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

[lappl1]

lappl1, Luda, very happy.
True, I also wanted to bring out the simplest hop sourdough, it is also not whimsical and can live in the refrigerator for a long time, but in no way does I want to raise bread on it. Probably, the railways are jealous and prevent the leaven from working)))) but I will not try everything, I will not rest)) I want to have both. And what, he lives in the refrigerator, does not ask for food)))

But I am not mentally ready to make tea, maybe by next year I will ripen, but while small, work, there is so much to do ...

Girls everything worked out!
A day later, I decided to warm up my pre-enzyme (well, do not throw it away), and how it began to bubble, how it began to grow ... I kneaded the dough on pure premium flour at night and left it to rise for about 6 hours. Only when baking a loaf did the roof collapse, but the crumb and taste are divine.

[Tatunya]

Tatunya, is there a photo? I like to admire the holes

[Tatunya]

Girls it worked out

Tatunya, Well, thank God! I am very glad that you found a way out of the situation and everything worked out! Bake bread for health!

[lappl1]

lappl1, Luda, and I'm literally bastard from the railway. I take the recipes and count them, relying on the proportions you have given. And as a result, due to my absent-mindedness, I recently made mistakes one by one, which gave me unexpected results. At first, I forgot to subtract the amount of water included in the preenzyme from the water according to the recipe, I open the HP and see a liquid porridge, in a panic I start to pour flour and pour in a double amount, then I add water again. I say to myself stop and about the horror, I understand that the preenzyme was calculated for the amount of flour half as much as it turned out in the end. I almost killed myself for being stupid. I decide to leave everything as it is, because I just didn't know what to do. But ... everything worked out! 150g of railways did an excellent job with 900g of flour. Moreover, there were seeds and flax seeds in the dough! This is what happens? How much do you need to take then the railway? Or should you look at the preenzyme? It has grown 3 times for me. Wonders ..

Svetik, congratulations on the opening! It's nice to get such a result when there is no hope.

How much do you need to take then the railway?

Sveta, I have never reduced the number of railways recommended by the Chinese. It happened that I completely replaced the water with the railway. I know one thing - there can be no busting from the railway. Bread will always turn out. And you, apparently, were already very active railways. Can you try to reduce, but what's the point? Railways only improve the quality of the bread.

Thank you, Lyudochka. I was just happy at that moment.

Can you try to reduce, but what's the point?

Well, yes, there probably is no sense. If an excess of the usual sourdough, for example, rye, would give the bread sourness. Right ? And they don't give acid to ZhD. In general, you can not be afraid to overdo it.

Svetochka, you are right, no matter how much railway you pour, there will be no acid. I only made raspberry bread sour, but not from the railways themselves, but from the fact that instead of water I added a rich infusion of raspberries to the dough. It was sour and it passed on to the bread. But it was a different acid, very pleasant.

[Svetlana_Ni]

Svetlana_Ni, super; the yeast is very strong. And I have already stopped counting, I usually take 400 grams of flour, and I already adjust the liquid according to the state of the dough.
And one of these days I will try out my new, rose hips))

[Tanyusha]

And one of these days I will try out my new, rose hips))

Tanyusha, very interesting! We will wait for the result.

[Tatunya]

Tatunya, is there a photo? I like to admire the holes

No photo.Somehow I hesitate to lay out my breads after your masterpieces
Another question. What consistency should the preenzyme be? I kneaded a new portion of 150 ml of ZhD and 120 g of wheat flour. Very thick. I did it with premium flour in a 1: 1 ratio and it was thinner.

[Tatunya]

What consistency should the preenzyme be?

Tatunyathe flour is probably very dry. It should not be very thick, but it should not be liquid either. Dilute a little.

Thank you. Diluted

And I have already stopped counting, I usually take 400 grams of flour, and I already adjust the liquid according to the state of the dough

Well, you probably already got a good feel for the process. And I'm just starting to approach proportions more consciously, usually following ready-made recipes, neither to the side. By the way, it let me down last time, my brains did not turn on in time.
Luda, decided to put banana yeast, because to say "classic". But I don’t understand something, you need to take the skin from the unripe? If there are even a little brown specks, the water also starts to grow cloudy and I don't like the color. I've already poured out one can. How does this skin look like during fermentation? Yellowish or does it turn brown?

How does this skin look like during fermentation? Yellowish or does it turn brown?

Svetik, and I have some black pieces in the railway itself. But this does not affect the quality of the railway. You can periodically remove the blackness if it strains.

Thank you, Lyudmil. It means that it is so. I won't pour it out anymore, otherwise I only translate honey. And the railway likes honey more than sugar.

And the railway likes honey more than sugar.

yeah, I noticed that too!

And here he is, my handsome on rosehip yeast

I added sugar to the dough and dough, they ate everything! I made the dough softer, so it spreads a little, but it still rises when baking. And overexposed in the oven, but what a crust, how it crunches !!! The small man and I were losing half a ton at once!
I didn’t use my yeast right away, but sent it to the refrigerator for a couple of weeks to gain strength, and they did gain it. After kneading, the dough came up in 2.5 hours. I have not yet had this on liquid yeast.

Wow !!!!!!!!!! Masterpiece! Tanya, such bread! Such holes! I like it so ! You are so smart! Thank you for such a report and photo!

Wow !!!!!!!!!! Masterpiece! Tanya, such bread! Such holes! I like it so ! You are so smart! Thank you for such a report and photo!

Aha, beauty! And the holes are just super!
Good day everyone!

[Ludmila]

Ludmila, Light, Thank you!
Probably, I will soon be ripe to lay out my first recipe ... I have never done this anywhere.

[Tanechka]

Tanechka, come on, lay out the recipe. This is not difficult. Take a photo at each step, and then briefly describe the process. Will wait .

Will wait .

[lappl1]

lappl1, Luda, I understand that it is not difficult, there is not enough time for everything. I'll try on vacation

[lappl1]

lappl1, I asked in another topic whether the yeast will have time to mature if baked 2-3 times a week. I share my observations: I baked 3 times a week, last Thursday I used yeast that was ripened in the refrigerator for a month. I refilled it with water, fed it, and on Sunday baked it again with new yeast - they managed to gain strength. I refilled the jar with water, honey, and a slice of banana skin. For two days, the active process began to decline, the yeast played enough. Today I baked again with new yeast - great! Everything has risen. Now I will show the holes

The crust is crispy from bran, added from the heart).
So yeast has time to grow, although it's not hot at all at home, about 22 degrees.
Here, maybe someone will come in handy ...

[Anastasia]

Anastasia, the bread is just a feast for the eyes, and the holes are gorgeous, and they ask for a mouthful. Thanks for the observation, I also noticed that two days of yeast is enough for maturation after feeding. I sometimes put them in the refrigerator a day after feeding.

[Venera007]

Venera007, well, that's great, then everything is correct, yeast is working! Hurrah!

[Anastasia]

Today I baked again with new yeast - great! Everything has risen. Now I will show the holes

Anastasia, not bread, but a dream! Well, I can smell it right from the monitor! And the holes and the crust are just exemplary! I just want to spread a piece with butter and with its tea, with its tea! Nastenka, thank you for such a detailed report, photos and observations. I'm so glad that you bake bread on the railway! Pekies for health!

[lappl1]

lappl1, thank you, Lyudochka, if I hadn't finally looked into this topic (and I constantly saw it in the feed), I would never have dared to experiment with yeast. It turned out to be quite capable, although my first yeast got moldy. And now everything is like clockwork). And the bread is very tasty, it is difficult to stay within one piece, I ate, savoring every bite.

[Anastasia]

Anastasia, oh yes, everything is within our power, everything is very simple, the main thing is to start yeast! And there everything goes like clockwork! Peks, Nastenka, to your health!

Girls, good evening! I arranged for myself a day off today (I didn't go anywhere), baked bread all day. Lyudochka, what kind of yeast is all the same universal. Even if they roam badly, or prefecture. does not rise well, or the dough has stood still - all the same, the bread is delicious. The taste is always different, and most importantly, the bread never turns out sour. Whatever I did with them today, 50:50 rye. semi-finished product, added to the leavened dough (ry. semi-finished.) - 50 grams to the water, the prefecture remained on the walls of the jar, added flour to the water and quickly rose again. Interestingly, when the dough is overcooked (in a bread maker, overnight), the taste and smell of such bread is simply .......- I can't find words. Well, very tasty. Sometimes I do it on purpose. We will expose the photo tomorrow with my daughter. I never tire of thanking you for such a charm. Thank you!

[Natalia]

Natalia, good evening! Long time no see . But the main thing is that you bake bread with your eyes closed. I am so glad that railways have taken root in you and that you are pleased! Bake, Natasha, delicious and healthy bread for your health!

Lyudochka, thanks! Today I hope we will post a photo.

[lappl1]

lappl1, another recipe of yours has appeared in my bookmarks! Thank you! I bake bread every day. I use ordinary yeast. It's time to replace them with natural ones, grown on your own! I'll try to make it with fermented plum tea. I would like to clarify if such yeast can be used to bake bread in a bread maker? I usually fall asleep all the ingredients in the evening and put them on the delayed start mode so that there will be fresh bread by morning. Is this yeast suitable for a delayed start and for baking in a bread maker in principle?

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This is bread on a prefecture that went up very badly. I put it in a bread machine for proofing overnight, stood for 9'5 hours. Very tasty, stuffy, but the roof fell.

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This wheat-rye bread on wheat pref 50/50 rye sourdough is a semi-finished product. It stood for a very long time, because the oven was busy. I thought that the roof would collapse and it stopped, but it turned out to be tasty, porous. Doesn't look like leaven. There is a light tasty. acidity

[Julia]

Julia, that's right, join the healthy baking. It's also delicious bread, so it's worth a try.

can such yeast be used to bake bread in a bread maker? I usually fall asleep all the ingredients in the evening and put them on the delayed start mode so that there will be fresh bread by morning. Is this yeast suitable for a delayed start and for baking in a bread maker in principle?

Julia, you won't be able to bake bread as quickly with this yeast as with ordinary ones, especially while the yeast is young. I didn't bake, but the girls baked in a bread machine. We need constant control - watch how the pre-enzyme rises, and then the dough. It happens in different ways. Depends on the age of the yeast and strength, on temperature, on the composition. In general, you may not get the result, but which you expect if you do not manage the process. Scarecrow baked in HP. Check out the link on the first page to her bread.
Well, while I was typing, Natalya already answered. You see, it was up 9.5 hours.and more could be.
Natalia, well, very good bread! Myakish is wonderful! And what a tall one. He just didn't have enough time or temperature.

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Pure wheat bread. It also stood for a long time (the stove was busy). The result is a huge width -7, length- 28 ..

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There remained 150 gr of semi-finished rye product, I added 50 ml of liquid yeast to the dough ... this is such a bread. Parted for 3 hours. I forgot to take a picture of the cut and put it in the freezer.

Natasha, well, you spoiled us with pictures of your bread today! Thank you so much ! Wonderful bread!

Julia, you won't be able to bake bread as quickly with this yeast as with ordinary ones, especially while the yeast is young.

Eh, it's a pity that it won't work ... and there is no oven for baking, only a bread machine ... two ...

experience healthy baking

I try to bake healthy bread - I add bran and ground sprouted wheat to the dough, but I still use ordinary yeast.

Lyudochka, thanks! It is rarely possible to expose.

[Julia]

Eh, it's a pity it won't work ...

Julia, it will work in the bread maker, but it just needs more time for fermentation than it is in the HP programs. And control is needed. Maybe get a mini oven? I have just this, I do everything in it - I dry bread and tea.

Maybe get a mini oven? I have just this, I do everything in it - I dry bread and tea.

I already told my husband - I need an oven! Let's start choosing!

[Julia]

Julia, this is the right trip! Moreover, if you make tea, you cannot do without it. Well, for a baker, an irreplaceable thing. Bread is always better in the oven than in a bread maker.

[Ludmila]

Ludmila, I completely agree with you, bread from the oven is always tastier, even if you make it according to the same recipe.
Ulia_M, Julia, you can knead in a bread maker, and then watch how the dough rises, making kneading if necessary. And then just turn on the baking mode. When it's hot, I bake like that, because the oven heats up even more from the oven.
I used to skip the side of bread, which takes a long time to be made, it seemed to me something insanely difficult. But in reality everything turned out to be simple and a minimum of our efforts is required, time does everything by itself, and we only occasionally control. This especially works with liquid yeast. So don't be afraid to try, it will work out.

[Tatyana]

Tatyana, I also matured for a long time on bread in the oven. But then it somehow happened by itself. And since then I bake bread in KhP only if there is no time at all. But I have never baked bread on the railway in KhP. I have to try it sometime, otherwise my oven is almost always busy with tea.

[Ludmila]

Ludmila, the main thing is that the baking mode is in the bread maker. Or is it in all models? And as an option, it helps a lot while the oven is busy. Or you don't want to turn it on because of the hot days that seem to be starting.

[Tatyana]

Tatyana, in my Panasonic there is a baking mode. But I can bake in the oven even in the heat, because I move it to the veranda for the summer. And there she does not make the weather - the door is always open.