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

[Oksana]

Oksana, I believe that the yeast is still young and they need to gain strength, then the bread will be more fluffy. And often spreads on liquid yeast, this property acquires such a dough on this yeast. I put in a little more flour and give more time to proof. Proofing is best done where it is warm, then the dough will trample)))

[Oksana 72]

I wanted to make it a loaf, but it turned out like a cake.

Oksana 72, yes, as experienced bakers say, fruit railways are quite aggressive towards flour gluten, so you have to try to collect a dense bun. Either add flour, or reduce the proofing time (by adding sugar or raising the temperature) or bake in tall baking tins or tins enlarged with paper. Which I usually used.
But, when the yeast is in full force, usually the proofing is quick and there are no excesses with dough spreading. On our forum there are many recipes for bread on the railway on the hearth.

My last bar comes out very high and not at all blurry. I really can't show, I didn't take pictures.

Tatyana, Anastasia, thank you very much for your answers. So I will bake bread in tins for now, and later I will try a hearth. In this case, the question is: after what time will yeast be considered strong? And now, on my young ones, can you make butter dough according to Hope's recipe?

[Elena_Kamch]

I can not stop. Already baked rye wheat bread Elena_Kamch,, whole grain bread lappl1, just wheat. Girls thank you !!! The bread is very tasty !!!

[Oksana 72]

Oksana 72, butter dough is a rather heavy dough for young railroad workers. This means it will require your closer attention, perhaps a special temperature for proving. Are you planning individual scones or a sweet cake? If it's a cake, you can bake it in a form with sides so as not to creep.
It is difficult to predict at what stage your railways are now. Everything affects: the temperature of the house, and the frequency of feeding, and your mood. Maybe they have already entered into force and even your butter dough will be gluteny, elastic.
The experiment will solve everything: pay attention when kneading the dough, if it sticks, if anything, add flour.

Strong railways can be identified both by the smell of railways themselves (hissing and pinching the nose strongly) and by the strength and speed of the rise of the dough: it rises faster, more reactive, there is no sourness.

[Anastasia, wanted to bake custard buns. Only here the PF (half as liquid sour cream) delivered at 13 o'clock, and already almost 17, and there are no special shifts. Last time in 4 hours it went up by 1/4. So I don't know what's next. Wait for an increase of at least 2 times and then feed the remaining half or throw it away. Yes, there are fermentation bubbles. True, when I opened it after the refrigerator to put in a little sugar, there was no characteristic cotton and hiss. What to do.]

Anastasia, wanted to bake custard buns. Only here the PF (half as liquid sour cream) delivered at 13 o'clock, and already almost 17, and there are no special shifts. Last time in 4 hours it went up by 1/4. So I don't know what's next. Wait for an increase of at least 2 times and then feed the remaining half or throw it away. Yes, there are fermentation bubbles. True, when I opened it after the refrigerator to put in a little sugar, there was no characteristic cotton and hiss. What to do.

[Oksana 72]

So I don't know what's next. Wait for an increase of at least 2 times and then feed the remaining half or throw it away.

Oksana 72, do not throw anything away! Add regular yeast, knead and bake. And let the railway get stronger, then you will bake on them.

The fact of the matter is that you want without yeast. Can I wait a little longer?

[Oksana 72]

The fact of the matter is that you want without yeast. Can I wait a little longer?

Oksana 72, so wait for the railway to gain strength

[Oksana 72]

Oksana 72, I agree with Svetlana that it is better to add regular yeast and bake buns with it, than wait for the PF to gain strength on a heavy pastry. Your railway is still young, probably.
About shop yeast: I remind you that ZhD is also yeast, and the sky will not fall because you use shop yeast once, but you will save the products from which the PF was installed. Otherwise, it can oxyderate and you have to throw everything out.

PS If the PF is not very sour to taste and smell, add flour to it. I generally do not get anything on liquid doughs, big bags, PF, the consistency of liquid sour cream for me is just a dark forest - I can't determine anything from it in principle. But when the dough, biga, PF have a consistency like sticky dough and are placed in a bowl with high sides or a jar, you can immediately see the force of the rise in the rate of increase in the dough, in the holes, their pattern, in the development of gluten.
Maybe your PF is hungry already?
It is difficult to give advice without knowing what your PF is from, what is the temperature around ... but 13 o'clock is a bit too much, as for me ... ordinary strong railroads should raise wheat dough almost as briskly as store-bought ones, well, for an hour or two longer ...

But each housewife has her own algorithm for working with dough, enzymes, yeast. My family and I categorically do not like sour bread (except for Darnitsk bread), therefore it is very important for me that the dough does not stop and sour. Surely, you have different preferences and what suits you, you can find out only through experiments. So we will advise here, and as a result, you will do as your heart tells you, and it will turn out super tasty for you and your family. Experiments are our everything)).

[Oksana 72]

Oksana 72, heed the advice of girls. I agree with them (thanks, Nastya, Svetik)! Your yeast is still young, so you need more time to prepare the PF and ferment the dough, as well as to ferment.

I can not stop. I have already baked rye wheat bread Elena_Kamch, whole grain bread lappl1, just wheat. Girls thank you !!! The bread is very tasty !!!

fedorovna1, Tanya, to your health! I am very glad that the bread turns out! So you have prepared very good railroad tracks. Well done!!!

Girls, excuse me, I didn’t exactly put it about PF. I put it at 13 o'clock, half of the PF in consistency of liquid sour cream, and at 17 o'clock there was no movement. But the fact is that I remembered that I had not added sugar to the PF. At 17 o'clock I added the remaining half of the flour and iron oil and added sugar. By 24 o'clock, the PF had doubled. I no longer rose, but began to deflate a little. So I put in the dough anyway. Today the mixture of PF, muffin and half of the sugar has grown by about 2 times. I will try to bake pies. Regarding the sourness in the dough: for me it is generally not acceptable everywhere except for rye bread. I have the experience of growing French, everlasting, hoppy, lactic acid from Admin, but the bread on any of them sour anyway and had a specific flavor that I didn't like in the wheat dough. Rye yes, for him and sourness and this aroma is just that. I baked for a long time on a Frenchwoman, in my opinion she is the most non-acidic, but all the same, in order to reduce the time for raising the dough, yeast had to be added. And gradually I came to the conclusion that it is better to bake wheat bread on a dough, big, self-leavening dough, and to tie it with sourdoughs. I left only hop for rye, it is easy to store. I am an experimenter by nature. I want to learn how to bake everything without yeast, but so that the dough is as similar as possible to ordinary yeast. Therefore, I grab onto all the ways. According to your reviews, railways do not give sourness, and therefore I want to bring everything to my ideal dough taste. So your experience, your advice is very important to me. Sorry for the verbosity, but I wanted to explain to you what exactly I want from the railway.

[Oksana 72]

Oksana 72, Oksana, you will succeed

Well the girls are the first report. They, that is, pies, turned out! Everything I wanted: soft, airy, with a captivating aroma of baking. About any sourness and we are not talking. The PF rose for 12 hours. At 12 at night, I mixed all the ingredients according to the recipe, except for flour, vanillin, half of the sugar and salt. The pastry with PF rose by about 2 times by 11 in the morning, and I started kneading the dough. Added the above mentioned ingredients and turned on the "Dough" HP mode. My kneading goes first for 5 minutes, then rest for 5 minutes and another kneading for 20 minutes.She immediately took out the dough and formed the pies. Fillings: eggs with green onions and apple jam with orange. It turned out 14 pcs. There was a small piece of dough left, I divided it in half, put it in molds and put it in the refrigerator for proofing (this is for an experiment). She covered the pies with a bag and put them in the bath for proofing (there I have 30 degrees). After 2 hours, I put them in the oven, having previously greased them with an egg and milk. Baked at 200 * C for about 30 minutes. And voila[Sorry, can't insert photo.

[Oksana 72]

Oksana 72, Oksana, with pies you!

[Oksana 72]

Oksana 72, Oksanochka, congratulations!
And the photo would be interesting to see.

A photo would be interesting to see

Girls, help. Tell me how to display a photo. I can not.

[Oksana 72]

Oksana 72, click the "preview" button. There at the top in red it says "insert author's photo". Further on the prompts.

[Oksana 72]

Oksana 72How great - everything worked out, and even the railway dough was raised! Nothing, in 2 - 3 weeks they will cope with the test much faster.
Congratulations on your successful baking, Oksana!

[img]

[Oksana 72]

Hurrah! I'm the first for pies!
Oksana 72, tasty

[Oksana 72]

Oksana 72, wonderful pies! And very tender, airy crumb !!! What a fine fellow you are!
Moreover, the dough without sourness is generally a complete success!

It's good that our advice did not confuse you. The main thing is to remember that in your kitchen you are the king and god and the main creator. And it is your power of thought and intention that is the main engine of everything. So you have decided that you will be homemade pies, which means that the railway must turn out, but raise the dough! And further - more.

Girls, please answer who baked a loaf for FD. If you can link to the recipe.

[Oksana 72]

Girls, please answer who baked a loaf for FD

Oksana 72, on liquid yeast? Lina baked in my opinion.

[Light]

Light, Anastasia, LudmilaThank you for your participation, advice and support. Your help is invaluable.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418300.0
The last one that came to mind is Angeline loaf. But this is just the highest aerobatics, I can't repeat it yet

[Light]

Sorry, but this is the first culinary forum where I registered and participate in the dialogue. And in general I am with a computer on you. So if you can, Light, tell us how to find.

So, if possible, Svyashka, tell us how to find it.

Here are the links:
Brewed rye-wheat bread with fruit liquid yeast:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=419747.0

Whole Grain Baguettes with Fruit Liquid Yeast:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418120.0

[Oksana 72]

Oksana 72, Oksana, congratulations on your successful experiments! The pies turned out to be very beautiful and airy!

The fact of the matter is that you want without yeast.

I have the same approach. I do not at all accept industrial yeast in homemade baked goods. Peku only on railway (formerly on sourdough).
The girls wrote everything correctly that while your railways are still young and raise slowly. But it's okay, everything is still ahead
As I have already written many times, I really liked the experience with the dough. First, the PF is kneaded (I put it overnight). It does not rise very quickly. It reaches its peak in a warm place overnight. Personally, I do not look at an increase in volume by some times, but at the appearance: it becomes all in bubbles and if it is liquid enough, then the top is also covered with bubbles and becomes loose. After that, I add more water and flour to such a PF. And now this PF (well, or dough), mixed up for the second time, rises much faster and the dough mixed on it also rises well
I bake everything only on railway, I never add industrial yeast. This year I also baked Easter cakes on the railway, they turned out delicious and rose well

Added Monday 13 Jun 2016 08:13 AM

The main thing is to remember that in your kitchen you are the king and god and the main creator.

Report on the dough left over after forming the pies, which I put in the molds in the refrigerator.Pasochki (let's call them so) in the refrigerator did not fit at all. I put them up at 10 am, and at 12 o'clock they grew 3 times and I put them in the oven. Here's what happened. Delicious, very fragrant (breathtaking baking smell), just a little heavy. They really look like pasochki. Will appreciate]

[Oksana 72]

Rate

Oksana 72, very good pies

[Oksana 72]

Oksana 72, the pasochki are above all praise!

[Oksana 72]

Oksana 72, wonderful pasochki! And you can't say that the railway is young!

[Lyudochka]

Lyudochka! Thank you for another masterpiece! 🌹 Grown up! Really like! Indeed, unlike leaven, there is no sourness. My question is: My yeast is already raising dough very quickly. And I need to leave now. I put the mold in the refrigerator. Do you think if I get it out in three hours, the dough will survive?

if I get it in three hours, the dough will survive

The main thing is that the refrigerator would survive! (well, I mean that they would not run away from the form). Of course nothing will happen to them!

[filirina]

filirina, Irisha, thanks for the answer))) I came, got it, everything is fine. Already baked bread!) Photo in the gallery, from the tablet it is not inserted here

Added on Tuesday 12 Jul 2016 7:59 pm

Added on Tuesday 12 Jul 2016 8:00 PM

Good day to all!)))) I bake loaves according to Chuchelka's recipe and I can't slow down .., well, if not every day, then every other day, then for sure. Yeast got stronger and does wonders !!
I'd like to deal with baking. Let there be pies. How to recalculate a prescription on FD ?? I will be very grateful for your help)

[Jeanne]

Jeanne, what's the recipe? How much liquid is there? And is there a lot of oil in the dough planned? I would take half of the liquid and replace it with a railway one and put the dough without salt and oily components. And as the dough fits, I would add everything else.

[Anastasia]

Anastasia, thanks, I will try. In my recipes there are "Pooh pies", I don't know how to give a link to the recipe, litter. But I really want to adapt it for FD

Added on Tuesday 12 Jul 2016 10:12 PM

Is the egg also an oily component? Is the yolk fat?

In general, eggs are considered liquid. But some yolks, perhaps like fat ... but not a fact. Yes, there will not be so many of them, probably not very important.
Yeah, I looked at the recipe: I would still replace half of the liquid on the railway. Do you have 155 ml of HDD? Or are you afraid that a lot?
How much do you usually take and for what amount of flour?

And of course, you will have to follow the dough for the first time: suddenly, because of the sugar, it will explode faster than usual.

[Anastasia]

Anastasia, Thank you!! Tomorrow I will try and report WHAT came of it)))

[Tatiana1]

Lyudochka! Thank you for another masterpiece! 🌹 Grown up! Really like! Indeed, unlike leaven, there is no sourness. My question is: My yeast is already raising dough very quickly. And I need to leave now. I put the mold in the refrigerator. Do you think if I get it out in three hours, the dough will survive?

Tatiana1, Tanechka, I am so glad that the railway was a success and that the bread on them is excellent! Great! But I was late with the answer ... But Ira advised you everything correctly. Thank you, Irochka. But you can see for yourself that the bread was a success! The most interesting thing is that nothing will happen to the dough - it will not fall off and ferment. Magic! With ordinary yeast, such a number will not work.
Congratulations, Tanya! Peki for health, healthy and tasty bread!

Good day to all!)))) I bake loaves according to Chuchelka's recipe and I can’t slow down .., well, if not every day, then every other day, for sure. Yeast has grown stronger and works wonders !! I'd like to deal with baking. Let there be pies.

Zhannptica, Jeanne, you say, hooked on Chuchin bars? Well, right! Peks, if you want! This bread does not become boring and does not harm the body. So master and bake. You look at this link to Easter cakes, maybe it will help?
Cakes with liquid yeast from Veronica.
So boldly peks.

How to recalculate a prescription on FD I will be very grateful for your help)

Zhannptica, Tricia, girls, I think, I'm guessing ... And I just can't decipher abbreviation FD... What is it?

[Railway]

What is it?

I understand that this is a mistake and should be read as Railway.

[Jeanne]

Nastenka, I also thought so at first. But a typo doesn't happen 2 times ... Or does it happen?

How to recalculate a prescription on FD ??

But I really want to adapt it for FD

Jeanne, make it clear ... Otherwise we'll die of curiosity ...

[Ludmila]

These are all questions to our Kamchatka Elena the Wise
Fruit Yeast if that

Added Wednesday 13 Jul 2016 00:14

Ludmila, thanks, I will definitely read it)))

Added Wednesday 13 Jul 2016 00:22

Here are the links:
Brewed rye-wheat bread with fruit liquid yeast:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=419747.0

Whole grain baguettes with fruit liquid yeast:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418120.0

I'm not the first to call them that.

These are all questions to our Kamchatka Elena the Wise

Taak ... something I didn’t understand ... I once wrote FD?
They are all the same railway, but what will anyone put on ...

Does my memory really fail me ...

[Elena]

Elena, and even in bold letters, well, I can't find the page

and even in bold letters

Well, alleeee ... where mae ruzho ...
The memory is completely lost ...