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

[Natalia]

Now put the cucumber. Very exciting.

Fine! I'm waiting for the result.

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?

Natalia, no, I have not tried to bake sourdough bread like that. But I think this is a great idea. I completely replaced the water in the rail test. The result is wonderful. There is never a bust with a railway - they do not acidify the bread, therefore they will not harm sourdough bread.

I completely replaced the water in the rail test. The result is wonderful. There is never a bust with a railway - they do not acidify the bread, therefore they will not harm sourdough bread.

Does the pre-enzyme have to be cooked or just replace the water with liquid yeast and cook?

[tefteli]

tefteli, Valentine, PF must be cooked, but then I added ZhD to the dough instead of water. The result is great.

[lappl1]

lappl1, Ludmila, thanks for the answer, it will be necessary to try adding liquid yeast + pre-enzyme instead of water. Then I will report on how it will turn out in the bread maker, I think even better than last time.

[Valentine]

Valentine, yeah, try it, and then say. Although better than the past, your bread is no longer necessary. And so gorgeous!

[Ludmila]

Ludmila, thanks for the praise, but as they say there is no limit to perfection! We will continue to create and experiment.

[Valentine]

Valentine, I agree about perfection ... Good luck. I will wait for the results from you.

The experiment was successful. I baked my multi-cereal one with sourdough and replaced all the water in the dough with railway.


The bread is lush, tender, very tasty.
Unlike bread on the PF, the taste and smell of the raw material of the railway is well felt here. Since my railway is on cucumbers, the bread turned out with the aroma of pickled cucumber
And yet, all the stages from the dough to the finished dough went much faster. That is, Opara - 3h. Dough - 2h. Proofing - 1.5 hours And this is at a temperature of 26g.

[Natalia]

Natalia, you've got a cool bread. Plus, there is less time to stand than just with PF. Keep it up!
Interestingly, I have liquid yeast on dates now, which means I should get bread with the aroma of dates))) Let's try ...

Tefteli, Valentina, thank you!
Try it. It's very interesting what happens. We will invent new types of bread

[kuznez84]

kuznez84, Natalia, gorgeous bread! Well, you see - everything worked out great. And if you make some kind of fruit rail, then the aroma and taste of the original product will greatly enrich the bread. I did it on raspberry railways. Awesome bread
Thank you, Natasha, for the report and the photo! With pleasure I read and considered your bread!

I tried to bake baguettes, but they did not rise at all, I had to feed the birds. (((
I will try again.
Before baking, if the railway was in the refrigerator, they need to be fed ?!

[Musenovna]

Musenovna, Katerina, it is a pity that it did not work out.
You need to feed the railway either in front of the refrigerator, when you took part of the yeast for baking, or after the refrigerator, when they stood there for a long time - about a month. After the refrigerator, if you have baked bread recently, you need to give them time to warm up and play at room temperature - 6-10 hours.

[Lyudochka,]

Lyudochka, After the refrigerator (if I have recently baked with them) I just let the yeast warm up, I don’t expect them to "play" (usually there is not enough time for this), everything turns out just fine! I put PF at night in a liter can, by the morning they rise by more than half a can!
I see that girls have light bread, but I always have a darkish one, it depends on what the yeast is from?
I tried both from ZZ flour, and from 1 grade, and from the highest ... it still turns out dark.

[Natusichka]

Natusichka, it's just that it's warm now, especially with you, they quickly and warm up. And the color of the bread really depends on the material from which the railway is made. I have darker bread on tea railways than on banana ones. Here, you can see this:

[Ludmila]

Ludmila, this one, perforated, and asks for a mouth ... some kind of beauty !!!!!!

I also liked the one full of holes. And grease the butter well on the first bread.

[AlenKa]

AlenKa, Oksana, Thank you ! I like both very much. And the tea room is more. It is more spirited than light banana. But I agree about butter ...

I am a consonant without oil ... first the crumb .. then the crust on the crust ... and in the mouth ... mmmmmmmmmmmmmmmmmmmmmmmm mmmm
okay, I'll go have lunch, since such a turn)))

[Luda,]

Luda, and if tea, then just lay down the tea leaves and that's it?

[lappl, Lyudmila,]

lappl, Lyudmila, Thank you! In general, I noticed that a new type of railway is very easy to get. Just add a little previous railway to the new raw material, 50 ml is enough. And in 1-2 days new Yeast will be obtained. It turns out that you can bake bread with a new taste every time.

[Natusichka]

and if tea, then just lay down the tea leaves and that's it?

Natusichka, I made from my tea - some railway were from ivan tea, and others from garden herbs (there are links in the Notes to the recipe). But you can make mixes. There are no restrictions here.

In general, I noticed that a new type of railway is very easy to obtain. Just add a little previous railway to the new raw material, 50 ml is enough. And in 1-2 days new Yeast will be obtained. It turns out that you can bake bread with a new taste every time.

kuznez84, Natalia, You are smart! Sure you may !

[Vinokurova]

I am a consonant without oil ... first the crumb .. then the crust on the crust ... and in the mouth ... mmmmmmmmmmmmmmmmmmmmmmmm mmmm

Vinokurova, AlenKa, sister .... I love it that way too - fresh when the crust is still crispy ...

[Ludmila]

Ludmila, there is a contact!

My railroad cars stood in the jar in the refrigerator for 2.5 months for sure, if not more (I forgot the jar there), they stood without feeding naturally. Got it out, fed, warmed up and began to foam, sour to taste. I put PF on them and then baked bread, it turned out to be tall, with a thin crust. Yeast works

[natushka]

natushka, I confirm! I also happened with some yeast. Since there are 4 types of them, not everyone could reach them. Our yeast works like a cute one.

Girls, I fully support you. The longer they stand in the refrigerator, the stronger. The other day I took out a jar of yeast on cherries, warmed up, there was no hissing, but they rose to the very top of 1 liter. banks. By the way, I noticed that on the flour of general purpose pref. rises very well. I put yeast on raspberries, irga, apples (new harvest). All cans are wandering, but ....... the pin on which we put the spatula (I do not know what his name is correct) fell out. The bucket has been leaking for a long time. I ordered a new one. It's good that there is bread in the freezer, but what would I eat ...

[Natalia]

but ....... the pin on which we put the spatula (I don't know what his name is correct) fell out. The bucket has been leaking for a long time. I ordered a new one. It's good that there is bread in the freezer, but what would I eat ...

Natalia, I sympathize ! Hope the new bucket arrives soon.

Thank you, Lyudochka! How long will it last, I don't know. This was enough for 1 year 5 months. Yes, technology is on the verge of fantasy! I bake it not so often, about once a week. It's a shame!

Of course it's a shame! It seems to me that one bucket is worth almost half of the entire HP.

It seems to me that one bucket is worth almost half of the entire HP.

That's exactly what it is ... I've already changed 3 buckets ...

TTT, but in my Panasonic my own bucket. For 5 years my HP.

Today's wheat-rye with sourdough and plum railway

[kuznez84]

kuznez84, gorgeous bread! crumb, crust - lovely sight! You are smart! Thank you for bringing the photo and reporting!

TTT, but in my Panasonic my own bucket. For 5 years my HP.

I also have Panasonic, four years old. several times a week kneads both bread and dough for honey cakes, which is quite heavy.TTT, normal flight. I also like the fact that in the set of my HP there are two scoops in the set - for wheat, regular and comb for rye bread.

[kuznez84]

kuznez84, Natasha, what a beautiful bar! By the way, wheat-rye for some reason also comes out chic with liquid yeast, but wheat somehow doesn't come out as it should.

[Mona1]

Mona1, Tanya, thanks. Since I baked with sourdough, we somehow began to like pure wheat less. More often I make wheat-rye, wheat-oat, wheat-buckwheat, wheat-multigrain, wheat-potato. After the richness of the taste of these breads, pure wheat seems bland. I think it's worth trying to make it rich.

[Mona1]

Mona1, Tanya, thanks. Since I baked with sourdough, we somehow began to like pure wheat less. More often I make wheat-rye, wheat-oat, wheat-buckwheat, wheat and multigrain, wheat and potato. After the richness of the taste of these breads, pure wheat seems bland. I think it's worth trying to make it rich.

Oh, and wheat-buckwheat is possible, according to its composition - how much is there. And then I have a bag of buckwheat flour, I don't know what to do with it. How much wheat, buckwheat, water and other how much.

[Mona1]

Mona1, Tanya. Try "Buckwheat bread on buckwheat sourdough" by MISHA (Sorry, I can't make links here). I like it

[kuznez84]

kuznez84, and what the author is Misha. You can just copy the link and paste it into the message.

After the first unsuccessful attempt, I got some bread. Nice and delicious.

[Musenovna]

Musenovna, Congratulations ! It's great that the bread turned out and I liked it! And the MISHA recipe can be viewed at the link Buckwheat bread with buckwheat sourdough

[kuznez84]

kuznez84, lappl1, Thank you!

They gave me a bread maker. I decided to test it. At the request of my husband, I baked a cake-pie on the railway according to this recipe sourdough cake
From my changes: instead of ferment - railway, flour added not 300, but 400g. And all the liquid was replaced with a railway. Baked in a bread maker. The dough was kneaded on the "Pelmeni" mode, left for 2.5 hours. I added the rest of the ingredients and set the Diet Raisin program, loaf size L.

I was worried that there was not enough time for proofing and the roof would burst. But no, the roof is in place, the only thing crumpled when I was shaking out the bread. But this is out of habit
It is difficult to convey the structure in the photo, it is very soft, fine-pored, very delicate. Not at all worse than from the oven.

[kuznez84]

kuznez84, Natasha, congratulations on your new assistant! Great! They know what to give to the baker.
Natasha, even the photo shows what a miracle happened! Very nice cupcake-bread !!! Nobody has baked cupcakes on the railway yet. You are the first. We will know that Zhd and they are successfully working. Thank you Natasha for sharing your experience! And thanks for the report with the photo too!

[Misha]

In general, wheat-buckwheat recipes from Misha I looked, in the end I brought out some kind of recipe in my head, it turned out Wheat-buckwheat-rye Bread (370g of wheat + 40g of buckwheat flour + 60g of rye + 2 g of malt + and so on). Fully liquid yeast. The preenzyme was done in 2 stages. In the first: liquid yeast, buckwheat flour, put overnight. In the morning - 2nd stage - added yeast + rye flour + 1 tsp sugar to the jar. Three hours later it was already 2.5 times. Kneading - in xn and in the same place the first proofing (I took out the spatula so that the kneading would not spoil the process), then it doubled, kneaded, formed, like Misha in one of the recipes, a tourniquet. When it has doubled - baking in a preheated oven - 50 minutes at 180-190 degrees.

[Mona1]

Mona1, Tanyawhat a miracle it turned out! How well the 2-stage PF preparation worked here! Right! So it is necessary to raise such flour! Tanya, good fellow! Thank you very much for your report and photos! Very useful information. It will come in handy for many.

[lappl1]

lappl1, Lyudochka, thanks! And how it smells! Buckwheat first. And it's good that I put 40 g, this is enough for my head, more I once laid down, I did not like it, but this is just right. And I also have 1 hour there.l measured from CP of spices (mainly coriander of its own grinding + a little caraway seeds, fennel, anise). So the smell is like that, the neighbors will soon begin to take out the doors to me. )))

[Tanya]

So the smell is like that, the neighbors will soon start taking out the doors to me. )))

Tanya, I can imagine what a smell! And I will understand the neighbors ... You will have to bake bread as compensation for them ...

Yeah, my honey cakes are driven into a stupor several times a week, and now there is also bread. I still live on the first floor and right under the window there is a bench with grannies. Windows wide open, heat.

[Tanya]

Tanya, poor grannies ...