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

Oh, well you, honestly)). The morning began on the collective farm. The whole forum now driving moonshine liquid yeast booze. Either we salt the herring, or the cabbage))). Well, I need it too! Why ?!))) I already have two leavens! I don’t know ... Interesting, pANIMAIsh, intrigue!))) I threw strawberries into the jar (my own, ice cream) and raisins. I'm waiting. I've been waiting for two days - so far nothing))).

Nata, who is easy now? But what about the collective farm and without moonshine? Well, I'm a country girl ... I drive everyone and pull everyone with me ...
So, I did the right thing to start yeast! And the fact that there is nothing yet is okay. Another day or two and everything you need will appear - both foam and hiss! so wait a bit.

And I looked at the jars and studied everything while I play with my tamagochik, maybe I'll run yours

Natasha, I haven't played enough with mine yet! So, then I'll start your desem. I really want to try it!

[Natakh]

Natakh, and what have I forgotten how the pots with an abusive name have been muddied by the whole forum?
So here!) Everyone wants to try it right away!
We either make tea, then stir up yeast from berries, and then we buy forms overseas by the whole forum in Russia!
Aha! We are like that!!!

[Irina F]

Irina F,

Oh, by the way, exactly! At least put a reminder, so as not to forget about the roomtopf with the beginning of your first private club - I liked it so much !!

For some reason, they still do not descend, but already sour steel, maybe it's time?

[Congratulations!]

Congratulations!Soon there will be nowhere to hang medals! Forward and forward!

[Angela]

Angela, thanks for the compliments ! I want to strive forward, and the medal is a very pleasant bonus!

For some reason, they still do not descend, but already sour steel, maybe it's time?

Flax, are they foaming? And the fact that they are sour is normal! This is fermentation! But there should be no sourness!

Swirl, there is foam and gases come out, and the berries float upstairs, and before that, some of them went down.

[elena kadiewa]

elena kadiewa, Lena, I determine the readiness of the yeast by the smell and intensity of fermentation. If the smell of yeast beats strongly, then they are ready. I do not look if the fruit drowned or did not drown. If you overexpose the mash, then all this will go into the vinegar stage.
At the beginning of fermentation, the smell of yeast is weak, and increases with time.

[Sveta]

Swirl, there is foam and gases come out, and the berries float upstairs, and before that, some of them went down.

Lena, it means they are ready! You can make a pre-enzyme. Just calculate the time so that you don't have to bake at night. And don't rush with the pre-enzyme. Let it triple, no matter how long it takes.
SvetaThank you very much for the valuable addition. Yes, the smell is strong. Only for some reason I associate it with a mash.

[lappl1]

lappl1, Lyudmila, I also associate it with brew.

[Sveta]

Sveta, so we think in the same direction!

[lappl1]

lappl1, that's what I call it: apple mash, plum mash.
By the way, I had an impulse to use pickle for sourdough when pickling cabbage. With such fermentation, there is a stage of "boiling", at this moment pour out some of the brine, with a small amount of cabbage, add sugar and let it reach the mash, then add flour to the cabbage mash, and then follow the same scheme. I hope that the specific cabbage smell will go away.
What are we experimenters !!! Just give us a hint, and we'll branch the topic in all directions.

[lappl1]

lappl1, Lyudmila, take - sweet fireweed with raisins from whole grain flour))
Very tasty, it seemed to me more tender than with ordinary sourdough. Thank you for encouraging me to experiment

I put it under my husband's nose, I ask: "What smells?", Wrinkled his nose, said-braga.
So I'll put the pre-enzyme in the night!

[An4utka]

Lyudmila, take it - sweet fireweed with raisins from whole grain flour)) Very tasty, it seemed to me more tender than with ordinary sourdough. Thank you for encouraging me to experiment

An4utka, Oh my God, how I waited for him! I was afraid that the bread maker would not cope. But, no, everything worked out! Thank you so much ! I am so glad! The bread looks great! Thank you very much for your report and photos! I looked at him for a long time!

What are we experimenters !!! Just give us a hint, and we'll branch the topic in all directions.

Wildebeest, Svetochka, and don't tell us ... just give us an idea, we will immediately begin to implement it!

I put it under my husband's nose, I ask: "What smells?", Wrinkled his nose, said-braga. So I'll put the pre-enzyme in the night!

Len, husband, he won't tell the truth! So everything is ready for you! Put the pre-enzyme on!

I was afraid that the bread maker would not cope

She, I'm all in the old fashioned way, with handles and in the oven)

Live yeast! At 13 o'clock the pre-enzyme has started to rise. Already more than 2 times. I really want it to be bread!

[An4utka]

An4utka, oh, of course pens are better. But I rarely do it with my hands. I love the way the bread maker kneads.
Moreover, great! Thanks again for such a great report! I hope that this is not the last bread with liquid yeast.

Live yeast! At 13 o'clock the pre-enzyme has started to rise. Already more than 2 times. I really want to make bread!

Veronica, or else! Of course they are alive! Wait another hour 3. Everything will work out! Just remember that it takes more time to ferment and proof the dough than in ordinary yeast!

[lappl1]

lappl1, that's what I call it: apple mash, plum mash.
By the way, I had an impulse to use pickle for sourdough when pickling cabbage. With such fermentation, there is a stage of "boiling", at this moment pour out some of the brine, with a small amount of cabbage, add sugar and let it reach the mash, then add flour to the cabbage mash, and then follow the same scheme. I hope that the specific cabbage smell will go away.
What are we experimenters !!! Just give us a hint, and we'll branch the topic in all directions.

I already did it ... Everything is working out. After several feedings, the cabbage smell simply disappears (highly diluted).

Lyuda, therefore, put ordinary bread in KP - she prepared to receive new bread only for evening tea. Nothing, we are patient!

[paramed1]

paramed1, do not be upset, the bread will be excellent.
Scarecrow, thank you, Natasha, reassured.

[Nata]

I already did it ... Everything is working out. After several feedings, the cabbage smell simply disappears (highly diluted).

Nata, thanks for the comment. This is how things gradually become clearer. By the way, my sourdough on Asian flatbreads quickly exhales its aromas. So I'm looking for a new one. I tried to add broth infused with onions to the dough. But I like it better when the sourdough itself has a strong aroma.

Lyuda, therefore, put ordinary bread in KP - she prepared to receive new bread only for evening tea. Nothing, we are patient!

Veronica, I did that too. This bread is long, and my husband asked quickly. So I baked him in HP and baked.

I read the whole topic, and I'm with you, I'm going to put the yeast (there are raisins, dried apples and plums) Lyuda, thanks for the topic and experience.

[Olesya]

Olesya, well done ! Glad you're with us! Good luck to you! I will wait for news of the behavior of your yeast!

By the way, I had an impulse to use pickle for sourdough when pickling cabbage

I already did it ... Everything is working out. After several feedings, the cabbage smell simply disappears (it is highly diluted)

Nata, thanks for the comment. This is how things gradually become clearer.

And from this place in more detail. I want a recipe for yeast with cabbage brine! Girls, let's talk! I really want to start, the blessing of the material ... like shoe polish!

Luda, congratulations on a well-deserved victory and I want to say thank you for the idea with raspberry yeast! There was a freshly frozen raspberry from the garden that fermented a few days ago, now KHP is kneading the dough for bread. So I think, can I add walnuts? I love them in bread, but I don't know how it will be combined with raspberry flavor. I added a little more ordinary yeast, since the raspberry ones didn't really want to raise the dough. I hope the next ones will be stronger, I threw a banana skin for the rest, added a little water and poured brown sugar. I also put the yeast on fermented quince jam, added rose hips and a handful of goji berries. It's so good. I will not add rose hips, because then it will be necessary to catch it, and goji berries can be left.

[Claire]

Claire, thanks for the congratulations and for following us in this interesting business! I will wait for the result from you, how did you get the bread.
And about the nuts, decide for yourself. All the same, this bread will not have a pronounced taste of the original product. Therefore, you can add what you like.

[Tumanchik]

And from this place in more detail. I want a recipe for yeast with cabbage brine! Girls, let's talk! I really want to start, the blessing of the material ... like shoe polish!

Tumanchik, I would pour the brine and add honey or sugar there. And I would put it on fermentation! Well, then according to the script. But let's wait for the girls. Maybe they will advise something.

But let's wait girls

Oh Luda ... let's wait it's not about me ... I ALREADY SUPPLIED !!!!!!!!!!!! Pickle with honey-brown sugar 50/50 + dried apples-pears. Oh mommy ...

Oh mommy ...

You get a yeast bomb.

You get a yeast bomb.

I think so too. Vigorous pickle. Old and updated many times. Cabbage is fermented in 2 days. LYUDAAAAAA! If you don’t hedge me, I’ll die! Throw the commander, and drag me!

[Tumanchik]

Tumanchik, calmness ... Only calmness! Don't panic, Irisha! Watch and that's it! As soon as the movement begins, open the jar often. Or maybe just cover it with a towel so that it doesn't burst. I feel that you will succeed! Come on, boom watch together!

Oh, girls, from which only we can not create anything !!! It remains to figure out what can be made of shoe polish.

Here I put two jars 1) apples, raisins, plums. 2) dogwood, apples. Here I read Tumanchik, we can put it out of the brine too. Only I have fermented pickle, the jar is quiet, can you do it? I forgot to write my temperature where I put the yeast 36-38 degrees

I could not stand to wait for the heat) I put raisins with an apple. Let it take longer, but you have to try. Moreover, I like to indulge in such things.
Thank you Lyudmila for an interesting enticement) After all, now there is a real boom and various experiments, who will succeed))

Oh, how interesting!
Lyudochka, can you put links to recipes with this yeast on the first page right under the yeast recipe?

[Luda]

Luda, and I have pieces of banana skin, which are black steel on top, and the bottom ones reach almost to the bottom. I added a little water and sugar, can you? I'm afraid they will start to rot faster than roaming

[Lena]

I added a little water and sugar, can I? I'm afraid they will start to rot faster than roaming

Lena, and you remove the black skins, and add fresh ones. or something else if there is no banana. Doesn't it wander with you yet?

I could not stand to wait for the heat) I put raisins with an apple. Let it take longer, but you have to try. Moreover, I like to indulge in such things.
Thank you Lyudmila for an interesting enticement) After all, now there is a real boom and various experiments, who will succeed))

Maryana, well, that's right! And then when it comes warm! Thank you for succumbing to this passion. And thanks for your attention!
And raisins with an apple should turn out well. So, it will soon be bubbling!

Oh, how interesting!
Lyudochka, can you put links to recipes with this yeast on the first page right under the yeast recipe?

Olenka, thanks! And the links, of course, must already be done. I was waiting for the 4th recipe to lay out. The bread is baked, the pictures are taken, it remains to write. okay, I'll ask Chief today. Then I'll add more.

Luda is such a beautiful color! And awesome apple flavor! Even through a stuffy nose I feel.
It's very warm in my kitchen - I bake often.

Here I put two jars 1) apples, raisins, plums. 2) dogwood, apples. Here I read Tumanchik, we can put it out of the brine too. Only I have fermented pickle, the jar is quiet, can you do it? I forgot to write my temperature where I put the yeast 36-38 degrees

Olesya, well done! I came up with a good composition! And try it with brine. will have something to compare. And together you will observe Tumanchik.

Luda is such a beautiful color! And awesome apple flavor! Even through a stuffy nose I feel.
It's very warm in my kitchen - I bake often.

Mist! Indescribable beauty ! And as for the smell - I believe ... Here they are going to you as companions - Olesya also wants to make yeast on brine. so cooperate!

And raisins with an apple should turn out well. So, it will soon be bubbling!

And I have dried apples, frozen strawberries and raisins have been standing for 20 hours and NI MUR-MUR

Only I have fermented pickle, the jar is quiet, can you do it?

Here they are going to join you - Olesya also wants to make yeast in brine. so cooperate

READY FOR CLOSE COOPERATION! my pickle is also fermented. kept in a bank on the balcony. for about a week now. brought and warmed up. diluted brown sugar + honey 50/50 and dried apples and pears.

[People]

Lena, take away the black skins and add fresh skins. or something else if there is no banana. Doesn't it wander with you yet?

If they turn black, I'll clean it. It seems to me that this is due to the fact that the skins are cramped in such a small jar. People, but you can mix them?
While it does not seem to wander. Little puziriki went along the edge ... Maybe tomorrow it will ferment. Temperature +27

[Mila1]

And I have dried apples, frozen strawberries and raisins have been standing for 20 hours and NI MUR-MUR

Mila1, Lyudochka, and it's too early for them to purr. I wrote that for 2 - 3 days nothing will happen there! So it's okay, don't worry!