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

[francevna]

francevna, give a recipe for grape yeast: what and how much in a jar?
And then 2 buckets are on the doorstep - the neighbors gave us a treat.
I didn't get out of raspberries, I didn't wash raspberries - my own, homemade, right from the garden (they stood for 7 days - they almost didn't boil, although it was still summer and heat,),
want to try again with grapes.
I really hope for your help.

[Elena]

Elena, I make grapes regularly, from green or pink. I take pieces of 8 large berries, 200 ml of water, a tablespoon of sugar, I press the berries into a warm place, they ferment well, they never let me down.

roam well

how much time?
And then I don't know anymore, I think maybe I missed it ... (with raspberries).

I put them in the Oursson fermenter for the "wine" program, in a day the process already begins, after two active bubbling and hissing, the smell is pleasant, for about 4 days I rearrange them in the refrigerator. I also did it on raspberries, and the process was also rapid. but then, I don’t know what happened, I put them in the refrigerator and went to rest, having arrived, I wanted to bake bread based on the People's Raspberry Paradise, but it turned out garbage, only the smell pleased me.

[CurlySue]

CurlySue, Elena, for 250 g of water 150 g of grapes (crushed with a crush), 1 tbsp. l honey. The grapes are sweet.
The liquid in the grapes is very sweet, in the raspberries it is sour, I go there every day for a teaspoon. I add sugar.

[Matilda_81]

fresh it is always in the store

Matilda_81, Gulnara, and how is the store, wash? And good railways are obtained from the store?
Also something to try, until the grapes are gone ...

Matilda_81, Gulnara, and how is the store, wash? And good railways are obtained from the store?
Also something to try, until the grapes are gone ...

I rinse with tap water, cool, dry a little, press right in my hands and into a jar.

Yeah, got it, thanks! I will try

I rinse with tap water, cool, dry a little, press right in my hands and into a jar.

Oops, and I threw fresh grapes, green raisins into the jar. Will it work, or do you need to catch and crush?

Oops, and I threw fresh grapes, green raisins into the jar. Will it work, or do you need to catch and crush?

crush it right in a jar with a wooden crush. not dust of course, so that the berries are cracked in half and the juice is released

And I just cut the grapes into 2 parts and put it on ... everything turns out just fine!

My railroad cars, which stood in the refrigerator for a month without me and without feeding, behave very decently!
PF rises overnight almost to the top of a 1L can!
And the dough and bread rise just fine!

[Natusichka]

Natusichka, Is the railway also grape?

[Lenochka,]

No, Lenochka, I have a combined model - "everything that I saw," I put it down. First there were: an apple, a rosehip (dry), then + raspberries, strawberries, currants and so on ... and when the grapes ripened, I added that too.

and all that ... and when the grapes were ripe, I added it too

And it's all in one jar ??

I have raspberries now. And I think, add grapes to it, or start new railways purely on grapes ...

I have raspberries now. And I think, add grapes to it, or start new railways purely on grapes ...

What for? What is, then add.

[Lenochka,]

And it's all in one jar ??

Lenochka, Yes exactly. The recipe says that as "aging" and "wear out" (these are my terms), the components of the railway are updated, we discard the old and add a new one.So I'm trying! I don't do this often, but when I see that there are already rags in the jar.
And it is these railroad teams that are very active and look good in bread.

Oh girls, thanks for the advice! One head is good, but when there are so many knowledgeable heads .... just great!

Girls, tell me, you can already have done someone.
Is it possible to store PRE-ENZYMENT in the refrigerator for several days and how to store it.
Out of greed, I made two pre-enzymes, kneaded the dough on grape, and now I don't know what to do with raspberry.

[francevna]

francevna, Alla, there in the Tea Gazebo Veronica told you that it is possible in the refrigerator

[Alla]

Alla, how about bread? Did you climb well on grape railways?

[Elena]

Elena, the bread rose badly. No wonder they say "hurry up - make people laugh".
My pre-enzyme turned out to be weak, it stood for 9 hours, but it took at least 16 hours. I think that you need to make a dough with fresh yeast (I did this for the first time), and kneaded everything with a silicone spoon carefully. And yesterday I put everything in cotton, the bun turned out to be dense, the dough rose very little. I added a little yeast and left to ferment overnight.

Here, fresh yeast is immature liquid yeast.

[Alla,]

I think that you need to make a dough with fresh yeast

Alla, at the store, did I understand correctly? Then what's the point of starting your own yeast? Not worth it, 100%!
You just need to achieve the maturity of the railway and everything will go like clockwork!

And I put the raspberry rail. The smell is breathtaking. I already made apple ones, from blue Thai tea, now raspberry ones. Some cans with different leavens occupy the floor of the refrigerator)))
In order for the process to go faster when diluting railway with a new aroma, I add a couple of tablespoons from the ready-made railway to a new can, and then everything is according to the recipe. The process is going faster.

[Natusichka]

Natusichka, I made changes in the previous message.
Of course, I meant the railway. Next time I will do it by hand again. Pre-enzyme, dough, dough.
I baked 2 huge cakes from this dough, but our cakes are round, and mine are rectangular, so that it is easier to cut.
Apparently, due to the addition of yeast, there is no such aroma that was in the bread. The taste is slightly sour.

[Alla]

Alla, well then, phew ... otherwise I was already worried!

[francevna]

My pre-enzyme turned out to be weak, stood 9 hours

francevnaAllochka, of course, 9 hours is not enough for a PF, even with mature railways. This yeast does not like to rush - both in maturation and then in the preparation of bread. Although, of course, over time they become active and it takes less time for everything.

The taste is slightly sour.

Alla, I am somewhat surprised that you are writing about the sour taste in bread. In general, railways do not give acid. Unless the product itself, from which they are made, does not impart sourness to the bread. But this acidity is not at all like the acid from ordinary yeast. For me, for example, bread on raspberry railways was always sour. But this is due to the fact that instead of water I added an infusion of dry berries + raspberry powder. And other railways did not give such sourness.

I will show you how my railways "work".

I did it for the night PF 🔗

in the morning this is what happened:
🔗

and after lunch we see the result:
🔗
The bread is getting more and more delicious!

[Natusichka]

Natusichka, a beautiful bar turned out.
I'm interested in:
How many days of railway, what are they installed on
PR you put by weight or volume
And in addition to the PR of what and how much I added to the dough, manual kneading, how much weight of the loaf turned out

Good day.
I have a question about the railway.

When the amount of foam begins to decrease and the contents of the can sink to the bottom, the liquid yeast is ready and you can bake bread.

I have a railway on grapes. The abundant foam passed (it disappeared altogether overnight), but the berries did not settle. Can I try or should I wait? But, along the way, the grapes are not going to fall ...

[Natusichka]

Natusichka, The railway works just right! It can be seen that they are active.
And buttochnik lovely sight!
Is it warm at home? I am all sinning on the temperature in the apartment, they are cold, it seems to me.
I added grapes to my own, I will soon experiment

[Alla,]

Alla, I'm answering your questions:
I started making yeast back in the summer (I don't remember the exact date, but when the raspberries were not yet ripe). At first they were weakly active ... and even a little upset, I put the PF in the evening, and in the morning it barely rose 2 times ... although the apartment was hot. I thought it wouldn’t work. Then I put everything in the railway station that was at home: apple pieces, cranberries (frozen), dry rose hips ... (I wrote in great detail in my posts earlier). Then, as it ripened, I added (partially replaced) raspberries, strawberries, now I began to add grapes.

At the end of August, I left for a month, left my jars in the fridge ... I was very worried about how they would be without me ... and they ... had such a great time without me in the fridge !!!!
Upon arrival, I took out one jar as needed, let them warm up at room temperature, then added 1 tsp. honey (purely intuitively, to revive them) and then everything, as usual, according to the recipe.

I really like the recipe for bread with whole grain flour on liquid banana yeast, I use it (sometimes I change the flour), only I don't make railway on banana peel, for some reason I'm afraid ... they are processed with all sorts of chemicals to get to us. Look at the recipe, if something is not clear, I will write in detail.

I do the batch in Kenwood, but it's not important, you can safely do it in x / p.
I don’t know what weight the loaf is, but I can even weigh it, baking a new one, no problem.

Lena, at home now it is not very warm ... somewhere around 25 degrees ..., no more, maybe even less.

I do not make a railway from one product, I add everything. It turns out very well.

[Natusichka]

Natusichka, thanks for such a detailed answer. +

Yes, not at all!

[Tatiana.k]

I have a question about the railway. I have a railway on grapes. The abundant foam passed (it disappeared altogether overnight), but the berries did not settle. Can I try or should I wait? But, along the way, the grapes are not going to fall ...

Tatiana.k, You did not write how long it takes for your railway. Therefore, it is not very clear whether they are ready or not. But if they are already a week old, then most likely they are already ready.
Natusichka, great photos, great bread! I'm glad you get better and better at it.

[Natusichka]

I do not make a railway from one product, I add everything. It turns out very well

Natusichka, thanks for the answer! I also decided to add everything in a row according to the season
Probably, for the railway to get stronger, they just need time

[lappl1]

lappl1. Yes, they're a week old. Today I made a PF for the night, did not rise ((Can I throw a piece of apple to them? Or wait still?

[Tatiana.k]

Today I did PF for the night, did not rise ((

Tatiana.k, Tatyana, for the first time for a day and a half it barely rose

[Tanya,]

Yes, they are a week old. Today I did PF for the night, did not rise

Ooh, Tanya, then don't rush things! Everything will work out, I'm 200% sure! They are still young and green!

[Elena_Kamch]

Elena_Kamch, Natusichka, Girls, thanks))) I got patience - I will wait)))

[Tanya,]

Tanya, I, you know what I was thinking ... when you take the railway from the refrigerator, feed them additionally ... 0.5 tsp. let them eat honey ... and let the day warm up at room temperature ... they, it seems to me, will be stronger, and then put PF on the night. But it's better to ask Lyuda ... otherwise I'll tell you according to my intuition (to be honest, I did this when they were very young).

[Natusichka]

Natusichka, I will clarify Here young and immature railroad cars stood at room temperature, we decided that they were ready, but still young ones anyway. And put them in the refrigerator? Will they grow up there? And then mine are just on the table and I'm thinking ... either send it to the refrigerator, or try to make a PF

[Lenochka!]

Lenochka! It's best to ask Lyuda ...
But while she is gone, I will answer, and she, if anything, will correct!
Is this the first time they are used or have they been used several times?
Once the yeast is fermented and "ready" to use, it must either be used or refrigerated (so it doesn't overoxidize).And when you need to use them, you take them out of the refrigerator (at that moment I fed them a little honey, when they were very young, or when they stood in the refrigerator for a long time - 1 month), you let them warm up and make PF out of them (according to the recipe), then - also prescription.
The longer (that is, each time you use and feed them) you use them, the more "mature" and stronger they become!
Did you understand it?

[Natusichka]

Did you understand it?

Natusichka, Thank you so much! Now everything fell into place
I put PF in the evening, in the morning it is already loose, it rises I hope that this afternoon I will knead bread

[Natusichka]

NatusichkaThank you, I did so. The previous PF did not want to go up.

I had an expected incident today ...
It got very cold in the apartment and, in addition, I left the door to the balcony ajar overnight (because at night I hung out the laundry after washing and was afraid that it would not "suffocate") and cold-cold air entered the kitchen (outside at night it was "-5"!). And I put the PF in the kitchen, as usual, on the table ... In the morning I come ... but the PF did not rise .. and the railway stations are cold ... I ran the microwave oven up to 50-75 degrees, put cloth napkins on the dish and put there PF and railway. After a couple of hours I saw that the movement began! Let's see what happens ... then unsubscribe.
And why shouldn't I have thought of putting them in the microwave in the evening? Or in a slow cooker ...
Here, you bastard ...
Now, before the start of the heating season, I will do this.

Hello, put the yeast on apples. They matured for 6 days. I put the PF - now 24 hours have passed on top of a foam cap with a centimeter, but there are no bubbles below. Doesn't it make sense to knead bread? Or I'm wrong?
PF warm all night.

[buselnurka]

Doesn't it make sense to knead bread?

buselnurka, it seems to me that there is no point, the bread simply will not rise ... I waited for the first time for about two days, the PF rose very weakly. Two days later, on this PF, I again made PF2 (like a leaven: I added more water and added flour). This PF2 has already begun to rise better. But the bread on it took a very long time, about 8 hours! Although the sourdough always lasted 3-4 hours.
I think we still have to wait

[buselnurka]

buselnurka, the yeast is still young, weak. Feed them with a spoonful of sugar (honey)

I have already added it to a jar of yeast, but should I also feed PF?