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Liquid yeast based on fruits, vegetables, herbs, tea ... (page 49)

Elven
Natasha, the photo is gorgeous! The bread is just awesome!
Lay it out in a separate recipe, Schaub is not lost, please
Light
Agata, super. And the crust, and the holes.
lappl1
Quote: Agata
but I'd rather show you another photo of my bread, as promised
Agata, I can’t stop looking at your bread! Just a masterpiece! I am so glad that this bread has taken root in your family! Bake to your health! Thank you very much for your report and photos!
I join the general opinion that we need this bread in a separate recipe. Please, we ask very much. Otherwise it will get lost in the comments ...
Agata
Thank you, colleagues! I will lay out the recipe separately, I promise, but for me such work is a titanic work. Better to bake more bread, a lot. But, for good people, I will do everything.
Natusichka
Lyudochka, I saw your photos, it seems to me that your dough will be more elastic than mine ...
Probably flour.
People, but how to calculate the required amount of yeast (so that you can use them in other recipes)?

Natasha! If you say that it's cool, then this is nothing to say! When you submit a recipe, give me a link to it here, okay?
lappl1
Quote: Natusichka
I saw your photos, it seems to me that your dough will be more elastic than mine ...
Natusichka, it seems to you. very soft dough. See how it looks when I take it out of the bowl.

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

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

Quote: Natusichka
People, but how to calculate the required amount of yeast (so that you can use them in other recipes)?
Natasha, you can't spoil bread with this yeast. Enumeration never happens, no matter how much you add. I sometimes add railroad cars to the dough instead of water. It always tastes great. Focus on the recipe for baking. I have 500 gr. flour about 150 gr. Railway. From this and dance. In general, the recipe says about it:
Quote: lappl1
The consumption of liquid yeast for the preparation of bakery products from bakery flour is: for the first grade - 20 - 25%; for the second grade - 30 - 35%; for coarse flour - 35 - 40%.
That is, if you bake bread from 1 grade flour, then for 500 gr. you need to take 500x25 / 100 = 125 ml. For whole grain - 500x40 / 100 = 200 ml. But we do not bake bread from pure CZM. Therefore, we take about 150 ml. You can count separately for each type of flour, and then add it up.

Elven
Quote: Agata
But, for good people, I'll do anything
Will wait. And tomorrow I'll go look for first grade flour (weather permitting)
Elven
Natasha-Agatic, and I started your bread today Something changed in the recipe, but quite a bit. While it is wandering, so wait for the report in the evening
Agata
Lena, let it turn out even better than you intended.
And I sit and sleep. Here, she told me mum Lyudochka lappl1, so as not to put the pre-enzyme in the daytime, because at night you will have to bake, but this is the only way for me. Yesterday I put it at 10.00, only by 16.30 it was ready. Naturally, the dough came at 3.00 am and at 4.30 I started baking. The bread, of course, turned out to be fabulous, it is even better fermented. What is its advantage over others that the dough does not over-acid. So I have a photo of only the first half of the process (I can show it), and at night my paparazzi slept.
Matured pre-enzyme
Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ...
Dough after kneading.
Liquid yeast based on fruits, vegetables, herbs, tea ...
To be continued. I am honestly preparing to put the recipe on HP.
Elven
Quote: Agata
I'm honestly preparing to put the recipe on HP
will wait
To be honest, I cheated a little - I added a pinch of dry yeast, because it's only +15 outside the window, it's not very warm at home I hope that summer will return to us someday, then I won't cheat, honestly I will bake only on the railway
lappl1
Agata, Natasha, thank you, thank you, thank you! And for mom ... And for the photo ... And for the description of the process ...And for the hope that we will have a recipe for a separate topic!
nlili
Quote: Agata
And I sit and sleep. Here, my mother Lyudochka lappl1 told me, so as not to put the pre-enzyme in the daytime, because at night I will have to bake, but I only succeeded
I also used to bake at night, and now I have adapted to put the dough in the refrigerator (especially for the second approach) and it fits remarkably slowly there and the gluten develops excellent! so you can not be tied to time and sleep at night!
the last time I grew up so much when baking in a cartoon that I almost pushed the lid on! probably the yeast is already stronger! sorry when rolling the donkey, of course, but it tastes delicious!
lappl1, Lyudochka, thank you again!
Elven
Natasha, take the report
So, my little changes to the recipe. The pre-enzyme was put completely on peeled rye flour. The rest of the flour in the dough is wheat premium (because I did not find grade 1). Serum 200 gr. + strawberries from "feed" for railway 40 gr. (all chopped with a blender). Well, I also added a pinch of dry yeast, because I was afraid that the dough would not rise.
This is how it climbed in 2 hours:
Liquid yeast based on fruits, vegetables, herbs, tea ...

Well, here's a lopsided crocodile turned out:

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


I'll show you the incision when it cools down.
Agata
Linen Elven, however, what cute "crocodiles" you have at +15. It is very, very pleasant for me to watch. And the stripes from the basket are visible, and the cuts, super! And the dough "squeaked", was happy in your hands?
Elven
Quote: Agata

however, what cute "crocodiles" you have at +15.
Well, yes, such are the Ural crocodiles, frost-resistant
It’s me from the nicest side of the photo. In fact, it is crooked and the cuts are torn. But I'm happy anyway I can't wait to try
Quote: Agata
And the dough "squeaked", was happy in your hands?
It seems to me that it was delighted with the yeast, so it flooded
Thanks for the recipe!
Elven
God! What is it delicious It seems to be an ordinary gray bread, but it turned out so delicious! Natakha, give me a kiss I gnawed a huge crust, but it looks like this is not the limit, I’ll go and cut off a chunk
Here is a cut. Even one big hole turned out
Liquid yeast based on fruits, vegetables, herbs, tea ...

Liquid yeast based on fruits, vegetables, herbs, tea ...
lappl1
Quote: nlili
I also used to bake at night, and now I have adapted to put the dough in the refrigerator (especially for the second approach) and it fits remarkably slowly there and the gluten develops excellent! so you can not be tied to time and sleep at night
nlili, Lily, yes, this is a cool way. Tested with regular yeast. Bread made from dough that fits in the refrigerator is always better than if it is warm. But I have never done this with the railway - I always put the PF on at night, and in the morning and afternoon I ferment and bake. But I have enough time, but for those who work this method is a godsend.
Quote: nlili
Lyudochka, thank you again!
To your health, Lilya! Let the bread on the railway continue to bring pleasure!
Quote: Elven
Well, here's a lopsided crocodile turned out:
Elven, Lena, chic crocodile. Well, you slander that to yourself. The result is great! Crust, crumb - super! The aroma is felt right through the monitor! Clever girl! very beautiful photos. Thank you for the report and Natasha for the recipe!
Agata
Lenusya, class, I can even see from the picture that it is tasty and healthy! Only I have nothing to do with it, this is Luda lappl1 you taught us, and you baked yourself. Here's another recipe will be a separate tab, let's move there.
Albina
Quote: Elven
This is how it climbed in 2 hours:
Lenusik, already enviable I defended mine for 5-6 hours
Elven
Thank you, Lyudochka!!! But I do not slander. He's really lopsided. Here, look

🔗


Quote: lappl1
Crust, crumb - super! The aroma is felt right through the monitor!
Yeah, his aroma is awesome! And the crust is so delicious I could not stand it, I also ate the crust from the other side
Elven
Quote: Albina
I set mine for 5-6 hours
Albinchik, I probably would have had the same if I had not added yeast
lappl1
Quote: Elven
He's really lopsided. Here, look
Lenochka, let's dwell on the fact that you have it exclusive. I liked it even more from this angle. And the crusts .... Yes .... This is also my "disease".I really love to cut them off fresh from all sides ...
Agata
Quote: Elven

And the crust is so delicious I could not stand it, I also ate the crust from the other side
photo in studio
lappl1
Quote: Elven
I probably would have it the same if I had not added yeast
Lena, it depends on the strength of the railway. The stronger the rail, the faster the dough rises.
Elven
Quote: lappl1
Lenochka, let's dwell on the fact that you have it exclusive
OK, deal!
Quote: lappl1
it depends on the strength of the railway
yes, but at 20 degrees of heat without yeast, it would have stood for exactly 4 hours
Elven
Quote: Agata
photo in studio
Natick, a photo of what? Bread chewed on all sides?
Albina
Quote: Elven
Bread chewed on all sides?
This is the best confirmation that the bread is gorgeous.
lappl1
Quote: Elven
photo of what? Bread chewed on all sides?
Helen, yeah ... I even wanted to write this, but I decided that you would understand anyway ...
Elven
from the "crocodile" half remained, so there is nothing to take a picture. In the next. once I promise to gnaw and take a picture
lappl1
Quote: Elven
In the next. once I promise to gnaw and take a picture
Natusichka
And for some reason, my bread rises very badly, even though it is crazy heat ...
Yesterday I baked according to Natasha's recipe, so he did not even think to go up in a basket (colander) ...
My husband tried it today, said it was delicious, but I see that the coat is not right ...
lappl1
Quote: Natusichka
even though it's a crazy heat ...
Natusichkamaybe that's the case?
Agata
Natasha, it's a pity that he didn't get up. Girls, it's not about the heat. In our apartment in the morning +30. In an hour, the dough rose to half its original volume. I think it's a matter of flour. Nata, what flour do you use for the pre-enzyme? It worked poorly for me only on the 1st grade, I had to "select" flour for it. Only by typing it all worked (pre-na rye + 1-grade, dough on the 1st grade). In the flour of the highest grade, there was nothing tasty for the pre-enzyme. Try feeding the yeast with honey instead of sugar for a while, it will become more active. And you sell our Yelenovskaya flour in bags of the 1st grade at 7.20 UAH per 1 kg, in a bag of 25 kg? Peeled rye flour of the Lugansk firm "Dobrodiya"? Look, should be. Exercise on catsuntil you see the active pre-enzyme, this is the same dough, you will see that it is active, you can knead the dough. Everything will work out, good luck!
lappl1
Quote: Agata
pre-rye + 1-grade, dough on the 1st grade). In the flour of the highest grade, there was nothing tasty for the pre-enzyme.
AgataNatasha, agrees that flour can be a problem. I have never baked on a clean tower. By the way, I don't even have a word about the highest grade in my recipe - I write only about coarse flour. Our railways need rough flour. In the highest grade, there is little food for them ...
Elven
And in my last 3 times the pre-enzyme did not rise more than 2 times. The flour was both peeled and whole grain. But at the beginning, when the yeast was just put, the pre-enzyme rose by 4 times, the flour was the same
Agata
The longer I live, I come to the conclusion that yeast - also human they are alive, and their mood can change, depending on the food, and my mood. When I fed them with dried apples, it was normal, and recently I began to add a mix: fresh raspberries, gooseberries, currants, so they already jump out of the can.
Elven, try to talk to them, kind word and the cat ... as they say. In general, it's cold here, it will get warmer, they will rejoice again.
Elven
Well, mine don't seem to complain. At first I fed them with banana skin all the time. They roamed very well, hissed and froth. The last few times I fed them with fresh strawberries - so they are even more happy Even in the refrigerator they foam.
Quote: Agata
In general, it's cold here, it will get warmer, they will rejoice again
Hopefully. Although, a little more than a week ago, we had a roast (I also showed pictures of my not very successful bread in HP), the pre-enzyme also grew only 2 times. From this, I concluded that the optimum temperature for my railway is + 27-28 degrees. Less they don't like, more too
OlgaGera
Take me to your company
Yesterday I started a railway on a dried fruit compote. I could not resist buying it. It smells like that !!! Childhood, goodies.
Now I'm waiting for my yeast to mature
Good bread to all!
lappl1
OlgaGera, we are very glad that our ranks have joined! Stay with us and bake healthy bread!
OlgaGera
Ludmila, Thank you
I have been friends with leaven for a long time. Now I wanted something new. Let's try, can I master it?
Elven
Olga, Welcome
Quote: OlgaGera
I have been friends with leaven for a long time. Now I wanted something new. Let's try, can I master it?
If you already made friends with sourdoughs, you will definitely cope with this.
OlgaGera
Quote: Elven
handle it for sure
Lena, Thank you
While I'm waiting
lappl1
Quote: OlgaGera
I have been friends with leaven for a long time. Now I wanted something new. Let's try, can I master it?
OlgaGera, Olya, of course, master! The main thing is that you have experience in baking leisurely bread.
Albina
Quote: lappl1
I have never baked on a clean tower.
Ludmila, I baked on pure premium flour. But later I found first grade flour. But I haven't baked yet
lappl1
Albina, we still have craftsmen - Chuchelka, Manechka, they baked on the tower. It worked out great. But I never baked.
Albina
Quote: lappl1
Albina, we still have craftsmen - Chuchelka, Manechka,
Lyudok, I am far from them: they get up to masterpieces. I am so familiar: if only my peasants were fed
Natusichka
Natasha, girls! For the first time I did it with flour + c / s (exactly according to Luda's recipe), everything turned out amazingly. And then I made according to Natasha's recipe with peeled rye flour + 1 grade - for some reason, it began to fit so badly ... practically nothing ..
Today I made it again according to Luda's recipe, it came up very well, now the dough is suitable, it seems to fit well. but slowly, in the apartment +30. I'll see what happens this time. I put honey in the dough. Now I have added some water, honey and raspberries to the yeast, it sizzles like strong gas.
lappl1
Natusichkadon't forget to share your results. good luck to you!
baba nata
Girls, good evening! Here I am again with bread. Pekla Lyuda Vash-whole grain. Black tea yeast with herbs and dried pear. Prefecture on c. h. flour, and dough - flour 1c. Folded 4 times. This is how the negro turned outLiquid yeast based on fruits, vegetables, herbs, tea ...
Liquid yeast based on fruits, vegetables, herbs, tea ...
lappl1
Natalia, well, wonderful bread! And the crumb, and the holes, and the crust, and the cuts parted well. I am glad that you continue to bake this bread!
Thank you, Natasha, for the report and the photo!

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