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

[buselnurka]

but to feed the PF too?

buselnurka, knead the dough with ordinary yeast.

Elena, Svetyashka, thanks for the advice, she did just that. We are waiting for the next batch of PF.

Recently here I asked for advice that my yeast, from baking to baking, did not seem to have time to recover, I poured it into a liter jar, added grapes, sugar, and almost added water to the top. And so it stood for almost two weeks. The first days were a bit like bubbles, then finally it was dull. It smells like nothing, but there was no particular movement, although the temperature in the room is low. I put it in the bathroom closer to the hot pipe. So it stood for three days, I decided to test it in action, that's what happened.
Wheat-rye gray bread. I don’t know whether to issue it with a separate recipe. From A to Z, I made wheat-buckwheat-rye according to my recipe, only I replaced buckwheat flour with rye in the same amount. I did not touch the rest of the ingredients in quantity, and I did exactly that. As a result, we got a bread of 370 g of wheat flour and 100 g of rye. Sprinkled with caraway seeds, and inside - a mixture of spices, but mostly coriander.

I don’t know whether to start a separate recipe for it, because it’s impossible to carry it into buckwheat bread, I took the buckwheat out of here.

[Mona1]

Mona1, Tanya, I have a fried pink salmon

[Light]

Lightcompatriot, why, come on, the Donetsk people have the most delicious crusts!

I don't know whether to start a separate recipe for it,

Such bread deserves a separate recipe.
And I can't make liquid yeast.

Natasha, I also thought that mine had deteriorated, but they came to life on the grapes. Maybe you also try with grapes, crush the berries, and add sugar to the jar. It may not work if the fruits and berries are washed. And you don't need to wash, otherwise the yeast is washed off. Or put a lot of berries. Also, if you throw a lot of sugar (as if from the heart), then it quenches fermentation. Well, the room temperature is also important. I warmed mine near the hot pipe (but not close).

Svetiashka, compatriot, what, come on, the Donetsk people have the most delicious crust!

I love crust

[Mona1]

Mona1, Tanya, such bread is worthy of a separate recipe

Girls, thank you, here is the recipe, I designed it, tomorrow I will insert a photo in a section there. It's dark now.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=431661.new#new

[Mona1]

Mona1, Tanyahow good the bread is! Tomorrow I will also put the railway on grapes, there will be a double. The first time did not work out, mold formed on top, probably it was chilly at home.

It's also very cold here, I found a pipe with hot water, put a jar next to it, and then I kept the pre-enzyme in a yogurt maker at 25-26 degrees.

[Mona1]

Mona1, Tanya, very nice bread! You can't even say that on some railway. Went up so wonderful.
How old are your railways?

I promised to report that I will succeed ...
The bread turned out! Not so, of course, as in the summer, but still it turned out. In general, I was upset that I ruined the PF ... and they, it turns out, are tenacious!
The cold is to blame, which prevents the railway and PF from approaching ... well, it's okay, let's adapt!

[Mona1]

Mona1,
It's cold here too and the batteries are cold))
Can you tell me how much yeast fermented in such unkind conditions? my berries stubbornly do not fall

[Mona1]

Mona1,
It's cold here too and the batteries are cold))
Can you tell me how much yeast fermented in such unkind conditions? my berries stubbornly do not fall

[Elena_Kamch]

Elena_Kamch, Doriana, girls, I still started yeast in August, but in a half-liter jar, and baked it often - twice a week, each time taking 130-150 g, and adding water, sugar and berries, but the bread began to rise weaker, I only a day after I kept refills and put them in the refrigerator, then in a day or two I took them out. But it can be seen that they did not have time to recover to a normal yeast concentration.I poured them into a liter jar, poured grapes, sugar, water, and then it stood for 10 days in the room, the berries also did not sink to the bottom and there was no active fermentation, so - a bit well-aimed bubbles. But then I tried it - and that's how it turned out, which means that everything is fine there. After I baked, I again topped up some water and threw a couple of apple skins and sugar. And now it's still standing, for a week in the kitchen. I don't know myself, put them in the refrigerator, I will only bake in four days. But the temperature in the kitchen is 22-23. They are standing on the sly, wandering, berries are above.))) So let it be so, I'll see. But in a liter jar, it seems to me, they have a more stable situation, it is better for yeast bacilli than when a third of the jar of liquid is immediately replaced with water. Well, these are my thoughts, or maybe I'm not right.
And, by the way, my wheat is so normal for all the time and did not come out. Neither from 100% wheat of the highest grade, nor 400 wheat and 50 g of whole grain, also did not rise. But wheat rye or wheat-buckwheat-rye is normal, but it also takes 1.5-2 days for bread. They are not fast, these liquid yeast.

[Mona1]

Mona1, Tanya, very good pure wheat bread is obtained with the addition of Tang Zhong tea leaves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=384232.0
The bread turns out to be incredibly fluffy and tender. And not only bread. Pies, buns.

[Mona1]

Mona1,
and, well, that is, in August during the primary fermentation was still a decent temperature?)
I cast half, left the rest to ferment, added flour 1 to 1 and sincerely hoped to rise twice as according to the recipe, but there are figurines))) there are bubbles, but no increases

We are now saving gas, so we very rarely turn on the heating (we have individual heating), while the bread on the railway slowed down with baking. This is not to mock them. They love warmth.

[kuznez84]

kuznez84, Natasha, thanks, very interesting, I will definitely try! Just white wanted to start tonight (put pre-enzyme)
Doriana, And you did it according to my recipe? In the same place I have 2 stages of the preenzyme and I put the first one overnight and in it only liquid yeast and flour (and not 1: 2, a little more liquid), and I don't put sugar, well, or 1 / 3-1 / 2 tsp. ... And in the morning I also have no magnification at all, only bubbles. And it should not increase, there is no sugar. And in the morning I also add a second portion of yeast there, add 1 tsp. I mixed the sugar well with a good slide, added flour (also a little less grams than yeast), mixed it and that's it. Then the growth will already begin. In a few hours it will grow 2 times exactly. Maybe 5-6 hours. Maybe more or less. Depends on the temperature. I put it in a yogurt maker with a thermostat at 26-28 degrees. If the heating is on, then put it closer to the radiator, or find a warm pipe or heated towel rail in the bathroom.

[Mona1]

Mona1,
The recipe, as in this thread, from Lappi. I will definitely look at yours. Because at the moment I was completely scattered and I don't know what to do. There were berries, then I poured half, added (it seems, they wrote here 1 to 1) flour and a little sugar, about this portion and wrote that there was no rise. Now she’s poor, she’s standing for the second day, and I’m looking at her and I don’t know what to do ... I also fell asleep for the second portion, but yesterday, there, like berries, had already sunk to the bottom. in the evening. and also a little sugar, but the effect is the same. Is there anything you can do with this now? or just throw it away?

The batteries have warmed up.

[Doriana]

Is there anything you can do with this now?

Doriana, in my opinion, it should be warm. Maybe it will move ...
Put in the oven with the light on.

[Doriana]

There were berries, then I poured half, added (it seems, here they wrote 1 to 1) flour and a little sugar, about this portion and wrote that there was no rise.

Doriana, have you already done this? If only the liquid yeast was fed, then the liquid yeast itself does not increase in size. Bubbles may just appear.

[Doriana]

Doriana, today I see that almost all of the banks in the bank are already at the bottom. For three weeks the yeast stood in the room after charging the grapes at a temperature of 21-23 degrees.

[Elena_Kamch]

Elena_Kamch,
Interesting idea
Mona1,
wow, but I don't have a second week - I was fussing)))))
Albina,
Well, yes, probably a pre-enzyme, when flour is added to the "infusion" of berry-water and a little sugar? bubbles.
First, I added some more sugar at random

Here's a chew in the recipe

4. Approximately on the 6th - 7th day, the process becomes very active. When opening a can, a hiss is heard, as if we were opening a bottle of sparkling water. When the amount of foam starts to decrease and the contents of the can sink to the bottom, the liquid yeast is ready and you can bake bread.
1. First you need to prepare a pre-enzyme. Liquid yeast is mixed with flour in a ratio of 0.8: 1; 0.9: 1 or 1: 1 and a little honey or sugar (0.5 tsp).

I did so
and I'm waiting bye

This mixture is left in a warm place for 12 - 16 hours until it is increased in volume by 2 - 3 times.

If the apartment is cool, then the proofing takes longer.

If the apartment is cool, then the proofing takes longer.

That's for sure. And the oven with the light on saves the day! Checked!
I even dry my tea like that

And the oven with the light on saves the day! Checked!

Or a microwave heated to 70 degrees.

Or a microwave heated to 70 degrees

The oven is more convenient because it has a constant warm temperature. He turned on the light bulb, put the jar on and that's it! She's there like a resort in the sun

[Lenochka!]

The oven is more convenient because it has a constant warm temperature. He turned on the light bulb, put the jar on and that's it! She's there like a resort in the sun

Lenochka! So I don’t argue ... but I don’t have an oven with a light bulb ... I have an antediluvian gas oven, in which the bottom burns ... the top is not baked evenly ... so I adapted ... in the microwave ...

Girls, something went wrong with me this time
I have had railway for a long time. Stood in the refrigerator for about 3 weeks. I took them out, added grapes, honey and water. So they stood for another 3 days. The smell is wonderful. I kneaded the PF on rye flour, rose in 12 hours, kneaded the dough, stood for 10 hours, baked. Now comes the fun part. This bread smells to me, if not mold, then it is very unpleasant (it does not smell to my husband) How could this happen? Maybe my railroad cars have matured, but I always replace all the liquid with railroad cars when mixing?
In the evening I will put a new PF.

[Natasha,]

and I always replace all the liquid when mixing with a railway?

Natasha, It seems to me that if the railway is already strong, then you shouldn't replace all the liquid with them ...

My yeast is almost 2 months old, and what I want to say: they now live perfectly in my Orson yogurt maker https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393444.0, how they feel comfortable there on the kvass program (in the middle of the program), otherwise they began to notice that they just got cold on the table, put them in a yoghurt maker and they started boiling and playing.))
But here's a question - I can't get bread with liquid yeast white, even just on premium wheat flour - gray and even crack! Why?!

[Tatunya]

Tatunya, I have liquid yeast with a new feeding they are ready in a day, because they stand in the warmth, but they don't play on the second or third ... but I kind of realized that once we won back, then the strength goes away. ... maybe I'm doing it wrong? And for 10 hours the dough never stands with me - otherwise it smells sour. The dough rises in 2-3 hours and + 1.5-2 hours for the final proofing after the formation of the cake.

[Ira!]

But here's a question - I can't get bread with liquid yeast white, even just on premium wheat flour - gray and even crack! Why?!

Ira! Likewise!

But here's a question - I can't get bread with liquid yeast white, even just on premium wheat flour - gray and even crack! Why?!

And I finally got a white bread with liquid yeast, this is my loaf in a cut (recipe - Loaf of stagnation times). It’s not gray. Flour of the highest grade, yeast - mostly on white grapes. It took 2 days. When baking, it can be seen overexposed in the oven, heavily fried, 40-45 minutes at 190 degrees. I bake on ordinary pressed yeast for 35 minutes at 180, and here, knowing that bread is baked on liquid a little longer, I overdid it. But crunches like, and + there is a sprinkle of sesame seeds. It tastes sooooo cool, just the way I wanted it.

[Tanya!]

Tanya! What a beautiful bread!

[macaroni]

but they don't play on the second or third ... and I kind of realized that once they played, it means that the strength is leaving ...

macaroni, Irina, add sugar or honey. And put them in the refrigerator if you don't need them in the near future.

[Mona1]

Mona1, Tanya, from such photos as much salivation flows! Very nice loaf!

[Natusichka]

Natusichka, kuznez84, thank you, I didn’t expect it myself, before that it didn’t work at all with liquid yeast. Maybe the yeast got stronger and was able to raise the dough.

[Natusichka]

Natusichka, thanks for the advice. So now I'll do it.
macaroniFor some reason, I always have rye dough for a long time. Maybe I'm doing something wrong?

[Natusichka]

So I don’t argue ... but I don’t have an oven with a light bulb ...

Natusichka, and I do not argue Just writing an easier way. And if there is no such oven, then of course ... you have to look for other ways. I used to put a glass of boiling water in the microwave. We will find any ways

For some reason I always have rye dough for a long time

And I have a long time! I used to make sourdough, 3-4 hours was enough bread to rise to the maximum. And on the railway it costs 8 hours and that still could be in my opinion. I still think that my railway is still young and I have little strength ...

Mona1, Tanechka, I join the rave reviews! The bread is wonderful!
It's uncomfortable for me to even spread my rye after such beauty

[Tatunya]

I always replace all the liquid when mixing with a railway

Tatunya, Natalia, all the liquid when kneading PF or bread? I do PF purely on the railway, and already bread on the water, as always.

[Tanya]

It took 2 days.

Tanya, the bread turned out to be just perfect.

[Tatunya]

Tatunya, Natalia, all the liquid when kneading PF or bread? I do PF purely on the railway, and already bread on the water, as always.

I bake small breads for 300 g of flour, there are only two of us eaters, and even I have limitations.
Therefore, the PF always made 200 ml of ZhD, and then only added flour during kneading.
Yesterday I put PF on 100 ml and 70 g of flour. Waiting

Tanya, what a handsome man! And what is the crust, thick or not? Why is my crust thick?

Tanya, what a handsome man! And what is the crust, thick or not? Why is my crust thick?

The crust is very fried here, overexposed. In general, I always have a thin crust. At first, at the dawn of my baking, three years ago I baked as "according to the instructions" - first in the oven by 230 degrees, and then every 10-15 minutes to reduce by 15 degrees. And the result is a thick oak crust. And then somewhere I read that I had to put it low first, 160-170, and then increase it, like a thin crust in the end. Well, I didn’t do that, but set 180-190, I just increased the baking time and didn’t adjust the temperature during baking anymore. I throw the bread into a preheated oven on a clay pizza tray (this is like a stone for me) and after half a minute, as I threw the bread there, I open it and zip it on the bread and the walls of the oven with three or four zips from the spray bottle and quickly close it. Anyone who is afraid that the glass of the oven may fly apart (this happens according to reviews on the network), then you can cover it with a towel and then, after pshikaniya, quickly remove and close the door. In general, baking on stone is just a song. They are very expensive on the internet, but there is a bunch of all clay-ceramic that can be replaced with the same success, starting from pallets for a huge floor pot for flowers, and up to unglazed clinker tiles from a building store, in more detail about such a miracle as baking stones - this is Temka on our forum.