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Liquid yeast based on fruits, vegetables, herbs, tea ... (page 53)

Elven
Tanyusha, the bread is gorgeous
Can you arrange it as a separate recipe?
Mona1
Elven, Helen, in the evening, okay?
lappl1
Tanya, Oh how good! We will wait for bread and a link.
Elven
Quote: Mona1
Elven, Helen, in the evening, okay?
Of course, of course, as an opportunity. Will wait. Dyakuyu!
Elven
People, and my "little animals" tomatoes respect the foam with a hat even in the refrigerator. On other raw materials, they don't foam like that. It's just a pity that I can't find time to bake something.
lappl1
Lena, but she herself also does not have time ... I bake in a bread maker, in a quick way,
lappl1
Tanya, thank you very much for the recipes! Well done! Such breads have nothing to gather dust among the pages of this topic - they will get lost.
Elven
Quote: lappl1
Such breads have nothing to gather dust among the pages of this topic - they will get lost.
Agree with Ludoy Tanya, thanks for sharing the recipes
Mona1
Girls, I'm pleased, but thank you, bring me along with photos of baked bread, I'll wait!
Elven
Quote: Mona1
but thank you, bring me along with photos of baked bread, I'll wait!
"Thank you" there are never too many. We will definitely bring photos and more "thanks"
lappl1
Tanya, we will definitely bring it. In the summer, I practically do not bake bread in the oven - there is no time, and she is constantly busy with tea. But closer to winter I will again switch to the oven and railway.
Natusichka
Girls, who has not baked yet, be sure to try Tanya's bread THIS and THIS

Trust me, it's worth it!
Here is my yesterday:
Liquid yeast based on fruits, vegetables, herbs, tea ...

As I can imagine, how useful is bread on the railway, but with such ingredients, I want to bake and bake! I wish I had a normal oven ... it would be a pleasure!
lappl1
Natusichka, but we have already laid eyes on him, do not hesitate. In the bookmarks lies! Only now I do not bake bread in the oven - for the summer season of making tea, and now fiber, baking powder, I cannot take it. As soon as this season ends, I will immediately start baking bread on Zhd and Tanin as well.
And your turntable is breathtaking. Well done, Natusichka!
Natusichka
Quote: lappl1
and now fiber, baking powder, I can't take it.

Lyudochka, and it is possible from this moment in more detail ... I do not know something? What kind of fiber? What is baking powder?
Natusichka
Luda, Well, you give ... and what should I do now? I need to go on vacation (more precisely, for treatment), but here it is .... what should I do now? Now I will only think about this ...
lappl1
Natusichkahow is it what to do? Rest, improve your health, and then you will come and with renewed vigor you will take on what you want to do! There is still a lot of time! The crop has just begun to ripen. You will have time for everything. Until then - happy journey and great rest!
Natusichka
No, Lyudochka, we have a harvest in full swing, when I arrive, it will practically be gone ...
Well, let's see! But what if...?
lappl1
Natusichka, you, most importantly, have a good rest. And when you come back, with new thoughts and strength, you yourself will decide what to do. Have a great rest!
Natusichka
Thank you so much, Lyudochka!
Previously, we drove every year and it was so good (for health reasons), but now it turns out very rarely to go to drink some water, but so it is necessary ... I had enough for a year earlier, but now we'll see.

I took one jar of railway to my mother (God willing, she will be 80 in September this year! Now I will print out instructions for her on how to do it and she will also bake bread on the railway. I have 3 jars left, while I have enough, if anything, I'll do it, no problem!
lappl1
Natusichka, God bless your mommy, you and all your loved ones! Let my mother bake bread for good health!
Natusichka
Thank you, Lyudochka! Mutually!!!
Pavlusha
After reading the topic, I got the idea to bring out liquid yeast and cook bread with it. Disappointed. It is possible that it was their own fault. Everything worked out on the first try, I did it according to the instructions, taking into account the advice of experienced specialists. The bread is beautiful, large-porous on the railway from banana skins ... for some reason, rubbery, sour. Was upset.
kuznez84
I switched my railways to flour-water-sugar feed. As one of the authors writes in this thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383785.0
The result is a wonderful railway sourdough. It smells like alcohol without foreign odors. The taste is sharply alcoholic. I tried to bake wheat bread and baked goods. The dough turns out to be very tender, the baking is generally fluff. Not a hint of sourness. In general, for my taste, this is ideal for wheat baked goods.
Maybe someone will find the author's experience useful annykashu and mine
kuznez84
Pavlusha, dont be upset! Maybe your railroad cars switched to vinegar? How do they smell? What do they taste like?
lappl1
Quote: Pavlusha
After reading the topic, I got the idea to bring out liquid yeast and cook bread with it. Disappointed. It is possible that it was their own fault. Everything worked out on the first try, I did it according to the instructions, taking into account the advice of experienced specialists. The bread is beautiful, large-porous on the railway from banana skins ... for some reason, rubbery, sour. Was upset
Pavlusha, thanks for the comment. In your message I am confused by the characteristic of bread - rubbery and sour. This is not about the bread that I bake on any railway. This has never happened. Bread is always soft, fluffy and ABSOLUTELY not sour. Well what can I say? Maybe it's just not your bread?
Quote: kuznez84
I switched my railways to flour-water-sugar feed.
kuznez84, Natalia, thank you very much for your experience in transferring railway to sourdough. I remember this information. Very interesting and understandable. Until I bake bread on the railway because of the round-the-clock employment of the oven with tea and fiber. But from the end of autumn I will move again.
Ta_pa
Hello! Tell me, if my jar is already somewhere around the 7th day and nothing happens except for small bubbles - there is no foam at all. I cooked with cherries. Throw away and cook new ones? Or wait?
tefteli
Quote: Ta_pa
Hello! Tell me, if my jar is already somewhere around the 7th day and nothing happens except for small bubbles - there is no foam at all. I cooked with cherries. Throw away and cook new ones? Or wait?
I have the same situation with a jar of cucumbers, it has been standing for three weeks, nothing happens, it doesn't smell bad. Please tell me what to do?
kuznez84
Ta_pa, tefteli, I add a handful of raisins to what slowly wanders. Little means wild yeast. If it smells ok, no mold, you can wait a little longer.
Light
Ta_pa, tefteli, can add sugar? And try it. I tried not to overoxide.
kuznez84
Ta_pa, tefteli, also, if there are no raisins, you can add 5-6 peas. Wandering as fast as you can
tefteli
Light, thanks for the advice, and how much to add 1-2 tsp. honey?
Light
Quote: tefteli
and how much to add 1-2 tsp. honey?
1 tsp
tefteli
kuznez84, Thank you! I'll try to add peas.
tefteli
Light, Thank you!!!
Ta_pa
Quote: Glow

Ta_pa, tefteli, can add sugar? And try it. I tried not to overoxide.

Added sugar, thanks! The smell is not disgusting, I haven't tasted it :)
Ta_pa
Quote: kuznez84

Ta_pa, tefteli, I add a handful of raisins to what slowly wanders. Little means wild yeast. If it smells ok, no mold, you can wait a little longer.
Thank you! So then, can you get yeast from raisins or peas right away, or not?
kuznez84
Ta_pa, can. Only then will there be a smell and taste of raisins and peas. And if you add just a little, then it will ferment faster, and the taste and smell of the main raw materials will remain.
lappl1
Quote: Ta_pa
Hello! Tell me, if my jar is already somewhere for the 7th day and nothing happens except for small bubbles - there is no foam at all. I cooked with cherries. Throw away and cook new ones? Or wait?
Ta_pa, sorry, I was away, so I didn't answer right away. But the girls wrote everything to you correctly.
I would just feed the railway with honey or sugar, as Sveta answered. The girls also successfully made raisin and pea yeast.
In general, nothing needs to be thrown away if the railway is not frankly damaged. The yeast may take longer or faster cooking depending on the starting material. I haven’t tried to cook on cherries, so I don’t know how quickly they cook.
Ta_pa
Quote: lappl1

Ta_pa, sorry, I was away, so I didn't answer right away. But the girls wrote everything to you correctly.
I would just feed the railway with honey or sugar, as Sveta answered. The girls also successfully made raisin and pea yeast.
In general, nothing needs to be thrown away if the railway is not frankly damaged. The yeast may take longer or faster cooking depending on the starting material. I haven’t tried to cook on cherries, so I don’t know how quickly they cook.
Thanks for the answer! I fed it with sugar, I'm waiting :) I'm afraid of all sorts of yeast, because I can't taste such a sour-vinegar at all ... So I don't know how to understand if everything is good with the railway :) There is no white mold yet, but what else is it sometimes, I don't know ...
lappl1
Quote: Ta_pa
So I don't know how to understand if everything is fine with the railway :)
Ta_pa, so it shouldn't smell sour and vinegar. And it should smell like cherries, if the railway is made of cherries. And if you shake the jar, then foam should appear. On some materials, the foam remains after shaking, and on some it disappears quickly even if the lid is not opened.
by the way, do you periodically open the lid to release carbon dioxide?
Ta_pa
Quote: lappl1

Ta_pa, so it shouldn't smell sour and vinegar. And it should smell like cherries, if the railway is made of cherries. And if you shake the jar, then foam should appear. On some materials, the foam remains after shaking, and on some it disappears quickly even if the lid is not opened.
by the way, do you periodically open the lid to release carbon dioxide?
It smells like sour cherries. I didn't shake the jar, I waited for the foam. I understand that you need to wait for it, and then open it. But I opened it several times to smell it. My husband said it smells like kvass :)
lappl1
Quote: Ta_pa
I didn't shake the jar, I waited for the foam.
Ta_pa, try to shake. Foam appears if you shake the jar - this is carbon dioxide that comes out actively.
Ta_pa
Quote: lappl1

Ta_pa, try to shake. Foam appears if you shake the jar - this is carbon dioxide that comes out actively.

Thanks, I will shake. I understand correctly, when the cherries settle, only then is the yeast ready?
lappl1
So now shake and tell me what you see there.
Quote: Ta_pa
I understand correctly, when the cherries settle, only then is the yeast ready?
Not necessary. It happens that the railway is ready, but everything is still floating. depends on the material. The main indicator is that if you shake the jar, then when you open it there is a strong hiss.
It seems to me that your railways are already ready.
Ta_pa
Quote: lappl1

So now shake and tell me what you see there. Not necessary. It happens that the railway is ready, but everything is still floating. depends on the material. The main indicator is that if you shake the jar, then when you open it there is a strong hiss.
It seems to me that your railways are already ready.
I checked it, they hiss if you shake it :) But I can't say that it's very, very straight. I leave it overnight at room temperature, and tomorrow I will do the pre-enzyme in the evening. Thank you, I wonder what will turn out in the end! For a long time I bake bread with a pinch of dry organic yeast, put something like a pre-enzyme or dough overnight. Then I knead the bread in the morning. Here is your next recipe :)
lappl1
Ta_pa, good luck with bread! I am sure that everything will be OK!
Ta_pa
Quote: lappl1

Ta_pa, good luck with bread! I am sure that everything will be OK!

Thank you very much for your consultation and wishes :)
sayanochka
Tell me, can liquid fruit yeast be dried as a wheat leaven, for example?

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