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

[Coffee]

Coffee, for me, if the pre-enzyme is not suitable for 2-3 hours in the heat, then you do not need to bake on it, or if you really need it, you should add a little yeast!

[Rada-dms]

Rada-dms, thanks, I will take into account. Simply, after reading that the railway takes longer than the sourdough to raise the dough, I decided to experiment.

[Rada-dms]

Rada-dms, and I always put the preenzyme at night, in 2-3, and even 5 hours it rises weakly. But after the night :))) then I keep the dough warm, in total, with all the rests and proofing, it takes 5 hours. I bake without adding yeast in principle. But what kind of bread turns out is just a song

[Coffee]

Coffee, you will succeed. The main thing is the right attitude and patience :)

[Venera007]

Thank you, Venera007, we will try! There is a mood, but I am not patient!

[Coffee]

Coffee, the girls here advised me that you can put the railway on one thing, and then add other fruits. I began to add 4-5 grapes to mine when I feed them. So they began to hiss, hoo, they came to life! Try adding grapes before they disappear altogether.

[Elena_Kamch]

Elena_Kamch, Coffee, raisins work well too.

Probably. Only I do not trust the current raisins (at least the topic that we sell). It is all covered with something incomprehensible. Wash and the film on the water

[Elena_Kamch]

Elena_Kamch, we can still buy more or less normal. Although it is also not easy to find it. The grapes are also covered with nepoimi than, especially the one sold in winter. In general, it is scary to use purchased for liquid yeast, I usually take what I myself have collected and dried. Or, as a last resort, from a pharmacy: Rosehip, hawthorn, chokeberry, etc.

Yes, in our chemical age you can only hope for yourself

Girls, I'm with you So interesting! I put a jar today. Probably a lot of skins, or maybe just right With three small apples and honey added. I didn't dry it in the summer, it's a pity. Now, at least in the pharmacy, take it. And it seems like I read bananas with some kind of gas to accelerate ripening. That is, greens are also brought into the chamber with gas. But you have already done and it seems like nothing. Is it possible to chop cabbage or only the upper leaves are needed?

[Scops owl]

Scops owl, I have not tried it with cabbage, but you can try, it will not work, throw it away. There is still not much needed.
I personally do not want to use bananas, when I took dried berries at the pharmacy, then one box is enough for a fairly long period of time

[Scops owl]

bananas like I read with some kind of gas are processed to accelerate ripening

Scops owl, Larissa, I heard the same thing and do not trust bananas in our country.
Now I do it on grapes, sometimes I add apples.
And the cabbage, it seems to me, is a little from another opera ...

[Elena_Kamch]

And the cabbage, it seems to me, is a little from another opera ..

Elena_Kamch, Elena, but in my opinion someone did.

Girls, but I have a sadness. Yesterday I baked bread for the first time with liquid yeast. And everything was fine, but I put it on the baking - the top of the bread fell off, although everything was fine before baking. Tell me what's the matter.

[ninza]

ninza, Nina, or overstocking, or a lot of liquid in the dough.

[ninza]

ninza, yeah, either one or the other. How long did the bread stand before baking? "Was the dough very soft?

Tanya, the leaven stood for 18 hours - it doubled, the dough rose for 4 hours. The dough was soft to the touch, I added vegetable oil, as in the recipe, not immediately. What is the error, I do not know. This is 1 bread with this leaven, now I want to take into account all the mistakes so that the result is good. I liked the taste and smell of the bread.

[ninza]

ninza, Nina, try adding smaller liquid to the bread dough next time. It happens with my roof when the dough is watery. I want more holes and make the dough not very thick. And sometimes it turns out too liquid and the roof comes off ...

Helen, my roof has already gone into bread. Is it from excess fluid?

[Nina]

Nina, maybe everything in the aggregate turned out: both the dough is watery, and the bread has stood.
On mine, I noticed that if I put it in the oven on time, then the roof rounds and rises a little (I don't add white flour, so there is no strong rise), and if it has stood, the roof is flat and can even bend inward.

Oh!

I share my way of preparing and storing railway.
Since I bake more often now. It became important for me to have ready-made railways always at hand and not waste time on additional manipulations (filtering, feeding).
Now I am preparing a railway in a three-liter can.
Here are 2 medium apples and 250 g of sugar, water (if there is one, I add a few previous railways to speed up the process). I stir it. I put it to ferment. Lid with small holes to allow excess gas to escape by itself. I immediately filter the finished railroad cars, pour them into bottles, close them tightly, put them in the refrigerator. I use it straight from the refrigerator. I do not warm up beforehand. In 12 hours the preenzyme rises perfectly.

Natasha, thank you for sharing your experience. What a fine fellow you are!

[kuznez84]

kuznez84, Natasha, put it on stream!
Now your railway is only on apples? Happy with the result?

[Elena_Kamch]

Elena_Kamch, Elena, now I put new ones on the apples (what was, then I put it). The previous ones were grape-apple-plum. I sometimes add jam too. I am very pleased with the result. I used it for almost 2 months, the railway has not lost its properties, they work perfectly.!
On apples, if you do not add the previous railway, fermentation is slow (I somehow fermented for 3 weeks). Now my result is equally good on any raw material

Olesya, thank you, dear! For those who want to bake pancakes, this will be enough. Now I will make a link!

Lyudmila, tell me, please, does the pancake dough need to be allowed to stand in a warm place after combining all the ingredients? or can you bake right away? I was looking for - I did not find information

[Svetlenki]

Svetlenki, Sveta, usually wait a while. As the pre-enzyme, we wait until it grows and bubbles up. Then the pancakes turn out to be fluffy and perforated.

There is no way I can achieve consistently positive results in baking. It seems that the yeast is active, but the dough does not rise. Most often this happens when I do not bake for a long time, but usually I take it out in advance, feed it and wait for the bubbles to appear. And still the result is not stable

[Musenovna]

Musenovna, Katerina, I have so it was with leaven. How long they stand in the refrigerator, so the problem. And I haven't seen this with the railway yet.
I also do not bake non-stop. And they stand in the refrigerator for two weeks. Then I take out the jar, let them warm up, feed the railway and wait for them to bubble and actively hiss. Then I make a pre-enzyme from them. It rises long enough. I put it at night. And then on this pre-enzyme I knead like a dough: I add water and flour. This dough is already rising actively, in three hours. I knead bread on it and it rises well. Rye in three hours, and wheat even faster

I am doing much better with the leaven.
And the railway is by no means, that's exactly one time. I immediately knead wheat bread on the Pre-enzyme.
Last time it turned out big with such holes, but this time for 6 hours no changes, I put it in the refrigerator for the night. Tomorrow I'll see what happens.

Try it next time with dough. In my experience, bread rises this way

[Elena,]

Svetlenki, Sveta, they usually wait for some time. As the pre-enzyme, we wait until it grows and becomes covered with bubbles. Then the pancakes turn out to be lush and perforated.

Elena, thank you for the clarification

And here is my bread with liquid yeast

[Svetlenki]

Svetlenki, Sveta, beautiful bread! Is it pure wheat?
And the holes

[Svetlenki]

Svetlenki, Sveta, super! Gorgeous bread!

[Elena]

Elena, Natalia, Thank you for the compliments! I myself was happy as a child, and most importantly, my children ate this bread and did not turn up their nose that there was whole grain flour ...

I turned liquid yeast into a starter according to the recommendations Angela ang-kay here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418300.0, made it with whole grain flour.

And the recipe was taken by Irina Khlebnikova "Soft white bread for sourdough sandwiches". Everything turned out just perfect.

And, yes, when I knead bread in a bread maker, I do not close the lid in any case, the bread maker overheats the dough, but this is not necessary. Kneading on pizza

Hello girls, there was such a question, is it possible to make bread with liquid wine yeast? I also call them leaven.
We make homemade wine, and now there is a lot of this yeast, I make various barmatukhs with them, now I put tangerine wine.
And then the thought came, and if you bake bread on them, it will be edible And how to calculate the proportions how many are needed, they are so ... active)))) when they get into the heat, they take down the lid in the jar, the husband put it in the car and brought it home , took a jar in his hands and received a washing fountain.
I would be very grateful for advice on where you can apply this leaven

[_IRINKA_]

_IRINKA_, to be honest, I can't even imagine what this wine yeast is, I've never made wine ...
So I'll listen to the answer myself if anyone knows

[_IRINKA_]

is it possible to make bread with liquid wine yeast? I also call them leaven.

_IRINKA_, I have never done it, but I hope that it will not differ in any way from the specially derived ones. Maybe they will walk faster. Try to do as you usually do with this yeast.

Or maybe try adding flour to them and see what happens?
I would do so
At the same time, there will be a new experience for all of us.

[ang-kay]

ang-kay, Angela, you and I agreed

are they like thick muddy wine, or like grape juice with pulp, do you think they won't spoil?
Although I will try to add flour and leave it warm? I think they cannot stand in the warmth for a long time, they will be peroxidized.

You need to strain well. If there is fermentation, then everything should work out.

[Elena]

ang-kay, Angela, you and I agree

Elena, so there is nothing new.

[_IRINKA_]

_IRINKA_As far as I remember from my childhood (mom and dad often made wine), there is a pronounced "wine" smell during the fermentation of the mixture (brew) on wine. I may be wrong, but it seems to me that it is much more intense than the smell of fruit yeast, which we derive for baking bread. I would sniff regularly a mixture of this yeast with flour when making a starter / sourdough ...

it is unlikely that it will be possible to strain them, the smell is there, of course, but not the same as that of the mash)
In general, I understood, I will slowly experiment with flour)

[_IRINKA_]

I think they can't stand in warmth for a long time, they will

_IRINKA_, so in appearance everything will be clear
In this thread, I recently showed how my preenzyme bubbled. If your mixture with flour becomes covered with bubbles, actively grows, then there is no point in keeping it warm for a long time.
It will already be necessary to experiment with baking then

I was very interested in the topic of fruit yeast. I want to try. From raw materials, I have bananas, dried apricots, frozen cherries and strawberries (washed), frozen cranberries (store), fresh store apples. Tell me, will this all work?

[Marya the artisan]

Marya the artisan, everything that is frozen and washed will ferment slowly. Apples, without the addition of raisins or previous railways, also ferment slowly. Bananas make good active railways. I have not tried dried apricots. Prunes ferment well. If I were you, I would make the first railroad cars out of what ferments well and quickly (you have bananas). And then you can experiment with other raw materials by adding the previous railway

Natalia, thank you! I have raisins, I will add a little too then. I will not add frozen ones. I'll put it on today. Now I still use French sourdough, but I'm already starting to get bored with the surplus all the time to attach somewhere. She fed the flour family.