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

[Natalia]

Natalia, the bread in which Holes are gorgeous, and "tan" is what you need

Thank you girls! Now I only use liquid yeast and bake. Rarely when hw is added. semif. (for those who love acid).

Hello everyone! I again want to show my bread on liquid (I have raspberry with raisins) yeast. I use one recipe, with c / z flour with banana yeast. Every time I mix, I decide what to add. This time it contains wheat bran and various seeds. Every time I bake bread with liquid yeast, I am amazed at its beauty and taste! Now I make this bread a hearth, which gives it even more charm.

[-Elena-]

-Elena-, Helen, awesome bread! Eye-catching! Crust, crumb, holes - feast for the eyes!
Lena, I am very glad that this bread has taken root with you! Well done for not leaving his oven! Thank you very much for the photo and such a positive report: rose: vol. Peki for health, delicious and healthy bread!

Luda! Straight embarrassed I now do not bake bread on ordinary yeast! Rye - with sourdough, wheat - with liquid yeast. I put the yeast on the gooseberries, I'll see what happens. But the grapes did not work. Maybe you did something wrong? And the crimson ones live with me and make me happy.

[-Elena-]

-Elena-, very beautiful bread, also admired!

But the grapes did not work. Maybe you did something wrong?

Flax, grapes should have a gorgeous yeast. Almost better than others. Indeed, maybe the stars did not stand up well when you started them. I'm sure if you try again, you will definitely succeed.
Good luck, Helen, with the new yeast.

Luda, THANKS!

[-Elena-]

-Elena-, namesake, bread is just awesome And the photo is sooo beautiful!
I also came to brag
Yesterday Angeline baked breads with soy sauce. She's got it on leaven. I baked on the railway. Here's what happened



Continued here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=426324.0

[Lena]

Lenawhat bread! So solid, satisfying. Directly from the monitor, you can see how thick it is. Lenochka, thank you for baking bread on the railway! You're doing so well! Well done !
Thanks for the pictures too - I admired enough!

[Lyudochka]

Lyudochka, Thank you so much
I used to bypass all recipes based on sourdough. Now I will know that you can bake them on the railway. The taste will of course be different. But I don't like sour bread, especially wheat bread

Girls, my railways ripened on frozen cherries, now wheat-rye 50 * 50 Rinin is standing, has already risen as it should, right now it will go to the oven. I bake it in the form of L7 with a GOST brick, it fits perfectly into my HP Panasonic, and is parted in it.
I want to show you how you can arrange the dough for a round bread - in a basket. I use a yogurt maker for this. I have it with an additional thermostat purchased. So I set the temperature around 26-27. And great. The photo, however, is bad, it was taken in a bad light, but everything is clear, in principle
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170887.0

[Mona1]

Mona1, Tanya, thanks for the reference. A very good solution for yogurt makers, in which you can set the temperature to 26 - 27 * In mine, only 37 *.
I hope you will show us your bread. Good luck!

[Mona1]

Mona1, Tanya, thanks for the reference. A very good solution for yogurt makers, in which you can set the temperature to 26 - 27 * In mine, only 37 *.
I hope you will show us your bread. Good luck!

If something worthwhile comes out, so of course!
Luda, my yogurt maker cooks up to 45, I just put a thermostat sensor in there and it forcibly does not allow the yogurt maker to heat above the temperature set on it. I will not litter the Temko with details, I will shove them under the spoiler, maybe an idea will come in handy for someone.

In principle, even a yogurt maker is not needed. Just buy a thermostat and that's it.we just take a cardboard box of such a size so that our dough fits there, and so that there it is possible to put or lay some kind of heat source (an ordinary small Vatnost lamp or an electric heating pad, or a heated mat). And this rug, light bulb, or whatever else is connected not directly to the network, but to the thermostat. And - here it is happiness. In any winter and not only we comfortably grow dough, PF, railway.

I don’t know, maybe I did the wrong thing when preparing the railway, but I didn’t shake the jar and didn’t open it, I just put a lid on it with a water seal so that the wine is closed. Sometimes she came up, smelled the lid, smelled pleasantly of mash, took it in her hands and shook it slightly from side to side without opening it. But, it seems to me that it was possible not to wiggle. On the 8th day, the railway seemed to be ready, fermentation weakened, the berries began to sink to the bottom, the smell was not mash, but closer to yeast, or something.
Oh, I'm writing, and the smell from the kitchen is coming down from the chair. )))

[Tanya]

In principle, even a yogurt maker is not needed. Just buy a thermostat and that's it.

Tanya, thanks for the idea! I heard about this method. We also need to buy a thermostat.

I don’t know, maybe I did the wrong thing when preparing the railway, but I didn’t shake the jar and didn’t open it, I just put a lid on it with a water seal so that the wine is closed.

Absolutely correct. This is perfect. But not everyone has a water seal. I make wine every year, several bottles, but I haven’t gotten a water seal. I use a glove.

We have them on the market all the time, where plastic caps are sold for conservation, candles, matches and all kinds of garbage. Maybe you have to look in such places.

[Natusichka]

Natusichka, don't forget to share your results. good luck to you!

Lyudochka, As promised, I am reporting! As I understand it, my yeast does not like either rye flour or 1st grade flour.
Because on flour c / s + w / s it turns out just fine! It is very noticeable that the yeast is getting stronger! I saw it by raising the dough. Well, I'll show you what I did again!
🔗
🔗

The bread turned out to be very large, with a crispy crust, and the smell !!!!!
The taste is very tasty !!! Not rubber, but not tiny, but firm and soft.

Here's a cut:
🔗

Now the new one is suitable (more precisely, while the dough is still suitable), at lunchtime I will form a new loaf.
And how beautiful to form a round?

I have adapted to standing the dough in the microwave. I heat the microwave to 75 degrees, open the door, put a cotton napkin in several layers on a glass dish-tray (while doing these manipulations, the temperature in the microwave decreases), put a glass bowl with the dough (covered with foil) on the napkin and close the microwave. Fits very well.

[Rina]

Well, here's my firstborn. Wheat-rye 50 * 50 according to the recipe Rina

[Mona1]

Mona1, Tanya, well, just perfect bread! And how the photo was taken! Everything is beautiful, it is clear that it is very tasty! The beauty! Thank you, Tanya, for such a cool report and photo! Bake bread for health!
Natusichka, smart girl! Wonderful bread! The crumb and crust are super!

And how beautiful to form a round?

I showed you the video how to do it. Moreover, it doesn't matter what kind of bread you form - oval or round. Did not see? Then look again.

Luda, and after I took the yeast for the PF, I added water to the jar, a spoonful of sugar and a few mint leaves. They stood for a day - there were almost no bubbles, I waited for the second ones, I thought they would heat up a bit, but the bubbles disappeared altogether. And silence. I put it in the refrigerator. It was embarrassing that the bubbles were completely gone, maybe they ate all the sugar, I had 1 spoon +, maybe a couple was needed? Maybe they are hungry there? I will bake again in a couple of days. Will they survive if they are hungry?

[Mona1]

I will bake again in a couple of days.

Mona1, then probably there was no need for a railway in the refrigerator.

[Mona1]

Maybe they are hungry there? I will bake again in a couple of days. Will they survive if they are hungry?

Mona1, Tanya, maybe they are just cold? You add some berries and another 1 tsp. Sahara. Have to play.

[Mona1]

Mona1, if they hiss when you open the lid after shaking, and there is a click when you open the lid, then the yeast is ripe. They just don't all bubble up a lot.

[Lyudochka,]

I showed you the video how to do it. Moreover, it doesn't matter what kind of bread you form - oval or round. Did not see? Then look again.

I saw Lyudochka, of course I did! But the recipe says:
Carefully, trying not to squeeze out the bubbles, stretch the dough into a rectangle and shape the future bread into the shape you are used to.
And the video is not at all neat ...

[Natusichka]

Natusichka, you just do it carefully, not kneading, but simply forming a ball. I do the same as in the video ...

Understood everything, yeast tea CHEF!

[Natusichka]

Natusichka,

[Natusichka]

Natusichka, Mona1, the bread is wonderful! To bake yourself, what?

[Oksana]

Oksana, how to bake! You won't regret it, 1000% !!!!

Girls, good afternoon! Why does bread begin to sour for 3-4 days? Is it because of the warmth?

[Natalia]

NataliaI don't even know ... Maybe because of the heat ...

Lyudochka, good afternoon! My daughter has already told me for a long time that the bread then becomes sour, although when fresh, there is no sour at all. Apparently all the same from the heat, because he is on their table. ... It rains all the time, apparently I will be left without tea.

Natasha, good afternoon. Or maybe store bread in the refrigerator? When I have a lot of bread, I put it there. Better yet, in the freezer. He looks like fresh afterwards. I heat it up on the toaster.
And tea ... It will be still warm - they promise at the end of the month. So there is a lot to do before the leaves fall.

[baba nata]

baba nata, I also noticed that the bread is sour if it is stored in the room (and the store one too). I have kept it in a bag in the refrigerator for a long time.

Good day to all! I will also bake some more - and in the freezer. These are the children I have kept it on the table. I cut it into pieces for them, put it in frost. They will take it out and lie on the table for 3 days, otherwise they call - there is no bread. I will say that in the cold. removed. ... Luda, we are currently hosting an Orthodox exhibition, I will probably buy some tea, because on those warm days I work, and I'm also "tied" to my son-in-law's car. He is a doctor, so it is rarely possible to go somewhere with his daughter.

[Lyudmila,]

Lyudmila, Thank you very much for this topic. Tonight, bread was baked in my bread machine on the railway. I was very pleased with the result: both in appearance and in taste. ZhD cooked on the leftovers from the preparation of kvass: Greek ginger + cherry. Pre-enzyme on high-grade flour. The bread itself is 50/50 - flour of the 1st grade and premium. Thanks again!

[ks372]

ks372, Oksana, gorgeous bread! You are smart! It is very pleasant to read that you have succeeded! Thanks for the report and photo! Bake bread for health!

[Mona1]

Mona1, what an interesting solution about the thermostat. And where to look for it, in which departments?

Yesterday I started a railway on a dried fruit compote.
Now I'm waiting for my yeast to mature

Here's something that went wrong. Everything in my jar was divided into three fractions: fruit on top, liquid in the middle, sediment below.
It hissed, grumbled, smelled like home brew.
I strained everything and put the starter on this solution. It turned out to be a gorgeous starter culture.
Raised pure rye bread in 2 hours!
Passed the lengthy process of growing the starter culture. What pleases. Saving flour, again
Now I have rye and wheat leaven on liquid yeast. I store it in the refrigerator.
As it is more familiar to me with leaven.
Thank you, Lyudmila

[OlgaGera]

Here's something that went wrong. Everything in my jar was divided into three fractions: fruit on top, liquid in the middle, sediment below.

OlgaGera, Olga, it's like that! It happens that the fruits float above. Nothing wrong! The main thing is that everything worked out. And if you decide to convert the railway into sourdough, then this is also normal. if that's convenient for you, make the leaven. With her, the process is probably going faster. Maybe you will try to somehow make bread only on the railway.

[Ludmila]

Ludmila, of course I'll try to bake
With sourdough, it is less grotesque Rose twice and put it away until the next bake.But on the railway it is very fragrant and the bread smells delicious when baking

[Olga]

on the railway it is very fragrant and the bread smells delicious when baking

Olga, this is so, which is why we are busy with the railway, despite the fact that this is a longer process.

[Mona1]

Mona1, what an interesting solution about the thermostat. And where to look for it, in which departments?

Elya, I took it here 🔗
This one is on the link. Many Russians also ordered there, they say, it came out cheaper and faster than taking from themselves. But that was that year. It's me in Temko about yogurt makers, I hang out there, there is a well-known thing - a thermostat. There, under the link in the first there is a variety - for a yogurt maker. It differs in that the wiring is flat from the sensor, it is easily pushed under the lid of a yogurt maker or any box that can be adapted for our dough lifting purposes.
And so, if not through an online store, then, probably, one should look at the radio markets.

[Luda,]

And in a day or two I bake and bake bread on the railway! How delicious it is !!! I have already noticed that my yeast has become much more active, it raises the dough faster. I store the bread in a bread bin, after wrapping it in cotton cloth and placing it in a polyethylene bag, nothing sour. Especially (for the experiment) I left it for a week, did not rot, not sour and did not even turn very black! The husband is delighted with this bread! About me - there is no talk at all. I smell it all the time (like it)!

By the way, I also have fruits in the main part on the surface, they don't go down ... I waited, waited and ... I started baking as it is, everything turned out just fine!

Luda, Did you make dough for pies (brass and fried) from this yeast? If so, please write a recipe for the dough.

[Natusichka]

Natusichka, I never did, But many girls did. Yesterday Nastya showed a pie with eggplants according to Lena Tim's recipe in the Gazebo, but she made the dough on the railway. Go to the Gazebo, ask, maybe, who will respond ...

Elya_lug did. On page 74, but no recipe is written.

[Mona1]

Mona1, Tanya, thank you, I'll go to study.
Natusichka, I did, Light, correctly showed, only more time is needed for the dough to come up, it is better to start in the morning and look at the state.
Light, thanks, I already forgot what I wrote!

[Elya_lug]

Elya_lug, and I remember that someone was making pies on the railway and there was a photo. So I found it quickly.

Go to the Gazebo, ask, maybe, who will respond ...

I went to the gazebo ... I need everything exactly and specifically: what and how much to lay down ...