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

Nastya, you are an experimenter! Well done! I am very glad that my husband liked the bread. So, you will bake more. And I haven't baked bread on the railway for a week with these spring field work. Disorder. I'll get it right now and bake it tomorrow.

Is it really possible to bake the same fibrous loose bread from 80-90% c / c flour? It would be great.

Nastya, it will work out. The railway is very respected! so becky.

I read you like a poem !!!!

Gulechka, aha, reading Nastya is a pleasure!

[Gulya, Luda!]

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

Gulechka, yeah, it's a pleasure to read Nastya

Gulya, Luda! Fuh, I don't even know what to say ... You confuse me with such praises. I don't seem to write anything like that, I don't invent new words. Thanks anyway! The most important thing is not how to write, but it would be about what write. Let the topics for communication not end!

I am very glad that my husband liked the bread.

Luda, yes, no matter how I jump, it all comes down to pleasing my husband. I am a little bit in life, and, having sniffed while cooking, I can only taste a piece ... And then there is a gift and a magic pendel - my husband said "bake more"!

Another very important point for this bread is not to clog it with flour. This means the dough will be sticky, sticky, and you need to bake in a high form so that the fibers show themselves in all their glory.
If not for the form Oksanina, I would not dare to bake at all. Not only is the bread of this shape most appetizing for me, but this aluminum shape is so positively charged that it seemed to me that it also lifted the dough! Oksanchik! ,

I am writing this to the fact that truly bakery is magic and alchemy, where air, your mood, and the support of a friend are important ingredients!

[Tricia]

I am writing from the phone, I cannot quote without using the full message ...
Tricia, Nastya, everything is bubbling and foaming, and even a servant is heard when I open the can ... Still, I'll try to hold it for a while, if it gets worse, I will always have time to throw it out))) and start yeast on something else. This is my second for yeast. At the first, I was already baking bread, although they were weak, but the bread after a long proofing turned out))
Luda, can you? I know that wheat is not on the list, I am experimenting, it will work well, if it will not work, I will throw it out. I still have dried linden flowers, and the narrowed oregano, they themselves collected last summer, did not completely destroy it during the winter ... So they are next in line for the experiment. And I don't want to use store fruits and vegetables. The season will begin soon, I will wait for my harvest.

[Tatyana]

Tatyana, if boils and foams and opens with cotton, then everything is in order! The yeast is active and no mold will simply form.

And it seems to me that due to the composition of wheat (gluten, etc.), fermentation may be slightly different (including lactic acid?). Maybe that's why they often choose fruits / herbs for yeast, they only contain fiber and sugar? But these are fabrications of an amateur, you have to ask experienced yeast breeders.

And the smell ... Well, mash, for me personally, does not smell very pleasant. But I got so close to the railway that I already like it.
You can put yeast on oregano and dry apples or rose hips. Any dry berries / fruits you have at home. Or buy a hawthorn, rosehip in a pharmacy.

The yeast stood for a week without me in the refrigerator in a tightly closed jar. Everything was okay. Today I opened the can, there is cotton, the smell is very pleasant. Smells like good champagne or delicious beer to me, um (banana yeast). Now I put the preenzyme.I just poured it into a jar of flour, and the yeast froth so much, just hissed.
I will bake Sonadorin loaf. I hope it works

Yeah, I also don't really like the smell of mash, but for the sake of healthy bread I'm ready to endure it)) my wheat yeast has no unpleasant odor (I just smelled it). And I mixed the products in the first yeast, and now I decided not to interfere in order to understand what exactly is obtained on a particular material. I believe that if I had put dried cranberries, apples and black Chinese tea in wheat, I would have passed this difficult stage. In general, time will tell what comes out. In any case, the field for experiments is huge, and while I bake bread, although so often, I don't want to stop.

[AnastasiaK]

AnastasiaK, I, too, after a week in the refrigerator, the yeast smells like champagne, with a very pleasant aroma. And I will bake whole grain baguettes according to Linadoc recipe. The preenzyme is already mixed))

Girls and here's the question. Soon they will start to turn off the heating, where to warm the beloved yeast?

[Gulnara]

Gulnara, but will it be very cold? In my kitchen, the heating is shut off all winter, I don't like it when it's hot and stuffy, but now the window hardly closes. But when I make yeast dough, I just give it more time and it works out. Especially warmly do not suit. When the heat starts, then it’s scary to turn on the oven, and you don’t want to bake bread in a bread maker, but apparently you have to.

[Matilda_81]

Matilda_81, we have already turned off. It's 20 degrees outside. At home 25. I sit with the windows open, I think it will be good with yeast. And if it gets colder I'll put it in the oven with a pot of hot water. The oven is sealed and keeps heat well.

[Gulnara]

Gulnara, although we live in the northern swamp, we have a very hot southern apartment. It is necessary to close it openly, and that's it - such a stuffy atmosphere that even arrange a bath.
If I ventilate (and this is almost always), the place for railway, milk fungi, sea rice, starter cultures is high and warm, that is, without access to drafts. Sometimes, if it's very cold, but you need to activate the living creatures, I put the jars in the oven, heat it up a little, turn off the heating and turn on the light bulb there. Everything grows by leaps and bounds, even if there is no yeast there!

Luda, girls report on yeast. The yeast on the tomato sizzled well, but it seemed to me that there was white mold and without hesitation I decided to throw it away. But since it became a pity (there were so many), I decided to make a prefecture. It was in the evening, in the morning to work. Leaked 80ml. liquid, added whole resin again. hw. flour + sugar. For 10h. rose 2 times. I put it in the refrigerator. Today I came from my daughter, took it out, warmed up for 2 hours, kneaded the dough from different flours, stands, wanders. The onion yeast also sizzled at first, and then stopped. I decided to deliver (100 liquid, 100 general purpose flour). Prefecture practically did not rise, stood for 1.5 days in a cabinet under the window, but did not smell sour. I started the dough in a bread maker (added a drop of yeast) to onion bread. Question: maybe the onion quickly ate sugar and had to add more? : girl-th: Then I'll try it on my bow (I'll take it from a friend). I won't put tomatoes any more, not taste, not smell. Let's wait for the harvest. Then the bread will be photographed., It will still be delicious.

[Tricia]

Tricia, Nastya dough that does not hold its shape is better to bake in shape, it helps it grow! : mail1: I am still the writer.

Now I always bake in shape, although I have not given up hope of learning how to bake baguettes with beautiful cuts.

just looking at the long-term forecast they promise no higher than 15 degrees. The Moscow authorities have already decided to start turning off the heating, I hope we will not immediately cool down before the onset of warm days. Now it was hot and they continued to heat, at the moment in my cage +30

[baba nata]

baba nata, and I was afraid to put the railway on onions from scratch, I thought that onion phytoncides would scare away all wild yeast and would interfere, even if something was born.
But I would add active yeast to the onion, see what happens and whether the smell will be noticeable when baking ...
But this is after basil yeast. And so far they just give turbidity in the infusion and rare bubbles.

Moscow authorities have already decided to start turning off the heating

Hmm, it looks like we will soon be chopped off. Then you have to grow in the oven with might and main.

Now I always bake in shape, although I have not given up hope of learning how to bake baguettes with beautiful cuts.

And mine doesn't like baguettes - I don't like the shape, that's why I'm so a slave to bricks!

Well, they probably scared away. Maybe throw something odorless there along with the onion? Can you combine a tomato with onions? Experiments are like a drug (useful).

That's for sure! Experiments are our everything!
Why odorless? I would have quit with the smell!
I would add something sweet, raisins, dates, or a dry apple, for example. So what, what about the onion, the sweetish spirit always went well for him!

May be. Just take home-grown onions and combine them with a tomato. The tomato will ferment and the onion will eat the mold. Probably....

[baba nata]

baba nata, my tomato yeast smelled so delicious that I added it to the dough instead of liquid to the pre-enzyme and flour. The bread rose instantly, the whole process from the moment of kneading to the end of baking took 3 hours and 40 minutes, that is, the DIET program in my HP, and turned out to be, perhaps, the most delicious and successful in terms of crumb from all I baked. But it also seemed that a white coating appeared on the surface of the yeast and it was a pity to throw it away just like that. I used wheat flour of 2 grades. Next time I will try to add railroad media instead of liquid to rye-wheat bread to confirm or refute the result.

Well, I knew that I threw it out in vain (this is my habit, I will throw it out, and then I regret it). Well, never mind, let's do take 2. I went to get my little bread out of the oven. Rise very well (which is on a tomato). In total, it turned out 5 hours (refrigerator, fermentation, proofing and baking). For the lack of a device, I don't know when the photos will be. I'll send it to my daughter. This time, my bun opened its mouth. I will make the incision tomorrow and send it to my daughter, she will insert the photos. There is an onion in the bread maker. It rises very slowly, well, nothing, we will not rush, we will watch the movie for now.

5 hours for young railroad workers is not bad at all, I used to have 5 hours only for resting-proofing. If, according to the rules, to defuse until the end, until the hole on the dough stops springing, but will remain, then even now for 4 hours, it happens, it is breaking.

[Tricia]

Another very important point for this bread is not to clog it with flour. This means the dough will be sticky, sticky, and you need to bake in a high form so that the fibers show themselves in all their glory.

Tricia, Nastya, but I have no decent forms. therefore I bake hearth bread options. I always make the dough soft. And even if the workpiece blurs during the proofing, then it rises cool in the oven. So try baking a loaf or a round one on the hearth. I think you will also like this option.

can I go to you?

Venera007, Tanya, of course you can!

that wheat is not on the list, I am experimenting, it will work well, if it will not work, I will throw it out. I still have dried linden flowers, and the narrowed oregano, they themselves collected last summer, did not completely destroy it during the winter ... So they are next in line for the experiment. And I don't want to use store fruits and vegetables. The season will begin soon, I will wait for my harvest.

TanechkaOf course, it's always interesting to experiment. Maybe it will still work on wheat. You can try to start a PF. And on dried linden flowers and oregano, very good railways will turn out. Try to do it. And you can combine them with something. Maybe add a raisin. then fermentation will begin earlier.

The yeast stood for a week without me in the refrigerator in a tightly closed jar. Everything was okay. Today I opened the can, there is cotton, the smell is very pleasant.

Nastenka, and you put the experimental jar in the refrigerator. You will see that they will stand still longer - at least a month. Only the day before they need to be fed.

Soon they will start to turn off the heating, where to warm your beloved yeast?

Gulya, and for these purposes I use email. heating pad. I put it on the minimum and wrap the jar. Very comfortably. I once bought this heating pad especially for the test in the summer. And then I made wine with her - for more than a month my heating pad worked, and the wine turned out. So, for the railway, a heating pad is also suitable.

Luda, girls report on yeast. The yeast on the tomato sizzled well, but it seemed to me that there was white mold and without hesitation I decided to throw it away. But since it became a pity (there were so many), I decided to make a prefecture. It was in the evening, in the morning to work. Leaked 80ml. liquid, added whole resin again. hw. flour + sugar. For 10h. rose 2 times. I put it in the refrigerator. Today I came from my daughter, took it out, warmed up for 2 hours, kneaded the dough from different flour, it costs, it wanders. The onion yeast also sizzled at first, and then stopped. I decided to deliver (100 liquid, 100 general purpose flour). Prefecture practically did not rise, stood for 1.5 days in a cabinet under the window, but did not smell sour. I started the dough in a bread maker (added a drop of yeast) to onion bread. Question: maybe the onion quickly ate sugar and had to add more? : girl-th: Then I'll try it on my bow (I'll take it from a friend). I won't put tomatoes any more, not taste, not smell. Let's wait for the harvest. Then the bread will be photographed., It will still be delicious.

Natasha, well, that means tomato railroad cars have the right to exist. Maybe give them more sugar? Or add something else like raisins? And onions, however, can eat sugar, because they are not sweet themselves. Moreover, all sorts of bactericides in onions interfere with fermentation activity. Therefore, I agree with Nastya about supplements.

5 hours for young railroad workers is not bad at all, I used to have 5 hours only for resting-proofing.

Zhenya, I agree! 5 hours for railway is quite a normal time, and not only for young people.

This time, my bun opened its mouth.

not completely distanced.

I give my verdict on yeast. I made it from apples, raisins and banana peels. So the PF wandered very violently on a banana peel. Apparently, banana peel yeast is the most powerful, PF tastes very good.

[Sveta]

Banana peel yeast is apparently the most powerful

Sveta, agree! No wonder, then, I came up with the idea of ​​putting the peel in the railway. I just remembered how the talker for plant nutrition began to wander when the peel was added. I thought, why the hell is not joking. Maybe it will work for yeast. I was not mistaken ...

[Luda]

For a couple of hours I kneaded the dough into a 500 g loaf.
Now in the following proportions: 20% semolina, 20% sun flour, 60% c / z flour. Sugar - only from railway, a pinch of salt, 2 tbsp. l. wheat germ. What an interesting smell they give in the dough! We killed all the light yeast smells (and the railway smelled pretty - goji berries and dried apricots).
Now I'm going to put it in the mold for proofing. It became so hot in the kitchen that after a couple of hours, I already have to bake.
Until now, I can’t get away from my surprise at how fibrous the dough is! Perhaps I wrongly call this phenomenon ... The gluten threads stretch during kneading. And she was also surprised: although the dough is soft, not clogged with flour, it began to move away from hands much faster.
My husband and I agreed that I would bake 2 times a week: on Tuesday-Wednesday and before the weekend, so that there would be fresh bread in the morning.

Luda, but about questions about the use of railway in the form, not subjected to temperature treatment.
Now there are a lot of questions about the benefits / dangers of yeast in general. Rather, the excitement caused by their harm. And no one almost understands the wild yeast there or artificially bred - they scratch everything under the same brush - all are harmful. Meanwhile, many leavens are yeast. Kvass of live fermentation, as I understand it, is the same as with us - railway.
Moreover, if you remember that at the dacha we eat berries, fruits, herbs, vegetables with a bluish bloom from the bush, and even without it. That we bring berries from the forest, on which wild yeast also lives. And in pharmacies there are specials. yeast-based preparations.

How to understand when yeast is bad and when good? Why should we be afraid of what is born of nature and is adjacent to us throughout our entire existence? So sad about it.

I decided to conduct an experiment: 2 days ago I put live kvass. I understand that for many this is not an experiment at all, but for me, who grew up in a family where such live drinks were considered nothing but home brew and were not encouraged, this is really something new :-).

In a 2 liter jar poured 2 tbsp. l. sugar, 2 tbsp. l. fermented malt, 1 tbsp. l. wheat germ, a handful of dried Antonovka skins, a circle of dry orange, half a handful of dry goji, dry blueberries, raisins. I added 1.5 liters of filtered water and 30 ml of ZhD goji + dried apricots. Now the berries / skins / malt have surfaced, play with bubbles, the smell is sweet, leavened. It tastes sweet, not yet very effervescent and not vigorous. Characteristic aroma of malt and kvass + fruity aroma.
It is clear that not every intestine will accept such a drink. So you don’t need to sip it in liters - a glass a day (half a glass in the morning and half a glass in the evening), I think, for a start it will work. I'll check on my husband and me :).
For some reason, the Chinese drink railroad cars, are treated with them, so there is definitely something in this!
And now I think, what can be so harmful and terrible in such kvass on the railway? B vitamins from malt and wheat germ? Vitamins from berries? Our ancestors have always made such drinks, if not on fruits, then on grain. And they did not have any vitamins in handfuls, but somehow our great-great-greats lived ... they managed to give birth to our great-grandfathers. It is clear that at that time there were different products and diet.
So maybe people are afraid now? Maybe the reason is not in the yeast at all, but in what they raise: in flour with additives, low-quality flour with impurities, in GMO wheat and the method of its processing, which kills all possible benefits in grain?

For myself, I have not yet come to an unambiguous conclusion, but I am inclined to think that the topic "yeast is a universal evil" is yet another hoax designed to intimidate the zombie mass.

So maybe people are afraid now? Maybe the reason is not in the yeast at all, but in what they raise: in flour with additives, low-quality flour with impurities, in GMO wheat and the method of its processing, which kills all possible benefits in grain?
the theme of "yeast is a universal evil" is another hoax designed to intimidate the zombie mass.

More details: https://Mcooker-enn.tomathouse.com/in...=417918.new;topicseen#new

[Tricia]

Tricia, Nastya! I am so pleased with your emotions about the railway. Itself like that - every time I knead the PF, I am surprised. And you correctly wrote about the structure of the PF. I have the same. Only I never took a picture of them. When you shift the PF to HP, these threads are always visible.
And about the benefits of the railway, I'll tell you what. I prepared kvass in celandine (whey). The doctor gave me a recipe from St. Petersburg. There was also fermentation there. And very active. Bubbled up decently. Kvass was prepared for a long time - 1.5 months. But there were also decent volumes - 3 liters. Kvass is not for pleasure, but for treatment. Bitter, because celandine is bitter. I used it as the doctor ordered - 30 ml each in the morning on an empty stomach. But such a small volume is understandable - celandine is poisonous. And you can't use it in large quantities. Therefore, if we take tasty products that are not poisonous like celandine, then we can drink in liters.
I also think the bacchanalia around yeast is nonsense. Any yeast dies at high temperatures. So, they will not get into our body in their pure form. A railway in the form of kvass is a storehouse of vitamins and microelements.

Regarding the benefits / harms of yeast, I can say that when I baked bread in large quantities in a bread maker, without opera, without sourdough, but on ordinary industrial yeast, and ate this bread, I got an allergy ... I did not immediately understand what , and only when the bread stopped baking and eating, everything gradually passed. Then I ate bread for a couple of days, and again the skin under the wings of the nose turned red and became dry ...
It is influenced by yeast in their large quantity, or what else I do not know.Now I always bake bread using a small amount of industrial yeast, always on a long dough, and allergies, mmm, do not return. Now, while I'm playing with the railway, the dry ones lie on my feet ... I don't think that natural yeast can be harmful. It's more of the health benefits and benefits of delicious, homemade baked bread!

[Lyuda, Tatiana!]

Lyuda, Tatiana! Thanks for reading my thoughts on yeast!

While making milk cheese and pilaf, I missed the bread and he dropped the roof a little. Although, I think this is due to the fact that there is too much semolina and little flour in the composition. Let's see what is baked from it.

Nastenka, we are looking forward to your bread.
And today I got the railway for the PF. We stood for the day, was going to do PF for the night. But they cut the furrows for us for potatoes. We will plant tomorrow. So for a couple of days there will be no time for bread on the railway. I put the HDD back in the refrigerator.

The roof finally collapsed. So it is necessary to remove the semolina from the dough, replacing the sun with flour, leaving only 3 tbsp. l. to the preenzyme. And at least 1 tbsp. spoon, but increase the flour. Or start baking much earlier.
It smells very interesting. I probably won't cut it hot - I'll wait for the morning. There is no point in showing the photo - I'm afraid of the scary.
It turned out to be a jealous bread, he didn't like the fact that I was engaged in cheese and pilaf.

So you need to remove the semolina from the dough, replacing everything with flour, leaving only 3 tbsp. l. to the preenzyme. And at least 1 tbsp. spoon, but increase the flour. Or start baking much earlier.

Nastya, it's not about semolina. It was just that the dough was watery. Semolina is the same flour. It only improves the texture of the bread.
But this

It turned out to be a jealous bread, he didn’t like the fact that I was engaged in cheese and pilaf

may be. Bread loves attention. I agree 100%,

Yes, the dough is definitely liquid, in the next. once I add more flour. And wheat germ gave such a sweet tooth! The bread is frankly sweet! And it gives away with semolina! Although sugar was only in the railway, and that fermented. And even before proving, I sprinkled sesame seeds on the mold, so the bread tastes like Norwegian bread.
The crumb is moist, the texture is almost like that of Darnitskiy, only the holes are larger and the dough is heavier. And no sourness. Even the salt is lost behind the sweet taste of wheat germ.
This one was on other yeast, maybe they are different in strength. Tomorrow I will definitely put another one.

I wanted to put in a pre-enzyme now, but the yeast (lingonberry + sushi. Apples) has not yet played enough, even though they pinch their nose when opening the jar ... So they will have a night, let them go into effect, and in the morning I will put the pre-enzyme.

The bread is frankly sweet! And it gives away with semolina!

: girl-th: Strange ...

This one was on other yeast, maybe they are different in strength.

Yes, Nastya, railways are different in strength. Apparently, that's what happened to you.

I wanted to put in a pre-enzyme now, but the yeast (lingonberry + sushi. Apples) has not yet played enough, even though they pinch their nose when opening the jar ... So they will have a night, let them go into effect, and in the morning I will put the pre-enzyme.

Or, maybe, let them stand for a couple of days. it is necessary to become very active. Look at their condition.
Nastenka, good luck in your bread experiments! Let the bread turn out incomparable.

Thanks a lot for your support!
Sometimes you bake-bake or knead-knead, and relatives say, come on, everyone bakes such bread, why bake there! Throw it away, muddied it, let it rise - it's done.
And you and the yeast-leaven yourself, and all sorts of autolysis, and Maillard reactions ...

Yes, tomorrow I will put the yeast in the warmth, let it play enough for a day.

not completely distanced.

Luda, the shape is small, for 550g. of bread. I was afraid that it would come out completely.

[Natalia]

I was afraid that it would come out completely.

Natalia, well, yes, the shape is small. I also have problems with forms. Therefore, I bake mostly hearth bread.

And I am afraid of something to bake on the hearth. We bought a stone to order, but the bottom is very fried. I have already put the foil on the bottom of the oven, it still bakes well. Reduce the temperature, but while the oven cools down ...But I still want to. 3 jars of yeast are in the refrigerator, waiting in the wings. I'll try something on the hearth. After all, pre-farms are best. turns out on c. h. any flour. (urgently fly to Auchan).

Here is a photo

In a slow cooker, baked on both sides for 40 and 30 minutes, respectively.

[Elven]

Rye-wheat from Elven

Here's some more bread. This is on bad onion yeast with a little yeast added.

[Olya]

Olya, what holes !!! What was the recipe for baking?

[Natalia]

Natalia, the last piece of bread from the bread machine?

Yes, from her darling. Simple flour does not produce such beautiful holes, and even the phone is old.

Simple flour does not make such beautiful holes

So what? Just think! I, too, have never got such gorgeous holes. Why did I ask that - is the loaf pretty, even? Is it wheat?