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

Today I put the yeast on raisins to ferment and added dry raspberries - I'm waiting for the result. I am looking for a bread recipe for beginners. I will report as soon as I am ready.

[lara55]

lara55, Larissa, success! Everything will work out

[Larissa]

Larissa, good luck!

[Elena]

Elena, Ludmila, Thanks for support. Mold has appeared on top of the raspberries today. I put it again on fresh apples and raisins. Someone here had the same problem. Maybe dry raspberries should have been pre-brewed with boiling water, allowed to cool and then make the sourdough. I'm waiting.

[lara55]

lara55, Larissa, and what is the indoor temperature? I grew mine in the oven with the light on

[Elena]

what is the indoor temperature?

Elena, there is a thermometer in the kitchen and it shows 25 degrees. The bank was on the table near the email. plates. Today I put the jar on the battery - they are a little warm. I'll take it off in a couple of hours.
In the oven, the light comes on with the oven.

I have very few bubbles on the mountain ash from the yard. And on the apples from the dacha there is a lot and smells of yeast, but the apples did not drop. And I still made a pre-enzyme. But he doesn't move. It's worth it all week. But in the kitchen, no higher than 20.

[lara55]

Maybe dry raspberries should have been pre-brewed with boiling water, allowed to cool and then make the sourdough. I'm waiting.

lara55, Larissa, no, no, you don't need boiling water, otherwise all the yeast will die. It's just that there were rudiments of mold in the past material, so it appeared. Or the house is damp. It is necessary to keep the jar in a dry place.
In general, we are waiting and holding our fists for your new railway. Don't worry, you will definitely succeed. And rightly so, keep it by the battery. Make a box and close the outside from room temperature. Just don't put it close to the battery, otherwise it will fry. I did this in my country house, when in winter the temperature in the room was 15 * at night, and the stove was warm. And nothing, have grown, and what are they! Then they did not want to die - neither in the refrigerator, nor in the greenhouse, where the temperature went off scale. And just before moving, I poured them out, and they hissed goodbye to me (i.e., they were very active even without feeding for 4 months).

[kolobashka]

the apples did not drop.

kolobashkaVarya, there are a lot of internal air voids in fresh apples, so they float. Never mind, when they fill the voids, the apples will drown. They will not drown, and it is not necessary. The main thing is that the railway hiss.

And I still made a pre-enzyme. But he doesn't breathe.

Varyamaybe the railway is still very young? Let the PF stand longer. Or is he cold? In general, wait, it will grow anyway. And if it does not grow, then let the railway wander around. And on this PF, you can bake bread by adding simple yeast so that the good does not disappear.

[lappl1]

lappl1, I added a bit there. I thought the same about yeast, but I want to do without it. And I had to leave. I'll see what happens in the evening.

[kolobashka]

It's worth it all week. But in the kitchen, no higher than 20.

kolobashka, Varya, a week at this temperature is very short. And in general, the temperature is low. We need to look for a warmer place, maybe above the stove, on some cabinet. Or by the battery, if they are already being heated.

[Ludmila]

boiling water is not needed, otherwise all yeast will die.

Thank you for your valuable comment. Didn't think about it.

It is necessary to keep the jar in a dry place.

The raspberries lay in a paper bag on the shelf above the stove. Certainly could not get damp.

It's just that there was some mold in the past material,

This is most likely.
Ludmila, thank you for the useful and necessary advice

And mold again.
Take3:
- washed the jar with soda and doused with boiling water, did not soap fresh apples and raisins, diluted honey and sugar in water (1: 1).
If the railway does not work out for me, then what to say about bread, it will be an ambush.
I'm waiting for the result.

[Larissa]

Larissa, I'm just at a loss .. Why so quickly mold ... Personally, I wash everything that I add to the railway and feel good. You can try again on dried apricots

[Elena]

Elena, dried apricots are not yet in the house. It's always like this in my life, if everything is easy and simple for others, then I will do the same with difficulties - Capricorn.

[lara55]

And mold again.

lara55, Larissa, can you take a photo? You are welcome

[Larissa]

If the railway does not work out for me, then what to say about bread, it will be an ambush.

Larissa, do not panic. True, bread will not work without railway. But if the railway works out, then you will definitely bake bread. Just take your time. At the same temperature as yours, they have to cook for at least 2 weeks, and you kneaded the PF in a week. I had tea and 3 weeks of preparing the railway.

I'm waiting for the result.

We are waiting with you.

And mold again.

Did you get mold right away? Yesterday I put it, but today is the mold? Or have I misunderstood something?

[Larissa]

It's always like this in my life, if everything is easy and simple for others, then I will do the same with difficulties - Capricorn.

Larissa, you are programming yourself ... So what, what Capricorn? Don't get hung up on your sign. My sister is also a Capricorn, she achieves everything this way, and without effort.

[Ludmila]

can you take a photo? You are welcome

Late, because everything is down the toilet. If there is mold again, I will take a picture.

Did you get mold right away? Yesterday I put it, but today is the mold? Or have I misunderstood something?

Ludmila, everything is correct. Maybe I washed the jar badly from the previous batch.

and you kneaded PF in a week

I haven't kneaded anything yet, I'm just trying to get the railway.
Girls, thank you all for your sympathy and help.

Posted on Friday 30 Sep 2016 2:56 PM

you are programming yourself ... so what, what Capricorn

LudmilaI just whined a little

[Larissa]

everything is correct. Maybe I washed the jar badly from the previous batch.

Larissa, be stunned! Well, you have super conditions! Nothing, so the railroad will also be reactive.
Just don’t give up and don’t give up this business! You know, how many girls had the same, and then everything went like clockwork. so everything will be OK for you. You, most importantly, create warmth for them.

I just whined a little

Well, good! And we won't let you go to waste!

[Ludmila]

Ludmilahow nice it is to read your posts. How much warmth and kindness they have.

"Live in the world for a long time,
Live without sadness, no pain.
Do not grow old in heart and soul.
Live happily and lightly
May it protect you
Bright Angel of Kindness.
Let him protect from troubles.
And let at every intersection
The light is green for you. "

[lara55]

lara55, Lorchik, what kind of panic?)))) Me too, Capricorn! Have you seen my railway tracks? (if I read Temka) In the summer, the pre-enzyme rose in 2 hours and the bread was also very fast.
I think the point in this case is not sterility, they are cold and that's all!
Mine died for this very reason. Neither the light bulb in the oven, nor the open micrushka helped. The room is 25 degrees, but it's not that summer warmth. So far I switched to sourdough.
So don't get upset and don't screw yourself up. Everything has its time!)

[Larissa]

Larissa, Oh thank you ! I was very pleased to hear that from you! And for the poems - special thanks!

[Tatyana]

do not get upset and do not wind yourself up. Everything has its time!

Tatyana, I'm meticulous, if it doesn't work out now, I will definitely come back to them later, but for now I'm thinking about the leaven.
I read the whole topic, I wrote down your bread recipe (proportions) for which a special thanks.
All together, we are strength.

All together, we are strength.

Well, then!

In short, my enzyme was born more than once, I had to add yeast for days. (((

[kolobashka]

the enzyme was born more than once, I had to add yeast for days.

kolobashka, Barbara, nothing wrong.The railway will get stronger and you will have good bread

My bread was spread all over the oven. I just put a little yeast. All the same, the railway played a role, I shield!

[kolobashka]

My bread was spread all over the oven. I just put a little yeast. All the same, the railway played a role, I shield!

kolobashka, Barbara, photo in the studio!

S'eli already! Tasty!

[kolobashka]

S'eli already! Tasty!

kolobashka, Barbara, very well

Good day everyone. Girls, with your support, it worked out the third time
Day 5. Apples and raisins.
Sideways for some reason.

[lara55]

Girls, with your support, it worked out the third time
Day 5. Apples and raisins.

lara55, Larissa, We are waiting for when you get stronger and you will be with bread on the railway.

[lara55]

lara55, Larissa, oh how great !!! Let them grow and get stronger day by day! You can then add more grapes, they just seethe with triple strength on it!
And yesterday I left the plane and went straight to the refrigerator - how are my railways doing there. They looked frozen (no one fed for a month and a half). So nothing, I fed them (I brought grapes from Siberia!) And they let them foam! I have already kneaded the bread, I will bake soon

[Elena]

You can then add more grapes, they boil straight with triple strength on it

Elena, thanks for the hint, but we buy grapes very, very rarely, so as not to provoke the grandson, because he is allergic to raisins and grapes. I'll have to buy a little grape and eat it on the sly, and try to put the rest in the railway.
While the railway is barely foaming, there is no visible difference between yesterday and today. The experience continues.

Hello. First of all, I want to thank you for the recipe and such detailed instructions. I was very interested and wanted to do this. And I decided to write for the newcomers, maybe my problem will come in handy for someone. I put the yeast as written. Obviously it turned out, everything sizzled and smelled delicious mash. I won't say that there was a lot of foam, but upon opening there was a light cotton, like from champagne. In short, it was clear that the liquid yeast turned out. But the pre-enzyme didn't rise in any way and that's it, even if you crack it. I think, okay, I didn't get up, but I'll try to bake the bread anyway. One sintered, two. Horror, it turned out that it was heavy and dull, albeit with holes. I translated a bunch of products. I think, well, how can it be, the yeast has clearly turned out, and then the process does not go on. And I wondered if it was a matter of flour. Exactly! I bought another flour and everything worked out! And the PF rose as it should and when necessary, and bread too. Delicious, wonderful bread, but I would not say that it is so much different from bread with eternal leaven. And I still felt a slight sourness. So, whoever fails, try changing the ingredients. And another moment. With eternal leaven, it's still easier, in my opinion. There was no need to think about the quality of flour, it turned out for any and at any room temperature, just if it is cooler in the room, the process takes a little longer and that's it. I will definitely bake this bread, like sourdough bread, it's really worth it.
PS It would be nice to define this wonderful topic in sourdough somewhere, otherwise you can guess that tea can be so delicious. For example, I stumbled upon it completely by accident.

[your]

S it would be nice to define this wonderful theme in sourdough somewhere, or guess what, tea can be so delicious.

In this I agree!
Each, nevertheless, has its own experience. For me, it's easier to bake bread on a railway and it turns out tastier than on sourdough. There were no punctures. At first, the Pf rose more slowly, then faster. .. and all the difference.
For a month and a half, the railway stood in the refrigerator without feeding. I came, just fed and baked some delicious bread. Well, the most delicious of all that I saw, having driven half of the country. And my friend said today - I missed the taste so much your of bread

Here, I have the same leaven foaming, but the pre-enzyme is not. I add a drop of yeast, do not waste the good. What kind of flour did you have?

[Marina]

I bought another flour and everything worked out!

what kind of flour did you have?

Marina, I join the question not for advertising purposes. Thank you for sharing your experience. Not everything is so simple with these railways. I still have very weak ones. Tomorrow I will take a picture and post a photo.
Marina, thanks for sharing your experience.

[kolobashka]

My bread was spread all over the oven. I just put a little yeast. All the same, the railway played a role, I shield!

kolobashka, Varya, of course, it is the railway "to blame" that has smashed the bread all over the oven. I am surprised at them all the time. It seems that the workpiece sprawled out during the proofing, but as soon as you put it in the oven, the bread already jumps, and, most importantly, it turns out to be high, even if it is hearth.

Good day everyone. Girls, with your support, it worked out the third time
Day 5. Apples and raisins.

lara55, Larissa, you see? Now it remains to wait until they gain strength and then nothing will happen to them - nothing can kill them, so Lenochka confirms this. And your railroad tracks look great. Be patient and don't let them freeze. And they will delight you very much.

Not everything is so simple with these railways. I still have very weak ones. Tomorrow I will take a picture and post a photo.

lara55, Larissa, your railway is only 5 days old, and you want them to be reactive? You will see what you will say in a month or two ... And you will say that the railway is very good. simply! You will see !
Elena_Kamch, Helen, welcome you home, dear!

I want to thank you for the recipe and such detailed instructions.

frautiger, Marina, to your health! Welcome to our topic
Thank you very much for such a detailed description of your experience in preparing railroad cars and baking bread on them. It was very interesting to read how you persistently achieved the result!

With eternal leaven, it's still easier, in my opinion. There was no need to think about the quality of flour, it turned out for any and at any room temperature, just if it is cooler in the room, the process takes a little longer and that's it.

Marina, maybe your railway is still young? With this yeast, too, bread always turns out. You just need to let them ripen.

And I still felt a slight sourness.

Marina, if my memory serves me, then you are the first who felt sourness in bread. I have only one explanation for this - that you baked it on rye flour or with the addition of rye?
But the main thing is that you liked the bread. And that you still have achieved results.

it would be nice to define this wonderful theme in the leaven somewhere, otherwise you can guess that tea can be so delicious. For example, I stumbled upon it completely by accident.

Marina, You're right! Initially, this topic was there. But then they made me a moderator in the Tea Club and for some reason brought this topic here. Then I will transfer it to where it should be.
Thank you, Marina, once again for such a valuable experience and comments.

[Elena_Kamch]

Elena_Kamch, Len, here I have the same opinion.
I loved the railway so much
But recently I "hibernated" them until I turn on the heating. Although the temperature in the house is normal, it is probably chilly for them. They boil, and the pre-enzyme is weak. So until that time I switched to sourdough.
Well done, Larissa, stubborn! Failures have never stopped me either (with leaven, with railway in summer - no problem)
Marina, thank you for sharing your experience, now I will try to change the flour ... What if the point is really this

Girls, day 8. View from above.
How long can they stand at room temperature? I'm afraid that they don't turn into vinegar or some kind of evil spirits. They look very weak, do not hiss. Can feed them with fresh fruit and sugar.

Helen Kamch! Welcome back!
My observations on liquid yeast: the apartment is now 17-18 degrees, liquid yeast is working great for itself! As for flour, I never bake pure wheat bread. I mix everything that comes in, bran, flaxseed, poppy seeds, sunflower seeds, rye flour - there are no problems with raising and baking.The algorithm of actions at a low temperature is as follows: in the evening I put the pre-ferment on all night, in the morning it has already spilled well, I knead the dough on it, at about lunchtime or a little later I mix it to the state of bread dough and in the evening I bake bread. The bread does not turn sour and practically in a day the railways manage to raise everything, although I still have the one with a million weighting factors!

[lappl1]

lappl1, Lyudochka,
filirina, Irochkathank you girls! Have already missed our Bread Maker! On vacation there was absolutely no time to attend the forum.

Added Friday, 07 Oct 2016 12:17 PM

Irish, I completely agree with your reasoning

Posted on Friday 07 Oct 2016 12:46 PM

The algorithm of actions at low temperatures is as follows:

I do everything in the same way, the most convenient option! And I never sour, even when I left the bread overnight for proofing in the refrigerator

Added on Friday 07 Oct 2016 12:48 PM

lara55, Larissa, in my opinion, your railways have a good view. I kept mine for a long time without a refrigerator, while growing. A month for sure, or even more. As for feeding, we'll wait for what Lyudochka says. She has already raised how many of them

[Elena]

I kept mine for a long time without a refrigerator while growing. A month for sure, or even more

Elena, Lenusik, all this time they were hungry?

Well done, Larisa, stubborn! Failures have never stopped me either

Tatyana, we are Capricorns.

My observations on liquid yeast

Irina, thanks for sharing the experience, I will take note.

were the poorly fed?

I still waited for the berries to drop and did not feed it yet. In my opinion, as they actively gurgled, I began to feed. Somewhere on page 146 the beginning of my experience ... Eh, memory, memory ... * JOKINGLY * I also showed my young railway

[Elena]

I showed my young railway

Elena, Helen, I read the whole topic, but my head is porridge. Mine are exactly the same. You have 20 hours of young Zhd was PF ...... I will wait for the railway to grow up.
I was very impressed by Pf on page 141 - a miracle.
I need to buy a little grapes or dried apricots, feed them and, probably, put them in the refrigerator - let them grow stronger. I read that at some point the railways began to smell like vinegar. Still, I'll rinse the grapes and dried apricots with cold water. Than they are processed there.
I will report.

[Larisochka]

Larisochka, of course, continue what you started! Everything will work out! Many of us had doubts and worries. But the result is worth it!
I look forward to further developments

Hello girls. I apologize for not answering right away. Was not in the internet. First, about the flour. First, I put the pre-enzyme on top-grade flour of local production. It used to be good, I don't know what they are doing there now. I bought flour "Sitno", Chelyabinsk region, Magnitogorsk. Here it all worked out. The comments also helped me. Someone wrote that PF rises poorly on premium flour. I bought the first grade, from the same manufacturer, and I knead the pre-enzyme on it, and then I put both the first and the highest in the dough. Now the second, about the temperature. Oh, how long I was looking for her in my house so that she would be suitable. And thanks to the search, I found the one I needed in my own oven. Well, I won't, if I don't check how much is there at the very minimum. I put the thermometer down, it turned out to be 30 degrees. Nothing overheats, everything is fine. I put the dough there for proofing. I did not add dry yeast even once, I immediately baked it only with liquid yeast. Now I bake bread in turn with liquid yeast and with eternal leaven. I don't put rye flour here at all.

[Marina]

12th day.
They began to hiss. Two days ago I put a few pieces of crushed raisins and 0.5 tsp of sugar. I'll probably wait a couple more days and try to put the PF.

Added on Tuesday 11 Oct 2016 01:38 PM

I bought the first grade

Marina, Thank you for the clarification. I also have first grade flour, I bought it specifically for bread.

I don't put rye flour here at all.

Do you bake only wheat bread?