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

[Gulnara]

Gulnara, Anastasia, Thank you

Nastenka, and here's what I noticed (though from my own desem), whether it is liquid or thick, on the same flour, it rises in the same way, that is, with equal forces, let's say we knead everything 1k1 (100 flour 100 water), but more only 4 times and much faster the dough (PF) rises on grade 1 (I do not have a tower, I think it will rise even more), then whole grain flour - it has a maximum of 3p on it, and on rye wallpaper at 1d1 it turns out very thick, but 2p rises .... I think with the railway also, it depends not only on the strength of the animals, but also on flour, and the addition of 1 stl of a tower more influenced the germination rate than the density

[Tricia]

Tricia, Nastya, maybe you have already written, but I have not seen ... Please tell me how you put kvass on the railway? Thank you.

Natasha, beautiful bread
And about flour - I also noticed that in the first grade, the 1 to 1 pre-enzyme rises best. If I make it from rye flour, then I knead 100 g of flour for 150 ml of ZhD. There is no whole grain flour in my village at all (((

[NataliARH]

NataliARH, Natasha, I have been trying for a long time to switch to flour of 1 and 2 grades, but I will not get myself together. Therefore, experiments so far are only on high / low and c / c.

Damn, I excelled today. Sprinkled, damn it, a loaf before baking! The roof collapsed! But the crumb pleased: elastic, thin-walled holes. The crust is crispy. (I apologize for the photo, I shot it on the phone).



This is a 2 tbsp preenzyme. l. c / s and 3 st. l. Railway, plus 1 st. l. flour / s on the next. morning. And the rest is all on high-quality flour.

[Tricia]

Tricia, Nastya, I am delighted with your experiments! The bread is great! And the roof doesn't spoil it at all. The crust is seen to be crispy. Well, the crumb is great! Well done! Thank you for describing the process in such detail.
By the way, I always sprinkle the bread. Never affected the roof. true, and in the form I almost did not bake.

preenzyme for 2 tbsp. l. c / s and 3 st. l. Railway,

Nastya, I don't understand this moment. I see that you take 3 tbsp. l. Railway. Something so small ...

[NataliARH]

NataliARH, Triciawhat great breads you have! You are our craftswomen. And for some reason I forget to photograph my bread ...
Luda, tell me, please, do you make cuts before baking?
If I made cuts before proofing, then everything is fine. But a couple of times I did proofing on a film, then I take it off, I want to make cuts, but the dough is not cut or reaches for a knife ... And no way ... Last night I baked another bar, today it was almost reduced, the bread is delicious !!!!
Next time I'll try to take a photo.

And for me, and for me))) it smells with might and main and bakes too. the first 100% ZhD-shny bread))) I did not even expect it, especially since they stood in the refrigerator for almost a week. There is no heat, there is nowhere for them to warm up, so I made one like a chatterbox and in the refrigerator, so that later in bread, like liquid. But today it got warmer and I took it all out and added flour and took it to the balcony, to walk with the child myself. I come, and they play like that, such bubbles. I think we need to try something. Kneaded. After half an hour, the dough was already flooded. I put it in the refrigerator, I was going to bake it tomorrow. I was scared that tomorrow it wouldn’t grow, so I set it up further. Then she shoved her into the uniform. The result will already be seen tomorrow. just good for the night ostinet.
wow, how it coils)))

[Venera007]

tell me, please, do you make cuts before baking?

Venera007, Tanya, yes, I make cuts before baking, as it should be. I also did not immediately start to get them. But then I specially kneaded the dough and practiced for 20 minutes. Now it turns out on autopilot and with almost any knife.

And for me, and for me))) smells with might and main and bakes too. first 100% ZhD-shny bread)))

stanllee, Maryanochka, well, thank God! You see how important heat is for this yeast and dough. So, well done! I'm very happy for you.

[Congratulations to everyone on Victory Day! I wish you peace and tranquility in your land and in your homes!]

Girls don't lose me. I disappear before May 11 - I leave for a visit.

Congratulations to everyone on Victory Day! I wish you peace and tranquility in your land and in your homes!

stanllee, Maryanochka, well, thank God! You see how important heat is for this yeast and dough. So, well done! I'm very happy for you.

Yes, no heat, no bread. A miracle happened in two hours. If I hadn't put it in the refrigerator, they would have bent from 20T.
And yak, how glad))) What, I still tortured them)))

[Lyudochka]

Luda, thanks for the praise!
But what is there to praise? I didn't keep track of the roof!

Nastya, I don't understand this moment. I see that you take 3 tbsp. l. Railway. Something so small ...

Yes, with 2 tablespoons of flour, I mahanula, they, of course, with a slide. And 3 tablespoons of liquid yeast, that's right. And I knead in a small half-liter jar. It was this preenzyme that did not rise very much last night due to the fact that it was thin.
You say that it is not enough, do you mean that there is not enough liquid for the amount of flour or not enough pre-enzyme for the whole loaf?
But this is for an air loaf of 500 grams, if the railway is active, everything rises perfectly.

Lyudochka! Thanks for the compliments! Have a good rest!

Girls! With all my heart I wish all of us Peace, Prosperity and a clear, clear sky overhead!

[Tricia]

Tricia, Nastena, good bread! do not slander! roof, roof, the main thing tail the crumb does not affect the taste, I mixed one composition of the bread here and I can't bring it to perfection, then the crumb's density is different, then the crust falls into a smooth, beautiful arc-pit

it seems to me that it stopped at you, so it sagged, did the dimple on the finger test recover or not?

[lappl1]

Hello everyone! lappl1 Luda! I am very grateful for the introduction to the masses of such a wonderful product as liquid yeast ! I have raspberry yeast made from frozen raspberries and a little bit of raisins (I was afraid that it would not work only from raspberries, because they did not work out of dried ones).
I baked bread for testing according to the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=419806.0, only did a little less, 75 ml of yeast and 75 g of flour. Molds L11.
Since the yeast is very young, the dough did not rise at first, at the last proofing in the molds they stood for 6 hours in the oven with a light bulb. During this time, I baked Italian with ordinary yeast in KhP, I was afraid that it would not work with liquid bread. But after 6 hours there were wonderful dough domes in the tins! Baked for 10 minutes with steam at 250 ° С and 20 minutes at 200 ° С. The bread smell is wonderful and the crumb structure is surprisingly even.
Recently I baked Raspberry Paradise bread, it turned out delicious, but I was in a hurry to visit and did not let the dough fit properly. The bread is tight. I didn't even take pictures of him. I think the next one will be better.

recently someone brought books to the front

We are also "sick" by this. Recently, my husband brought a glass of

[HAPPY VICTORY DAY! Peaceful sky overhead, to all of us!]

HAPPY VICTORY DAY! Peaceful sky overhead, to all of us![/ b]

[Natasha]

Natashathanks for the praise! But I'm not very happy with myself yet.

It seems to me that he could not stand for 2.5 hours. And I can't check the elasticity of the dough on the railway with my finger: that is why I bake bread specially in a high form, and not on the hearth, since it turns out very sticky and spreading dough, no matter how much flour you put in. Smart people explain this by the fact that fruit yeast is aggressive towards gluten and destroys it. And I don't want to add more flour - I really like the crumb.
Thanks for the crumb check tip!
Track. tomorrow I will knead the bread on hop yeast more abruptly, then I will check it with pressure.
All the same, I am inclined to think that it was my own fault - I just sprinkled it too much, a lot of water dropped. And the dough is quite sticky and not very steep, and that's gone.

I am waiting for your results on experiments with a new lineup!

[Nastya]

Nastya, and you, put a piece of dough in the water, as it floats up, you can bake.Only I haven't tried this with the railway, at the same time you can check whether this rule works with the railway or not?

[Oksana]

Oksana, Thank you for your congratulations!
Good, Oksan, I'll try tomorrow (if I don't forget)! You probably need to pinch off a piece of dough in advance? And put a jar of water and dough at the same time, right?

Well, yes - create the same regime for them! I tried sourdough bread, it works with them, but I forgot

:
Hello. Happy Victory Day everyone !!!!

So my train came up, until the last moment I doubted that everything would work out, the dough, of course, suited longer than with yeast or sourdough, but the result is worth it, the crumb is wonderful and the taste 😋. Now I will try to put rye on the railway. Thanks for the forum

[Iriha]

Iriha, Ira! Thanks for the compliments!
Welcome to our theme!

Congratulations on your first bread on the railway. Is he in the photo? Baked in muffin tins?
Be sure to write about rye.

Yes, it is he in muffin tins))) Although the dough did not seem to be rich, but it tasted almost like a muffin, miracles are simply And in the forms it is convenient for my family personally, there are no crumbs from slicing, and I bake rye in them so that it is portioned

So the rye is baked. For me, sourness is so lacking, I must try to combine it with sourdough

Girls can leave the PF overnight in a bread machine. I kneaded it in the morning, I thought the yeast was not active. made a mistake, grew up or is still growing. But until the morning. will surely fall, nothing will be done to him? T 21-22 in the kitchen.

[Maryana]

Maryana, and how much has he grown? If a little, then you can leave, and if every two or three times, then it seems to me that it is better to put it in the refrigerator, and in the morning to warm and knead the dough.

.

[Maryana]

Maryana, and how much has he grown? If a little, then you can leave, and if every two or three times, then it seems to me that it is better to put it in the refrigerator, and in the morning to warm and knead the dough.

1.5 times approximately. Still growing, letting bulbs in)) So reluctant to vibrate it from the bucket.

And yet I adore this bread with liquid yeast, the more I bake, the more I am delighted with it! The yeast gradually gains strength, and the dough is more fluffy each time. Probably, somehow I will decide to try to bake chabata or ciabata on the railway, I don't know how to do it right.

Here is my next bread. The dough in the process of ripening became more sticky, but I did not want to hammer it with flour, so I managed to form a gnarled bar with gnarled cuts.

PF was made on cz flour, then added wheat of general purpose, bread with flax and pumpkin seeds. And one more thing, I put the bread in a cold oven and turn it on 180 degrees. As the oven heats up, the bread rises better. I have baked this way the last two times. I did not notice the difference in taste if you put the bread in a hot or cold oven.

Venera007 beautiful holes! And clumsy, this is ... the tenth thing.

[Maryana]

Maryana, if you don't want to get out of the bucket, you can to do ear feint add another 50 grams of flour and liquid yeast to the pre-enzyme and leave it quietly overnight. I did just that with this bread of mine. And in the morning I kneaded the dough, at lunchtime I already baked bread.
And thank you, I myself was stunned by these holes, as soon as the yeast becomes even stronger, I will try to make ciabatta.

[Maryana]

Maryana, if you don't want to get out of the bucket, you can to do ear feint add another 50 grams of flour and liquid yeast to the pre-enzyme and leave it quietly overnight. I did just that with this bread of mine. And in the morning I kneaded the dough, at lunchtime I already baked bread.
And thank you, I myself was stunned by these holes, as soon as the yeast becomes even stronger, I will try to make ciabatta.

Yeast is gone, I used everything and started new ones)
I love holes in bread. I do not know why)

Yeast is gone, I used everything and started new ones)
I love holes in bread. I do not know why)

I'm also crazy about holes.
And if there is no more yeast, then the PF is probably better to put in the refrigerator.
I also have a jar of yeast for this case, and today I started a third one, this business has dragged on me, there is so little space in the kitchen, and I only take up space with my jars on the table

I'm also crazy about holes.
And if there is no more yeast, then the PF is probably better to put in the refrigerator.
I also have a jar of yeast for this case, and today I started a third one, this business has dragged on me, there is so little space in the kitchen, and I only take up space with my jars on the table

This railway is an infectious thing, and now in the time of warmth and all kinds of fruits and berries, go and know what they will interfere with))
By the way, I have: lemon-apple-cabbage)))

This railway is an infectious thing, and now in the time of warmth and all kinds of fruits and berries, go and know what they will interfere with))
By the way, I have: lemon-apple-cabbage)))

I myself can’t wait for all sorts of berries to be picked from my mother’s garden .... I’m afraid there will not be enough jars for everything. And now I have dried apple, black tea, linden blossom and dried cranberries. There are wheat in the refrigerator, and today I started it on oregano. Last summer they dried, and in winter they did not brew much, so I found a use ..

[Iriha]

Iriha, Irina! What great rye buns! And what color! I love dark ones.
And sourness can be achieved by additional aging of the dough. Well, to make it slightly soured. But I have to try, I haven't baked rye on the railway yet.
Venera007, Tanya! What a cute and rosy loaf! And the crumb, and the holes!
And with the form - you will fill your hand. I generally don't know how to mold, that's why I bake loaves in an aluminum mold.

And now I have on dried apple, black tea, linden blossom and dried cranberries. There are wheat in the refrigerator, and today I started it on oregano.

This is a zoo! And how do you manage to attach them all? You definitely need to put kvass! By the way, on oregano too, I think it will come out great!

By the way, I have: lemon-apple-cabbage)))

Maryana, well, the entertainer!
And how is this yeast strong? Does it smell like cabbage?

[Loksa]

Loksa, Oksan, of course I forgot about a piece of dough in a jar and water! Such a baldah ... Tomorrow I will bake bread with basil yeast, I will try not to forget.

But I remembered about the advice Natasha NataliARH, kneaded the dough tighter, but did not knead, it seems. During the proofing, the roof began to dry out and tear, no matter how it covered and sprayed. I tried the dough with my finger, the hole recovered pretty quickly ... Maybe I just messed up something or was foolishly waiting for the wrong thing? If the hole from the finger remains, then you need to bake? Or vice versa, enlighten the dark personality!
I also overdried the loaf: the crust was so dense that I thought that I was not holding bread, but a brick and it was equally oak to the middle. Then he lay down in a bag and softened it. Raised 2 times, but then shrank a little in the oven. The railway was on hops, the dough was 30% c, flour, 70% flour in, s. It turned out a fragrant bread, not dry, not tiny, although I mixed in a lot of flour.


-Elena-, you have got a very nice and uniform crumb! That's what good proofing means.

Girls! The other day, two of my failed bread, baked on the railway (they did not rise well due to semolina and corn flour in the composition), I scolded them into too small slices and fried until brown. Now I add them to kvass, thanks to which the kvass plays more willingly. And the smell is so good! This I mean that you do not need to throw out bad bread, you need to turn it into crackers and put it in a jar or bag until the first kvass!

[Tricia]

Tricia, Nastya, I now bake bread twice a week, yeast that I do not use lives in the refrigerator, there are only two cans of them so far. I want to try some of them in the refrigerator for a couple of weeks, but I have to bake. I don't want to bake with ordinary yeast anymore, I really liked these ones. I need to make some more buns on them ..
And your bread is beautiful, and you can't say that it didn't work out. Sometimes I get an oak crust, but it is crispy, we just love this one)) and the bread, if the taste is almost the same, and it doesn’t eat very well, I don’t throw it away.
I once baked bread on sourdough, tried it, I lived forever, so wheat bread turned out sour, it is not possible to eat. I made croutons out of it, dried it in the oven. Their taste turned out gorgeous, and you can't tell, the bread was sour

[Anastasia]

Anastasia, such wonderful bread. From the photo, you can generally say that bread from the store

Maryana, well, an entertainer!

I'm not me, when I don't try this)) It's okay, they ripened in 2-3 days. But there, some of the raw materials were beaten from the same yeast.No mixture smelled incomprehensible but not repulsive)
now growing: lemon-cucumber-cabbage. What I have, so I do.
Nastya, your bread is very good. And the nuances with trembling hands with this yeast are an integral part of the process))

[stanllee]

stanllee, Maryana, Simple and affordable. It turns out that you can make such yeast from everything

[Venera007]

Girls, good afternoon! 2 times put the leaven on the remnants of the pre-f. on the walls of the can, everything is as usual-1: 1. I want to say that the bread is delicious (it’s a pity to wash the jar right away). : girl-yes: The taste and smell is not at all sourdough bread, but ours, fruit. If the yeast does not play well or pref. did not rise well, start the dough anyway. The bread will definitely work out, just let the proofing a little longer. I left the dough in the bread maker 2 times overnight, the roof of course fell, but the taste and smell are simply not transmittable. So do not be afraid, everything will work out (by the way, there was no sourness).Venera007, Tatiana, it was possible to remove the prefecture. directly with a bucket, covering with a film. Good luck to all!

[baba nata]

baba nataHow did you run out of railway? I realized that they are long-lasting: we take them and add the same amount of water + sugar (honey) for feeding. The volume is the same.

Albina, no, the railway is not over, In the cold. 3 jars And 2 on the locker. I'm talking about when pref. ready and you start the dough, and what is left of it in the jar, again dilute with water and add flour.

[stanllee]

stanllee, Maryana, Simple and affordable. It turns out that you can make such yeast from everything

It seems like they wrote. And even more so when nothing else is available. Even if it doesn't work out, it's worth a try) You never know how it will turn out)

Oh, Maryasha, that's for sure - it will turn around))) At first it seemed strange to me the smell of my brunkovo-currant yeast, but now they are my favorite ones. For a month I haven’t taken ordinary yeast in my hands (and I’m not going to do it yet), I put kvass - yummy.

[Venera007]

Girls, the computer is dead, I write from the tablet, therefore, almost without quotes, boldface and emoticons!

Venera007, Tanya! Thanks for the praise. The bread turned out, but it is denser, and therefore rose worse. And I still saw the crust with a bread knife-saw, with an effort, like a hacksaw a sheet of plywood!

Yesterday I wanted to knead bread with basil yeast, so the preenzyme turned out to be so sour! I had to urgently make dough and bake pancakes at night. It turned out, though gray because of the c / s flour, but fragrant and tasty. I can't bring the photo yet, but as soon as possible.

Albinathanks for the praise of the bread! It's just that the photo is not very good - it masks the flaws of the roof and crust with low quality.

I'm not me, when I don't try this))

Maryana! I now have the same story with kvass!

Zhenya! Tell me, plz, about your kvass! What did you put it out of? How alcoholic, sparkling, taste, color! How does the body react to it?

And I still saw the crust with a bread knife-saw, with an effort, like a hacksaw a sheet of plywood!

Nastya, small children are very fond of sawing, they must be entrusted with this process, let them enjoy the pill (of course, under the supervision of adults)
I want new yeast, I already have no free cans and a place in the kitchen where to put them
Today I went to the forest for nettles. So I think, can you still get yeast on the nettle?))

[Tricia]

Yesterday I wanted to knead bread with basil yeast, so the preenzyme turned out to be so sour!

Triciamaybe a little sugar? I try railway, ate sour ones, then they ate sugar, add 1 tsp. Then I put PF. True, the bread is sweet. Or add more sugar to the dough if the PF is sour.