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

I bought the same first grade flour, one figs does not wander. I really don't know what to do ?! The yeast is alive, foaming, sizzling, smelling delicious. And there is no PF.

[kolobashka]

kolobashka, and put a pre-enzyme on rye flour?

Added on Tuesday 11 Oct 2016 13:59

lara55, how are you doing there?)

[Barbara]

did you put a pre-enzyme on rye flour?

Barbara, I join the question.

lara55, how are you doing there?)

Tatyana, reported a little higher, but it looks like the same fate awaits me with PF as that of Varvara, but let's not get ahead of ourselves.

The question was not for me, but I will answer. For the first time this fall I put a pre-enzyme on rye flour. Everything works, the result is excellent, there is no sourness. although sourness in rye bread would not be superfluous. And today, in general, I baked wheat-rye with raisins.

Girls, well, everything is ripe. I want bread on the railway, I went to read at the beginning of the topic, how to make them. And then I have a seagull, thank you for the science. Now it's time to get busy with bread. I hope for your support here too.

Do you bake only wheat bread?

Which on the eternal leaven turns out to be wheat-rye, because I make the leaven on rye flour. And in the dough itself, I mainly put wheat flour, well, sometimes, according to my mood, I can add a couple of tablespoons and rye.

Added on Tuesday 11 Oct 2016 03:36 PM

I bought the same first grade flour, one figs does not wander. I really don't know what to do ?! The yeast is alive, foaming, sizzling, smelling delicious. And there is no PF.

Perhaps the temperature is still not enough. When I identified the pre-enzyme in the oven, things went better. And maybe the yeast is still not strong enough. Last time I also only doubled the preenzyme, I don't even know why, like the pace. normal and good flour. Maybe the weather affects. Put it again and again, you can not start the dough, but only the pre-enzyme itself. I did that, and on it (it's a pity to pour it out) I made pancakes and pancakes. It is also possible that it was kneaded too thickly, I had such a mistake too. I try to make PF like pancake dough.

[Nina]

I want bread on the railway, I went to read at the beginning of the topic, how to make them.

Nina, read and save in a Word, XL or write down girls' quotes in a notebook. There is a lot of useful information there. I read from a tablet and I don't know how to save from it, but I was too lazy to write it down by hand in a notebook. The result is porridge in my head.

For the first time this fall I put a pre-enzyme on rye flour. Everything works, the result is excellent

Tatyana, so I will.

Added on Tuesday 11 Oct 2016 4:04 PM

Which on the eternal leaven turns out to be wheat-rye, because I make the leaven on rye flour.

Marina, everything is clear, I thought that you didn't use rye flour at all.

Added on Tuesday 11 Oct 2016 4:06 PM

today I baked wheat-rye with raisins in general.

Tatyana, according to what recipe, eternal leaven or railway?

[Larissa]

Larissa, I don't have any leaven now, I brought it out for a long time, I didn't like it. So now I only bake on the railway. I can't give you a recipe. All eyes, or whatever got into my head, then put it in bread :)
I know there are many interesting recipes, but I'm too lazy to measure it out. My bread tastes different every time

[Tatyana]

All eyes, or whatever got into my head, then put it in bread :)

Tatyanathat's what experience means

[ninza]

Girls, well, everything is ripe.

ninza, Nina, good luck!

I hope for your support here too.

ninza, Nina, and we already have nowhere to go. Of course we will help!

[ninza]

ninza, Ninochka, success!

In the summer, I never had any problems with the railway.But, I repeat, while I refused them before turning on the heating. They do not have enough temperature either in the switched on oven or in anything else. Indoors, the temperature is not higher than 20 degrees. They play, bubble, and the pre-enzyme is inactive.
I switched to sourdough. But I adore the railway, and at the first opportunity I will definitely bring them out again.

I am very interested in your experience, girls, so be sure to share

Larisa, Svetochka, Tatiana, dear girls, thank you for your support. I already have the hop sourdough, but I want this one to turn out too. Reading ...

people, help! what to do if the preenzyme has stood still? instead of the prescribed 12-16 hours stood the whole day
pour it out or somehow else you can reanimate?

[Tanyusha]

Tanyusha, I read from Lina Linadoc that you can convert PF into a ferment "you feed the pre-enzyme every day 1 teaspoon sugar and 1 tablespoon flour + 1 tablespoon water. After 3 days you already have a ferment of 100% moisture . these 3 days at room T, and then in the refrigerator. How much you took, then add the same amount (50% flour + 50% water), stir and leave for 8 hours at room T, then back into the refrigerator. "
Maybe Lina can ask a question and she will give an adequate answer.
Describe the problem of PF in detail, there is very little information and girls will not be able to help. You don't need to pour it out in any way, you can bake pancakes as a last resort, but this is my vision.

[FIESTA]

people, help! what to do if the preenzyme has stood still? instead of the prescribed 12-16 hours stood the whole day
pour it out or somehow else you can reanimate?

FIESTA, Tanyusha, what does it mean, stood? By time? What does he look like? I think that's okay. you can try to knead the dough. if the railway is not killed, then the PF should also be like this. I had a PF and more, however, on a cold veranda.
ninza, Nina, I wish you success. I am very glad that you are interested in the railway!

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 PF.

lara55, Larissa, gorgeous yeast! What you need. You can already put the PF and bread oven. Just take your time. they are still young. They will not be reactive yet ... But then they will work in full force. So don't panic ahead of time and don't talk about these conversations anymore:

It looks like I and PF will face the same fate as Varvara, but let's not get ahead of ourselves.

That's right, and don't run in!
And Varya's temperature is definitely low, I agree frautiger-Marina. Our yeast is only active when comfortable conditions are created for it. They will work even at lower temperatures, as Ira wrote, but for a long time ... Therefore, we must try to provide them with a normal temperature. For some reason, many people miss this moment from the recipe. In my village house in the winter at night the temperature dropped to 13 - 15 *. But my railway has always been good - I have them next to email. I kept a heating pad at a minimum (my husband made a special foam box for me).

My yeast is on the battery. And today I put the PF in the HP after kneading the dough, it was warm. And not a single bubble. (((
Wheat flour 1 grade.

[Varya]

Varyamaybe you overheated them on the battery? And they ... died? What is the temperature on the battery and HDD?

[lappl1]

lappl1, yeah, the time has changed. in appearance - the volume is the same as it was at the beginning (although it was more in the morning)
does not foam already. smells like alcohol

[Tanyusha]

Tanyusha, you feed him sugar and flour, he must come to life.

[lara55]

lara55, I already thought to add flour-sugar-water and leave until morning at room temperature
if it bubbles in the morning - put it on bread

Added on Tuesday 11 Oct 2016 10:19 PM

lappl1, simultaneously typed
so I will, thanks

I already thought to add flour-sugar-water and leave until morning at room temperature
if it bubbles in the morning - put it on bread

so do it! And if they don't come to life, add ordinary yeast and bread tspeka - not to waste the good ...

[Varya]

Varyamaybe you overheated them on the battery? And they ... died? What is the temperature on the battery and HDD?

If they died, they would not bubble.Or what? I don't know, I didn't measure the hop on the battery. But this is the only place where it is consistently warm. I tried it by the stove, in the stove, in HP. There they didn't gurgle at all.

[lara55]

lara55, Larissa, your railways look very good! Everything will work out with PF. Put it in a warm place and make it not very thick.
I only use rye flour, I rarely use wheat flour.

Added Wednesday 12 Oct 2016 03:07 AM

Tatka1, Tanya, and how many are your railway? My matured and at low temperatures work well

[kolobashka]

If they died, they would not bubble.

kolobashka, that's right, they would not bubble ... Well, I don't even know what then ... Only for the youth of the railway can I write off everything. Try it again, it should work ...

already put the PF on the battery. We'll see. I will not Give Up! It turns out very tasty bread.

With airiness, yes, not really.

And, to be honest, I was just waiting for airiness. Who knows on what and how exactly airy bread can be created? The holes are good, yes, but this bread is wet and heavy. Or is it just me?

Marina, well, only pure wheat bread made from flour with a high gluten content can be absolutely airy! Yeast does not play the piano here! Try long-proof French-style baking patterns and pay attention to the quality of the flour. Rye bread or bread containing rye flour or bran are not airy. These ingredients reduce the amount of gluten per unit weight, so these breads tend to be denser and heavier.

Marina, well, only pure wheat bread made from flour with a high gluten content can be completely airy! Yeast does not play the piano here! Try long-proof French-style baking patterns and pay attention to the quality of the flour. Rye breads or breads containing rye flour or bran are not airy. These ingredients reduce the amount of gluten per unit weight, so these breads tend to be denser and heavier.

Thanks for the advice. But I do not put rye flour in bread on the railway, I am not a lover of rye bread. And yet.

Added Wednesday 12 Oct 2016 1:06 PM

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.

I also want to achieve this.

Came home. There is no PF on the battery at all. (((

Came home. There is no PF on the battery at all. (((

It's probably hot on the battery. It should be so warm, but not hot. I tried everything, and realized that the temperature regime is somewhere around 27-30.

Quote: Oksana 72 on 12 June 2016, 10:25 am
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.
I also want to achieve this.

Marina! If you want to bake without yeast at all, then soda and baking powder will help! After all, liquid yeast is also yeast, only wild! And leaven is also yeast! You just need to clearly separate the concepts. There is industrial yeast (store) and wild (grown by self-seeding in our kitchen) and there is yeast-free baked goods, the rise of which is provided by various leavening agents (soda, ammonium, etc.)

It's cold without the battery, hot on the battery. There is no suitable place.

[kolobashka]

the battery is hot.

kolobashka, Barbara, can spread something so that it is not hot?

Railway drives)))

Duc spread, but of course. I had to add a little yeast again. Because, without them, it does not work.

[Zhannptica]

Zhannptica, Jeanne, took away more crusts while no one sees
The bread is super!

Added on Wednesday 12 Oct 2016 09:16 PM

[kolobashka]

kolobashka, Barbara, are the batteries very hot? I put just next to them sometimes. If hot, it might be too hot for pf.
27-30 also seems to me optimal

Decently. But there is a can on the Tolstoy napkin, I don't think it is directly cooked. And next to nothing to put. Or the cat will turn over.

A thick napkin stands

Maybe replace with a towel? A high temperature, after all, is not needed. From my own experience I was convinced

[Light]

Light, to your health !! Crusts, they are so scarce

[Zhannptica]

Zhannptica, Zhanulik, your bread has a great roof !!! Did you bake on wheat flour?

[Elena_Kamch]

Elena_Kamch, this is Angelin's recipe there rye, 1st grade, wheat and bran. In general, a cocktail)))) I also added buckwheat honey and "my own" raisins))

[frautiger]

Who knows on what and how exactly airy bread can be created?

frautiger, Marina, from my own experience, I concluded that if you need just air, then only on premium flour And also use additives for bread ...
But for me bread on the railway needs a healthier one, so I don't use premium flour

Added on Thursday, 13 Oct 2016 01:01

I also added buckwheat honey and "my own" raisins))

Cool! Fragrant, you see? Did you dry the raisins yourself?

[Elena_Kamch]

I've replaced all the liquid with pumpkin broth, the preenzyme over the edge, the dough there. And the airy bread turned out, although I did not even add pumpkin puree.
The buns are airy, if at the end of the batch you drive in 70-100 grams of good oil drain))
I made very good friends with baking on the railway)))

Added on Thursday, 13 Oct 2016 01:05

Elena_Kamch, dried, a week !!!!!! so stupidly week !! Nervous)) BUT clean, soft and without grains of sand))

The buns are airy, if at the end of the batch you drive in 70-100 grams of good oil drain))

What an interesting experience! And what kind of flour in buns?

I became very friends with baking on the railway)

And the dough comes up quickly enough, right? No industrial yeast needed

[Elena]

Elena, I bake pumpkin buns with pumpkin seeds. Delicious. The basis is pumpkin sunburn on sourdough. Only instead of ferment PF, and yeast I do not add. When the dough is wrapped on the hook, add a teaspoon of butter, but not less than 80 grams for this recipe.
You can go look at the crumb of a bun. Only in sunny sourdough, and then recently Angela put out such yeast bread, at the request of the girls

Decently. But there is a can on the Tolstoy napkin, I don't think it is directly cooked. And next to nothing to put. Or the cat will turn over.

No, the napkin gives off well, I would put it on a thick book.

In the epic times when the trees were big there was no yogutnitsa, I put jars of milk for fermentation on the battery (they were still very hot in winter then) on a small kitchen wooden board, 2 cm thick. Banks did not overheat and cats did not drop them.

[Jeanne]

Banks did not overheat and cats did not drop them.

Oh, these cats of extraordinary beauty.
Today is the 14th day of my railway. The amount of foam has decreased, but the contents of the can did not sink to the bottom. She did not take pictures. Tomorrow I will buy rye flour and make PF on it. I forgot to buy today, but I don’t want to go out again.
Jeannewhat a delicious bread. While I am fiddling with my railway people are already baking bread

[Larissa]

Larissa, and I started baking from the fifth day. And the first time I did it on the 1st grade. I like it the most. Although Lenchik is a rye maniac, something PF "dulls" me on her. But the 1st grade is bubbling awesomely)) success !!!