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

[Maryana]

Maryana, Thank you! But there is still a small flaw in it, purely external))

[Tricia]

Tricia, Nastenka, wah !!! The rolls are just awful !!! I haven’t decided on butter dough yet, but it looks like it's time already)))
I'm just afraid that I will have to bake at night, and this is "hello big ass and belly", since I can never walk past a fresh roll. But what if you wind them up in the evening, and in the refrigerator at night? What thread will you get?

"hello big ass and belly"

so here it is possible instead of the slogan)))

[Tanyush]

Tanyush, Thank you! These are like ordinary rolls, but for me, like the discovery of space - rolls on the railway.

You know, at this stage, I would not risk wrapped in the refrigerator for the night. Since I haven't studied this dough yet. Maybe just put the finished dough in the refrigerator on Friday evening, and on Saturday get it out early, let it warm up, and then wind it up and bake it.
But it's me, and you, if you feel confident with this test, experiment.

Set on Sunday to ferment on banana peel and red currants (fresh from the freezer). After 2 days, an unpleasant odor appeared. No foam. Stands in a warm place in the sun. So I'm thinking of waiting a couple more days or pouring out? I closed the lid on the screw. I open it in the morning and in the evening (because during the day at work). Maybe she missed something? Tell me please

[kava]

kavamaybe a little sugar? How are you doing with the proportions? Now Luda will write more. it is better not to open the first days.

[Tricia]

Tricia, Nastya, I'm still insecure, but you won't try, you won't know)) and we are learning .. But the rolls will not work, you can make a big roll, and then swallow it all at once, because it will still be delicious

.kava, try adding sugar, shake, open and leave for half a day. If the bad smell diminishes or disappears, then there is hope.
Perhaps this gluttonous yeast eats sugar very quickly.

[kava]

kava, and an unpleasant smell for you how? Someone does not tolerate the smell of mash, and when removing liquid yeast, it is often.

My basil yeast on fresh basil has become covered with a film, now pour it out or something?

Venera007, Tanyush, then I'll wait for the results of your experiment!

[Nastya]

Hmm ... Nastya, and don't bubble at all? Wait to throw it away, so if mold grows, then do not regret it.
Yeah, I will report on the experiments, I have to screw up a thread on weekends, on weekdays I don't always have time.

And my basil ones didn't bubble at all! But they were active. But on dry basil.
And I put these new ones fresh. And they also do not bubble, but also with a film. I've heard something about film yeast (like sherry, sort of), but I'm not sure if this is good in our case. I'll watch a little more.

[kava]

kava, this is just an overkill of the fruit and berry base, you do not need to add water, but add honey and sugar. Yes, you lick a drop, try it, they obviously have already eaten sugar, I had it with grape railways.

[kava]

Set on Sunday to ferment on banana peel and red currants (fresh from the freezer). After 2 days, an unpleasant odor appeared. No foam. Stands in a warm place in the sun. So I'm thinking of waiting a couple more days or pouring it out? I closed the lid on the screw. I open it in the morning and in the evening (because during the day at work). Maybe she missed something? Tell me please

kava, for three days nothing should happen at all - no foam, no bubbles. Do not open the lid at this time., since in the first days there is an increase in yeast culture. And if carbon dioxide is not emitted, then there is no need to open it.These are anaerobic bacteria that multiply and live in the absence of oxygen. We open the jar when foam appears, that is, the vital activity of the yeast has begun. And we open it not to let them breathe (they don't need it), but to release carbon dioxide, which kills the yeast. And they simply did not have time to eat sugar, because they have not multiplied yet. Three days is not enough for the yeast to multiply in order to have time to eat all the sugar.
My Ivan-tea railway also smelled unpleasant at first. True, bananas always smelled delicious. Wait a couple more days. add a teaspoon of sugar and do not open the lid until bubbles appear.

My basil yeast on fresh basil has become covered with a film, now pour it out or something?

Nastya, pour it out! It's mold. You shouldn't put the railway in the refrigerator. They still need to be stored there.

[lappl1]

lappl1, Luda, and I have bananas with a film, but it's definitely not mold, like milk film. I'll show you a photo a little later, maybe you need to throw them out? smell good? look later.

[Oksana]

Oksana, there should be no film. by the way, mold doesn't smell too much. I would pour it out. There should be bubbles on the surface. But not film.

[Scarecrow]

ScarecrowNatasha, thank you very much for the tip to add liquid yeast to homemade kvass. The kvass turns out wonderful, it is easy to drink, there is no heaviness in the stomach.

Thank you all for your advice. I'll wait for the foam and feed. I won't open the lid either. The smell on the first day was banana, and on the second day there was a smell of rot, slop or something.
Not mugs, no, she even smells good to me

[kava]

kava, then everything is discarded. My basil also deteriorated, although it smelled very pleasant, but a film appeared - everything was poured out.
And be careful when pouring out, as mold spores are very volatile.

[kava]

The smell on the first day was banana, and on the second day there was a smell of rot, slop or something.

kava, this must be thrown away!

Luda, I don't have a film, only a plaque on the bank, I'll show you: and here is a plaque on the bank:

Oksanchik, well, this is a normal thing - particles from the material from which the railway is made. And so they look very cute!

I decided to stir up liquid yeast too. I took a rosehip, collected with my own hand, poured it in and waited .. But nothing started to play, I threw everything away in a week.

The second time I put it on a strange, seaside rosehip, which is 2 times larger than ours, darker and more beautiful. I see that there is life on Mars, but not active ... it stood for a week and somehow not very much, but better than the first time. I was not discouraged. I didn't start the rye sourdough for a year, and then everything worked out, and now it is thermonuclear.

Yesterday I was tortured to wait so long and put my yeast on 30 degrees in Shtebu 2. They stood for almost 1 2 hours and became noticeably activated. Yesterday I already made a pre-enzyme, and today I baked bread with this yeast - the flour was 250g whole grain, 150g white. The roof blew up on the bread, but otherwise we really liked it. Unexpectedly delicious, not sour, aromatic and the kids love it !!
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[Ludmila]

Ludmila, beautiful bread !!!! I, too, had not wrapped my yeast in my hat and hood, did not want to activate.

[musyanya]

musyanya, wonderful bread turned out. I love it when bread breaks the roof.

[musyanya]

musyanya, great bread! I loved the crust and crumb - so airy! I am so glad that your family is happy! Bake for health more. And output other railway. Thank you for such a detailed report and photo!

Bread with fruit yeast with whole-ground green buckwheat and pumpkin flour (MariV)


All the same, I brought out new yeast on dried fruits and dry chokeberry berries!

[Olga]

Olga, wai what holes on the crumbs !!!!!

The holes are large, yes, due to stretching and folding the dough and proofing on the correct program "Dough", In a bread maker, such would not work, I tried.

[MariV]

MariV, Olga, fantastic bread! Thanks for making a new recipe.

Yes, I didn't want a separate recipe - sowing and weed control, no time! But in the heat I got tired and sat down to rest at my computer.

Good morning everyone and have a nice day! I haven’t come to our bread maker for so long, I missed it. There is no garden, no vegetable garden, but there are grandchildren and a dog. I haven't baked bread for a long time either, my hands are itching. All right, I'm going home today, otherwise I ate all the bread from the freezers. There is a prefecture in the fridge. it's been almost a week now, so today I'll get it out and start casting.

[MariV]

MariV, Olya, the bread is healthy, I'm generally silent about the holes, well done. Musyanya, and your bread is not "rubbery" by any chance? I got this when I left it in the bread maker overnight (5-6 hours). But that was when it was still cold at home. The crust is crispy and the crumb is soft and "rubbery". It has such a smell and taste ...! I like this more, but my daughter, on the contrary. Very tasty.

[Natalia]

Natalia, Hello ! Indeed, we haven't seen each other for a long time! I haven't baked bread for a long time either. In addition to the orchard, there was added concern for the preparation of Ivan tea. Did you do it? If not, I highly recommend it. we are already harvesting with might and main. The recipe is here - Ivan tea (fermentation of fireweed leaves)

Lyudochka, hello! I don't know how it will turn out in the apartment. My oven is also not very good. The smallest pace. 80 deg. I somehow did it for a long time, even when I lived in a room, though I didn't twist anything, just leaves. Collected from the bridegroom in the garden (a little). The children need to be taken, there is nowhere nearby. I read the article again, you have beautiful tea, but for me all this is difficult. There are no conditions for obtaining such tea, although I really like it. Sometimes I buy at an Orthodox exhibition, or in a church (they sell in some). Expensive of course, but there is no way out. So I will envy you on the sly and bake bread. (And I have no luck here, I can't show you everything)

[Natalia]

Natalia, we have many girls doing in apartments. And if there is no suitable oven, then you can dry it in a pan. And just dried leaves are, of course, not tea at all. If the children are taken, then try it. It is worth trying.

While adding, you have already answered. If it works, I will definitely try.

[Natalia]

Nataliaof course try it if possible.

[baba nata]

There are no conditions for obtaining such tea

baba nata, I have a minimum temperature in the oven of 120 degrees, I will still do it (I have to on-off), but it turns out delicious and not at all difficult, but very interesting. The most difficult thing for me to find planting, but for now, you can from garden.

[baba nata]

baba nata, and I do it in the apartment. To dry, I cover the table with a sheet, scatter the leaves in 1 layer, sometimes turn it over. If you want to quickly, I put the leaves in a sieve on the clothesline over the stove. Or I hang bundles of stems with leaves on the same ropes or on a heated towel rail (we have it noticeably hot), and then peel off the leaves. And for fermentation, I always put everything near the stove with the burner on.

[natushka]

natushka, An4utka, girls, that's for sure, we will find a way out of any situation for our tea!

Girls, thanks for the advice - now you definitely need to do it, otherwise, something is lazy

[Natalia]

Natalia, well, that seems to have been persuaded. We are tea maniacs and we are trying to convert everyone to our faith.

What did I do wrong?
Prepared liquid yeast from apple and banana peel for 2 servings (500 ml of water). I baked bread made from central wheat flour. Everything worked out.
Then I fed the yeast with sugar and added water. Stood 2 days. Yesterday I kneaded the pre-enzyme from premium flour, it didn't rise overnight, although the bubbles on the surface are large.
What to do? want wheat buns.

[Tatunya]

Tatunya, I have never baked bread on a railway from a / s. But the girls did and everything worked out for them. I do not know what to say. Maybe they were cold and in 2 days they did not have time to ripen? Wait, maybe someone else will answer.

Lyudmila, thanks for the quick response.
In the kitchen, the temperature is 25 degrees at night, and even higher during the day.If the liquid yeast is not ripe, do you need to discard this pre-enzyme? or knead the dough with the addition of dry yeast?

[Tatunya]

Tatunya, the temperature is normal, but do not throw away the PF! Indeed, add the usual yeast and bake the bread. And keep the railway still warm. Feed them not only with sugar, but with an apple or a banana.

Already fed, not with an apple (no) and a banana (thrown out all the skins), but with grapes. It's all right? Well, I will continue to wait

[Tatunya]

Tatunya, will go. Grapes are better than apples and bananas. Observe. The railway should hiss quickly.

[Tatunya]

Tatunya, I made buns on the railway, but I used general-purpose flour and added very little whole grain, the buns rose for a long time, but they turned out. Perhaps your yeast is not really ripe. When you open a can, that is, a click and you can hear how they foam, I determine by these signs that they are ready.
Hope you can do it next time.
I do not get tired of admiring this yeast, every time the bread on it becomes more and more delicious. I've already started three cans of this yeast. They live in the refrigerator and wait their turn.

[Venera007]

Venera007, Tanechka, oh, how glad I am that the railways have taken root and please.