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

I put lemon and dried fruit yeast. Lemons today have been safely thrown away - they are moldy. They began to ferment slowly on dried fruits. T indoors from 16 to 20 degrees. Cold for the mash.

Well, Nastya, you're in vain upset! Mine are constantly buying a baguette, even burst! That's why I bake these baguettes often, and if it were for HP bread, then there would be no problems! And then, I'm just curious! On the railway, I had different breads, but the result is not predictable yet ...

[Elven]

Elven, Lena, Oksana! Thanks for the support! Intellectually I understand that it is not necessary to react like that, but it is difficult from something ... So much strength, love and effort have been invested in bread. But it turns out that anyone will do. Okay, in the end I’ll bake myself little loaves. We need to look for the L11 form.

Hops with honey stand motionless until they want the yeast to start on its own ... Maybe add a spoonful of exotic railroad cars? But this will not be the same experiment. I'll wait a little more.

Basil yeast gave bubbles, a sour smell, but still does not play actively. I'm still waiting, feeding.

The pre-enzyme is slightly awake, but very sluggish ... It's warm in the kitchen, I hope it will go away. I added 2 tbsp into it. l. new tasty kvass with echinacea, maybe it will cheer him up?

About the new kvass (basil, echinacea, wheat germ, dried apples, lingonberries, blueberries): very tasty! It turns out a little muddy because of the embryos, but so tasty that it's just a fairy tale!

[Elven]

me joy today !!! I did bake that curd bun that didn't work out the last time !!! This time everything went well, without incident!

Elven, Helen, chic roll! The crumb is so airy! The beauty! You are smart !

I have one frustration tonight: I put a pre-enzyme on very active and playful exotic railways during the day. And they are not gu-gu. My sin is that I poured some warm water from the kettle ... and boiled the yeast.

Tricia, Nastenka seems to have cooked. I pour from a measuring glass, pour water and try what temperature it is. Don't be discouraged, next time everything will be fine. And don't be angry with your husband. The peasants don't care what they have. It makes no difference to them whether it is useful or not. And their emotions are directed at something else. Not for bread - for sure. Mine also brings bread from the city. But I'm not upset - I have less work to do.

T indoors from 16 to 20 degrees. Cold for the mash.

MariV, Olga, this temperature is not at all suitable. At temperatures below 20 * yeast does not multiply. And the mold therefore formed.

But it turns out that anyone will do

Oh yeah!!!! It definitely shouldn't be taken seriously. I gasp and gasp, how this time everything worked out wonderfully, smell it, try it, but everything is fine for him, before it is also normal. He said that they say everything is always delicious, from and what to praise. Clear as day)))

[Luda]

Luda,Maryana! Thanks for the support!

The peasants don't care what they have.

He said that they say everything is always delicious, from and what to praise. Clear as day)))

Luda, Maryana, so the fact of the matter is that mine almost sniffs out all the ingredients in food! Moreover, what is it he can smell that is inaccessible to me. He considers himself an esthete. And the food is quite picky. That is, he consciously approaches products and usefulness. And then such a feint with the ears - store bread.
Well, we talked about this, and he admitted that he grabbed bread on such a machine, that he realized that something was wrong when I picked up the hi, sorting out the bags. Most importantly, I bought some bread and I bought some flour for my bread! And laughter and sin.

Girls, my PF has been standing for almost a day (I put it at 2 am), but it hasn't even doubled. If I don't ruin it until morning?

I have had a PF for almost a day (I put it at 2 am), but it has not even doubled. If I don't ruin it until morning?

Tashenka, you mustn't spoil it. Isn't it cold here?

[Tricia]

Most importantly, I bought some bread and I bought some flour for my bread!

Tricia, Nastya, and would kiss her for it. Well done husband.

And today I have bread "Misunderstanding". I decided to use my new yeast, wheat yeast, they have just such a stage that the nose tickles, as Nastya says. During the night, the pro-enzyme rose well, and even dropped a little ... In the morning, I immediately kneaded the dough, poured more sugar into it (as it turned out, wheat yeast needs more sugar, they eat it very quickly). In general, I kneaded it, put it in the cartoon to go up to the Bread mode and went for a walk with a small one ... This mode turns out to not only keep heat so that the dough rises, but also bakes right away ... When I returned, baking had already begun and saved the dough did not have time ... Naturally, it did not mature normally, and it turned out to be a heavy oak gingerbread, really tasty, and I already dried a crouton from it ...
Nastya, don't be upset because of your husband, they do it. Mine, too, is still fussy ... And the little one is growing ...

Isn't it cold here?

Yes, it seems not ... 25 degrees. I just warmed up the bowl of the airfryer and put the jar with PF there.
On the first leaps and bounds, my PF did not rise at all. bubbled slightly, but refused to grow. I had to throw it away (and it’s a pity how it was ...) I really don’t want attempt No. 2 to go there too. Then I will push this yeast aside for a long time.

[marina-asti]

marina-asti, Marina, but 35 is a lot for yeast. Tasha, or maybe add a little store-bought yeast so as not to throw it away (In the dough itself), I did that too. 25 is also not enough, I have the same tempera. When at home, I heat it up with gas. Do not worry, this yeast is certainly harmful, but when it turns out, there are no words. Take a flower

Helen, gorgeous bun! The crumb is so airy! The beauty! You are smart

Thank you very much! And the crumb is a little dense, but I love it that way.
I laid it out in a separate recipe, so as not to get lost

Curd loaf with liquid yeast (Elven)

[Tashenka]

25 degrees. I just warmed up the bowl of the airfryer and put the jar with PF there. On the first leaps and bounds, my PF did not rise at all. bubbled slightly, but refused to grow. I had to throw it away (and it’s a pity how it was ...) I really don’t want attempt No. 2 to go there too. Then I will push this yeast aside for a long time.

Tashenka, try to make PF thicker. And it is desirable to increase the temperature by a couple of degrees. Do you add sugar to PF? How many days are your railway? Did they bubble well? What did the railway do? What flour did PF use? It is necessary to understand, because miracles do not happen - there is a violation of technology.
And you are .... Don't push the yeast away! Everything will work out! Answer my questions and we will figure out together what is wrong with you.

I laid it out in a separate recipe so as not to get lost

Elven, Lenusik! Thank you dear ! You replenish your piggy bank of recipes on the railway.

[baba nata]

baba nata, thank you, namesake (and colleague: grandmother!), for your support.
Luda, I don't even know what is wrong. The first time, 150X150 generally turned out to be so thick that the spoon did not mix properly with a spoon. I categorically refused to go up ... Of course I add sugar! Yeast is already the second call. They hissed, bubbled, the lid was blown up, the foam was a cap, then the base went to the bottom and they subsided a little. Now it has been flooded for the third time. Of course I added a fresh base (this time dried apricots and lemongrass tea).

[Venera007]

And today I have bread "Misunderstanding".

Venera007, Tanechka, well ... It happens ... But now you know that your slow cooker in the "Bread" mode bakes bread ... Well, the main thing is that nothing is missing. and next time everything will be OK. You will not forget the modes of your multicooker.

[Tashenka]

They hissed, bubbled, the lid was blown up, the foam was a cap, then the base went to the bottom and they subsided a little.

Tashenka, try to make the RF thinner, the temperature is slightly higher - 28 *.And take the railway for the PF at the stage of active bubbling. I feel that they have stopped at you.

Replenish your piggy bank of recipes on the railway

As long as there is time, I play with them.I would like the piggy bank to be bigger and more varied, not only from my experiments

I would like the piggy bank to be bigger and more varied, not only from my experiments

Will be ... I did not give links to all bread recipes on the railway. There is no time to go through all the pages and find these recipes. I'll finish the garden a bit and give links to all the recipes on the 1st page.

[People]

People, I'm not talking about that. It is much more convenient when the recipe is in the tabs. I'm hinting at it

Len ... It’s someone who hurts, he talks about that. And I would like the topic to have more links to bread on the railway. Although it is also necessary to define the bookmarks, so as not to search later.

It’s whoever hurts, he talks about it.

yeah.

And I would like the topic to have more links to bread on the railway

Of course, me too. But it is more convenient to take it to the tabs

People, yeah, now I will not forget, more precisely now I will know))) but 35 degrees for the pre-enzyme and for the test on liquid yeast is this a lot or will it do?
It's just that the temperature is not set less ...

marina-asti, Marina, but 35 is a lot for yeast.

It is necessary to ask Lyudmila how she uses hers.

Natasha, but in no heating pad, electric sheet, electric blanket I have yet come across less gradation. You can probably use it through some material.

I have railway stations on a gas boiler, the rate there is 28-30, judging by the thermometer. They roam well.
But for the PF there is a feeling that it is not enough. The first time I put it, it didn't rise a lot, maybe 2 times, but the bread turned out quite well.
The day before yesterday I put the PF, during the day, too, it only increased 2 times, yesterday morning we left for work, in the evening I already determined by the bank that very good. I got up well, apparently after a while, but by the evening I was blown away (((Feint with bread did not work.
I will not adapt to it) but nothing! The process is painfully interesting!

Marina, I remember that Luda wrote about a temperature of 28, well, maybe 30 more, but 35 still seems to me a lot. Lyudochka, ay ......, help ..... Tashenka, we all help each other. The bread maker is one family.

The process is painfully interesting!

Marina-totally agree

Luda is probably in the garden now, the weather today is favorable for working in the fresh air.
I will probably have a small amount of preenzyme for the experiment, and then I will start the test and hold it at 35 degrees. It seems to me that this is suitable for them, but it is for yeast, especially for growing them, it seems to me that this is already a lot

Thank you, we will wait for the result.

The day before yesterday I put the PF, during the day, too, it only increased 2 times, yesterday morning we left for work, in the evening I already determined by the bank that very good. apparently rose well after a while, but by the evening I was blown away ((

Maybe he didn't have enough food (sugar or oxygen)? This I am not clever, but I think.

Maybe he didn't have enough food (sugar or oxygen)? This I am not clever, but I think.

oxygen .... maybe ... didn't think about it! Thank you!
On the trail of the party I will try to leave it completely without a cover and follow.

[Venera007]

Luda is probably in the garden now, the weather today is favorable for working in the fresh air.

Venera007, exactly, in the garden was. I can't handle strawberries. I couldn’t come to winter - the ground was stone, and the water in the pond dried up. The land is cool now. We still need to fill everything with mulch.

It is necessary to ask Lyudmila how she uses hers. Natasha, but in no heating pad, electric sheet, electric blanket I have yet come across less gradation. You can probably use it through some material.

marina-asti, Marina, I have a heating pad with smooth temperature control. at the very minimum, it is barely warm. I include a little more.

35 degrees for pre-enzyme and liquid yeast dough is that a lot or will it do?

Venera007, Tanya, this is a lot! Cooked! I had a maximum of 29 *.

On the trail of the party I will try to leave it completely without a cover and follow.

marina-asti, Marina, I do not advise keeping the jar open. Veronica wrote in the middle of the topic why. This yeast is anaerobic, that is, it multiplies in the absence of oxygen. They don't need it. But they can suffocate - due to carbon dioxide, which is formed from the vital activity of yeast. Therefore, we periodically shake the jar. Carbon dioxide rises upward, we open the lid and release it.
Girls, if you made wine, then you know that the bottle is closed and air is vented through a tube into the water (shutter). The container with wine is never kept open. we have a similar process.

marina-asti, Marina, I have a heating pad with smooth temperature control. at the very minimum, it is barely warm. I include a little more.

Maybe she is of course special))) But she specifically asked the girls to look at the instructions for all heating pads / sheets - I'll write later about the modes. Declared 35 degrees by the Chinese - may well not be 35 degrees)))

These yeasts are anaerobes, that is, they multiply in the absence of oxygen. They don't need it. But they can suffocate - due to carbon dioxide, which is formed from the vital activity of yeast. Therefore, we periodically shake the jar. Carbon dioxide rises upward, we open the lid and release it.

I realized that my jar was with the lid not tightly covered, there was a crack for air.
Stop, are we talking about railway or PF ???
I shake the railroad tracks 2-3 times a day, the lid is slightly open - they hiss beautifully!
My PF will not work out in time (

Although dad is sitting here, he eats yesterday's "not at all turned out in my understanding" bread and does not buzz, but even smacks his lips)))
Perhaps not everything is so bad)))

Luda, but you will be with your strawberries, from your garden it is the most delicious))) and in general it is the best harvest, I myself grew up in the village, I know what it is.
And I decided to taste liquid yeast, sweet, carbonated such, I tried just a drop, but how did it hit my brain The current returned to normal after three hours

And I decided to taste liquid yeast, sweet, carbonated such, I tried just a drop, but how did it hit my brain The current returned to normal after three hours

Tanya! Exactly, exactly! I don't dare to try this now: I stir the railway with a spoon and then lick it. And sometimes the railway insists so much that when you open it, they pinch the nose so that tears come in, and the throat makes a noise in the head and cotton feet!

[marina-asti]

Maybe she is of course special))) But she specifically asked the girls to look at the instructions for all heating pads / sheets - I'll write later about the modes.

marina-asti, Marina.of course, special - the Chinese cheap. We bought it three years ago. But it suits me.

Luda, but you will be with your strawberries, from your garden it is the most delicious))) and in general it is the best harvest, I myself grew up in the village, I know what it is.

Venera007, Tanya, of course, with her ... We do not buy anything from vegetables and fruits. We grow everything ourselves. Everything is delicious.

and from the throat in the head noise and cotton feet!

And I always try to understand what they need. Yesterday I took it out of the refrigerator, and they are sour. When I put it in the refrigerator, I added sugar. I had to sweeten them. Today I started a PF.

Girls, I have two books between the heating pad and the banks - one 1.8 cm thick with a hard cover, and the second 1.2 cm thick with a paperback cover, I cover the whole thing with a downy shawl on top, the heating pad is turned on on one. Empirically, I picked up a book pad))) so that there was the right temperature. The heating pad is German, there are no instructions. A little later I will put my design and take a picture

I have two books between the heating pad and the jars - one 1.8 cm thick with a hard cover, and the second 1.2 cm thick with a paperback

Zhen, I do this in winter. Only not with a heating pad, but with a stove - I put a couple of books between the can and the stove.

[Luda]

Tanya! Exactly, exactly! I don't dare to try this now: I stir the railway with a spoon and then lick it.

Now I will not dare to try either, I will focus on their appearance, behavior and smell, as I did before))
Ludayour harvest is always great

Luda, Zhenya, you found a cool application for books, what will we do when the era of digital technologies completely overtakes us, and the books we are used to will no longer be

[Tanya]

we will do it when we are completely overwhelmed by the era of digital technologies, and the books we are used to will no longer exist

Tanya, then, probably, proofers will become available to everyone.

Tanya, I definitely won't get rid of these books)) One is about indoor plants, the other is an atlas of roads))) I love to read the atlas))) I open it on some page and study the area)) sometimes funny names come across.
Luda, in the summer I can also do without a heating pad

Luda, in the summer I can also do without a heating pad

Zhen, of course .... After all, it is warm there both in summer and in winter. And we can't do without a heating pad in the summer. It's very cool in my house, 18 - 20 * degrees.

I definitely won't get rid of these books))

I will have books too. In Soviet times, purchased - for waste paper, in second-hand bookstores, in the society of book lovers. Although now I only read an e-book.
Zhen, you and I must have conspired. I also have an atlas, however, a railway one. And a couple more cooking books.

Cool ...
I have 18 bookshelves packed all the way. And that's not counting the cabinet's mezzanine, which is packed with art albums.
It seems that I could have parted with half of all this, but the hand does not rise.
Moreover, recently someone brought books to the front door, so I took 10 more for myself there, I could not pass by

It seems that I could have parted with half of all this, but the hand does not rise.

Olya, but how to leave, if every book is read-re-read. And very expensive. My entire library remained with my mother. Now for my son. And with me are only those books that are very expensive.
By the way, many people write that the paper version of books is closer to them than the electronic one. And I changed to an electronic book so quickly that it is not very comfortable for me to read a paper one.

Luda, well, I finally appeared Thanks for the animals!

Reporting, reminding ...

Railway on a bad pomegranate, that is, he began to "get drunk" a little, when I opened it, the grains surfaced exactly one day later, put the bread for 4-5 seconds, I already forgot, it was a long time ago ...
The railway smelled very tasty with honey and something else, but not mash, something very pleasant, and there was no smell when baking and in bread

I decided as usual to just bake 1-grade in HP, PF stood for 8 hours, went up almost at 3p, I could not wait longer, I was limited in time, I threw everything in HP, turned it off on the main program, after the last kneading, I turned it off and waited for 3h20min looking at the rise, baking for 1 hour


Bread based on pressed yeast smells more intensely during baking, then on decreasing railway, then on desem

do you need a recipe?

aa, well, in the summer-health period I will not use any ferments, in the country there is no time for them ... I froze the pomegranate seeds, we will breed in the fall)))

well i finally appeared

Natasha, how glad I am!

I report

Natasha, all your bread is magical! And this one too! Great bun, great crumb! Bravo! Thank you, dear, for baking bread on the railway.

do you need a recipe?

Are you still asking? Of course you need it! Write in a separate topic!

Thank you Luda, so we will do it))) ordinary basic bread, nothing special, my husband likes this one the most, sometimes I bake 1-grade bread, and this is always the case with additives by intuition

then we will do it)))

Let's wait for the whole topic! Thank you !

regular base bread

Natasha, and you know, my husband and I also like ordinary bread, without problems, we really like it.

Natasha, the bread has such a beautiful roof, and the crumb is all in a small hole, beautiful.

[NataliARH]

NataliARH, Natasha! I just can't get enough of your bread - such a handsome man! What a craftswoman you are - golden hands. Keep it up!

Today I audited my animals:
1. Exotic railway (goji + dried apricots) are ripening again, they were taken several times for kvass. Bubble in small bubbles, give a foam cap, play, even though it is cold in the kitchen.
2. Railway lingonberry + dry. apples are ripening again, they were taken for preenzyme. Bubbles with medium bubbles, the foam cap is smaller, but it already pinches the nose when opening.
3. Basil railways to taste with sourness, pinch the tongue, almost all of the grass particles have surfaced, the liquid is cloudy, with a very pleasant fruity odor (I just love it!). Foam poorly, almost do not play, but basil kvass was launched very briskly!
4. Railway hops + honey. There is almost no foam, there are few bubbles, but the smell of hops is almost gone (for some reason it gives me smoked fish! Am I losing my mind?), But the smell of honey beer appeared!
5. Yesterday at 2 st. l. Railway lingonberry + dry. apples put a pre-enzyme on c / w flour. This morning, in the cold kitchen, I discovered that the enzyme had risen only one and a half times, and the liquid exfoliated at the bottom. I got upset, because I hoped to bake bread today, and the pre-enzyme seemed not very active. Added 1 tbsp. l. flour, premium. After 40 minutes, the preenzyme increased 2.5 times !!! Only 1 tbsp. l. flour, no heating, no addition of water! Once again, I was confirmed in the idea that the pre-enzyme should be thick (not liquid) so that the yeast has enough food for a longer period - there is little use from a hungry pre-enzyme.
I plan to knead the dough by 0.5 kg, note the time it takes for it to rise to the edge of the mold, in order to understand how much such an active preenzyme speeds up the proofing.