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

[francevna]

share here your railway from the beginning, how and on what you put

francevna, Alla, now I will look through the pages. I described everything here.
I started them once and now I just feed them

Grapes, it seems to me, are generally a win-win option, especially if they are homemade and unprocessed.

filirina, Irina, I think so too.The grapes are very happy and are seething straight enchanting
Girls also did it on banana peel, it worked. In principle, I am afraid of her. There is a lot of chemistry on it, it seems to me ...

[Elena_Kamch]

Elena_Kamch, Lena, are you awake yet?

and we haven’t sleep yet
I always remember the song - my native country is wide

[Elena_Kamch]

Elena_Kamch, Lena, are you awake yet?

I'm already at work

Added on Tuesday 24 May 2016 00:15

Alla, I found a photo of your yeast on page 135 (September), so they are generally handsome !!!
Have they gone somewhere?

Nitsche yourself! already at work!

[Irina]

Nitsche yourself!

Irina, as it was ... "Shirokaaa my dear country! ..."
It's already 10 o'clock in the morning

[Elena_Kamch]

Elena_Kamch, Helen, the yeast was gorgeous, I decided to feed them with bananas and something didn't work, they deteriorated. An unpleasant smell appeared, and I poured everything out.
If I went to sleep, I won't get up in the morning.
Happy Tuesday, Lenochka!

[Allochka]

Happy Tuesday, Lenochka!

Allochka, Thank you! Goodnight!
Now I will put together all my information ...
I read and understand that I had a lot of problems with the initial cultivation. But now what handsome railroad cars!

Added on Tuesday 24 May 2016 01:38

Here's an interesting experience

I noticed that the new type of railway is very easy to get. Just add a little previous railway to the new raw material, 50 ml is enough. And in 1-2 days new Yeast will be obtained.

Added on Tuesday 24 May 2016 01:45

kuznez84, Natalia, on page 127 writes

I decided to experiment. I put the yeast on the peas. Today is the second day. Foams. She shook it, let out the excess air. The taste is sweet, the smell is normal, the fermentation is still weak. I watch further.

And there is a photo.

Added on Tuesday 24 May 2016 02:03

Here's how they look to me.

On page 134 she showed. We wandered very modestly.

Added on Tuesday 24 May 2016 02:09

I do it regularly from grapes, from green or pink. I take pieces of 8 large berries, 200 ml of water, a tablespoon of sugar, I press the berries and into a warm place, they ferment well, they never let me down

Matilda_81, Gulnara, wrote on 136 pages.

I put them in the Oursson fermenter for the "wine" program, in a day the process already begins, after two active bubbling and hissing, the smell is pleasant, for about 4 days I rearrange them in the refrigerator.

That's how fast it turns out on grapes. On raspberries, I was much slower ...

Here Natusichka still shares experience

The recipe says that as "aging" and "wear out" (these are my terms), the components of the railway are updated, we discard the old and add a new one. So I'm trying! I do this not often, but when I see that there are already rags in the jar. And it is these railroad teams that are very active and look good in bread.

Added on Tuesday 24 May 2016 02:14

Alla, I answer your questions: I began to make yeast back in the summer (I don't remember the exact date, but when the raspberries were not yet ripe). At first, they were weakly active ... and even a little upset, I put PF in the evening, and in the morning it barely rose 2 times ... although the apartment was hot. I thought it wouldn't work.Then I put everything in the railway station that was at home: apple pieces, cranberries (frozen), dry rose hips ... (I wrote in great detail in my posts earlier). Then, as it ripened, I added (partially replaced) raspberries, strawberries, now I began to add grapes.

I do not make a railway from one product, I add everything. It turns out very well.

I also decided to add everything in a row according to the season Probably, for the railway to get stronger, they just need time

Here I was convinced of this by experience. They really need time to get stronger and gain strength.

Added on Tuesday 24 May 2016 02:18

Once the yeast has fermented and is "ready" to use, it must either be used or refrigerated (so it doesn't overoxidize). And when you need to use them, you take them out of the refrigerator (at that moment I fed them a little honey, when they were very young, or when they stood in the refrigerator for a long time - 1 month), you let them warm up and make PF out of them (according to the recipe), then - also prescription.

My first experience was this:

I waited for the first time for about two days, the PF rose very weakly. Two days later, on this PF, I again made PF2 (like a leaven: I added more water and added flour). This PF2 has already begun to rise better. But the bread on it took a very long time, about 8 hours! Although the sourdough always lasted 3-4 hours.

Added on Tuesday 24 May 2016 03:05 AM

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

Added on Tuesday 24 May 2016 03:13

Here I photographed how the preenzyme rose on my railway

On page 149 she showed how my railroad drives work. Maybe it will come in handy ...

[francevna]

So on my banana peel, nothing good has come of it!

Maybe naughty! And I got the fastest railway on a banana. In general, this material is very predictable for me! I added banana skins to a container with a green talker (fertilizer). They respected her very much.

but I want to switch to baking bread on the railway.

francevna, Allochka, you will succeed, I'm sure! Try again!
In general, girls, the strongest and fastest railways are obtained from mixes. So you need to look for your most successful lineup ...

the strongest and fastest railways come from mixes. So you need to look for your most successful lineup ...

Yes, sheer improvisation and creativity!
And you need more patience. Wait and feed, wait and feed ...

And last year, when I was engaged in the railway, I started 3 jars. And they are as beautiful as compote. And I still won't dare to open them

[Albina]

And I still won't dare to open them

Albinawhy? They are not scary

[Elena]

Elena, they have been standing for almost a year Last year, I baked cakes on the railway, but the bread had to be defrosted for a long time (it's cold here) and I stopped baking bread on the railway

[Albina]

Albina, it's cold here too.
I already wrote several times that I put everything that requires heat in the oven with the light on. I grew up like this and I distribute bread periolically

Added on Tuesday 24 May 2016 09:13 AM

And at the expense of the one-year-old railway, you have to ask Lyuda what she thinks.

they have been standing for almost a year

Are they still alive? Without feeding? Or was she still feeding? No, well, if you haven't opened the banks until now, then you haven't fed the dangerous jars, they may pounce from hunger!

dangerous jars, out of hunger, they can pounce on

Then, indeed, one must be afraid

[Elena_Kamch]

Elena_Kamch, Lenochka, thanks for the links, so I highlighted it well.

[francevna]

Lenochka, thanks for the links, so highlighted it well.

francevna, Allochka, for sure! And in the morning I missed the links (or did Lena add them afterwards?), And then I got lost. I just went to Temka and saw all these links.
Elena_Kamch, Helen, thank you! So you put everything on the shelves neatly - a great help for everyone!

they have been standing for almost a year

And at the expense of the one-year-old railway, you have to ask Luda what she thinks.

Albina, you need to open and smell. If the smell is normal, not vinegar, then you can try to feed - sugar, raisins, apple. If they play, then they are alive! I would try to do so.

[Lyudochka]

Lyudochka, that's understandable. But as soon as you feed, and the next step is to start up. That is why I am marking time. As soon as I get ready, I will immediately unsubscribe.

[Albina]

the next step is to use

Albina, you can do something simpler!
What is your favorite bread? We love rye very much with malt and I put a lot of coriander.Nothing complicated, mix everything by hand and into molds for proofing
Make up your mind! We will help!

Lena! but no recipe? read-chew an idea?
And in general, when do you sleep? You already have a bedside! And you are all on duty! A. No, you already have morning! Early?

in general, when are you sleeping?

Just got up and on the Bread Maker

Added on Tuesday 24 May 2016 10:40 pm

I did not expose the recipe, I always pour / pour everything on my eyes, and in the same place I need to
But the girls somehow asked ... Maybe it's worth doing

Well, of course, do the recipe! For girls. And I don't need the grams! To me the idea is a little more detailed, you can in a personal.

[Elena_Kamch]

Elena_Kamch, Helen, you don't need a personal message. Write for everyone, we are also interested.

[francevna]

francevna, Allochka, well, how, are you inspired by the railway? You did really well last time!

Added Wednesday 25 May 2016 01:21

thanks for the links, so I highlighted it well

So you put everything on the shelves neatly - a great help for everyone

Girls, thanks!
It's just that, as in any business, when you start practicing with railway, enough nuances arise.Many have already gained valuable experience, but everything is forgotten
There is also a moment that puzzles a large number of railroad cars. Everyone is waiting for the raw materials to sink to the bottom! And I had the same Waited, waited, but it does not go down! Is there a readiness in this case? Experience shows that railways are ready even if the raw material has not dropped. I never once did not sink to the bottom of anything

Added Wednesday 25 May 2016 01:24

Write for everyone, we are also interested

Alla, it will be longer then. Well we need to weigh, measure, the photos again ...
I'll do it then one of these days if the team needs
I think every time, there are a million bread recipes, why one more, especially a simple one ...

[Elena_Kamch]

it will be longer then. Well, we need to weigh, measure, the photos again ... I'll take care of it the other day, if the team needs it.I think every time, there are a million bread recipes, why one more, especially a simple one ...

Elena_Kamch, Helen, absolutely necessary. We will wait! The main thing is to do it, please!

It's just that, as in any business, when you start practicing with railway, enough nuances arise.Many have already gained valuable experience, but everything is forgotten

It always happens that way. Especially if you abandoned the case for a long time ...

There is also a moment that puzzles a large number of railroad cars. Everyone is waiting for the raw materials to sink to the bottom! And I had the same Waited, waited, but it does not go down! Is there a readiness in this case? Experience shows that railways are ready even if the raw material has not dropped. I never once did not sink to the bottom of anything

Yes, a very important point. I, too, never once sank to the bottom. I say the railway is very tenacious. And they multiply, multiply, do not eat themselves. That is why baking on them is convenient - the dough will never run away and will not over-acid ...

[Albina]

Albina, you can do something simpler!
What is your favorite bread? We love rye very much with malt and I put a lot of coriander.Nothing complicated, mix everything by hand and into molds for proofing
Make up your mind! We will help!

Thank you Lenochka. I just know from experience that the railway takes time. And I do not always know: will I be in the second half of the house, because the railway takes a long time to raise the dough. For this reason alone, I threw baked goods on them.Indeed, last year I decided to bake cakes on them and mine were the first to eat them.

[Albina]

Albina, well, yes, when it is not clear over time, it is difficult. But if I know that I won't have time to bake, I put the forms in the refrigerator. The result is still delicious bread.
This year I also baked all the cakes on the Railway. The dough rose so well! That was tasty.

[Elena]

Elena, from your experience I realized that over time the railways become stronger and the dough comes up faster. Or do you put more railroad cars?

Girls, I have a little less than half a year experience in baking bread with railway. I bake it very often, every other day, or even every day) I adapted like this: in the morning I put a pre-enzyme (200 ml of ZhD + 200 ml of flour), I feed the ZhD with raisins and a teaspoon of sugar. I leave both the leaven and the pre-enzyme at room temperature until evening. In the evening, I knead the dough in a bread maker and immediately put it in a mold (if there is no time for kneading in the morning), tighten it with food film with holes and remove it from the drafts into the oven. I bake in the morning. If I get up early, I can knead, in 1.5 hours the dough rises again and is ready for baking. I leave the finished bread on the wire rack on the table. In the afternoon, whoever appears at home puts them in a cloth bag and in a bread bin. And so every day))) We love bread, my shape is not very big).

Or do you put more railroad cars?

No. Railways are definitely getting stronger! I'm surprised myself

[Albina]

Elena, from your experience I realized that over time the railways become stronger and the dough comes up faster. Or do you put more railroad cars?

No. Railways are definitely getting stronger! I'm surprised myself

Albina, Elena_Kamch, girls, from the very first day the recipe says:

Over time, the strength of the yeast increases and less yeast needs to be used to bake bread.

So, Albinochka, do not hesitate! Our railways are miraculous. Try again, open the annuals ... It seems to me that they have not died with you, but are just sleeping ...
And you can also pour railway instead of water according to the recipe. It won't get worse ... So, you can add a lot or a little, all the same the result will be, only the time for the PF will be more or less.

Girls, I have a little less than six months experience in baking bread with railway

Gemina, AlyonaThank you very much for describing your inspiring experience. I think that those who still doubted, after your message, will gain confidence and begin to bake bread on the railway.

Alla, it will be longer then. Well we need to weigh, measure, the photos again ...
I'll do it then one of these days if the team needs
I think every time, there are a million bread recipes, why one more, especially a simple one ..

Lena, there are never too many recipes.
We are now hooked on bread on a big bag according to the recipe of Anatolyevna Tonechka, so I don’t dare to do the railway.

[Lyudochka]

So, Albinochka, do not hesitate! Our railways are miraculous. Try again, open the annuals ... It seems to me that they have not died with you, but are just sleeping ...

Lyudochka, and I think so. I was even ashamed to admit to you, girls, that I have had them for a year (that's right: a month before Easter I started them and baked cakes on them). I will take a picture of the jars and if I can put it out (I just tried to put it out a couple of times: something after the update does not allow the computer to reset the photo, "does not see" the phone)

I started to bake bread ... I really wanted to bake on weekends, when there is more time, there is where to turn around, but the long-awaited baking dishes had not yet arrived at that time.
But yesterday they came! Real, aluminum! And with them is the scraper, very cute ...
Let's go back to bread: early in the morning, at 6 o'clock, before work, I mixed the pre-enzyme: 250 ml of liquid yeast (apples and raisins), 1 tsp. sugar and about 260 g of 1st grade flour. It turned out the dough, as for such thick pancakes. I put it in a slightly preheated oven and left it with the light on. She went to work. By the way, my yeast is no longer young, although it has not yet been tested: I muddied it a couple of weeks ago, just poured it out a couple of times, topped up and added apples and raisins. I already store it in the refrigerator, they hiss in a terrible way, when I shake it and open it, it smells like good kvass
When I returned home, at 6 pm the pre-enzyme had doubled. It turns out that 12 hours have passed.
I mixed the bread: 200 g of ground wheat myself (I poured 200 ml of whey in the morning) + 3 tsp. salt + about 100 g of a mixture: semolina + rye flour + bran, and added about 250 g of 1st grade flour. The bread maker was kneading for about 15 minutes, then I turned it off for a while, topped up 2 tbsp. l. unrefined corn oil. After 15 minutes, it was finally kneaded within 20 minutes. At this time, I added a couple of tablespoons of flour (the last part from 250 g of the 1st grade). The dough turned out to be dense, but sticky. Directly in a bucket in a preheated oven with the light on, covered with a wet towel.
Of course, it was possible to melt longer, but time was running out for me, so after 2 hours, the dough, which had risen in half, poured out on the table (it smelled strange, of overstocking yeast dough ...), cut it in half with a brand new scraper, carefully stretched it along the length and laid it in, smeared with a good lubricant (Admin), forms - 2 pieces (small breads suit me). The dough took up 1/3 of the mold. Again in a warm oven under a wet towel.
After another 2 hours, I decided it was time to bake. I repeat, I could have waited more, but it was already 11 at night, and I got up at 5:30 in the morning!

The dough has risen 2 times. Boiled water, poured it into a glass dish under a baking sheet, set 180C. After 15 minutes, I took out a container of boiling water (it smelled of pies from the oven! Oh, I put a lot of pre-enzyme, but it's sweet, after all, what if I really get pies?). The dough has risen perfectly to the edges of the molds.
I took it out a couple of times, shook it out of the mold - the bread was just shaken out on the move - I checked the color of the crust, I was afraid to miss it. As a result, after exactly 1 hour, patience ran out, the top slightly browned and turned off the oven. She put the bread on the grate, wrapped it with towels on top (there is a steam outlet from below) and left it until morning ... I couldn't wait to get cold.

In the morning I cut the bread, it didn’t smell like apples, it didn’t smell like yeast either (like dough). I guessed from the holes that he should have been given time to come up ...

But he's so good! The taste of apple also does not feel anything, it is somehow alive, or something, soft and fluffy, but not airy, but rather dense, as I like ... I accept airiness in buns. Really delicious! AND! I managed! Hurrah
Separately, I was glad that the forms justified themselves - before they baked in glass muffin molds, from which the bread crawled out and became like a mushroom ... And here - such a beauty! And the lubricant showed itself very well, special thanks to the author

[Alinenokk]

Alinenokk, congratulations on a successful experiment! Cool bread!
The holes are so impressive!

but not airy, but dense enough

This, I think, is due to the fact that there is no premium flour. I, too, do not bake in the highest grade, an extreme case, with the addition of 1 grade With airiness, yes, not really. But this is not the main thing for us
Forms I have the same 5 years somewhere. First, I also smeared with a special mixture, and then, if they were not washed with soap, the surface was soaked, as it were, and now I lightly smear with olive oil and the bread pops out with a bang
These forms are very successful for bread, they warm up correctly and keep warm. I am very happy with them

[Alinenokk]

Alinenokk, congratulations on a successful bread, new shapes, a scraper and such a positive start in mastering the railway. What a neat little bread you got! I am very glad that everything worked out. Thank you for such a detailed report and photo!
Yes, you are right, the bread did not have enough time to rise. For this I recommend doing PF at night. Then you will have time for everything without stress, even with the condition that you work.
And I want to note that your railways are still quite young. They will become mature no earlier than in a month. Did you feed them in front of the PF? Didn't see this moment. You kneaded the PF in the morning, and where were you before, in the room or in the refrigerator?

Added Thursday, May 26, 2016 08:31 AM

I was even ashamed to admit to you, girls, that I have had them for a year (that's right: a month before Easter I started them and baked cakes on them).I will take a picture of the jars and if I can put it out (I just tried to put it out a couple of times: something after the update does not allow the computer to reset the photo, "does not see" the phone)

Albina, there is nothing to be ashamed of ... Each of us has our own troubles ... The main thing is that the railway was alive. This is great news for all of their fans. And you will post the pictures when the technique changes its mind ... We will wait!

[lappl1]

lappl1, Thanks for the kind words :-)
The day before baking, I fed the yeast with an apple, raisins and sugar and no longer hid it in the refrigerator, so they were at room temperature when I mixed the pre-enzyme.

Elena_Kamch, Thanks for the kind words! The bread was very pleased, especially with its taste. I will repeat it again and again!

[Alinenokk]

The day before baking, I fed the yeast with an apple, raisins and sugar and no longer hid it in the refrigerator, so they were at room temperature when I mixed the pre-enzyme.

Alinenokk, did everything right. Just give it a deadline - the yeast will get stronger soon! And then the process will speed up!

but no recipe?

Write for everyone, we are also interested.

absolutely necessary

Girls, I put him out, phew! Of course, it's far from beauty, since the dough stood still while I was at work, but since I promised, I decided not to put it on the back burner and did with what already happened ...

Rye-wheat-corn bread on the railway. (Elena_Kamch)

[Lenochka]

Lenochka! So quickly made the recipe! Well done! That's why you disappeared somewhere in the morning. And you, it turns out, wrote the recipe. Thank you dear !
And do not slander yourself - excellent bread is finely porous - the oil will not fall into holes.
I'll go to your topic, I'll take a look!

[lappl1]

lappl1, Ludmila, I came with thanks! I put the railway for dried (at room temperature) wild strawberries! The process is easy, the result is predictable, with such tips!
It's a pity, I can't deliver bread today, I have to go to visit. I'll be back, then I'll report back!

And all Lenusik with his bread, did not give me peace live and bake with everlasting leaven

[lappl1]

lappl1, Lyudochka, thank you for this recipe. I saw the recipe for a long time, but somehow I didn't get it. I thought I couldn't do anything anyway. And not long ago I read about it in the gazebo and decided to try it. I put it on dried apples and raisins. And already baked Linin bread on the old dough and railway. How delicious it is. Airy and crispy. The hand reaches for the bread. Today I put the pre-enzyme, I want to bake just for the railway bread tomorrow.

[lira3003]

lira3003, fedorovna1, Rita, Tanechka, how glad I am that you have succeeded!

I'll be back, then I'll report back!

Today I put the pre-enzyme, I want to bake just for the railway bread tomorrow.

Girls, I will wait how you did it. Good luck!

And all Lenusik with his bread, did not let me live in peace and bake on eternal leaven

Well, what to do if they resist ... That's right, Lenusik! Well done !
Rita, Tanechka, thank you very much for the reports! Girls, bake for health and please yourself and your family with healthy and tasty bread.

Well, what to do if they resist

: girl_wink: oh, Lyudochka, don't tell me! We must multiply our ranks and bring delicious bread to the masses!
And I read how the girls of the railway set, share and direct balm to the soul! In all topics I sing praises to them, I have already tortured the people, go ...
I can imagine how happy you are that the recipe comes in handy, everyone grows railroad cars and bakes bread

Helen, everything is so - I rejoice like a child when I see that the girls are doing everything. And it is especially joyful that they are switching to healthy bread! Clever girls! And you are great for advertising the railway! Thank you, Lenochka, for this.

: girl_red: Lyudochka, there’s no reason ... I myself was impressed, I am happy, as a result I try to convey this joy and benefit to others. Sometimes it’s very annoying I can’t resist ...

So, today I opened 1 jar of my liquid yeast on tangerine wedges and fed it with fermented strawberries and sugar. I took a picture first.If I succeed, then I'll post it later (if anything works out at all)

[Albina]

Albina, it will turn out

Everyone, hello. I'm new to your site, but I've been reading it for 5 years already. I registered, because I need your help. The railway has grown two types: the first - banana peel, the second on dried fruits / apples and apricots /. They are 8 days old today. We wandered well. Hissed, there was cotton at the opening. Today I put PF at night. The PF on dried fruits doubled in 10 hours, banana ones in 12. The PF on dried fruits began to fall off after 12 hours, so she did not wait for an increase any longer, but began to knead whole grain bread from lappl1. I baked it in a glass duffel. The bread turned out to be very tasty, the most important thing is not the slightest hint of sourness / I was very worried about the sourness in wheat bread, since I don't like it at all, because of this I refused to bake sourdough bread /, but it turned out to be somehow heavy. Why? This is the first question. And the second is about the same bread, but on banana railways. I wanted to make it a loaf, but it turned out like a cake. What did you do wrong? The recipe was followed up to the mulimeter. The gingerbread man was not blurry, like Lyudmila in the photo. If you can answer what is wrong.
\

.
;
.