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

[lappl1]

lappl1, this is smart yeast, so they love healthy flour))

[Venera007]

this is smart yeast, so they love healthy flour))

Venera007, yeah. .. And we are smart too - we bake healthy bread!

The first two (and so far the only) jars of yeast I put in at the beginning of April. I baked something on it, something remained. Then she drained the liquid, put it in the refrigerator, and left for Prague. Arrived ... as time went on, a jar of leavened yeast stood for itself, hiding behind an unfinished jar of jam. Yesterday I found it, in the evening I sprinkled it with rye flour, sugar and put it on a towel hanging on a heated towel rail (you understand, in this weather this is the warmest place). In the morning I realized that the process was going great! There are a lot of bubbles, it grew up to the very top, it smelled sour, pleasant. I put the bread on ... well, I didn't want to get up, if only a little. I can’t even remember how much I tortured the dough to get the rise I liked. Then I had to run, put it in the stove and ... I almost got it too hot (hurrying), so I won't show it. But holes !!! The holes in the crumb are wonderful, the bread is delicious, some kind of velvety. All went to sandwiches on the road to my son with friends, we got only two crust.
My usual recipe: for 330 g of flour (a mixture of different or some one), 220 ml. liquids (I had sourdough and whey), salt, sugar, olive oil and a handful of quick porridge 7 cereals threw for some reason
Conclusion: this yeast is immortal! And the bread always turns out to be very tasty. I put some more, from fireweed tea and apple peel.

Yesterday I baked, as usual, a loaf of 550-600 gr. Pre-enzyme on c / c flour on rather mature hop yeast. 30% c / z flour (all pre-enzyme), 70% premium flour, 100 g of milk, a pinch of salt. It turned out to be a very tall, airy bread. Only not well enough missed the mold and, while taking out the bread, spoiled the crusts.
From 350 grams of the same dough she made experimental pies stuffed with potatoes, fried onions, boiled eggs and cream. The dough is very suitable for salty filling - it does not distract with the taste of baking and sweetness. I made only 1 incomplete baking sheet, my husband and a friend swept the pies while still hot. The only thing, due to the lack of sugar in the dough, the crusts were very pale.

More from observations of the development of yeast: yeast on fresh basil and other herbs are extremely reluctant to ferment, even with the addition of homemade kvass powder, dried fruit or railway on dried fruit. The phytoncides of aromatic herbs are incredibly active. Therefore, I can advise you to put herbal yeast on dry herbs.
Also from observations: hop railroad cars turned out to be very tenacious, least of all (railroad ones on dried fruits, berries, herbs) are susceptible to peroxidation and the release of acetone, even when stored not in a refrigerator. By their appearance, it is completely unclear that they are active: a turbid liquid, almost completely without foam or bubbles. The only, sour taste and smell / gas, tingling nose. In the meantime, 50 ml of such railroad media perfectly raised the pre-enzyme from c / z flour, and then the dough.

Irisha, Nastya! How pleasant it is to read your detailed research reports with conclusions. Thank you very much for that. And thank you for continuing your observation experiments.
Irisha, I agree with your conclusion about the immortality of yeast. I also decided to conduct an experiment. Purposefully left the jar with all the contents. didn't touch her for almost three months. Stood without feeding and opening. I took it out a couple of days ago and checked it. Super yeast! The bread turned out to be airy. The PF was ready in 10 hours. - rose 3 times and began to fall.

More from observations of the development of yeast: yeast on fresh basil and other herbs are extremely reluctant to ferment, even with the addition of homemade kvass powder, dried fruit or railway on dried fruit. The phytoncides of aromatic herbs are incredibly active. Therefore, I can advise you to put herbal yeast on dry herbs.

Nastenka, I haven’t set the railway on herbs yet. There are enough of those in the refrigerator. But your observation is very valuable. It will get warmer, I will definitely do it with herbs. I don’t know yet on what. But I’ll come up with it ... It seems to me that the leaves of garden sauces can be tasted - vinsha, pear, raspberry, apple tree, currant ...

[lappl1]

lappl1, Lyudochka, yesterday taking advantage of the weekend I started baking, tried and baked yours

Girls, I put banana skins and a jar of flowers.
Foams little by little. The flowers puff on opening and a tickling fusel smell appeared. I already put them in the refrigerator, right?
And the banana doesn't smell like that yet, I'm waiting.
Here I am dull. I still didn't understand: we put everything in the refrigerator together exactly when this puff and smell appears or let it stand still? And do we filter it in front of the refrigerator, or do we send it along with all the entrapment, and filter it for the PF?

[Olga]

Olga, Olga VB, when mine have such a zilch, I pour out half, put the pre-enzyme, and feed the railway in a jar and add water to them. In my opinion, this is a sign of strong railways. (But, as it turned out, not only zilch speaks about the power of railway! My hop-based railway trains do not foam and barely tickle my nose, but such an active preenzyme turns out ...)

While it's so cold in my kitchen that I don't put the yeast in the fridge and don't put it away - they live just like that. More often I cast half and feed with sugar only.

Oh, Tasenka, I don't need a PF yet, only in 2-3 days I will need it. Or put it anyway and let it grow slowly? I'm afraid that it will peroxide
We, too, are now not Africa, but on the refrigerator where I keep the animals, they are quite warm (it is warming up), so I wondered whether to move them to a colder place, or even to the refrigerator.
And bananas should be zest? I put them together with others, all the rest are already puffing and smelling like booze, and these are still waiting for something.

[Olga]

Olga, if yeast is not needed right now, then it is better to try it (is there enough sugar) and put it in the refrigerator. And then it’s true either they will go into vinegar or into alcohol, and all life there will freeze. So it is definitely better not to put the preenzyme ahead of time - it will peroxide.
I can't say anything about bananas - I haven't put them yet. I suspect that banana skins may be less likely to ferment due to being treated in transit. Let them stand still, play and come into force. And the rest can be put in the refrigerator.

I washed the bananas very carefully and left them in the bedside table to inseminate for 3 days, and only then put them in a jar. They may not have inseminated much. We are waiting ...
I even thought about whether to experiment with other jars, to see what happens with the PF, otherwise I will suddenly become disgraced at the crucial moment
It was decided: I will put a PF from brand new railroad cars for the night, and let the bananas go for a walk.

Ordered a farmit https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393444.0 in the hope of quickly obtaining PF and bread on this yeast. True, this unit will come only after 2 weeks

[Albina]

Albina! Congratulations!
Now we will wait for experiments and comments!

[Anastasia]

Anastasia, thanks for your support. As I saw this unit, I read Temko on it and caught fire. Kara, Irina PF cooked it in 4 hours.

[Albina]

Albinaand what wine she made there! Stagger and not get up. How much delicious you can cook at home now!

Now I'm wondering: there, in the instructions for the fermenter, they write that 20-25 g C is wine fermentation, and leavened (or something like that) is above 30. And right into the topic about wine and wild yeast, a website was found: vinobio ...

[nlili]

Lyuda, yesterday, taking advantage of the weekend, I took up baking, tasted and baked your rye-wheat custard bread Bread with whole grain flour on liquid banana yeast,

nlili, you are so smart! The bread is wonderful! And the crumb is wonderful! I am especially happy that I also got bread in the multicooker! Thank you, dear, for such a wonderful report and photo! Bread breads for health!

[Olga VB]

Girls, I put banana skins and a jar of flowers. Foams little by little. The flowers puff on opening and a tickling fusel smell appeared. I already put them in the refrigerator, right?

Olga VB, Olenka, Nastya has already answered you! Nastya, thanks! That's right! You need to remove it in the refrigerator and try, if not sweet, then the sugar has already been eaten. Therefore, you need to feed a little in front of the refrigerator.
In general, ready-made railways smell good with mash. So, if the bananas do not smell yet, then let them stand for a few more days. Should not stand still.

Should bananas be hungry?

Olya, my bananas were the first to start puffing, so wait until they bubble up properly.

Ordered a farmit

Albina, congratulations on a wonderful purchase! Now it will turn out bread for once or twice. I saw Irina's wine recipe and studied this device. I also want this, but the volume confuses me. Not enough for me. And so, cool thing!

Girls, tell me what to do. I fermented the strawberry and sorrel yeast. Everything goes according to plan, as in the first post of the topic. BUT for a week now, the yeast has been actively puffing, the smell of brew, but the thick will not sink to the bottom. What should I do then? Is it already possible to pour the liquid for the preenzyme or wait a while?

[Elena]

Elena, I would have already put PF. There are yeasts that just don't want to sink to the bottom. Well, God is with them. Once they are actively puffing, they are already ready.

Yeah, I get it. Lyudochka, and add more berries and sugar with some water to the remainder?

Lena, you don't need to add berries for the first time. And sugar is needed. But you can add berries - it won't get any worse. And then add a little more water than the railway took, by 30 - 40 ml.

Lyudochka, thanks. Tomorrow I will chemise.

Helen, good luck! If anything, ask. I am almost always in touch.

Nastya, I take a jar for the pre-enzyme, so I'm not afraid)))

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!

I confirm today







5-liter bucket, dough for one regular loaf of 500 g flour

Wow!
What kind of bread will come of this? I'm waiting for the report. Will be?

Olya, this usual loaf is baked))) The twin of what I showed on page 97.

Albina, congratulations on a wonderful purchase! Now it will turn out bread for once or twice. I saw Irina's wine recipe and studied this device. I also want this, but the volume confuses me. Not enough for me. And so, cool thing!

I ordered this unit in the hope of using my own leaven. And then I wrote out both fermented baked milk and sour cream, but there was no constant temperature. In cartoon Panasonic there is no yogurt program at all. And in little Redmond, the portion is kind of small and the bowl is capricious. So I didn’t put it on. Now I would like to get this gizmo quickly.
The day before yesterday I put kvass with the addition of railway. We are already finishing one portion. This afternoon I will take off another It seems that it has warmed up for a little while and my son has tasted kvass (he has stood on the balcony for 3 weeks already)

[Zhen]

I confirm today

Zhen, such a good bucket! Rather, the dough is in it!

I ordered this unit in the hope of using my own leaven. And then I wrote out both fermented baked milk and sour cream, but there was no constant temperature.

Albina, it's a good thing. It's getting colder right now, we don't always heat the stove, so we have to get out with the temperature. Either underheating or overheating I dream of a proofing cabinet, but it costs so much ... I ask my husband to make a cabinet, but everything does not grow together. My yogurt maker keeps the required temperature, but there are containers for glasses, you can't put a large volume. Now I have built a structure with a heating pad. Very inconvenient, but where to go?

My usual recipe: for 330 g of flour (a mixture of different or some one), 220 ml. liquids (I had sourdough and whey), salt, sugar, olive oil

Irina, are these proportions taking into account the PF or separately on the PF + your recipe?

[GenyaF]

GenyaF, Zhenya! I see this is a bucket. Yes, with this he will not run away for sure.
But this will not work with us, because the cat is already very interested: it will dig everything up, check it with its paw, and also play. So I keep all the living creatures except for cats and snails in the kitchen and chase everyone so that they don't touch them with my hands or paws.

Hello everyone! I again with a report, this time purely wheat bread, on wheat railway, it took a long time to rise, because it is cold at home, but I got up the same ...

And here he is in the context

And the wheat yeast itself sizzles strongly, and the foam rises as much as three cm in the jar. I have never had this with any other yeast.

[Venera007]

Venera007, Tanechka, very, very beautiful bread! It can be seen how crispy the crust is and the crumb is airy! Super! Well done !

[Venera007]

Venera007, Tanechka - fantastic bread - so airy !!!
Did you add whole wheat for wheat railway?

[Ludmila]

Ludmila, thank you)) in fact, the crust is crispy only on the first day, then it becomes softer, but this does not spoil the bread, and the crumb is really airy and tender. Bread with liquid yeast becomes stale very slowly, it is stored longer, and the taste only gets better every day. I love him!!!

nlili, I took wheat for germination. Yeast is peculiar during the cooking process, they need more sugar, during cooking it periodically added it, otherwise an unpleasant smell would appear, and after adding sugar, the smell becomes pleasant literally in half a day. I haven't tasted yeast

[Venera007]

Venera007, thank you for your answer, I must try, I have such a wheat!
I also really like this bread, I also noticed that it becomes tastier the next day, and tastes better every day!

Venera007, which is the right bar, you can't take your eyes off.

My yogurt maker keeps the required temperature, but there are containers for glasses, you can't put a large volume. Now I have built a structure with a heating pad. Very inconvenient, but where to go?

I also thought to buy a yogurt maker for these purposes. And even like in our flea market I agreed, but it did not grow together to my happiness I will wait for my aggregate. Yes, he seems to be small ...

[Venera007]

Venera007, wonderful bar

Girls! Today I kneaded the dough with eggs, sugar and plums using a pre-enzyme made from c / z flour. oil, smells like Easter cake. I wound up burgers (candied orange fruits, raisins, cognac, sugar, cream, starch). Now they are sitting in the oven. I made the dough sticky, tried not to hammer with flour. When molding and twisting, according to the order of my grandmother, I did not use a rolling pin. As baked, I will bring it for you to try.

Well, Nastya, let's get some pies! I need very sweet things with frustration! And I took out the bananas, looked at them and didn’t even dare to put prefects? maybe tomorrow I can!

[Oksanchik]

Oksanchik! Well, what a frustration?
Here they are, grab, help yourself!

With molding, I always had a Trouble, so the shape is kind of like a butterfly.
The dough proved to be excellent. And tender, not dry and porous. And because of the c / s flour it smells more aromatic. I'm glad .

Girls, join in, help yourself!

[Tricia]

Tricia, Anastasia, what ruddy, lovely! I will be the first to take one donut!

Nastya, buns are awful! And very beautiful! Thanks for the treat!

I need very sweet things with frustration!

Oksanchik, why are you upset? Do not lose hope! All right!

[nlili]

nlili, Luda, Thank you!
I myself did not expect that there would be such a cool dough on the railway! And the filling is fragrant, just lovely.

Tricia buns are so begging in your mouth) night)))

What are cute cubs ?! My glitch is butterflies, Obana, and they remind me of bear cubs! Nastya, well done, very beautiful !!! sFatila is the most ruddy, I love the dark ones.

Oksanchik, why are you upset? Do not lose hope! All right!

She, I made the cake, but nobody eats. My husband cracked my jam so that I got less - caring Nastya, they ate the jam, thank you, they asked me to pass it on. I also made salad and giblets, and they, and they went to bed!
Nastya, is there cinnamon there?

[Maryana]

Maryana, yes, it’s night, but how can one go past such a "vrodekakbutki" - a bear cub? Broke off ...

Oksan, so I say that "sort of like", so you saw the bears. Husband - the bones were spotted.
Did you turn the spinach biscuit into a cake? With sour cream? Didn't you like such a cake ?!
Well, the jam ran out quickly, it’s wrong for me. Well at least you managed to try it yourself! Are you talking about apricot? How about apple? Thanks for the "thank you".
And salad and giblets! Well, you just made a restaurant meal today. And it's okay that they went to bed, tomorrow they will eat all the sweets!

And thank you very much from my railroad and runny! If it weren't for you, there wouldn't be any bear rolls!

She, I made a cake, but nobody eats.

Well, I found something to be upset about. You will get more.