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

Girls, are there any fans of microwave cooking?
On ordinary yeast there is a recipe that can be baked in microwave, pale, of course, but very quickly and similar to the usual
🔗
for example such
Interestingly, on such yeast it will turn out?

[Doriana]

Doriana, You can also try. Only the time of all proofing needs to be increased. And how much to select empirically. And after the last proofing, you can bake in a regular oven and it will not be pale
Somehow I'll experiment. Interesting idea.

[kuznez84]

kuznez84,
Natalya, I'm more interested in whether the whole process can be done in microwave, but pallor, this is so ... specificity, not a drawback

[Doriana]

Doriana, so you won't try, you won't know.
In general, I bake everything on the railway. I redo any yeast recipe for a railway. If the dough is yeast, then theoretically it will work on the railway. You just need to find the time and power.
Did you bake this recipe? Is the result worth bothering with the railway?
I'll venture to try when the time comes. But I have a maximum power of 700W in the microwave. So you have to break your head

Today I baked pumpkin pancakes for breakfast on the railway. I put the dough overnight, added the ingredients in the morning and baked it.

[kuznez84]

kuznez84,
Cool :) What holes!
You can come to me on "you" .. you need!
I baked once, in this case I am attracted by speed, seconds for proofing ... and then quite a bit for baking.
the result is like a thick bun, not a masterpiece, of course, but 1. it's a microwave oven and 2. maybe I did something inaccurately, I met reviews, which is very tasty - it doesn't come off

[kuznez84]

kuznez84, Natasha, or you can get a recipe or a reference.

[Mona1]

Mona1, Tanya, wrote the recipe herself.
Dough:
PF - 100 g
Water - 1 l
Flour - 500 g
Sugar - 1 tbsp. l.
Mix everything with a whisk, cover and leave at room temperature for 8-10 hours (overnight)
Dough:
Opara
Pumpkin - 500 g
Egg - 4 pieces
Flour - 200 g
Milk - 500 ml
Sugar - 4 tbsp. l.
Salt - 1 tsp
Vegetable oil - 4 tbsp. l.
The pumpkin was cooked in the microwave. Put pumpkin in a bowl, pour over milk and beat with a blender until smooth. Add eggs, flour, sugar, salt, butter and stir again. You will get such an orange dough (the children said so)).
Gently mix the resulting dough with the dough and fry as usual.

[Doriana]

Doriana, OK. To me too on you
If it works out with the railway, then there will be not seconds, but minutes. And the recipe seems to me a little liquid.
I already have thoughts about this recipe. It remains to materialize them.

[kuznez84]

kuznez84Well, I may not have made this recipe straight, I have to look, I wrote somewhere, which I tried, I don't remember. But it is similar in meaning. And there is usually more water in the microwave in any case.

[kuznez84]

kuznez84,
Natasha, well, I found
flour 500
milk 1 tbsp.
sugar 2-3 tbsp
salt 2/3
fresh yeast 40 gr
drain oil 100
eggs 2pcs
heat milk and sugar for 1 min, + yeast and some flour
again 1 min wed. powerful
+ butter, eggs, salt
20sec wed. powerful
(there should be a doubling here)
knead, cover
30 seconds after 5 minutes another 30 seconds - proofing (medium power)
6 minutes wed. powerful
6 minutes max. powerful

I did half a serving.

Don't you remember, your very first preenzyme doubled in how much? How long have you had yeast?

By the way, a thought came to me here, yeast converts sugar into alcohol

[Doriana]

Doriana, I have yeast since August. The first PF climbed 12 hours. Then it became faster sometimes and rose in 6 hours. Then I transferred the plum railways to sourdough. Now I feed the railway: flour + water (juice, decoction of vegetables or fruits) + sugar. It turns out, as it were, a ready-made pre-enzyme all the time. The essence has not changed.This leaven works in the same way as ZHD and does not give sourness.

Girls, I want to share my joy: my railways are getting stronger! This time the PF went up much faster!
In the evening I put a dough from it and in the morning I saw such a picture

And the bread moved much faster than the last time, in 4-4.5 hours

[Elenochka]

Elenochka, how nice it is to watch how actively the railway works. I experimented a bit and gave it up, because it’s not hot in the house, and we practically didn’t have summer and it was even colder in the apartment.

[Albina]

Albina, the oven with the light on is very helpful in this case! We were also cold.
Bread tastes much more interesting on railway (at least for me) than on sourdough (there were different). There is no sourness at all! They are worth making friends with!

[Elena_Kamch]

Oh, the girls are great!))
Elena_Kamch,
beautiful yeast

[Doriana]

beautiful yeast

Doriana, Thank you! And the bread on them is really delicious, regardless of the size of the holes

[Doriana]

Doriana, I conducted an experiment with a railway in the microwave. The bread turned out, only in time all the proofings took a total of 4 hours. Given the need to periodically turn on the microwave, I see no reason to bother so much. Over there Elena_Kamch the bread so rose in 4.5 hours. For me, it's better to put the pastries on the railway with a night proofing and bake in the morning.
In general, the theorem is proved, bread in a microwave oven on a railway can be baked, but it is impractical.

[kuznez84]

kuznez84,
What a fine fellow!))) Thanks for the info! and how to taste - consistency?

[Doriana]

Doriana, the consistency is the same as with ordinary yeast, and the taste is like bread on a railway (I first baked it specially with ordinary yeast to understand the principle). But I'm not going to repeat it. Too much fuss. Already adapted to making bread in a bread maker effortlessly and buns with overnight proofing. Lazy completely

[Girls!]

Girls! And where did our Lyudochka go ??

[Natusichka]

Natusichka, left for Alma - Ata. She has no internet

Fuh! Got it.

So, for the preparation of liquid yeast of each type, we need:
- glass jar with a capacity of 0.5 liters;
- water at room temperature (not chlorinated, filtered, not boiled) - 250 ml .;
- sugar / honey - 1 tbsp. l.
- any fruits (dried fruits), vegetables, herbs, tea (not washed) - 2 - 4 tbsp. l. (2 tbsp. L. Add, if we have dry material, 4 tbsp. L. - if fresh).

Thanks to the author for the recipe for liquid yeast! After several months of torment with flour sourdough, I made liquid yeast from raisins and here is the first rye bread (80% rye). I know that they didn’t recommend making rye using raisin sourdough, but I didn’t have another one, but I wanted rye, especially since I managed to buy organic flour

Dough rose slowly for a day. Then the dough also grew for a day, and did not rise very much. But the bread turned out to be dense and satisfying, very tasty. We are very satisfied.

I also made two other starter cultures according to your recipe, but so far I have only succeeded in raisins; banana and teahouses became moldy and died a week later ... I want to try apple cider.

Girls, I put the sourdough on raisins, apples and dried apricots. Now I wait and really hope that everything will work out.

[ninza]

ninza, Ninaof course it will work

Svetyashka, Svetochka, thank you! I'm waiting.

[ninza]

Waiting

ninza, Nina, me too - a humpback

[kuznez84]

For me, it's better to put the pastries on the railway with a night proofing and bake in the morning.

kuznez84, Natalia, I did so on very young railways. And then in the afternoon it stood for 6-7 hours, as a result, it stopped and the roof was hollow ...

[ninza]

Girls, I put sourdough on raisins, apples and dried apricots

ninza, Nina, write the result later. Very interesting!
I still feed my railway with grapes, but it will soon be over ... I am wondering what to feed next

[Elena_Kamch]

Elena_Kamch, Elena, I still do so. Only I take less PF in the dough. For 500g flour 80g PF. Proofing for 8-9 hours is obtained.

I still feed my railway with grapes, but it will end soon ...I wonder what to feed next

Try flour feeding. Maybe you will like it. Very comfortably. The food is always at hand, there is no need to filter and do PF. Sometimes add juice, compote, decoction of vegetables or fruits instead of water.

Try flour feeding.

Yes, but this will no longer be a railway ... but rather a sourdough ...

[Natusichka]

Natusichka, the essence will not change. The raw material is just flour. Water and sugar are also present in feeding. And the bread will not be sour and the structure is the same as on the railway. I had a few sourdoughs and I know which sourdough bread and which one on the railway.
Try it. You won't lose anything. If you do not like it, transfer it back to the railway (take a spoonful of this "leaven" and add it to the water with fruit).

Yes, but this will no longer be a railway ... but rather a sourdough ...

I, here, think so too ... I rarely bake, so railroad cars suit me with their long-term storage in the refrigerator without loss of quality during baking.
How many different leavens I already had! And I kept / fed / raised them in different ways ... But the result with prolonged non-use was the same - deterioration in the quality of bread and a pronounced sourness in taste.

I still feed my railway with grapes, but it will soon be over ... I am wondering what to feed next

Lemon with a rind gives a very good fermentation effect, goji berries too!

goji berries too

Ol, do you add dry ones? Are you washing?

[Elena_Kamch]

Elena_Kamch, not mine, although sometimes mine! They wander very well, I even baked some rolls on them, there are recipes.

[Rada-dms]

Rada-dms, Olya, thanks for the tip! I'll know
But it’s somehow scary not to wash ... Where did they dry and lay there in China ...

But I'm not going to repeat it. Too much fuss. Already adapted to making bread in a bread maker effortlessly and buns with overnight proofing. Lazy completely

I do not have a bread machine, so I am sophisticated. I can't have HP at all, otherwise we will stop passing through the door

Rada-dms, Olya, thanks for the tip! I'll know
But it’s somehow scary not to wash ... Where did they dry and lay there in China ...

exactly ))

Elena_Kamch, not mine, although sometimes mine! They wander very well, I even baked some rolls on them, there are recipes.

how does it taste? sour?
Bread as a dietary one? otherwise the goji seem to contribute

I am not going to stop there. In my plans to grow liquid yeast from herbs (mint, lemon balm.

Lyudmila, please tell me, did you manage to get yeast from herbs?

I am fond of preparing vinegar from various plant materials and, as far as I know, essential oils inhibit fermentation processes, and there are a lot of essential oils in these herbs.

I insist on herbs already prepared vinegar.

[alba et atra]

alba et atra, Elena, I got excellent thyme yeast - very aromatic and fragrant, active. I also did it on the basil, but since the basil is very fragrant, its phytoncides suppress yeast - it took longer to mess around.

I also did it on the basil, but since the basil is very fragrant, its phytoncides suppress yeast - it took longer to mess around.

Thank you, I'm just about that!
This means that there are less essential oils in thyme than in basil (I only put basil in ready-made vinegars, now it’s just worth it, it has such a beautiful color, vinegar on basil).
And then you can try to put thyme vinegar. So I will.

[Elena]

Elena,
Another observation: it is even more difficult to make yeast from fresh herbs. So recently I have been taking fresh ones in salads, and put yeast on dry ones, then even basil is great. But still, my favorite is thyme, especially lemon! This "wine" is made from stagnant thyme yeast - tender, with a light thyme-lemon aroma, transparent as a tear.

Another observation: it is even more difficult to make yeast from fresh herbs. So recently I have been taking fresh ones in salads, and put yeast on dry ones, then even basil is great.

Well, this is just understandable, when drying herbs, the bulk of essential oils evaporate.

Anastasia, and besides thyme, were some other herbs used to make yeast, the same lemon balm with mint, for example?

[Elena]

Elena, no, I don't really like lemon balm for its special smell, and my mint lowers my blood pressure, so I use it with great care, even in such scanty doses as in yeast.
Monarda used it for yeast - I liked it.

Monarda used it for yeast - I liked it.

I have a monard, though it's already dried.
So yeast can be made from it, and I will make vinegar from raw then next summer.
Thank you!

Made a few days ago PF, rose well. Then I made dough out of it, it stood ... it stood ... it didn't fit well ... I formed a loaf of bread and set it to fit. It also stood for 4 hours ... it came up very badly, almost for quite a bit! I didn't have time, I had to run away and I put it in the microwave (on the "oven" mode), I think: come what may ... after 35 minutes it turned out to be tall and very beautiful in the context of bread! What a miracle !!! Even the holes were big!

Yesterday I put PF on again for the night, in the morning I kneaded the dough, left it to come up until lunchtime, I’ll come for lunch, I’ll look!

Girls, very interested in liquid yeast. I even risked trying to do it. At the moment I am reading the ninth page ... and there are 143 of them. Tell me, otherwise I might not live to read it completely. So: I cut an apple from the garden and added hibiscus there - well, there was nothing else at hand. Apparently my house is cooler than I thought - everything bubbled only on the fifth day, I tried to do everything according to recommendations. It is now the ninth day, but the fruit does not sink to the bottom. and so .... in the Brownian movement on the bank The smell is very pleasant, almost reaches the brazhestvo. Here's how I should do with them now - in the refrigerator or in the room?

[Tatyana]

Tatyana, they will not necessarily sink to the bottom, so "you are going the right way, comrades!"

Shake the closed can, and then open and listen: if it sizzles like champagne, then the railway is ready and you can put them into operation (the rest of the cans are in the refrigerator). If they do not hiss or hiss very weakly, then let them stand still.