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

[Jeanne,]

I nevertheless reached the store and kneaded the PF on rye flour.
Jeanne, made the PF only on the 14th day, because they were going up to the railway very slowly.
Next, I plan to add 1st grade wheat flour.
The report follows.

[lara55]

The report follows.

lara55, Larissa, wait, sir

Oh, girls, and my railway is already 2 days old. I put raisins, an apple, and then art in the jar. l. Ivanushka added a spoon (I don't know why). Now I put my nose into the jar, and there it smells so delicious and something else hissed at me: like, don't stick your nose. I rather closed the lid, I think that the process has begun.

[ninza]

ninza, Ninok, let's go (process) Well done!

but the contents of the jar did not sink to the bottom

Larissa, I'll tell you a secret, the contents of the jar in the form of fresh apples do not sink to the bottom in a month (although the jar is in the refrigerator). Dried fruits such as apricots, raisins, etc. get wet and sink to the bottom.

[Irina]

Dried fruits such as apricots, raisins, etc. get wet and sink to the bottom.

Irina, miracles, and even my raisins never dropped.
Nina, that's great, 2 days and already hiss. What kind of conditions were created by the railway?

even the raisins never dropped

So it has accumulated carbon dioxide and floats!

Nina, that's great, 2 days and is already hissing. What kind of conditions were created by the railway?

Larissa, the bank is in the kitchen. I put on a quilted mitten on top of the can. Maybe the process went faster. I wait and hope. Thank you girls for your support. I and ZhD can feel it.

[Larissa]

but the contents of the jar did not sink to the bottom

Larissa, discussed this moment many times Do not wait until it goes down! Mine never dropped! It doesn't always go down far! You can ignore this, it has been checked repeatedly by many

Added on Friday 14 Oct 2016 03:52 AM

ninza, Nina, glad, glad for you and the railway! We look forward to continuing!

The report follows.

[Nina]

I put on a quilted mitten on top of the can.

Nina, well done, but I didn't guess. I dragged these railroad cars all over the kitchen.

Don't wait until it goes down! Mine never dropped!

Elena, I do not wait, yesterday I dug the PF, today I looked into the saucepan and something did not fit. Now I am leaving, I’ll come and see it, and if there’s silence, I’ll feed it according to Lina’s recipe.

Added Friday 14 Oct 2016 05:50 PM

My PF is none. Fed up 1 st. l flour 1 grade, 1 tbsp. l of water and 1 tsp. Sahara. I wait until tomorrow

Posted on Friday 14 Oct 2016 5:51 PM

Ninahow are the railway?

The bread was not baked, baked under a lid for 20 minutes, then without a lid for 10 minutes. At t230 deg. Rye flour with wheat

Nina, how are the railways doing?

Larissa, already seething and hissing. Let them stand for another 2-3 days and you can think about PF and bread. Thanks for attention.

[lara55]

lara55, so can hastened to take out. I mostly bake bread for an hour ...

Larochka, I saw your bread. Do not be upset, you have everything ahead. You already know how to do and how not to do it. Good luck.

[lara55]

The bread was not baked, baked under a lid for 20 minutes, then without a lid for 10 minutes.

lara55, Larissa, well, yes, not enough. I pierce it with a knife, if there is no dough on it, then I take it out.
And I subtract it when I remove the lid.

[Tatyana]

so maybe hastened to take out

Do not be upset, you have everything ahead of you.

And t subtract when I remove the lid

Tatyana, Nina, Light, girls, thank you for your support. The bar was small for the sample, that is, I did not add water to the PF, but only mixed in flour. Indeed, it was necessary to lower t after removing the cover and hold it a little more.
Take2 will follow. Tomorrow I'll put PF on at night and take into account my mistakes.

[lara55]

lara55, everything will work out. I generally bake without a lid and from a cold oven. I put a maximum of 180 degrees. I check the readiness of the bread by knocking on the bottom. The sound is loud, as if it is empty inside, then ready :)

[lara55]

lara55, Larissa, with the first try you!
The roof is cracked - a little undershot ...
She baked a little, of course. With rye flour, that's right, first the high temperature is 15 minutes (I set the maximum in my oven - 270 degrees). Then I lower it to 200-180 degrees and bake for at least an hour

I check it by knocking on the bottom. The sound is loud, as if it is empty inside, then ready :)

Yes Yes! Also check

Added on Monday 17 Oct 2016 00:35

I pierce with a knife, if there is no dough on it, then I take it out

Light, Svetik, if there is a lot of rye flour, then there will be dough with ready-made bread. You better knock

I bake the same from cold. First by 200, after 15-20 minutes I lower it to 160. I check the readiness with a thermometer. How to knock on the bottom? It always sticks to me. While you remove it, the temperature will drop.

[Elena]

The roof cracked - it was a little undershot ...

Elena, I will determine readiness for baking with a piece of dough in a glass of water. You had it and even had a photo and liked doing it with the PF-2. Thanks for the advice.

I check the readiness of the bread by knocking on the bottom

Tatyana, knocked on it, but only from above, it seemed that the sound was dull. All comes with experience.

It always sticks to me.

Barbara, baked on baking paper (I put it in the mold anyway) and nothing stuck to me. Why does it stick with you?

Added on Monday 17 Oct 2016 08:33 AM

With rye flour, that's right, first the high temperature for 15 min.

Elena, it turns out that only with rye flour should be put into a hot oven, but if the mixture?

And, then, I just bake it on the pan, although I smear it with oil, but I still have to tear it off. I'll try on paper. Thank you. All I want to buy a form with a lid.
Once I baked it straight in a baking pan, I wanted tin bread, but it didn't stick in it.

if the mixture?

Larissa, also hot. Only the temperature is slightly lower - 230-220

[Barbara]

All I want to buy a form with a lid.

Barbara, blinded the shape of what was. The small non-stick mold was the bottom and more anti-stick. Form-up. I make casserole in these forms. The bread was small, test and these forms were very suitable for me. Girls bake bread in the roaster too - it's very convenient. it is not necessary to buy molds specifically for bread. I even make buns on baking paper - I cover the baking sheet - it doesn't get dirty and doesn't stick.

Added on Monday 17 Oct 2016 09:04 AM

hot too. Only the temperature is slightly lower - 230-220

Elena, thanks, I will take into account.

So that the bread does not stick, it is better not to smear with butter, but to dust it with flour. And baking paper is also sticky. When I bake on paper, I smear it with HP non-stick grease and dust it with flour on top, then everything flies off!

When I bake on paper, I smear it with HP non-stick grease

Could you tell us more about lubrication?

Marina!
Catch! You can do it like here:

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=194369.0 this one will be good for a pastry chef too.

I make a little different for bread: 1: 1: 1 vegetable oil, flour, peeled (store) lard. Beat with a blender, store in the refrigerator. (purely for reasons of economy, ghee is expensive and painful)

[Elena_Kamch]

Svetik, if there is a lot of rye flour, then there will be dough with ready-made bread. You better knock

Elena_Kamch, Elena, well

Added on Monday 17 Oct 2016 06:38 PM

I'll try on paper.

kolobashka, Barbara, my paper is fried to bread. Better to sprinkle with flour or semolina.

Added on Monday 17 Oct 2016 06:40 PM

Girls bake bread in a duck

lara55, Larissa, yeah, I bake. Does not stick.

Double2
Baked for 10 minutes. t220grad, 10 min. t 200, 30 min.t 180. Baked again in the form that I made from pots.
The bread is already better, but not quite:
-not a little drunk
The taste is fresh, it was necessary to put more salt. I made bread 1/2 of the recipe norm.

[lara55]

lara55, Larissa, success in baking

[lara55]

lara55, LARISA, bread is much better! Is there rye flour in the composition?
Try starting the oven at 240 for about 15 minutes.
Did you knock on the bottom?
How did Pf rise?

[Elena]

Is there rye flour in the composition?

This time without her, there was only first grade flour.

Try starting the oven at 240 for about 15 minutes.

I'm afraid that's a lot for my e-oven. It is necessary, probably, the first stages of 15 minutes. to do.

Did you knock on the bottom?
How did Pf rise?

I knocked on the top, the bottom was in shape and while you take it off the paper ... I put it on the PF for the night, then, according to your advice, put the dough in the morning (for which a special thank you), but by the evening it was weak and I left it at night. The yeast has not yet gained its good activity. You feed them, you feed them ...
I will try with sesame seeds and again add 45-50 gr. Of rye. It still gives the bread a pleasant taste.
Elena, thank you for attention

[Larissa]

Larissa, I see, nowhere are there any burns on the bread. Try increasing the temperature a little. It is the first grasp of the dough that is important, as I understand it.
And about salt ... I concluded that a little more salt is better for our taste than less. If not salted, then it loses a lot in taste with all the other components being the same.

Try increasing the temperature a little. It is the first setting of the dough that is important,

Today I put PF again. I will risk increasing it to 240 degrees .. I will bake with sesame seeds, like Irina Khlebnikova's.

that a little more salt is better for our taste than less.

I would risk increasing it to 240 degrees.

Do not throw your slippers, but I have been baking bread at a temperature of 270 degrees for a couple of years now, without any forms and caps to a very, very dark crust. (so in Europe it is fashionable to bake to an almost black crust) The bread turns out to be very tasty, especially a thin, well-fried crust!

[filirina]

Do not throw your slippers

filirina, Irina, a matter of taste. I also love

well-fried crust!

But I don't know what t in the oven.

Svetik, I have a thermometer for the oven, so I measured it out of curiosity, otherwise the oven is ancient, electric, without temperature control.

[Irina]

but I have been baking bread for a couple of years at a temperature of 270 degrees, without any forms and caps

Irina, in my oven it will probably be crackers. I also want to bake bread without molds. While trying with caps, I train. I'm afraid to fry until dark brown.

While trying with caps, I train.

Train, Larochka, this experience is only with regular training! (When I just started baking bread, but it was for years ... there was still no Internet, so such miracles sometimes happened, as my husband remembers, he still laughs, as I I tried to feed rye bread, and the bread crusty on top, but inside the semi-liquid dough remained)

[filirina]

filirina, but from a cold oven or into a preheated one?

[Irish]

so such miracles sometimes turned out

Irish, I, too, Like in a fairy tale - stone bread! And then I found out about the high temperature at the beginning of baking and everything worked out!
I also bet on 270 and bake on them for 15 minutes

and from a cold oven or into a preheated one put

Warmed up. Until those 270! I spread it like a stone (a piece of clinker tiles). The oven is without temperature control, so baking is always at maximum. I bake for 20 minutes, then turn the bread 180 * and bake for another 15 minutes.

If it is not salted, then it loses much in taste with all the other ingredients being the same.

I suffered so much in Tuscany - they generally don’t salt bread dough, absolutely.

Experience and skill comes. Pf was on rye flour, and then wheat of the first grade. In the dough, sesame seeds are also sprinkled on top in a cut. I will experiment.

Thank you all for your advice.

[lara55]

Experience and skill comes

lara55, Larissa, wonderful! Good bread and holes

Larissa, congratulations on a successful bread. Well done! Tell me where to find your bread recipe. I have railway ready, as it seemed to me. I put it in the refrigerator until tomorrow night, I'll put the PF in the evening. Now I looked, but the railway has somehow calmed down. Girls, is this okay?

[ninza]

I put it in the refrigerator until tomorrow evening, I will put the PF in the evening. Now I have looked, and the railway has somehow calmed down. Girls, is this okay?

ninza, Nina, do not need to be refrigerated if you are going to bake (you will need to take it out and heat it). It's cold there, so they calmed down.

Svetochka, come to me for "you", okay? I just thought that leaving the railway in the heat for another 2 days is a lot. I was afraid that the railway would be peroxidized. Why should I get them again?

[lara55]

lara55, Larisa, great bread!

[ninza]

Why should I get them again?

ninza, Ninathen get it tomorrow morning