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

[Tatka1]

Added Saturday 23 Jul 2016 08:44 AM

Tatka1, these railways turned out to be very strong, although they stood for several months without feeding in the refrigerator, the dough is all nostril
and I left a part, it will still stand, the taste will be even more interesting ... I can bake a pie or something like a pizza, which I will fill

That's why I also like railway more than sourdough. You can leave without worrying about not being fed. Well, plus that there is no sourness. In rye, it does not bother me, but white likes neutral.

I want to show you how else the dough came in the refrigerator

[katko]

katko, great! All right, now you have heroic yeast! Peki, I don’t want to!
Look in PM, I sent you a message. They say that if not on the topic, you need to write there.

Yesterday, on that dough from the refrigerator, I kneaded cakes based on Lenkin's gushtli nons, the meat was chopped


there was a little dough, but I wanted more cakes, so everything got out)))) baked in a pizza maker

[katko]

katko, Well, how did you like it? I've never done that.

[Tatyana]

Tatyana, yes of course, what may not be pleasant there
I did this once, but on another test
that's it, this dough is over, I'm going to rummage more, dig out yeast on the banana peel)))

[katko]

katko, Katyushka, you and I are maniacs
I, too, have already put some bread for proofing. In this heat, only I can tinker with the oven (I have no other gadgets for baking bread)

[Tatyana]

Tatyana, but here the heat has released a little, but it's still hot at home .. I bought a Miracle for the heat and a pizza maker .. finally, how is it that you are on a naked forum and even without devices, it's straightforward)))
but finally, if I want high bread and big, then I will heat up the oven)))
I found kiwi half-fermented, put it to ripen and forgot: girl_red: right now, I'll add yeast from them

I just took off some bread. 400 grams of flour, and I have it just giant)))

[Tatka1]

Tatka1, Tanya, I am also with a report. I baked two breads - one according to your technology with 1-grade flour and spelled wheat flour, and the second - mustard. And all would be fine, but my oven has gone bad. All her life she has been scalding 10-15 degrees more than stated. And now I decided to go for decreasing degrees. I just ran to check what else she had in mind. As a result, of course, the bottom of one was slightly burnt, while the other side was "browned. But nothing affected the taste. Honest pioneer."

[katko]

katko, Katerina, well, everything, experiments started! With these railways, so As you start, you will see an awesome result and you cannot stop! How much I sang and admired them

I just took off some bread

Tatka1, Tatyana, handsome bread!

Added Monday 25 Jul 2016 01:36 AM

Simonya, Elena, delicious bread! I really like tanned crusts!

[Simonya]

Simonya, Lenusik! Dark bread is tanned)) Beautiful, you will not say anything))
My oven is generally antediluvian, there are no temperature sensors. Previously, the bread burned constantly. Now I do this: I selected a separate baking sheet, poured a pack of coarse salt on it and heat it up with it before baking (I have no stone). And now the bottom is always beautiful, and the top roasted so well. And I also use salt when baking all other flour products.
I'm glad my bread made you wake up Railway! I love to look at the creations of others!)

Added Monday 25 Jul 2016 10:50 AM

handsome bread

Thank you Lenochka!)
I really can't stop. Every day I create almost something)

[Tatka1]

Tatka1, Tanya, yes, I also do not have any sensors. This daughter, on my head, bought a thermometer for the oven, otherwise I would not know.Or maybe it would be better if I didn’t know - I would bake myself and bake

Simonya, Elena, delicious bread! I really like tanned crusts!

Elena, thank you. I also love them very much.
How they crunch, mmmmmm

[Tatka1]

Tatka1, Tatyana, tell us what you cut and how many minutes before planting in the oven?
Great bread you got

Yesterday I fed the railway on a banana peel (also stood in the refrigerator for several months)))
only I was going to make something like dough ... I come to the kitchen .. and they tried to escape

poured into a larger vessel, they are just bubbling so ... strong such, poor fellows, starved

[Zhannptica]

Zhannptica, thanks, Zhannochka!)
I make cuts literally a couple of minutes before planting in the oven with an ordinary knife (a long knife with a wide blade), just sharp. Cut about 1cm. If it turns out to be shallow, I gently run it straight into it one more time. Cuts that are too small will not produce a pattern and will tear the top. I tried it with a blade, but it didn't work out very well. I saw how they put him on a stick, but I didn't have to do that.

Added Monday 25 Jul 2016 02:13 PM

katko, Katyushka, take less fruit water per serving)) she is already an "athlete". I used to take 100 grams, now 50-60 grams. And all the same copes with "hurray", quickly picks up.

[Tatyana]

Tatyana, yes I thought that "Panochka is dead")))
that's all and drunk and let's feed)
decided to free the refrigerator from the cluttered jars, I will overfeed everyone, bake and grow new ones)

[Katyushka]

Katyushka! Good bread for you! Share your experience and post photos!)

yes I thought that "Panochka died")))

It's not in vain that Luda said - this yeast is unkillable!

misfortune-misfortune-chagrin ... my "eternal" leaven has perished, I struggle for half a year - I can't restore it. what am I doing wrong ?!

[Pavlusha]

Pavlusha, even surprising ... on the railway bread with almost no aftertaste, not that without sourness ...
There are no psychics, tell me how you are doing

[Pavlusha]

Pavlusha, I agree that bread without sourness comes out on the railway. Moreover, absolutely. Even when I recently did Borodinsky, I took not the railway, but the sourdough, so that it was sour. Maybe you started using them early ... In any case, try again, not so long to grow them.

I had sour bread once, when I didn't put sugar in the pre-enzyme, and when kneading it too. But then my pre-enzyme smelled like a bite

I’m so executive, it’s disgusting ... I loaded the leaven on dried fruits (apples, raisins, dried apricots and sugar), the smell was pleasant, like a compote. everything quickly rose, I watched so as not to overexpose. I don’t know what’s the matter. I had to taste it from a jar ... and I poured it out out of anger and disappointment.

[Pavlusha]

Pavlusha, I'm so crazy))) So! Make a new one: take a ripe-ripe fruit 2-3 things, chop finely, add 1 hour. l. sugar and 250-300 grams of water. Nothing new))) just an installation for you!)) Look at our bread with the girls, get inspired and in a good mood forward!))))
Everyone has mistakes and blunders, and we learn from them. But then everything will be fine!)

Venera007, and I do not put sugar in the pre-enzyme on purpose. Because railways are already so strong that they rise in a couple of hours, and even faster with sugar. And I often put the dough in the refrigerator for proofing. And then while I get home, it jumps out of shape. Well, here everyone has their own preferences ...
It seems to me that this is not the point (not the sugar)

Thank you very much for the positive and magic kick today I will try to put the jar again. we will discuss the result

dried fruits

here !! maybe this is the reason
After all, dried fruits are treated with a special solution (I don't remember it seems to be sulfur chtoli) for gloss ... maybe this played a role ?!
try on some kind of fruit ...
I have kiwis lying to mature .. they kept on that yeast was practically inside: lol: here the railway was flooded on them)))

[katko]

katko, sulfur dioxide in all purchased items. So the simpler the better. On my peach, on apricot, it's just super)

[Tatka1]

Tatka1,
at mey's sales and after grapes from the compote that was stored in the jar in the basement, we got a railway, although it would seem that it was already scalded with boiling water, and the yeast was uuuh

[Pavlusha]

So that, Pavlusha, we gave you the installation, go for it!)))

there was once sour bread, when I did not put sugar in the pre-enzyme

I never put sugar in. I take railway and flour, after lifting I add water and flour and the result is always excellent! There was no sourness in the bread even once. And she overexposed the PF until it fell off and sour smell, and the bread stood still strongly, but there was no sourness in the taste at all.
This is how I am amazed by the railway

Finally, my fotik decided to establish a connection with the laptop and the promised photos of my 1-year railway
🔗

🔗

[Albina]

Albina, so transparent! And how, have you already tried them?

[Elena_Kamch]

Elena_Kamch, today I will try to bake custard rye in the form. Scary, but the goal is set. Hope I don't spoil

[Albina]

Albina, so transparent! And how, have you already tried them?

Helen, unfortunately not yet. Honestly, health was not important all summer. And I missed such a blessed time As never before there was a heat for more than a month. And even now in the morning it's already +25. But I have a more suitcase mood and no peace of mind

[Albina]

I am more of a suitcase mood and there is no peace of mind in my soul

Albina, then everything is ahead! I also have a suitcase mood, I bake my usual bread, I postponed the experiments for later.
Zhannptica, Jeanne, your experience was a success! While the railway was waiting for you, the forces have accumulated even more!

Today I again baked my favorite bread on the old dough from Admin

[Tatka1]

Girls, how to get by. I will try, my eyes are afraid, but my hands do.

Previously, the bread burned constantly. Now I do this: I selected a separate baking sheet, poured a pack of coarse salt onto it and heat it up with it before baking (I have no stone). And now the bottom is always beautiful, and the top roasted so well.

Tatka1, Tatyana, for me it is very important, because at the dacha there is a gas oven - a caraul. The bottom burns and the oven is impossible.
Put salt with a baking sheet down the oven, and above a baking sheet? Does this salt need to be changed over time?

[lara55]

lara55, Larissa, Do not be scared! It's much easier than sourdough! Everything will work out

[lara55]

lara55, sorry, I was without the Internet (((You understood correctly: a baking sheet with salt on the lower level (I still put a frying pan without a handle with hot water for steam under it for the first 10 minutes of baking. A baking sheet with bread over the baking sheet with salt) grate (if molded) In addition, I sprinkle some more water on the walls of the oven.

Added Wednesday 24 Aug 2016 10:55 PM

Salt can be used for a long time, nothing happens to it. Preheat the oven with such a baking sheet for 10 minutes longer than usual.

Added Wednesday 24 Aug 2016 10:58 PM

a pack of salt (1kg) is enough. For more than a year now I have been using this method when baking pies, and bread and other pastries. Terrible oven, everything was on fire 😁 Great now

Added Wednesday 24 Aug 2016 11:02 PM

Last week, they uprooted an old tree, I boiled salt from a baking sheet with water and poured it under the roots, and poured a new one. Until this month, it was 2, or even 3. So, as you can see, you don't need to change often))

[Tatyana]

Tatyana, Tatyana, thank you very much

Terrible oven, everything was on fire

So I have the same history. There is not even a desire to bake, but at the dacha you want your own bread.

Above a baking sheet with salt, a baking sheet with bread (if baked) or wire rack (if shaped).

It did not even occur to me that it was necessary to dump the mold on the grate. I would put the mold on a baking sheet. I'll know.
At the dacha I will bake next year, but for now I will start training at home - the electric stove is good.

[lara55]

lara55,

there were a couple of tablespoons of chopped blueberries left in the back of the refrigerator ... you can't eat, it's a pity to throw it out ... idea !! this is an excellent material for railway: victory: it's a life-saving yeast .. especially for people like me

[Pavlusha]

Girls, all the good time of the day! My bread to you!

Added Monday 29 Aug 2016 06:19 PM

Pavlusha, haven't you tried again?))

[Tatka1]

Tatka1, Tatyanawhat a good bread! Do you knead the dough thickly? The holes are so cool

[Elena_Kamch]

Elena_Kamch, thank you Lenochka. I make the dough in a bread maker. The gingerbread man is like this: without a trace for the white and a little softer for the dark. I got so used to it that I don't even remember when I kneaded it with my hands. Lazy

Added Wednesday 31 Aug 2016 10:42 AM

And the holes ... On liquid yeast, they are always larger than on something else. And if the ciabatta, even the mortality of the hole)

I haven't read the whole topic, but I'll ask: can I ferment the raisins, or will it not ferment?

Can.

[ang-kay]

ang-kay,