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

Now such opportunities for experimentation are opening up! I did a lot on the railway and the result is very pleasing
And no harmful thermophilic yeast

Well, you can discuss the harm of yeast ... but we will not)) not the time or the place)
Moreover, such a result is successful))
I will move towards rye breads

[Katerina]

Katerina, this is the crumb!

staged a new experiment
I had a compote of purple grapes .. without sugar, just an almost full jar of berries and water ... we got it out of the cellar, he must be three years old: girl_red: drank it ... I crushed the berries and poured them according to the recipe ...

and look, it fermented perfectly on the third day

Hello hostesses! For three days I studied the topic of railway, then for five days I grew them and on the sixth day, having grown a pre-enzyme, I started a dough for butter pie dough. For the fourth year I have been baking bread and sourdough pies, I have some experience, and now I have brought out a lot of interesting things from this topic - THANKS to the owner of the topic and to all the participants! I want to share with you the recipe and technology for kneading butter dough on a railway. I start the dough using the technology of the Viennese dough, which I learned about when I wanted to bake the cake myself, this one -https: //Mcooker-enn.tomathouse.com/s-image/547/topic41815.html.
First the recipe:
200 gr. pre-enzyme
1 egg
50 gr. sl. oils
2 tbsp. l. rast. oils
200 ml of milk (whey is possible)
100 g Sahara
500 gr. flour (+ -)
1 tsp salt
vanilla, vanillin - to taste
Prepare a pre-enzyme in the morning: I pour in 100 gr. Railway (already warmed at room temperature) and divide them into two parts, because I prepare the pre-enzyme in two stages - here one of the girls wrote about it and I liked this technology. First, I ferment 50 ml of pre-enzyme with 50 gr. flour, after ripening I add the remaining 50 ml of ZhD and 50 gr. flour - by the evening I get 200 gr. pre-enzyme. In the evening, overnight, mix everything except flour, salt and vanilla and leave at room temperature until morning. Pre-melt the butter, warm milk.
In the morning add flour, salt, vanillin and knead into a soft dough. Form the products immediately and put them in a warm place for lifting - from an hour to an hour and a half. Bake the first 10 minutes at 220 grams, then reduce to 180 and bake for another 10 minutes. I baked my buns for exactly 20 minutes - I have an electric oven, without convection.
The dough turns out to be sweet, if you want to bake pies with unsweetened filling, then you just need to reduce the sugar - in this case, I put 70 grams of sugar.


Here are my liquid yeast buns - delicious, soft and fluffy!
Thank you very much to the owner of the topic and to all the girls (and boys) for the science! It was very interesting and informative to watch the process - both yours and your own. Good and delicious pastries to everyone!

I forgot to write that I often don't put all the sugar in the dough right away - half in the evening, the remaining half of the sugar in the morning along with salt, vanilla and flour. It seems to me that this way the dough turns out to be sweeter, the yeast is very fond of eating and it happens that almost all the sugar can be devoured during the night. I put all of sugar on today's buns in the evening, the taste is no worse, but it seems to me that if I separated the sugar, the buns would come out sweeter ... Well, this is for a sweet tooth.

[Ludmila]

Ludmila, thank you very much))) When a bread maker appeared in our house - I realized that I won't take store bread anymore. Indeed, it has been a year since the grain departments have passed by. After reading about leaven, I did not dare for a long time. I thought it was troublesome. But the gradual irritation towards suspicious Pakmai and Saft-momets grew stronger And ..... I made up my mind, and ....everything worked out the first time))))) In short, the yeast departments are a thing of the past)))) My first-born on apple-banana sourdough) Thank you for the excellent explanation

[Hope]

Hope, AlyonaIt's great that you did it! You have golden hands

[PrihodkoNadin]

PrihodkoNadin, Hope, very nice buns! They rose beautifully and wonderful in the rift
Thanks for sharing!

Gemina, Alyona, handsome firstborn! Appetizing And such holes !!!

You have golden hands

Thank you! These are just cool railways - I, of course, hoped for a good result, but it exceeded my expectations!

They rose beautifully and wonderful in the rift

Yes, the dough is just downy, it was so nice to work with it. And on the second day, the buns remain the same soft and airy.

This is also the first experiment, and I bake the usual yeast only for 2 months. Yeast on garden apples.

[Arlei]

Arlei, Leila, also handsome!
Did you like the taste?

[Elena]

Elena, yes, apple !!!! And the scent

[Leila]

Leila, a start! Now you can create. You can bake anything you want on these railways.

first experiment

A very successful experiment! It can be seen that the bread is soft, the holes are wonderful!

[PrihodkoNadin]

PrihodkoNadin, Nadezhda, amazingly beautiful buns turned out. And the dough in proofing is airy, top class.
Gemina, Alena, very good bread turned out.
Arlei, Leila, and you have great bread.
They did everything with different leavens, and the result was 5+

amazingly beautiful buns

Thank you! They are also delicious ...

And me with lean pies)))) Dried fruit-raisin sourdough

[Gemina]

And me with lean pies

Hurrah! I'm first! Gemina, Alyona, Thank you!

[Gemina]

Gemina, Alyona delicious photos
I wanted a piece of pie, I'll go bake

Thank you for the recipe, but I was looking for reviews on the bread maker, but I got to this site, everything is so interesting !!! I will definitely write about mastering your recipe!

And me with lean pies)))) Dried fruit-raisin sourdough

Mmm .. very tasty! Chubby pies - the sourdough works perfectly!

Girls, thank you for the compliments)))) And kneaded pancakes with sourdough)) Thanks to the forum and the bakers))) We bake bread ourselves, make sweets, eat our own yogurt) Oh, no cows ...: drinks_milk: We need to move to the village , on subsistence farming) And then we will soon bend from palm oil ((((

got a zest on a banana peel

[Gemina]

Gemina, Alyona, and the truth is, the pies are feast for the eyes I also wanted
I just got my Wades out of the refrigerator

Added Saturday 19 Mar 2016 11:23 PM

I was looking for reviews on the bread maker, but I got to this site,

apple, Ludmila, I had the same thing And now I think how I used to live without this site

Added Sunday 20 March 2016 1:09 PM

I also came to share my deliciousness. I baked bread with olives and tomatoes today. It turned out awesome

Well, the holes! How I love Still, the railway is a miracle!

Soft and delicate aromatic piece

Hello girls! I haven't written for a long time, only read it sometimes. I want to share, maybe someone will be interested. Even in the summer I put on the railway, then somehow I decided not to eat bread and put the yeast in the refrigerator. So they stood there in the bank, never fed. Three days ago I took them out, fed them with sugar and added half a date. They boiled so much, although they were just standing in the kitchen. table, room temperature 23-24 degrees. Yesterday I put the PF (in the morning), and in the evening I kneaded the bread, rose well, now I kneaded it slightly and put it in a mold and put it by the battery (it is a little warm). I don't know if the bread will be strong enough to rise, but I think the railway can be stored for quite a long time and without additional feeding.

[Natalia]

Natalia, natushka, Thank you
otherwise I was already worried about my "ritomites", they have been undernourished for a week ... either I did not find time to bake, now there is a break due to one nutritional system, it would be a pity to lose the yeast, they have grown well

Bread baked, rose in 2.5 hours, fluffy, soft.

This is the second time I bake bread on the railway, and both times the PF and the dough for bread rise a little tough. I don't understand what's the matter. Today I will bake bread on the railway and again try to grow PF, the previous one stood for more than a day before it doubled.

[Olekma]

Olekma, Katerina, I assume that either weak railroad drives, or cold in the room.

[Olekma]

Olekma, Katerina, what kind of flour you have, how much butter and salt did you put in the dough, how much did the railroad cars themselves add? In addition to the strength of the railway and the heat in the kitchen, other factors can also affect. But if you have young railroad cars, then, most likely, they just have not yet waxed in full force. Only after several overfeeding (3-5) I started to get an active preenzyme. So I determined whether it was possible to put the dough: if the pre-enzyme is active, it rises well, then I put the dough, but without oil at first and on proven flour.

[kuznez84]

kuznez84, TriciaYes, the railway is young, except for flour, a little salt and water did not add anything to the dough. I put it in the kitchen not far from the battery. Most likely they just need to mature. I'll feed them tomorrow, but how?

And on what did you put your railway?
As I did (an example on apricots, a can of 500 ml, a railway with fruit - half a can somewhere): when I opened the jar, I immediately poked my nose there - what it smells like. If there was a fair smell of alcohol, then she poured out about half of the liquid, added two or three new apricots, tsp. sugar, water 100 ml. Stirred and left to play and ferment.
If you do not want too fruity aroma, then add only a little sugar and water.

[Olekma]

Olekma, try adding a little raisins and sugar about a teaspoon and let it foam well in the heat. The lid should be tight. I also try to remove it to a corner from direct light :)

[Olekma]

And on what did you put your railway?

I put on banana peel and apple peel, now the wrong one is not at home.

Added Wednesday, 13 Apr 2016 03:37 PM

Olekma, try adding a little raisins and sugar about a teaspoon and let it foam well in the heat. The lid should be tight. I also try to remove it to a corner from direct light :)

Oh, and there are raisins, now I will add raisins and sugar there. Thank you! And how long should the railway stand like that after feeding?

Thank you! And how long should the railway stand like that after feeding?

Until they actively seethe and when opening they will not pinch their nose at least.

[Olekma]

Olekma, After 5-8 hours, check if it sizzles and foams like soda when you open the lid, then it's ready. And not much - feel free to leave it warm overnight, and in the morning release the gas by opening the lid and storing it in the refrigerator. And so it goes after each feeding. We took 200 g for bread, added 200 g of water and a little sugar, 6-8 raisins, you can have a slice of an apple, a banana skin, and catch the old one a little if there is already a lot of fruit. And leave to wander

[Anastasia]

Anastasia, Alyona, thanks girls! I fed them, I will look after them in the morning

It's fun to make a liquid yeast like this! Now there are bananas and apples in the house. I want to try on a banana peel + 1 small apple. I began to read the topic, read somewhere until the 15th page :-)
As someone wrote, I washed the bananas with soda, wiped them off, I think, put them down, let them lie down, cover themselves with something useful again, go into the kitchen, and they darkened ... So, it's not destiny to do with them ?!
I just can't, I disdain to make from unwashed skins! Than only they were not covered with chemical, where only they were not lying around before the purchase.
How to get out of this situation ?!
Apples, too, by the way, are all washed, but they can lie down after washing, nothing will happen to them, but the bananas have darkened ... What to do?

[Alinenokk]

Alinenokk, use what you trust and what is available.
Make on apples, some raisins to speed up fermentation and heat.

[Alinenokk]

Alinenokk, can be on some dried berries, rosehip, hawthorn. I also disdain to take bananas. I made it on dried apples, which I dried myself. Sometimes I add raisins. I already have a mixture of what is lying around :)

Thanks a lot for the answers! So, I will use apples :-) There are raisins too !!!

[LUDOCHKA - lappl1]

Girls, if there is an opportunity and desire to help, there is a Topic to help LUDOCHKA - lappl1
Let's help Luda lappl1 solve her temporary, but very big, difficulties!

I came to share what delicious bread is obtained on the railway.
As I started them in August, I also bake them. Recently, I began to feed them with several apricots. They loved it so much! They are seething and enjoying life! They raise bread with a bang from any flour
This is wheat-corn (1st grade wheat flour).


And the cutter


And this is rye-corn-wheat

[Elena_Kamch]

Elena_Kamch, Helen, in the Gazebo I already said thank you for your bread! And brought it here. At least a hundred times you can be thanked - you cannot overpraise! What a wonderful result you have! What a crumb! I can smell it!
Thank you, Lenochka, for experimenting with different flours. It is very important for us to know that the railway will withstand and lift everything! Young people, Lenochka.

[lappl1]

lappl1, LyudochkaHow wonderful that you appeared in this Temko! Life is getting better!
I never tire of rejoicing at my railroad cars and how they behave in the test. I am always ready to sing praises to them
I don't understand why use harmful industrial yeast, if you can create your own wonderful living product, which is in no way inferior to that very yeast.
I have already got used to making a double PF: I take out the railway from the refrigerator, warm it up, feed it, they rejoice and bubble up and I start the first PF quite liquid (like liquid sour cream). I leave it at room temperature (it's not hot here at all). This PF rises and rises to a maximum around night. On it, I knead the PF for the second time (one might say, dough) already like thick sour cream. It grows to its peak in about three hours and looks very beautiful, like lace (well, I never get tired of admiring them) And now I knead the dough
Rye bread also decays in about three hours +/-. If you need to quickly, I put it in the oven with the light on. When I realize that I won't have time to bake in the evening, I put the molds in the refrigerator overnight, and in the morning I bake. In any case, the bread is delicious!

It is very important for us to know that the railway will withstand and lift everything!

Yes, in my opinion, they are very strong! I never use industrial yeast, the railways do great!

Added Monday 23 May 2016 08:03 AM

What a crumb!

Thank you! This is the result of your great and painstaking work, and your desire to share with all new discoveries

[Elena_Kamch]

Elena_Kamch, Helen, well, yes ... It's been a long time since I came here ... Now I will, Internet, finally, there is! And soon I will bring out the railway - it will get a little warmer. And then the house is cold for the railway. Hands are already itching ..

I already got used to doing double PF:

Lenochka, class! Thank you for sharing your experience. I also had thoughts about making not only PF, but also dough ... Now I will definitely do this.

Yes, in my opinion, they are very strong! I never use industrial yeast, the railways do great!

I agree, Lenochka, very strong, considering that they are made of nothing. I am not even embarrassed by the long cooking time of such bread. if we adapt, then this swine fits very deftly into our schedule. The main thing is that nothing will ever run away and will not peroxide ...

This is the result of your great and painstaking work, and your desire to share with all new discoveries

Good health, my dear! How glad it is that my knowledge is needed and encouraging! Bread breads for health!

And this is rye-corn-wheat

It's so handsome with liquid yeast 🔗

It's so handsome with liquid yeast

Handsome man, no words?

[Elena_Kamch]

Elena_Kamch, Helen, share here your railway from the beginning, how and what you put on.
I made several different ones, but they turned out to be successful only on grapes. I baked the bread once, the girls supported me with the whole Arbor, the bread turned out to be amazingly aromatic and tasty. Then several times the experience was unsuccessful and I gave up, but I want to switch to baking bread on the railway.

how and what you put on. I did several different ones, but the successful ones turned out only on grapes

So on my banana peel, nothing good has come of it! Maybe it was strongly labeled? And on grapes I had a sourdough recipe from an Italian cook, so the sourdough has been living and working successfully for the second year already! Grapes, it seems to me, are generally a win-win option, especially if they are homemade and unprocessed.