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

[Marya the artisan]

Marya the artisan, not at all. Good luck with your endeavor!

[kuznez84]

already beginning to get bored with surplus all the time to attach somewhere

I had the same thing with the leaven. And with the railway in this regard it is very convenient! And most importantly, the bread is not sour, even if the railway units have been in the refrigerator for a long time.

Bananas make good active railways

kuznez84, Natasha, just from the bananas themselves? Is the peel not used?
I'm still going around bananas, I don't trust the peel, But I haven't tried peeled ones ...

Yesterday I put two jars: one on a banana peel with the addition of a few raisins, and the second, an experimental team, with a banana peel, a slice of fresh apple and dried apricots. Soap nothing. The temperature is not higher than 25 degrees.

[_IRINKA_]

_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

put it overnight, added rye flour to this yeast, not much rose and everything is so loose, airy, does this mean that you can experiment with baking? I'm going to read further, what and how much needs to be added, I have a bunch of all different flour stagnant, I need to attach it))))

[_IRINKA_]

_IRINKA_, I would have fed again Then she becomes more active. Add water and flour and let rise again. The baked goods are more difficult to lift. Can get hard crumb

[Elena_Kamch]

Elena_Kamch, Elena, I mean the peel. I haven't tried it from the pulp either.

Natasha, for some reason I won't risk the peel ... It is not known what will be in that solution later ... I would like, if my own, then healthy.

[_IRINKA_]

_IRINKA_, I would have fed again Then she becomes more active. Add water and flour and let rise again. The baked goods are more difficult to lift. Can get hard crumb

I'll try now, but how liquid should it be? And I don't want sour bread to turn out, I tasted it like it was not sour

Now I looked in, she has such gurgles) slowly gurgling, is this how it should be?

[Elena_Kamch]

Elena_Kamch, Elena, from what Irina listed, the most active bynans. And so, changing the list of activity of raw materials for railway (from what I have tried) in descending order: peas, grapes, raisins, fresh plums or prunes, pears, bananas, apples, cucumbers, currants, lingonberries.

[kuznez84]

kuznez84, Natalia, how many have tried! Stunned! As I started it on raspberries, I support her. True, then she began to feed grapes, she became straight super active! And now I will plrezh an apple, then I will simply add honey.

how liquid should it be? And I don't want sour bread to turn out

_IRINKA_, if you want a faster result, then the density of the average sour cream must be done somewhere. If thicker, it rises more slowly. I don't make it very liquid. She needs to eat something.
Now I put the PF as it fits, I will take a picture, I will show what my appearance is

Girls, I'm sorry to get in, there is a little advice, if you will. I understand that I will not open America, but suddenly it will come in handy ... This advice calmed me at one time, otherwise I thought that I had something wrong with my hands ... when I baked bread on the railway in summer and autumn (there were basil , dried apricots, lingonberries + dry apple, thyme - these are my favorite!) I noticed that no matter how much I tried, how much flour I did not add, the dough turned out to be a little sticky - as experienced people later said - fruit yeast is quite aggressive to flour gluten, corrodes her slightly. That is why my little windings were floating, the relief did not hold. I started just baking bread in high forms on the railway - excellent, fluffy loaves were obtained. It is necessary, by the way, to stir the yeast again, for a long time I have not baked thyme bread.

I put one thicker, the other thinner, I'll see what happens in the morning, but I read Temka how to get liquid fruit yeast, it's almost the same process as we do wine, so I think my wine yeast shouldn't be very different
Since we have a lot of them, we need to apply somewhere, it's a pity to pour out such material

[_IRINKA_]

, it's a pity to pour out such material

_IRINKA_, yes you are doing everything right! Of course, why go to waste I think everything will work out! If he wanders so actively, then the pre-enzyme of them will be wow!

But all the same, you can see what is wrong or is it not the right yeast, it ferments and does not lift, all my leavens gurgle but do not grow in volume, does this mean that the dough will not be lifted?

And the thick does not grow? Strange so ...

[_IRINKA_]

_IRINKA_, but for you how thick is it? It's just that everyone's sour cream is different, its density is difficult to navigate ... I mixed both the leaven and the pre-enzyme always thickly, the liquid component is almost 2 times less than the flour, so that the traces of the fork would not disappear from the surface for a long time.
For some reason, my thick ones rose much better.
And what does your yeast smell like? Is there an opportunity to show what has grown?

Here I photographed how the preenzyme rose on my railway. Rye flour. When I first kneaded, the volume was less than half of the can. And by the end of the process, the PF increased in volume so that it got out of the bank
This is somewhere in the middle of the process. The bubbles have already gone, but still small.

This is a top view, the surface is not very loose yet and bubbles a little.

This is almost a ready-made PF, you can put the dough, the bubbles have enlarged and the entire surface is covered with them.

This is a top view

This structure is inside. I knead the dough.

The dough rose quickly and well, even the bread stood a little while we were out for a walk, because I did not think that the dough would come up so quickly.

one that was liquid was poured out, it exfoliated and did not ferment at all. In the second I added more flour, it seemed like it began to gurgle again, tomorrow I'll see if it rises or not

[_IRINKA_]

_IRINKA_, can, really, make it thicker?

in general, you need more flour) it seems to have risen, of course I did not run away from the can, but I am already glad that I began to climb) moved it to a warmer place, I think maybe the heat was not quite enough

[_IRINKA_]

I think maybe the heat was not quite enough

_IRINKA_, may be. There should be no less than 27 degrees.

Thank you very much girls for the advice, please tell me a not very complicated recipe for bread in a bread maker with this sourdough, today there is not much time to re-read Temki (I am nursing my granddaughter and we are going to the monastery for a swim after midnight, we need to have time to bake bread) I have whole grain flour, rye flour, flaxseed, oatmeal, corn and regular flour

I'm looking at this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=417919.0

I make one recipe for myself every day: 200 ml of liquid, 310 g of flour, 3 tbsp. tablespoons of vegetable oil, ½ tsp. salt. If with compressed yeast, then 9 grams.
In this version, on the railway it turned out like this:
Pre-enzyme: 80 ml of ZhD + 80 g of premium flour (instead of yeast),
120 ml liquid (I have water)
230 gr flour (130 gr 1st grade + 100 gr. / S). I can sometimes add rye instead of a / c.
Vegetable oil 3 tbsp. l.
Salt ½ tsp.
The flour needs to be adjusted depending on the moisture content.
In the morning I prepare the preenzyme in a 700 ml jar and leave it in a warm place until evening. In the evening after work, I add warm water to the jar with the preenzyme, mix and pour it into a bucket of HP, sift the flour on top, distribute it evenly over the surface, add salt. Gently pour oil on top, trying to make sure that it does not spill down to the so-called. dough. I put the bucket in the HP and turn on the mode for 6 hours, in my opinion "French". All! Great bread on the way out!
True, this bread is ready at me in the morning, but, nothing, I get up to the smell and sound, take out the bucket, shake out the bread on a stand, under a towel.And fill up back! But no hassle for me. That suits me!
If it comes in handy, I will be very glad !!!
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=417918.2500

Thank you so much
but I hurried and, as they say, screwed up, you really need to set aside a day and do everything according to your mind, albeit slowly but surely.
In general, I overdid it, poured it all in and at once, a very cool dough turned out, even the bun was not formed, and did not begin to do anything further, kneaded it with my hands and left it to lie down, now I don’t know what I can do with this dough, it’s only It's thin to roll out and that's what I don't know next

[_IRINKA_]

it is very tight

_IRINKA_, you need to add a little liquid (water, railway) to a tight dough and knead.

Tell me, I put liquid yeast in water, in which I washed dried apricots, added a piece of fresh apple and orange peel. After two days, when shaken, it all foams like champagne, sizzles. White foam, cap. This is normal?

[Marya the artisan]

Marya the artisan, Irina, this is normal
Fermentation is in progress. As the amount of foam decreases, the railways are ready.

girls again I) the second test - brought in my leaven (it is standing outside in the cold) did not warm it up much, added sugar, it began to boil and sizzle, added rye flour. I put it in the warmth, after three hours she looked up, I left her for the night, now I look she went down, does that mean "outplayed"? I added a little sugar and the flour will see if it rises or not. The question is, if it rises so quickly, then you need to use it not to wait?

[_IRINKA_]

_IRINKA_, then you have an active leaven. If it rises 2-3 times in 3-4 hours, then you should not leave it longer. Best used in dough.
I think with such an active leaven, by the evening you will already have bread

[_IRINKA_]

_IRINKA_, I take a railway, make a pre-enzyme, almost like thick sour cream and leave it overnight at room temperature. He rises well overnight. In the morning I add more water and flour to it again until sour cream is thick and leave again at room temperature. I showed this, so to speak, the second preenzyme in the photo above. After he has risen (as in the photo), I knead the dough for bread.
My bread itself rises in three hours and bakes.

understood, but it rises max twice, so I put it in a half liter jar, about half a jar, it is understood not to the very edges but to the neck, is this normal?

[_IRINKA_]

_IRINKA_, and what's next? Falling down? I get very good bread with such a rise in the leaven. Try to bake something.

The main thing is to look at the appearance. If it is all in bubbles and the top is also (and so loose), then you can try to knead the bread.
I specially posted a photo to show what bubbles are obtained

The main thing is to look at the appearance. If it is all in bubbles and the top is also (and so loose), then you can try to knead the bread.
I specially posted a photo to show what bubbles are obtained

Thank you very much I will experiment, the main thing is a lot of good

You can also upload a photo. It is more convenient to navigate by it

I have not postponed much this business with the enzyme yet, they began to turn off our lights, the house is chilly. But I still have a question, today I strained the tangerine wine, there is still yeast, they are sold in color like in packs "live", only as already diluted and with a tangerine hue. So I'm thinking of leaving them, or how, for example, ordinary bread won't smell like tangerines, I don't make sweet pastries.

[_IRINKA_]

for example, ordinary bread will not smell like tangerines

_IRINKA_, should not. Try a small loaf to bake. If you don't like it, throw it away.

In my opinion, even if there is a distant tangerine aroma, it will only add charm to the bread
I would like to try

as with the photo I'll make friends here, you will need to show you my yeast, all the same, they differ from yours

[_IRINKA_]

_IRINKA_, of course! Let's see, discuss
There is nothing complicated with the photo, if necessary, I can tell

Girls, but no one tried to do without a pre-enzyme. Maybe you can somehow speed up the whole process? And it turns out inconvenient. If you put the pre-enzyme in the evening, you need to leave for work in the morning. It will take 20 hours until the next evening, it can turn oxyd. And in the morning, too, there is no time to mess with the pre-enzyme. And if you immediately pour liquid yeast into the dough instead of liquid (or together with liquid)? Knead in the evening and put on baking in the morning. Until I get ready for work, fresh bread is already ready ... Or will it not work like that?

[Marya the artisan]

Marya the artisan, Irina, so far I only make pancakes. I also had such a thought. I’m thinking, the pre-enzyme is like a guarantee of the working capacity of the railway. That is, if the pre-enzyme has risen 2-3 times, then the bread will rise. Then it will be necessary to test each new batch of railway. Need to try.

[Natalia]

Natalia, if you try, please write the result. I will wait. Otherwise, only on weekends it turns out an oven. I checked the yeast, it works. I put them on orange peels, others on banana peels with apples. The result is the same for everyone. The bread is good.

[Marya the artisan]

Marya the artisan, Irina, you can come to me
I will definitely write.

[Marya the artisan]

Marya the artisan, Irina, kuznez84, Natalia, the girls do not remember, or they are putting the PF in the fridge or already the dough if you do not have time to bake bread. And without PF it is impossible. Read the topic about this somewhere.

[Light]

Girls, I'll put in my five cents too. When I had different leavens, I baked them according to all sorts of recipes and made a conclusion for myself: if you put a type of dough (analogue of PF), then the bread rises faster and the holes are bigger, I was much impressed by the look and taste, and the speed of rise more.
Here, with the railway, I observe the same thing. First I do the PF, it does not rise very quickly, and then I feed this PF flour + water again and start it thinner than the PF and then I bake bread on this. So the bread itself rises with a bang, and its holes are good.
And as I wrote Light, you can knead the dough, put it into molds and put in the refrigerator overnight, and bake early in the morning. I also tried it. When I did this on sourdough, the bread turned out to be sour, but on the railroad it was wonderful, not sour! This is what impresses me with the railway, they somehow did not acidify at me even once, they do not give sourness, the bread is always delicious!
With five days of work, of course, you will not develop with creativity. I also bake, mainly on weekends, but when I really want bread, I start a PF for the night, in the morning I feed it again and go to work, and when I return, I knead the bread and put it in the refrigerator overnight. Baked in the morning

[Elena_Kamch]

Elena_Kamch, Elena, yes I know. Just fun to try. Indeed, with ordinary yeast, you can bake in both a sponge and a non-steam way. Once PF is an analogue of opare. That is theoretically possible without it.

In theory, yes. But, in my opinion, here everyone makes a choice: either quickly, or a sincere bread, in which everything suits