cells - reproduction.The more yeast cells are formed during fermentation, the better the dough will grow during proving and baking. so, bypassing the fermentation stage, we risk getting the same result as you did.

[People]

People, what if rye flour predominates in the dough? On ordinary yeast, after all, the workpiece is immediately formed. It is not recommended to crush the dough. As I understand it, is the principle the same?

[Luda,]

Luda, no, not a film, but a towel. Not right? Now I understood about fermentation, I thought that the railway would do a miracle and speed up the process

Musya-Marusya, despite your torment, the bread was a success

Yes, delicious as always!
I want to bake a little white bread, how can I feed the railway with wheat flour?

[People]

People, what if rye flour predominates in the dough? On ordinary yeast, after all, the workpiece is immediately formed. It is not recommended to crush the dough. As I understand it, is the principle the same?

Elven, Lena, everything is correct, with rye flour it is not necessary to crush, including with the dough on the railway.

no, not a film, but a towel. Not right?

Elya, I cover the dough with foil. and wrote about it in recipes. I don't really like the towel. It seems to me that this is how the dough dries up. But, with a wet towel it should not dry out.

I want to bake a little white bread, how can I feed the railway with wheat flour?

Musya-Marusya, Tatyanabaked white. But the railway is not fed with flour. Then it will already be leaven, if they are fed with flour. Check out the Sonadora's recipe - white bread entirely on wheat flour. The link to her bread on this page is in the topmost post.

Yes, that's what I'll try. it's a very beautiful bar.

So it beckons))) ... Manin loaf)))))))

[Tatyana]

Tatyana, The railway needs to be fed with sugar. After 2 - 3 feeding, we remove part of the material, add new and sugar. On the page for this recipe, I wrote how to feed.

The railway needs to be fed with sugar

thanks, Lyudochka. I'll go and reread the hardware again))))))

everything is correct, with rye flour you do not need to crush

I put PF, tomorrow I have a simple rye bread planned. Let's see what comes out

[Lenochka]

Lenochka, good luck!

I baked rye bread. I got up just fine, I grew three times in 2.5 hours. The pre-enzyme quadrupled. By the way! But he still descends from the drafts. I saw it with my own eyes. Only the window in the kitchen opened a little - before my eyes it began to lower, not much, but noticeably

[Lyudochka]

Lyudochka! Thank you so much for the topic! Very interesting and helpful.
I read the whole topic, after the phrase about the fact that the Chinese treat with solutions of wild yeast, different questions arose on about yeast topics.
I am bringing a photo report on wheat bread on lingonberry-dried fruit railway (a gift from Loksa, Oksana) (the worst photos from my wretched phone, I beg your pardon):




In any case, the photo shows the ascending pattern of the dough fibers on the cut too. This is a great result for me! The loaf is large, airy, although it came out by weight only 560 grams (pre-enzyme on c / z flour + 3 tablespoons of semolina), the crumb is not dry, laced, fibrous. And I guessed by the salt - and not bland and salty.
The dough in the mold has risen 3 times in just 3 hours! This is amazing to me.
I baked without steam for 40 minutes at 180 g, I was afraid that the dough would run out of the mold altogether.

Loksa, Oksana, your form has passed all the tests! She's great! And the finished bread itself jumps into the hands.

[Tricia]

Tricia, Nastya, congratulations! Gorgeous bread, I shed a tear, my children, under your careful guidance, upbringing and feeding, showed their strength and power! I am so glad. You have a rose maladets !!!!
If you put pre-Fe on CZ flour, the bread will be wheat, my husband should like it!
At the expense of the form, I recognized her and the bread, for us a big loaf, but let it please you!

[Oksanchik]

Oksanchik! Why don't you put aside the dampness! Without your ZhDushki and a positive message, I would have televised for a long time and did not dare to do them.And now, since they have appeared, it is impossible for them to feel bad, they need to grow, groom and cherish. I could not but justify your trust! Here, it grew, and brought you a report. Don't cry.
Yes! An oooooo active preenzyme came out on c / s flour! In 45 minutes it climbed 2.5 times !!! Well, it's always hot at home - now it's 25, in the sun all 28 ... And the ZhKhDushkas are standing in a rather warm place, so they rise very actively.
In the third jar I put syrup with a handful of your green basil. It's been 2 days, oh my god, how he smells! Imagine the smell of fresh rose hips, raspberries, clove trail (because clove basil), + balsamic acidity. Divine smell! I'm waiting for what will grow out of this and how it will behave in the test.

By the way, there is no smell of lingonberry and dried fruit in the dough and finished bread. But the yeast itself, although it smelled delicious, but not intense. But basil gives such an aroma ... Maybe it will be noticeable in the dough
The bread really came out big in size, but in weight - just a little more than half a kilo! And then, he strove to escape! Not visible in the photo, but the ears at the roof of the bread have already appeared, that is, they crawled out of the mold a little.

And the husband ... let him just try to say that he doesn't have much bread!

[Luda]

Luda, take the report.
The bread came out just delicious Light, nostril, fragrant

I think I finally got yeast! and PF grows Can I make bread from them according to the usual recipe in a bread machine?

Here is the promised photo of a loaf from the refrigerator. Sorry, I can't expand the photo.

And this is bread made from wholemeal rye flour

[An-net]

Has Luda gone somewhere? And I know she plants - Gallop
An-net, you try, and we will find out - the girls laid out recipes in the HP. Look on the first page for a recipe. Most likely, you need to monitor the process, it is not so convenient in the automatic mode. It's easier to knead, track the rise of the dough (pre-enzyme and the dough itself) and turn on the baking!
Nastya, wonderful bread on the photo! Lena, and you have wonderful bread! Everyone has good bread!
baba nata, what a high rye on the whole! Good and gurgle-nostril !!

And I again put on my rye-wheat "Air". It's very tasty. Double rate at once. I'll start baking in half an hour, otherwise it rushes upward.

For some reason, the loaf has a pale top, and the bottom is fried. I can't show the cut of the bread, because I put it in the freezer with my daughter.

[Lina]

Lina, I have no sour cream, but I have to bake bread. Can I take cream and kefir for the pre-enzyme?

Can I take cream and kefir for the pre-enzyme?

You can spoon kefir. Or you can do without sour cream at all, it just improves the taste and prolongs the freshness of the bread due to lactic acid fermentation.

[Lina]

Lina, thanks, I already baked without sour cream, I wanted to do it in a new way. So kefir, it is always there.

my PF costs 12 hours, increased by 2 times, if I leave it for another 12 hours - will it not disappear? And then I don't want to rush with bread at night

[Elven]

I baked rye bread. I got up just fine, I grew three times in 2.5 hours. The pre-enzyme quadrupled. By the way! But he still descends from the drafts. I saw it with my own eyes. Only the window in the kitchen opened a little - before my eyes it began to lower, not much, but noticeably

Elven, Lenusik! Smart girl! I am very glad that you got the bread! So your yeast is already very active!

Lyudochka! Thank you so much for the topic! Very interesting and helpful. I read the whole topic, after the phrase about the fact that the Chinese treat with solutions of wild yeast, different questions arose on about yeast topics. I am bringing a photo report on wheat bread on lingonberry-dried fruit railway (a gift from Loksa, Oksana) (the worst photos from my wretched phone, I beg your pardon):

Tricia, Nastya! Super bread! Everything worked out great - height, crumb! This means that ZhChdishki fell into good hands from a good person. And everything worked out the best way. Well done, Nastenka! And Oksanchik is great - she has raised cool railways!
Thank you, Nastya for the photo and such a detailed report.
What interests you about the medicinal properties of railway? I, frankly, can say little, because the Chinese casually mentioned this. But I think you can try it. At least, as an addition to salads.

Here is the promised photo of a loaf from the refrigerator.

And this is bread based on a pre-enzyme made from wholemeal rye flour

baba nataNatasha, your bread turned out to be a reference! You can't imagine better! Thanks for the photo!

Has Luda gone somewhere? And I know she plants - Gallop

Loksa, Oksanchik! Exactly! I got it right. Just not yet Galipoms - onions, zucchini, cucumbers. Since autumn, 4 beds have not been mulched. So I put them in order. Despite the fact that there was no mulch in the winter - the earth is loose, with worms. I covered them with a thick layer of hay. Now my darling is happy. This is what it means the mulch was in previous seasons. Yes, even I was distracted.

[An-net]

I have a PF worth 12 hours, increased by 2 times, if I leave it for another 12 hours - will it disappear? And then I don't want to rush with bread at night

An-net, Anya, you can put the PF in the refrigerator. And in the morning get it, warm it up and knead the dough.

Luda, great! I will do so, and how much does he need to warm up afterwards?

[An-net]

An-net, hours 2 - 3 depending on the temperature in the house.

And I baked a cake, on dried apples and forest strawberries


Lyudochka, thanks !!!

[Tanyulya]

Tanyulya, uraaaaa! And you are with us! Well done! And your cake turned out great! Thanks for the report!

Yes, Luda, it became sooooo interesting to me, and it was not stressful, only at first I saw the smell of mash everywhere
I am very grateful to you for the science

[Lyudochka]

Thank you, Lyudochka! I did not expect that such a fluffy would turn out Now I will lay out a separate recipe. Maybe someone will come in handy, the recipe is not at all confusing

[Elven]

Elven, Helen, of course, lay it out! Moreover, the recipe is simple!

Everything is ready!

Rye-wheat bread with liquid yeast (Elven)

Everything is ready!

Oh, well, you're nimble! I didn’t have time to write, but you have already drawn up the recipe! Good girl, Lenusik!

Girls, tell me, those yeast that takes a long time to cook, what does it smell like during the cooking process?
Mine on wheat smelled sour at first, and then seemed to be rotten, but there is no mold. A week has passed, I am not losing hope, maybe this is just such a transitional period ... Today the smell is not so nasty, but the smell of alcohol does not seem to start to appear either ... I shake the jar and open it several times a day. Maybe it makes no sense or is it better to wait?

[Tatyana]

Tatyana, I smell like what the infusion was made of, that is, in one jar of dried apricots + goji berries (it smells like something exotic, but the smell of goji and dried apricots prevails, plus, of course, a little alcoholic aroma). The second jar is dried apples and lingonberries. The smell is very pleasant! Although it tingles the nose, there is almost no alcohol smell, it smells like the sweetness of apples, raisins, dried fruits, lingonberries.
The third jar of basil - smells like rose hips, raspberries, cloves, a little basil and balsamic.
In all cans, the aromas of the products are too strong, although there is yeast sourness, it does not cause discomfort.

Do the bubbles play in your jar? It seems to me that it is not always possible to rely on the sense of smell (everyone has a different scent, mucous membranes in a different state, etc., we do not always determine smells correctly). Can you hear hiss when opening? Maybe your yeast has already eaten everything and froze?
Now the owner of the topic will come and tell and tell everything!

[Venera007]

Girls, tell me, those yeast that takes a long time to cook, what does it smell like during the cooking process?

Venera007, Tanya, ready-made railways smell delicious - mash and what they are made of. Exactly, there should be no unpleasant smell - at any stage of cooking. In general, I have not seen wheat as a material for railway from the Chinese. Maybe this is not a suitable product?

Yesterday night in a cold kitchen I put a pre-enzyme on exotic yeast (goji + dried apricots): 100 g of ZhD, about 100 g of water, 1 tsp. sugar, 3 tbsp. l. semolina, 4 tbsp. l.c / s of flour (then she added uncontrollably :().
By the morning I rose 2 times. Not as reactive as on lingonberries and apples, but it was noticeably colder in the kitchen.
BUT! The wheat gluten strings are incredibly stringy! The pre-enzyme consistency is like a dough for thick yeast pancakes and when stirring with a fork, sooooo long gluten threads are noticeable. At first I was even scared that some hair had got in, and then I realized that it was gluten. Is it really possible to bake the same fibrous loose bread from 80-90% c / c flour? It would be great.

I fed the animal with 3 tbsp. l. semolina, has become even more stringy, the gluten threads are still pulled behind the fork.

My husband really liked the bread because of its texture - large fibers, ideal balance of moisture / elasticity. And not a very bright, not distracting taste - sandwiches with peanut butter turned out well.

Yesterday night, in a cold kitchen, I put a pre-enzyme on exotic yeast (goji + dried apricots): 100 g of ZhD, about 100 g of water, 1 tsp. sugar, 3 tbsp. l. semolina, 4 tbsp. l. c / s of flour (then she added uncontrollably :().
By the morning I rose 2 times. Not as reactive as on lingonberries and apples, but it was noticeably colder in the kitchen.
BUT! The wheat gluten strings are incredibly stringy! The pre-enzyme consistency is like a dough for thick yeast pancakes and when stirring with a fork, sooooo long gluten threads are noticeable. At first I was even scared that some hair had got in, and then I realized that it was gluten. Is it really possible to bake the same fibrous loose bread from 80-90% c / c flour? It would be great.

I fed the animal with 3 tbsp. l. semolina, has become even more stringy, the gluten threads are still pulled behind the fork.

My husband really liked the bread because of its texture - large fibers, ideal balance of moisture / elasticity. And not very bright, not distracting taste - sandwiches with peanut butter turned out well
More details: https://Mcooker-enn.tomathouse.com/in...=417918.new;topicseen#new

GIRLS! I read you like a poem !!!!