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

And mine, too, does not eat bread, he eats bread separately, then drinks water. He doesn't eat much at all.

He doesn't eat much at all.

It is all the more joyful that the child eats bread with pleasure.

My yeast seems to be coming to its logical conclusion! They are no longer "seething", if anything, tomorrow I will put it in the refrigerator ...
But the fruit does not really want to sink to the bottom ... can this be?

[Natusichka]

Natusichka, anything can be! If they don't want to - don't! You feed them before putting them in the refrigerator. And let it stand for a day. I think they have already eaten all the sugar. And in general, start baking bread. very interesting what you can do there.

Each jar contains 1 tbsp. l. honey and leave for a day (day)?

I myself wonder what I can do!

You can also feed with sugar. But 1 tsp is enough for feeding. As soon as they play, put it in the refrigerator. Maybe a day is enough, or maybe a day is needed. depends on the temperature.

[Lyudochka,]

I got it, Lyudochka, Thank you!

Almost 2 months did not bake anything on the railway. I fed them about once a week. Yesterday I decided to bake some bread in a bread maker ... something he upset me. The pre-enzyme on wheat c / w flour grew only 2 times (at home it was about 30 degrees), and some kind of "low" bread came out. Although, to be on the safe side, I added another gram of dry yeast. I'll try to test it in the oven. I liked the taste

[Lenochka,]

Lenochka, very interesting bread came out in structure.
And the dough itself is also on c / s flour?

[Natusichka]

Natusichka, premium wheat dough + peeled rye.

[Elven]

Elven, Lena, he did not have enough time to proof. in the oven it will be better - as much as necessary, and let it stand. Although in HP you can arrange it. And the crumb looks very good.

[Lena]

premium wheat dough + peeled rye.

Lena, the dough with rye flour does not like crumbling. Maybe that's why it happened?

[People]

Oh, People, sorry! I forgot to say that I did not bake on the machine. I kneaded it, pulled out the blade, formed the workpiece and back into the HP, did not do it. He parted for 2.5 hours in a turned off stove, because it was hot to the house. I poked it with my finger, the hole slowly straightened, and I turned on the baking

[Elven]

Elven, a very beautiful bread, especially when you consider that it is with rye flour, so generally perfect. And it seems to me that it was possible to add time to rise, liquid yeast slowly raises the dough. I usually have 4-5 hours before I start baking.

[Tatyana]

Tatyana, thanks But I expected him to grow up more. Apparently, the baking temperature in KhP is not suitable. In the oven, it still grows when baking. Let's finish this one, try to bake it in the oven.
I added dry yeast, so the lifting process should be faster. It seems that on some railway he would not have climbed at all

[Lena]

Lena, yes, to start the bread needs a high temperature when baking. And in HP this is not. And 2.5 hours is not enough. but nothing, it turned out to be correct, with a normal roof. And the crumb is very good!

Thank you for your support and praise, very nice. I don't get upset anymore

[lappl1]

Lyudochka lappl1 thank you for the science. I read and studied the topic for a long time, grew yeast on dried apples (they love honey very much), baked and compared, analyzed. Pre-enzyme 50:50 from 1st grade rye and wheat flour. All dough from 1st grade wheat flour. And here is the result - for today the most favorite bread of my family.

And most importantly:

... yes, the bread needs a high temperature to start when baking. And in HP this is not.

In HP, it also works out nothing, but only the oven gives the required temperature of 250 degrees at the beginning of baking for the bread to be baked completely.

[Agata]

Agata, Natasha, oh, how glad I am ... What a beauty! You can't take your eyes off the photo. It can be seen what an airy bread. Baked, crispy ...

In HP, it also works nothing, but only the oven gives the required temperature of 250 degrees at the beginning of baking, for full baking of the bread.

Natasha, I know that it is possible to bake this bread in KhP, the girls bake it. But I haven't done it yet! with an oven, it's easier for me to control the process.
Natasha, thank you very much for such a cool report and photo! Bake bread for health!

When it was very hot, I baked in KhP, but it seems to me that in mine, the middle of the bread is not baked, then we fry the slices in a toaster before eating.

Yes, during the heat it is really better to use HP.

[Natasha]

Natasha, but please write the recipe for your bread. Painfully, he liked me Sightseeing!

Lenusya, it is the simplest, without any problems. Next time I'll take a picture of a whole loaf and show it.
In the evening, at 21.00-22.00 I put the pre-enzyme: 100 g of liquid yeast + 1 tsp. honey + 50 g rye flour + 40 g wheat 1st grade. By the morning it rises 2-2.5 times and bubbles.
In the morning I knead the dough: all pre + 500 grams of 1st grade flour + 310 ml of water (whey) (the liquid needs to be adjusted) + 2 tsp. sea ​​salt + 1 tbsp. l. sugar + 1 tbsp. l. rast. oils. Stands right on the table in the bowl of the food processor or in the HP if I bake in it.
By 14.00 the dough rises 2-3 times.
If I bake in the oven, then I crush it into a ball on the table, and put it in a basket, having previously put a linen napkin smeared with flour into it. I cover with baking paper and a board. The dough rises 2 times. I turn on the oven at 240 degrees. together with a baking sheet. When it warms up, I turn the basket over, carefully make cuts, sprinkle with water and send it to the oven on baking paper. 240 degrees - 15 minutes, 180 degrees - 15 minutes, 160 degrees - 15 minutes. Cools down on the table under a clean napkin.
Everything will work out. Angels help!

[NATALIA]

NATALIA, thanks for the recipe. Let's try!

it is the simplest, without any problems

That's what I love
Thank you, my good Will be a reason to try your new baskets
And peeled rye flour?

I just can't figure out when the yeast will be ready. I've been insisting on dried apples for the third week. Foam forms, when you open the lid, it hisses like you open a bottle of soda.
When is it already possible to put it in the refrigerator ?!

[Musenovna]

Musenovna, Katerina, ready! And it looks like they need to be fed 1 tsp. sugar or honey. And then during this time they ate everything. You can already bake, then add water, feed again, keep it warm for a day or two and then put it in the refrigerator.

And peeled rye flour?

Lena, is it too late for an answer?
She ran and looked at the pack. Yes, peeled rye is sold in one type and manufacturer.

The girls, tidying up the freezer, found the remains of frozen cherries from the supermarket. It's a pity to throw it away, remembering how quickly it was worth in the winter. Can such yeast be made from such a product? Or have all the fungi already died on ice cream?

[Mona1]

Mona1, Tanya, can. It will turn out very well. The cherry yeast is not dead. They just fell asleep. And you wake up with feeding and temperature.

[lappl1]

lappl1, Lyudochka, thanks, I ran to do. And how did I miss this Temko? And the sugar in the recipe is 1 tbsp. l. How much is it recruited, with a slide, or under the knife?

[Tanya]

Tanya, make delicious and healthy bread for your health! I add sugar or honey with a good heap into a regular tablespoon.

Clear!

Lena, is it too late for an answer?

No, it's not too late. I can't bake it this weekend. All day today I crawled through the forest on my knees, picking strawberries. We are going again tomorrow

Yes, peeled rye is sold in one type and manufacturer.

It's good! We only sell c / z rye in one place and that is rare.You have to hunt for her. And I order wheat on the Internet from the neighboring region

picking strawberries

how great I read, and, as if I were in a parallel reality.
Lena, what kind of flour do you sell if you can't buy the most ordinary one?

[Natasha]

I read, and, as if I were in a parallel reality.

Natasha, there will be a holiday on your street. I'm very sorry that I can't treat you. With great joy I would take you with me

and what kind of flour do you sell if you can't buy the most ordinary flour?

Well, our usual flour is wheat of the highest grade and peeled rye. You can buy them in any store, but the c / s is exclusive. It's better in big cities, but our town is small

Then it's okay, I'm calm. And then I thought: "Well, if you are in the Moscow City Council ...". And from ZZ flour I really like Wholegrain wheat bread with bran... It's so delicious. If where I buy such flour, I will definitely try to bake this loaf with live yeast.

[Agata]

Agata, very good, in appearance, bread and beautiful turned out! Take a whole loaf of bread.

[Loksa]

Loksa, thanks and come on. And tomorrow I will bake the bread and take a picture.

[Natasha]

OK, Natasha!

"Well, if you are in the Moscow City Council too ..."

like this. The capital, for residents of towns like mine, is generally a separate republic

And I will bake the bread tomorrow and take a picture.

cheers cheers! Will wait

[Lyudochka,]

Lyudochka, and I have a double or two! This is from the second jar of yeast, which stood after being cooked in the refrigerator for several days. I baked it on Friday. The taste turned out to be somewhat different than the first one. It is impossible to say which one is tastier, since both are very tasty. The second hole got bigger.
I have a question: what should be the consistency of the dough after kneading? I have it runny. This time, even the shape did not hold well, when I put it on the proofer ... I was really scared ... but when I put it in the oven, it went up!
If I add more flour, will I not "hammer" it?
Well, actually, my second bread!


I never get tired of telling you THANKS, Lyudochka !!!! If not for you, you would never have tasted such yummy, and besides, healthy!

Yesterday I put dough on a new bread for the night!

[Natusichka]

Natusichka, superbread! holes - what you need! Your yeast is gaining strength. It will be even better further. Just remember to feed them after use.

What should be the consistency of the dough after kneading? I have it runny. This time, even the shape did not hold well, when I put it on the proofer ... I was really scared ... but when I put it in the oven, it went up! If I add more flour, will I not "hammer" it?

Natasha, the consistency of the dough can be seen in my photos in recipes. It is very soft. Don't add flour, otherwise you won't get such holes later. You can see it jumping up in the oven. It behaves the same way for me too.

I don't get tired of telling you THANKS, Lyudochka !!!! If not for you, you would never have tasted such yummy, and besides, healthy!

To your health, Natusichka! Breads of bread for yourself and your loved ones for joy and pleasure!

[Lyudochka]

Just remember to feed them after use.

Lyudochka, certainly!

It is very soft. Don't add flour, otherwise you won't get such holes later. You can see it jumping up in the oven.

Does it "fit" well for you during the proofing? It crawled into my sides, but did not rise up (well, quite a bit).
I already thought ... maybe try to stand it and bake it in a goose maker (that is, to limit it from side creeping)?

[Natusichka]

Does it "fit" well for you during the proofing? It crawled into my sides, but did not rise up (well, quite a bit).

Natusichka, fits very well - it increases 3 - 4 times. But it also spreads to the sides.

I already thought ...Can he try to stand and bake in a gosyatnitsa (that is, to restrict from lateral spreading)?

Of course, you can ... But it is better to settle in a basket (colander) on a cloth with flour, and heat the gossell in the oven. Then transfer to the hot one carefully. I say this because that's how the right bakers do. I myself know this theoretically, but practically in my mini-oven it is difficult to do it. And in the big one, I would try.

[Natusichka]

Natusichka, look at the photo. This is the dough before and after proofing. Do you see how much it has grown and how it has spread to the sides?

[Natusichka]

Natusichkahow beautiful and tasty it turned out, even through the monitor. Isn't that wonderful bread? My family loved him very much too. And everyone also paid attention to improving digestion. You can speak a lot of praise for this baking method, but I'd better show you another photo of my bread, as I promised

It was not possible to photograph the whole, the breadwinner managed to cut off a slice for a sandwich to work. He only complained that the holes were too big, the boiled pork would fall through.
During the cooking process, I watched everything more closely, and came to the conclusion that it is better to knead the dough no more than 500 grams of flour, since the breads increase in size during the baking process, but from above, and it turns out that half of the loaf is in holes, and half usual. And we like exactly the peasant holes. Nearby yeast, but they began to add currants and last year's rose hips for goodies. They are happy.
Now I'm going to fix my recipe.
lappl1, THANK YOU .

[Agata]

Agata, Very beautiful bread, perfect straight, and what kind of oven? stir up Scholl again?

[Lyudochka, look what a beauty]

Lyudochka, look what a beauty at the girls-craftswomen!

[Agata]

Agata, Very beautiful bread, perfect straight, and what kind of oven? stir up Scholl again?

Oksanochka, muddy, then you won't stop. And my oven is an ordinary electric Ariston, I bake in the mode where the cake is drawn. In this mode, the fan and the rear heating element operate, and not the traditional top-bottom.