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

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

I'm afraid you won't find such specifics. Everyone wrote about the fact that they had baked pies, but the recipe was not given.

Disorder ... urgently needs to be corrected ... otherwise there is yeast, but there is no recipe ...

[ks372]

ks372, Oksana, but I can ask you to write in more detail the technology, how in KhP you baked bread, it came out very beautiful for you. Now the yeast is ready. And then - how much was taken for the pre-enzyme, how and on what programs it was kneaded, how much was steamed, baked. What is the recipe for bread. In general, if possible.

Oksana, can I ask you to write in more detail the technology, how in KhP you baked bread,

Oksana, I join Tatiana's request!

Lyudmila, good afternoon. We need your advice. On Tuesday afternoon, the 21st, I put in the dried black currant yeast. And yesterday, on the 24th, there was foam. I opened the lid several times. The smell is very pleasant. But by the evening, the formation of foam stopped, the berries are floating on top. Now they are standing, there is no fermentation. How fast can yeast really ripen? I do not know what to do. Maybe try making a pre-enzyme? I am confused, please advise how to be.

[plushka]

plushka, Hello! The yeast may cook faster than the recipe says. It depends on many conditions. I would advise now to feed the yeast with 1 tsp. sugar, and put PF overnight. So it will be more convenient for you to bake bread - at night the PF will cook, and in the morning you can bake bread.

I would advise now to feed the yeast with 1 tsp. sugar, and put PF overnight.

Thanks for the advice. I fed them 1 tsp. honey, became a little more active. I'll watch it tomorrow, and put PF on Monday.

[plushka]

plushka, after feeding, you can put the PF after 12 hours.

Hello! I was very interested in the topic. I've already got used to the leaven. Now I want to try liquid yeast. I read the theory and have a few questions. 1. Do you need to keep the yeast tightly closed and periodically release excess gas or can you cover with a lid with holes. If tightly sealed, how often should excess gas be released? Once, twice a day? 2. When the yeast is ready, make PF, feed the rest and leave to ferment before putting it in the refrigerator for how long? Day, two, 12 hours? 3. When the PF has been kneaded, is it also tightly closed or should it breathe?

[kuznez84]

kuznez84, Natalia, Hello! I am glad that you decided on such bread.

I read the theory and have a few questions.

About questions.

1. Do you need to keep the yeast tightly closed and periodically release excess gas or can you cover with a lid with holes. If tightly sealed, how often should excess gas be released? Once, twice a day?

Must be kept tightly closed. This process is similar to making yeast for wine. But we put a water seal there. And here, in order to release excess gas, you need to periodically open the lid. 2-3 times a day will be enough.

2. When the yeast is ready, make PF, feed the rest and leave to ferment before putting it in the refrigerator for how long? Day, two, 12 hours?

Depends on temperature (temperature, strength of railway, material from which they are made). The main thing is that they play again. Sometimes 12 hours is enough, but sometimes it costs a day or two.

3. When the PF has been kneaded, is it also tightly closed or should it breathe?

Cover with cling film and pierce it with holes.
look in the links to the railway recipe for my bread recipes. There it is described in detail about it.

[lappl1]

lappl1 Lyudmila, I came to share my joy and express my gratitude to you. Today for the first time I baked bread with liquid yeast in the oven. Before that, bread was prepared only in a bread machine. Everything turned out great. Crispy loaf with very soft crumb. I liked it very much both in structure and in taste. The color is beige due to dried blackcurrant yeast.


Lyudmila, I wanted to clarify. If I put currant yeast in the refrigerator, how long can it stand without top dressing? I'm still preparing apple yeast while I want to work with it.

[plushka]

plushka, pretty boy ! Here's the perfect bread! So you did everything right! You are smart! I am so glad that you succeeded. It's good that we installed the railway on a different material. There will be an opportunity to compare the taste.

how long can they stand without feeding?

I had three months. But active yeast. I baked them several times before. and fed him several times. and since I have 4 types of railway, it didn’t come to them for a long time. I wanted to pour it out, but when I got them out, they froze so much. I fed them in front of the PF (in the morning), and in the evening I put the PF on. The bread turned out great. You can feed them in front of the refrigerator, hold them for 12 hours, and then put them in the refrigerator. they will stand perfectly for at least a month!
Thank you very much for the report and photo. Bake bread for health!

[plushka]

plushkawhat a wonderful bread!

I bake now only on the railway! I like it so!!! It turns out not tiny, but at the same time soft, something that I really like.
Every time I take out the bread from the oven, I never stop thanking Lyudochka!
Lyudochka, Do you hear my thanks?

By the way, last night I pulled out the railway to let them warm up and intuitively decided to add a little sweetness to them (I don't know why myself), but they hissed so much !!!!!!! I put PF overnight, kneaded it in the morning and set it to fit. At lunchtime (when we come for lunch) I will make bread, and when I come home from work, I will put the oven on. This time, PF kneaded with CZ flour, and the dough itself - only 1 grade (without CZ), purely for experiment. I have green buckwheat that I sprouted and dried in a dryer. If I grind it in a coffee grinder and add it to the next bread instead of CZ? In what quantity is it better to add buckwheat?

[Natusichka]

Every time I take out the bread from the oven, I never stop thanking Lyudochka! Lyudochka, do you hear my thanks?

Natusichka, but of course! Of course they do! I am very glad that you fell in love with this bread. Thank you !

I have green buckwheat that I sprouted and dried in a dryer. If I grind it in a coffee grinder and add it to the next bread instead of CZ? In what quantity is it better to add buckwheat?

I have never baked with buckwheat. Find the recipes on our website. Sometimes I came across recipes with buckwheat. And see how many girls add.

[lappl1]

lappl1 Lyudmila, Natusichka thank you for your feedback.

It turns out not tiny, but at the same time soft, something that I really like.

Exactly, exactly. And the bread is also very light. A loaf of weight comes out of the bread machine.
The whole process of making bread was very exciting for me. There are so many skilled craftswomen on the forum that you probably won’t surprise them. But for me everything was a discovery. I couldn't believe that the PF would rise, it turned out to be quite thick. How surprised I was when he began to grow, I thought that he would "run away" until morning
I feel that I have made friends with the railway for a long time. I wish I could decide on fermented tea ... But that's another topic.

[plushka]

I feel that I have made friends with the railway for a long time.

plushka, and now bread on ordinary yeast and will not want to eat. You get used to this bread on the railway so much that you don't want anything else later.

I wish I could decide on fermented tea ... But that's another topic.

plushka, a very correct thought. one must try at least once to understand that it is difficult to live without this tea. and the process is no less exciting than baking bread on a railway. I would say that for me at the moment there is no more exciting activity.

[lappl1]

lappl1, Lyudmila, I’ve read it and I’m thinking, is it worth learning sourdough bread? You described the bread so beautifully on liquid yeast, so I think now that it's better ... you should try to make it on banana skins ...

[Mona1, Tatiana, and lappl1, Lyudmila!]

ks372, Oksana, but I can ask you to write in more detail the technology, how in KhP you baked bread,

Oksana, I join Tatiana's request

Mona1, Tatiana, and lappl1, Lyudmila! Oh sorry girls! I have not looked into this topic, I missed your questions. My answer is if it is still relevant!
I make for myself one recipe for every day: 200 ml of liquid, 310 g of flour, 3 tbsp. tablespoons of vegetable oil, ½ tsp. salt. If with compressed yeast, then 9 grams.
In this version on the railway it turned out like this:
Pre-enzyme: 80 ml of ZhD + 80 g of premium flour (instead of yeast),
120 ml liquid (I have water)
230 gr flour (130 gr 1st grade + 100 gr. / S). I can sometimes add rye instead of a / c.
Vegetable oil 3 tbsp. l.
Salt ½ tsp.
The flour needs to be adjusted depending on the moisture content.
In the morning I prepare the preenzyme in a 700 ml jar and leave it in a warm place until evening. In the evening after work, I add warm water to the jar with the preenzyme, mix and pour it into a bucket of HP, sift the flour on top, distribute it evenly over the surface, add salt. Gently pour oil on top, trying to make sure that it does not spill down to the so-called. dough. I put the bucket in the HP and turn on the mode for 6 hours, in my opinion "French". All! Great bread at the exit!
True, this bread is ready at me in the morning, but, nothing, I get up to the smell and sound, take out the bucket, shake out the bread on the stand, under the towel. And fill up back! But no hassle for me. That suits me!
If it comes in handy, I will be very happy !!!

I put the bucket in the HP and turn on the mode for 6 hours, in my opinion "French".

It will even come in handy, I kept looking at Temka, waiting for an answer from you. I have HP Panasonic, there is a French mode, 6 hours. You, too, probably have Panasonic. And it turns out that you do not put a delay + to the regime, right? It is enough just to stand the HP, embedded in the regime itself. I will also ask, if you have a spatula for this bread and mode, put the usual one, or is it better to put a comb?

[Tatyana,]

Tatyana, Yes, I have Panasonic! I don’t postpone, because I’ve already repeated it twice and the "French" mode was enough. A longer program is also laid down there. It seems to me that it turns out like cooking with dough. Panasonic's end buzzer is very quiet, so it doesn't bother me at night in a dream after the aroma of baking bread appears, wait for the bell, get some bread! And in the morning you have to taste fresh for breakfast, or take the present to the kids!
Yes, about the scapula: I do it with the usual one and everything turns out fine! The dough is not viscous. (I just put the comb neatly somewhere, but now I don't remember)

[Vinokurova]

lappl1, Lyudmila, I've read it and I'm thinking, is it worth it to master sourdough bread ?. You described the bread so beautifully on liquid yeast, so I think now that it's better ... you should try to make it on banana skins ...

Vinokurova, AlenKa, Why not? Sourdough also turns out gorgeous bread. For example, I constantly bring out sourdough in meat broth on katyk and onions for Asian tortillas. It's a thrill for me ... You can hardly bake such a cake on a railway ... And when such a leaven loses its broth-onion aroma, I just bake bread on it. Chic. Sourdough bread and railway bread are different. So you need this and that. Anyway, for me.

[Ludmila]

Oh, Ludmila, so you know how to persuade)))
of course, I'll try it with sourdough ... but at first I just want to try liquid yeast))) well, it's painfully delicious and delicious bread you get ... but the crumb is generally fabulous !.

[ks372]

My answer is if it is still relevant!

ks372, Oksana, very relevant! Thank you very much . For me, the recipe is very suitable, because I also have Panasonic. Thank you for taking the time to write.

[AlenKa]

oh, Lyudmila, you know how to persuade)))

AlenKa, Thank you! If something is worth doing, then by itself I succeed ...
So, do it on the railway for now. You will master them, eat such bread, maybe you will switch to leaven. Although this bread, in my opinion, is impossible to fill.
By the way, I was persuaded for a long time to make sourdough - both in the Besedka and in recipes for sourdough bread. And when Lena-kubanochka brought out the leaven of the name "me" for Asian cakes, there was nowhere to go. Sala oven. It turned out to be so simple! I also laid out the recipe for these very Asian cakes (Helen made me).

And I usually knead and ferment on the French dough mode, and bake in the oven. But then I looked that the simply French mode is much longer than the French Dough mode, and much more than even if we add the baking time of 55 minutes, set in the mode. I began to look at the plate in the instructions, and I see that there is more standing there, and standing for 40 minutes can turn on, or maybe 2 hours 05 minutes, this, as I once found out, depends on the temperature in the kitchen. In summer - longer, but the same amount of proofing is shorter, and in winter - 40 minutes, but proofing is longer. I just tried to outwit the HP, put a couple of pieces of frozen meat in it (I took out the bucket) so that it cooled down there and HP thought it was winter right now.))) did not work, already 40 minutes have passed, but there is no kneading, which means that the long standing has gone. It’s a pity, for a long time to lie under flour, it has grown 2 times in the morning, I thought, I’ll wait a bit, and after a couple of hours I looked, and it began to fall off, and so noticeably. I hope he will not die under the torment of the death of the brave in these 2 hours 05 minutes.

[Mona1]

I just tried to outwit the HP, put a couple of pieces of frozen meat in it (I took out the bucket), so that it cooled down there and HP thought it was winter right now.))) did not work, already 40 minutes have passed, but there is no kneading, which means that the long standing has gone.

Mona1, Tanya, but you can still pour ice water. And even put ice crumbs. I read this advice from the well-known Luda from Toronto. Helps. And also my HP lives on the floor. If you put it on a table, then it also more equalizes the temperature. And on the floor she is always cool, even in the heat.

And you can take it into the room, there is an air conditioner, in principle, it's not a stove, no grease splashes, it doesn't take up much space, you need to find a corner.

[Tanya]

Tanya, here it is in my room, and not in the kitchen. There is never a long alignment. managed in 25 minutes.

[Tatyana,]

Tatyana, I hold my fists for you! I am relieved of these "torments" at night.

Everything went into the oven. It stood still for 2 hours. There was very little left for proofing according to the mode, after the end of the mode it took another hour, then I put it in a preheated oven. It went up in the HP faster than the first time, apparently, the yeast got stronger while it was in the refrigerator. Yesterday I took them for the prefecture, refilled some water, threw in a bit of red and black currants, sugar, today it was bubbling, put it back in the refrigerator.
By the way, I am now baking wheat-rye 50 * 50 again, and baked white, it did not work out very well. The loaf did what I usually do, but you see, it was necessary to reduce the liquid, as I read here, by 7-10 percent, but I did not reduce it, just together with Pref I have the same amount of liquid as it was before. I baked it even longer for 7 minutes, but still there was a feeling of impermeability, the crumb was too wet, the bottom was not porous, but like raw. It will be necessary to correct the next time and finish this recipe. So, it seems that wheat is easier to bake, there are usually fewer problems with them, but for me, on the contrary, it turns out on this yeast for now. And the black one is so amazing it comes out, I didn't even expect it, so now I will only bake it on the railway.

[Mona1]

Mona1, TanyaThe most interesting thing is that for this yeast it is better to use coarse flour than pure wheat flour. But you can also bake wheat, you just need to find the right algorithm for it. I have never used a clean tower for this bread. TsZM and rye are great.

Hurrah!!! Done !!! Recently I decided to try making sourdough bread and in another topic I asked the question with which sourdough is better to start? Having received no answer and not knowing where to start, I nevertheless decided to make bread for the first time without purchased yeast, but not just with sourdough, but with homemade liquid yeast. And bake not in the oven, but the whole process from kneading dough to baking in a bread maker, and not programmable (unfortunately, I have such a function in my lg, but there is a yogurt mode). And of course I did not expect that the first time everything will work out, BUT IT WAS JUST GREAT !!!

So, the recipe (based on the recipe from the creator of this theme - lappl1) and step-by-step cooking:
Ingredients:
Pre-enzyme:
Baking wheat flour of the highest grade - 160 gr.
Liquid yeast on dried dates - 150 ml.
Honey with cranberries - 0.5 tsp
Dough:
Pre-enzyme - whole
Baking wheat flour of the highest grade - 350 gr. + 75-100 gr. (was added during the kneading process to get a regular bun in a bread maker)
Honey with cranberries - 2 tsp
Salt - 1.5 tsp.
Water - 220 ml.
Vegetable oil - 2 tbsp. l.
Preparation: 1. Pre-enzyme: add liquid yeast and honey with cranberries to the flour, mix everything well and put in a warm place for 12 hours until the volume increases by 3 times (I stood in a corner near the stove). 2. After preparing the pre-enzyme, we add the ingredients to the bucket of the bread machine in the sequence as indicated in the instructions (I have a tab like this - water, pre-enzyme, flour, salt, honey, vegetable oil - I also put it with all the ingredients at once) ... 3. Turn on the dough mode in the bread maker (I have 1h 03min). 4. After the dough regime, set the yogurt regime for 8 hours + 2 hours after the yogurt regime, just in the bread maker (I got 8 + 2 hours because I was at work). Ten hours later, my dough doubled and there was more than half a bucket by ¼ part. 5. Next, set the baking mode (I have a cupcake mode of 1h 10min) and bake until the end of the mode. And voila, a wonderful and delicious bread is ready.


It may take much less time for other bakers to prepare. I wish everyone a pleasant and healthy baking.
I EXPRESS HUGE THANKS TO THE AUTHOR OF THIS TOPIC - lappl1 !!! Thanks to you, I have got such a wonderful, healthy and tasty bread.

[tefteli]

tefteli, Valentine, Blimey ! Here is a REPORT! This is Khlebushek! Gorgeous! There are simply no words to express my gratitude to you for having decided to bake bread on the railway! And even in a bread maker! I'm just delighted with your bread and the description of the process! Thank you so much for trusting the recipe! I'm so glad you did it! Bake this bread for health! It's worth baking it!

Thank you for your kind words and thank you again, Lyudmila! If not for you this would not have happened!

[Valentine]

Valentine, to your health! Glad that we met on the topic of railway!

[tefteli]

tefteli, really, gorgeous bread, congratulations!

[Mona1]

Mona1, TanyaThe most interesting thing is that for this yeast it is better to use coarse flour than pure wheat flour. But you can also bake wheat, you just need to find the right algorithm for it. I have never used a clean tower for this bread. TsZM and rye are great.

Luda, in my wheat bread I made prefs on central wheat flour, and the rest - premium.

[Tanya]

Tanya, well, yes ... PF is desirable to do on the CZM.

[LADY !!!!]

And I boast of another yummy! The yeast has already gained "momentum", has become more mature, raising the dough is simply delicious! The original superfluous aftertaste disappeared, a pleasant fruity note remained !!! Thank you thank you thank you, LADY !!!!

This is how it fits (before putting in the oven)
🔗

It's just out of the oven!
🔗

And this is a cut:
🔗

Honestly, the bread is getting better and better! It's not me who just say ... but all my household!

I decided to experiment. I put the yeast on the peas. Today is the second day. Foams. She shook it, let out the excess air. The taste is sweet, the smell is normal, the fermentation is still weak. I watch further.

[Natusichka]

Natusichka, cool loaf !!! And you put the workpiece in a cold oven or in a preheated one and at what temperature. And still wondering - do you bake on a baking sheet or on a stone?

[kuznez84]

kuznez84, someone has already made a railway on peas, but I don’t remember the bread report. Let's wait for your bread! Good luck!

[Natusichka]

The yeast has already gained "momentum", has become more mature, raising the dough is simply delicious!

Natusichka, and you, along with your yeast, are gaining momentum! your breads are getting better and better! Well done! Such a bar is a feast for the eyes! I just want to break off the edge ...

[Tanya]

Tanya, I put, as written in the recipe, in a well preheated oven. And after about 10 minutes, I turn down the fire. Eh, if I had a good oven ... Otherwise, it's just a "dance with tambourines" ...

I have this form made of thermal glass, right in it and put it on the grate. The shape is quite large ... Somewhere 35 cm in length .. and 22-23 in width .. if necessary, I accurately measure.

Lyudochka! It's all you !!! Yes Yes! If not for you, I would never have succeeded, honestly! I'm so slow-witted ..
My husband gives you his delight, he is just in complete admiration for the bread!
And I, realizing that everything else, this bread is also useful ... in general, I have no words! I just ate a slice with ... compote for lunch! So tasty!!!

[Natusichka]

Natusichka, thank you ! I am very glad that your family likes this bread so much! Give thanks to your husband and that he has a great wife! He does everything right, and that's the bread. Natusichka, bakes and eat bread for pleasure and health! This bread is so - it is very, very healthy!

Hello, Lyudmila! I wanted to thank you for such a wonderful recipe! I haven’t gotten to the bread yet - my first sourdough in my life is on the third day - the foam has gone, so the process is going according to plan :-). I make it from dry thyme and honey.

[navna]

navna, to your health! Good luck in making bread!

Today I baked the first "lace" bread according to the recipe. The dough really made thicker and put sugar 1 hour. l. For the purity of the experiment, I used only liquid yeast. Everything worked out. The bread is delicious. Really unlike sourdough and yeast.

[kuznez84]

kuznez84, Natalia, an excellent bread turned out - the crumb is correct and the crust, too, is in a pimple. Congratulations . Thank you for sharing the result. Bake bread for health!

Thank you for introducing you to liquid yeast
Now put the cucumber. Very exciting.
And you have not tried to replace water with railway in sourdough bread at the stage of kneading the dough. Or is it necessary to add it as a PF?