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

Anastasia, this is who you were talking to about kvass right after your first word - How ...?
And I made kvass simply - I threw a dozen rosehip crackers into the jar, the size of the crackers was a quarter piece from a loaf from the factory mold. Spanula 5 tbsp. l. sugar, about two tbsp. l. old rose hips from the very first yeast (when I fed the railway with fresh raw materials), splashed half of the yeast liquid and refilled with filtered water, did everything in a three-liter jar. The bubbles appeared after a couple of hours, they drank kvass every other day

Light, yes! I just overexposed them, and they starved. It was necessary to knead the dough and let it stand. And I kept chasing bubbles! And she herself forgot that the last time I fed them with honey, and it makes my yeast very active.
I try not to overdo it with sugar, because one of the unsuccessful (now leavened) breads turned out to be sweetish. So I could not eat it ... Not to say that I am so fussy, but here I could not overcome the gap in the template - not rich and not rye bread, but sweet.

not rich and not rye bread, but sweet.

Or maybe it with tea?

[GenyaF]

GenyaF, Zhenya, well, you say too!
Why am I asking about your technology: in our house, it is terrible cold and kvass starts to play only after 1.5 days, then frying, and active yeast and it is already ready by evening (in 8 hours)!
I just can't get the total time, factors always influence! Sometimes the raw material prevents the yeast from playing, then in general, I wait for every bubble!
How is your rosehip kvass, your tongue tingles? Does it give you foam? And intoxicated?
My last one on fermented malt, orange and pumpkin candied fruits came out a little hoppy. My husband persuaded me to do it more. I poured it into a bottle now, I'm waiting for it to stand in the refrigerator ...

[Tricia]

in our house it is terrible cold and kvass starts to play only after 1.5 days,

Tricia, can take warm water for kvass, as for yeast baked goods.

[Light]

Light, Light, can you imagine, could not! Even with tea!
That's why I make all my loaves weighing 500-600 grams, so that later you can quickly cut, bake in the oven, and then add croutons to soups or to kvass. In life, the hand will not rise to throw it away. But fried in the oven in thin slices, this bread went well with cream soups with cheese curds and beetroot-lentil stew with cracklings!

But I'm afraid of warm water - I've already brewed the pre-enzyme a couple of times ... Or the husband suddenly decides to spontaneously ventilate the kitchen, and everything is dubak, and the kvass is halfway ready! I say - there are so many factors around, you can't keep track of all of them!

With these railways, we are like little children: we rejoice, we grieve, try and forget about all the problems. It is so good to play with them, it calms me down and gives a feeling of pure pleasure.

Nastya, the tongue tingles slightly, but very slightly, because we love so much. It gives a weak foam, right on the surface there are good bubbles and that's it. Hops does not hit the head. And I do everything by sight, I don't even think about what to pour)))

And if I smell vinegar, you can't bake it?

Yesterday I baked bread with liquid yeast without bothering. Otherwise I walked around them and waited to quickly put them on baking. In general, the preparation took more than 1.5 days. Baked on 10 days old PF and old dough. Romin took the recipe as a guide.



I'm happy with the result. Yesterday I didn’t wait for the bread to cool completely, I tasted the crumpet

And if I smell vinegar, you can't bake it?

It seems to me that you shouldn't bake if you smell vinegar.
I had one time, I overexposed the pre-enzyme, it began to smell like acetone.The stove did not dare, threw it away.

[Albina]

Albinahow smooth! Baked in a bread maker?

[lappl1]

Hello everyone! I'm with another raspberry yeast bread. I took as a basis https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417919.0 from lappl1 Lyudmila. CP replaced flour in the main batch with wheat bran. Once again I was convinced that the bread on the railway is incredibly tasty!
Yesterday I didn’t wait for the bread to cool completely, I tasted the humpback This is normal. I did the same.

[Albina!]

Albina! Good bread! And on what yeast?

Lena, what size do you have? Such little loaves!

If there is a smell of vinegar, it means that acetic acid fermentation went, and not alcoholic, the yeast had little nutrition, all the sugar was crumbled. Keep the jar open for half an hour. If the smell goes away, bake, the process will return to the right track. If the smell of acetone appears, do not risk it, pour it out, do it again - not such a big loss to get poisoned. All this from a violation of the feeding regime occurs.

[Oksana!]

Oksana! These are forms L11, 14x9.5x10 cm. I bought what to bake bread in HP Panasonic. But so far I only do it in the oven. I love small loaves very much.

[Elena]

Elena, thanks, it means I had L7, and these babies will go to the bread maker?

[Albina]

Albinahow smooth! Baked in a bread maker?

Tatiana, thank you. I liked the most Everything from start to finish in HP.

Albina! Good bread! And on what yeast?

PF was tangerine yeast. Stood 10 days on the balcony. And so I decided to bake according to the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0 instead of liquid iron on banana peel, raisins and dry banana.

[Loksa]

Loksa, about forms L 11 look herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0

Oksana! Yes, they stand up very well! Only under them you need to make a stand with handles so that they stand level and it is convenient to take them out of the HP.

[-Elena-]

-Elena-, And I just put on a cake pan 10cm in diameter. And took out one at a time with gloves.

Natalia, thanks for the advice! I will definitely try.

Small tins for bread - that's right! The smaller the molds, the more crusts!
I’m even thinking whether to buy a brownie maker to make bread loaves in portions ... or at least buy forms L11 or L12

[Ludmila]

Ludmila, thanks for the recipe. With enthusiasm I plunged into such an intriguing process of growing yeast. The first batch went to waste, the heating pad gives too high a temperature, cooked (((From the second I baked bread loaf today according to your recipe, it turned out to be soft, fluffy, tasty, but small-hole.
I have a question: the yeast on my dates and raisins stood for several days, the raw materials did not completely sink to the bottom, but the foaming decreased. The pre-enzyme for the bread worked, but after adding sugar and a small amount of raw materials, active foaming began again with a sizzle. Is that how it should be? At this stage and sent to the refrigerator for storage?
By the way, on dates and the smell appeared, and fermented well, but banana practically does not change the smell, and it smells like a banana. I put the preenzyme on it as well, while she lives in the refrigerator, let's see how it works.

[-Elena-]

Girls, hello! I'm back! I had to stay at a party longer than I expected.
And you are great! We baked so much bread! -Elena-, Maryana, Venera007, Iriha, Tricia, Albina, you all have such beauty!
I am so pleased to read that you "got sick" with yeast. Indeed, after that I don't feel like eating another bread!

With enthusiasm I plunged into such an intriguing process of growing yeast. The first batch went to waste, the heating pad gives too high a temperature, welded (((.

shoko11, Elvira, yes, it was necessary to keep the heating pad away from the jars - not close. Apparently your heating pad is very hot. It was possible to measure the temperature so as not to overheat.

I have a question: the yeast on my dates and raisins stood for several days, the raw material did not completely sink to the bottom, but the foaming decreased. The pre-enzyme for the bread worked, but after adding sugar and a small amount of raw materials, active foaming began again with a sizzle. Is that how it should be? At this stage and sent to the refrigerator for storage?

Elvira, yes, you understood everything correctly. And everything turned out right for you - as they hissed, foamed, put it in the refrigerator.

[Lyudochka]

Lyudochka appeared Everybody handed out praise And then such silence.

[Albinochka]

Albinochka, hi! Yeah, I missed you. Yes, it seems, and not quiet. Several pages were written while I was away. And how much bread they baked!

We were already worried May 11 were already waiting.

We were already worried May 11 were already waiting.

Oh, thanks, Albinochka! I am very pleased that they were waiting for me. And I was in a remote village at the dacha of a friend - I helped her with the garden. And she has no Internet at all to go to the site. I try to connect her to the Internet, but resists. She has 12 cats and 3 dogs + 2 jobs. So, she is not up to the Internet.

We were already worried May 11 were already waiting.

Yes, yes, shoshkuchilis)) ..
Welcome back !

[Maryana]

Maryana, hi! Thank you for the warm welcome!

[Ludmila]

Ludmila, welcome back! We missed you, you are our toiler
By the way, I did one very interesting experiment ...
The pre-enzyme rose well overnight, but it began to smell a little of vinegar, but that did not stop me, I kneaded the dough into cz flour, without sugar, while the dough was ripening, the smell of vinegar became a little stronger, but not harsh, I decided to bake it anyway, if it was completely sour will, I will make croutons. But the bread tasted interesting: not at all unsweetened, with a slight sourness, like rye on sourdough (it used to bake with eternal leaven). This is something divine. I didn't take a photo, I'll try to take a picture tomorrow.

Tanya, thank you for your kind words and meeting! I am also glad to meet everyone.
I really liked the description of your experience with sour PF. I think that when railroad cars smell like vinegar, it's bad. And for the PF, apparently, this is not important. Let us know that we should not be afraid of the sour smell of the pre-enzyme.

[Ludmila]

Ludmila, and now I will not be afraid of the sour vinegar smell. And the yeast itself smelled good. And the smell of alcohol is no longer felt, and it tastes like sweet soda. True, I try quite a bit, on the tip of my tongue so that it gets hit .. And then after the first experience of tasting the yeast, I am afraid to try it
Sweet Dreams

Here's what I got with the railway. But it was worth it that I would run with these banks) Unfortunately, there is still no heat, the balcony heats up during the day, and it gets cold at night.

Lyudmila, thanks for the clarification. It was already baked on bananas, it’s not to the taste that the bread is very different, the only thing was that on the date it turned out sweeter. I do not know what is the reason, but with liquid yeast the bread is not as dense as usual when baking in the oven, it crumbles slightly.

[shoko11]

shoko11, Elvira, the main thing is that everything works out for you. Only it surprises me that your bread crumbles a little. Strange, I have never crumbled it.

Here's what I got with the railway. But it was worth it that I would run with these banks) Unfortunately, there is still no heat, the balcony heats up during the day, and it gets cold at night.

stanllee, Maryana, great bread turned out! The crumb is very good, porous! Yes, I agree that you have to run around with this bread and it's worth it. Because the taste is like nothing else. Breads of bread and on your health! Thank you for the photo and report!

Yes, I agree, this bread is worth it, and it does not turn stale as quickly as with ordinary yeast. Although there is not much running around with him, I know that after kneading you can safely go for a walk with the child for two hours, the dough will not run away anywhere, and will not ferment, and it becomes so elastic and stretches very well. True, I bake from general-purpose flour and wheat cz about 50 to 50. I don't know how the dough will lead with the other hand.

[Venera007]

True, I bake from general-purpose flour and wheat cz about 50 to 50. I don't know how the dough will lead with the other hand.

Venera007, Tanechka, will lead normally. The girls were already baking purely in / s. And good bread for 1 grade. so railways are universal.

And my yeast will soon become thick-thick! I feed them in the refrigerator, feed them again in the refrigerator - it's cold in the house. We will wait for Wednesday, they promise summer immediately. But they are alive and feel very good, bums!

I have 2 grade + CZ, everything grew normally.
I run with a can so there is no warm place all the time (((

[Veronica]

And my yeast will soon become thick-thick! I feed them in the refrigerator, feed them and again in the refrigerator

Veronica, oh, and you will bake delicious treats! They will be lush, lush!

I run with a can so there is no warm place all the time (((

Maryana, yes, you have to dodge to ensure the desired temperature.

Maryana, yes, you have to dodge to ensure the required temperature.

it's not scary .. if I didn’t like figs who would have fiddled with it and lisp. and so: we cherish, we rush as with a written sack.

[lappl1]

lappl1, I do not want to bake purely on top, although I may one day bake. What about rye flour, or corn flour? Nobody baked with corn flour?

[Tanya]

Tanya! I baked with corn: 1/4 corn, 1/4 c / h, 1/2 premium flour. I didn't like it at all - it turned out to be too dense and moist crumb. Like a good rye. I put this bread into crackers. And the preenzyme was active then.

And I put all the yeast and the hop yeast preenzyme in the oven with the light on. At least they started playing.
And some of the basil yeast stood still (I left it on the refrigerator, I thought that since it was cold, vital activity would slow down, but no) - the smell of acetone appeared, I had to pour it out.

Girls, now I heat the pre-enzyme not on a heating pad, but on a voltage stabilizer. It is a little warm, but apparently the temperature is enough (I lost a thermometer in the house, I can't measure it), I put the jar directly on the stabilizer, I cover it with a warm scarf on top, everything fits perfectly overnight in a cool room.
I recently kneaded a dough for bread that is too soft, rolled a loaf, it crawled slightly during proving and baking. But how airy and delicious it turned out to be! I forgot that soon to go to the beach in a swimsuit, and ate this loaf in a day (alone)

Zhenya, aren't you afraid that the pre-enzyme will run away to the stabilizer? My husband would have nailed me for this on the spot ...

Vooot! See how you liked the soft dough. That is why I bake in an aluminum mold - my hands are so hooked that I definitely won't form a loaf, and the dough won't allow. Such airy loaves are obtained!
PS I don't even remember the swimsuit ...

[Venera007]

What about rye flour, or corn flour? Nobody baked with corn flour?

Venera007, Tanya, rye flour makes great bread! I baked. In general, this yeast loves rye and low-grade flour.

Girls, now I heat the pre-enzyme not on a heating pad, but on a voltage stabilizer.

Zhenya, here our people will find a way out everywhere! Well done! And our stabilizer is idle, because the voltage is normal in the village. and so it would be exactly adapted. But I will keep in mind. Suddenly, someday it will come in handy.

I forgot that soon to go to the beach in a swimsuit, and ate this loaf in a day (alone)

Zhen, come on ... There should be a lot of good people. And it is really difficult to resist a fresh bar!

Zhenya, aren't you afraid that the pre-enzyme will run away to the stabilizer? My husband would have nailed me for this on the spot ...

Nastya, when I suspect that the dough can escape, I put it in some larger container. So you can play it safe. What can't you do for a successful baking!

[Zhenya]

Zhenya, well, he is such a fresh bread, I myself knead freshly baked one at a time for half a baton. Well, I can't resist, it's good that I don't bake it every day ...
And a swimsuit, that a swimsuit ... Maybe the summer will be rainy and it won't come in handy .. And we won't fly to the sea this year.