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

Why should I get them again?

Nina, don't worry! You don't have to reach for the pre-enzyme mixing. I take it out of the refrigerator, knead the preenzyme and leave it overnight. By the morning, he will wonderfully squirt and foam. And I add water, sugar, fruit to the rest of the yeast and leave it on the table for a day to gain strength (multiply) and put it in the refrigerator until the next baking. What makes railroad cars so good, that they don't have to be coddled like with leaven.

[Nina]

Tell me where to find your bread recipe.

Nina, I took the recipe of Irina Khlebnikova (video bread with sesame seeds) as a basis, but I was afraid to make such a shape, because I decided that my bread might not rise, and made a regular bar with a cut in the center. Only with her sourdough and the proportions of water and flour, I slightly reduced. See what consistency the dough should be. Baking 15 min. With steam at t230 deg. Then at t 200 degrees 10 min. And further 180 degrees. She did it with dough, as Elena Kamch advised. Baked for 40 minutes. Oven el. Actually, take Elena Kamch's recipe in her recipes (wheat bread with whole grain flour), I've been looking at it for a long time. The recipe is written in the most detailed way.
I realized that bread is a creative process and everything is put by intuition.
Tatyana, Nina, Light, thank you for your kind words.

[lara55]

I realized that bread is a creative process and everything is put by intuition

lara55, Larissa, to the point!
The bread is handsome! Congratulations !!!

Added Saturday 22 Oct 2016 11:07 PM

Girls, in fact, as they say Irina, you don't have to steam with bread on the railway! And I'm not worried
It is not necessary to weigh everything by grams and look for a certain recipe. I have kneaded so much in the dough and added to any amount of liquid. They do not give sourness, you can not worry.
I made such a conclusion for myself

Girls, I don't really know what to do. Help out. Yesterday at 8 pm I put PF. And now a day is coming soon, and the PF is foaming, but does not want to rise.

[Nina]

PF foams, but does not want to rise.

Nina, I didn’t rise either, it just froth and I was still doing the dough for 12 hours, like Elena Kamch’s in whole grain bread. Go to her recipe, everything is well described.

Larisa, thanks for the advice. At 9 o'clock I will put the dough for the night, and tomorrow I will bake bread and see how it turns out. We must gradually gain experience. Larissa, do you always have such a PF or has it already started to rise? I have already looked at Lena's bread. Thank you for your advice.

[Nina]

Do you always have such a PF or has it already started to rise?

Nina, I baked bread twice and the PF just froths, now there are railway stations in the refrigerator. I also added 1 tsp to the dough. sugar for feeding. Elena doesn't have that. Try, gain experience

Larisa, I understood everything. I went to put the dough. :

[ninza]

ninza, Nina, if pf foams, then the process is underway! Their structure shows that everything is in order, so bubbly over the entire surface If such, then, right, do everything further. Wheat flour? He behaves differently on wheat. Everywhere I showed on rye, it seems to me that the rise on it is more pronounced

Added on Tuesday 25 Oct 2016 01:01 AM

Help out

Here in answer # 3107 on page 156 has collected summarizing information from our experience. There are many interesting things.
A here in answer # 2967 on page 149 she showed her dough on PF. Rye flour, really.

[Elena]

Elena, what a fine fellow. I did such work. So far, my PF did not rise even on rye flour, it just bubbled. Waiting for the railway to grow up.

Girls, as they say, are lumpy at first pancake. My first bread did not work out: the dough rose well, but the dough was bad.The result is sticky, some kind of heavy and tasteless bread. Now I once again fed the railway with all sorts of goodies and on Wednesday I will try to make a PF on rye flour. Lenochka, thanks for the advice, went to read.

[ninza]

ninza, Nina, nothing, do not be discouraged! Still weak, you see. Everything will work out! It is necessary to wait a little longer until the dough is raised, especially if it is dense enough.

And my railroad cars completely stopped foaming. (((((I feed them, I sing. Did you fall asleep?

[kolobashka]

kolobashka, Barbaramaybe they are freezing? What do you feed? A win-win option - grapes, dried apricots

they stand on the battery all the time. I feed with sugar. there is a chock full of berries.

[Barbara]

they are on the battery all the time

Barbaramaybe they are already cooked
Nina, do not worry, you can t make more in the oven or make a bit more spreading, do not make a very dense dough.

If cooked, then everything? Do you need it again? I'm still sick right now, I don't smell smells, I can't even say if they smell or not.

[Barbara]

Barbara, the girls wrote that it is not necessary to put directly on the battery. Better on a not very thick book or a board. Try to remove them from the battery and put them on the table, and put on a quilted mitten on top (according to Nina's advice)

[Larissa]

Larissa, try after 6-7 hours to add 50 grams of warm water and 50 grams of flour to the PF, without looking at its condition. PF sometimes seems to be asleep, but as soon as you put the dough, after three hours a huge number of bubbles and double growth.
It seems to me that the railway has a very strong concentration, the girls write that they are being fed all sorts of sweets and sugars. I have one plum floating and a spoonful of honey in a liter jar. And the bread is always excellent. Thanks to Lena Kamch, I bake everything with her light hand only on the railway.

Here is such a handsome bread))

[Zhannptica]

Zhannptica, Zhannochka, how glad I am! Such handsome men come out!

[Elena_Kamch]

Elena_Kamch, infected me with her forms. Now the PF has delivered. Tomorrow I'll throw in a basket and cut it up and down

Now I'll go to work and gather my thoughts in a heap

And Angelina put the baguettes. For two days they haunt me

[Jeanne]

Jeanne, well, each bread has its own charm!
Rye in shape comes out good! So that the holes were bigger, the dough, respectively, should be thinner and what's wrong with it ... In shape!
And wheat is a continuous space for creativity AND rezat, and twist, and in shape

Added on Wednesday 26 Oct 2016 10:15 PM

baguettes

Well, you're already in baguettes!

Added Wednesday 26 Oct 2016 10:16 PM

And what HOLES you get in them on the Railway! Every time I think, well, why do we need industrial yeast ...

I bought it today with a specialist to make enti baguettes. They are very pretty, like everyone else at This craftswoman))

Well, I don’t know ... You have such cool baguettes and went to the railway .. And the holes, so, just a dream!

Leeeeen, okay))) I'll do the others once))) one

Added Wednesday 26 Oct 2016 10:50 PM

There is 0.3 g and 18 hours of proofing, so rye will be ready faster and baguettes will have a chance to live a little

[kolobashka]

kolobashka, Varya, Get well! Getting sick is always so unpleasant, and in the fall it is doubly

feeding sugar

My personal opinion is that white sugar does not provide a breeding ground for railway operations. This can be a short-term measure. I add honey periodically, never sugar.
Regarding your railway, I would do this: remove it from the battery, pour out half, add the same amount of water and add 3-4 apricots or 7-8 grapes and no sugar. Leave at room temperature. And see what happens. If they are already foaming, then the process was going on and they can be revived. As Luda says, the mistress of this topic, that railway is very difficult to ruin, they almost always survive.

Added Thursday, 27 Oct 2016 00:11

There 0.3 g

This is in the dough, and also in the dough 6 grams

[Jeanne]

... I have one plum floating and a spoonful of honey in a liter jar.

Jeanne, what are the strong railways. Even when kneading the dough, I refilled the railway instead of water, and then the bread rose for a very long time, and your bread is simply excellent. To me to grow and grow.

Added Thursday, October 27, 2016 08:55 AM

as soon as you put the dough, after three hours a huge number of bubbles and double growth.

Thanks to Lena Kamch

So I am very grateful to Elena for her advice on dough for bread

Girls, I am very glad that I can be useful to you We all learn here and help each other

[Larissa]

Larissa, so listen and pour water into the dough, not the railway, once)))) you will immediately see the difference. I have been baking this way since the fifth day of the existence of my railways. And I don't understand whether they are strong or weak.
Get back to basics. Look at the first page of the topic and do as it is written. AND spit I don't care if there are bubbles in the PF or not, after 7 hours I stupidly add warm water and flour. And always after three hours it grows and bubbles.
And about the baking algorithm -
I heat the oven at 220 degrees with convection. As the light went out, I put the bread there (if in molds, then on the grate, if the hearth, then on the stone, then I heat the stone for at least an hour). I set the timer for 45 minutes and for the first ten minutes I don't touch the temperature (220), then I decrease it by 170 with convection and leave the kitchen. The timer runs and the oven is off. Even if the rye is very tanned in the first 10 minutes, it's okay, then at 170 it will not fry. But the time is always 45 minutes. Everybody everywhere writes that rye should start at a high temperature. Tested it works. The bread is always baked and the crumb is beautiful.
Success to all)))

Added Thursday, October 27, 2016 12:01 PM

[Jeanne]

In, came Jeanne, and said how she cut it off!
Correct words!

In, Jeanne came and said how she cut!
Correct words!

Yes, I’m reading and learning. Jeanne, thanks for the advice. I'll try.

[Jeanne]

after 7 hours I stupidly add warm water and flour.

Jeanne, I'll try.
Your algorithm is very suitable for my oven.
Is the oven algorithm the same for wheat bread?

[Elena_Kamch]

Oh, I didn't want to "cut it off", litter if it looks like that)))) Elena_Kamch, you know that I'm kind)))
ninza, I will be glad if it comes in handy)
lara55, and wheat as well at the initial stage, and further depends on the size. Baguettes 10 minutes less. 35)))

[Jeanne]

Jeanne, thank you very much for the helpful recommendations. I write everything down.

They put me up as a specialist, but I'm an ordinary teapot
Just a crazy desire to bake the right bread)))

[Zhannptica]

Zhannptica, Zhanul, yes it was a joke! And loving

Added on Friday 28 Oct 2016 00:09

crazy desire to bake the right bread

And it turns out very well!

Something Lyudmilka does not look at us, they say that they have lost the Internet, we will wait for her appearance))))
Today I had wheat-rye custard with coriander. Out of greed, I brewed 2 tbsp of red malt and learned a little black crumb, but tasteful)))
At about 7 pm, I took out my jar from the refrigerator (it was thrown for three weeks), stirred the contents with a spoon and poured 150 grams, and threw honey and prunes into the remaining teaspoon and poured some water. After a couple of hours, I put it back in the refrigerator.
In 150 grams of cast also tsp honey and a prune berry. And in a warm place I put it to warm for three hours.
Strained and added at 10 pm 150 grams of 1st grade flour. Spock told them to night and went to bed. In the morning, she added 50 grams of warm water and added 50 grams of c / z flour. And she left. By one o'clock she returned - the dough grew and bubbled. I poured 300 grams into a kneading dish, and again water and flour into the remaining dough. This is for tomorrow and until tomorrow she will be waiting for me in the refrigerator). I added 2 tbsp of buckwheat honey to the brewed malt and poured 200 gr into the dough. added 300 grams of warm water and 20 grams of salt there. Now the flour. 150 gr rye, 350 1st grade and 200 premium. Kneading 5 min. It seemed a little thin to me and I added another tablespoon of flour. Two hours later I had to break loose and leave the dacha. I took the bowl of dough with me and put it in the refrigerator at home. This morning I took it out and without letting it get warm, divided it in half and, twisting the roll, stuffed it into the molds, smearing them with goose lard. I returned at 12:30 pm the loaves doubled in size and when pressed, the hole did not straighten.This means the dough is ready for baking. Then she warmed up the oven and baked for 45 minutes as standard.
Do not throw your slippers for a long composition, I just wanted to say that even without dancing with tambourines around this bread - the result is always excellent !!! There is a time to bake according to the rules, there is no time, put it in the refrigerator, at least a dough, at least bake the dough when convenient. Cold proofing for many hours did not interfere with any dough yet.
In the first photo, there is a dimple from the finger, which does not straighten and tells us that the proofing is complete.



Litter for huge pictures, I can't insert small ones from the tablet

Lovely girls!
Our Lyuda has had problems with the Internet for the third week. So do not think that you have been abandoned. She always comes to her topics and answers everyone. As soon as possible, she will immediately prompt and give advice.
In the meantime, we are all waiting for her and miss her

[Jeanne]

Jeanne, thanks for such a detailed explanation. No one even thought to take the slippers, but for beginners additional. information only for the benefit. I will probably never bake such bread.
Profilonila for several days - I felt bad. Now I will gather myself into a bunch and again continue to experiment with bread.
Zhanna, where do you get malt and such molds?
All comments and jokes are only loving

Added Saturday, October 29, 2016 1:34 PM

I poured 300 grams into a kneading dish, and again water and flour into the remaining dough.

Jeanne, when are we connecting this? I did not get it.

[Larissa]

Larissa, I will be glad if my essay is useful for baking delitant))
I don't connect it. It just works two or three times. Today there is no time, and tomorrow I will bake baguettes with this dough, leave a little of it, add some water and flour, and a day later again bread. This is the same type of leaven. That is, I use the railway in 2-3 times. Stupidly adding water and flour to the already revived PF or dough. No matter what. What is superfluous, in short, remains

Added Saturday, October 29, 2016 3:18 PM

By forms, just in Yandex, hammer in the forms for bread L7 or L9 for them the price is 250 rubles

Added Saturday 29 Oct 2016 03:21 PM

This, again, Kamchatskaya led astray. I have a stone, a shovel, and special baskets (my friends gave me a gift for my birthday), and so I played great with my new toys, and the cuts turned out to be steel and a cap ... no, I bought molds pancake now I bake baguettes on the railway according to Chuchelka's recipe, and I throw rye into forms into these, like the main lazy person)))

Added Saturday, October 29, 2016 3:28 PM

"Baguettes on liquid yeast" of the Chuchelkins, they are called that. Lenchik will come in, he will throw it, my tablet refuses to copy the Mona Lisa, but I found a 161-page cut and showed it.
And be sure to pea flour, as prescribed. The dough grows on it very quickly

I managed! Hurrah! PF stood for 2 days in the oven. Nothing finally happened. I decided: let it be as it will be. I added warm water, oil, flour and put it in the HP to knead. It grows there! I think there is already its own leaven formed from flour. In short, down with industrial yeast !!! And put a banana skin and honey in a jar, hisses and foams again.

[Barbara]

Barbara, Hurrah!!!

[Barbara]

Barbara, well done!!!! We are waiting for the photo

I don't connect it. It just works two or three times

Jeanne, it turns out that everything is elementary. Bread is such a field for imagination. Thanks for so much information.

Kamchatka has led astray.

Oh, this Elena Kamch.

I forgot to pinch off a piece of sourdough dough. (
Only now I need to learn how to make beautiful or buy forms, otherwise I get such a cobblestone.

Added Saturday 29 Oct 2016 9:07 PM

Added Saturday 29 Oct 2016 09:54 PM

And taste, the main thing is taste. I remember him from the beginning. Found something similar in taste in Bosco, but it disappeared completely. I remember the loafs were so gray, with rye probably in half. They smeared butter on such bread and ate it.

[kolobashka]

kolobashka, Varya, oh how great !!! : yahoo: Congratulations!

Bread is such a field for imagination.

That's for sure!

Added Sunday, Oct 30, 2016 05:33 AM

Lenchik will come in, exile will throw

That’s always the way. And who will learn? With Mona Lisa ...

I found an incision on 161 pages, showed

here are 161 pages

Added Sunday, Oct 30, 2016 05:34 AM

And these are the baguettes, as requested

Liquid yeast baguettes (Scarecrow)

Added Sunday, Oct 30, 2016 05:35 AM

and I throw rye in these forms

Nuuu, I realized the joy of forms! Otherwise ... drop the forms, drop the forms!

[Barbara]

Barbara, stole a piece for myself. What flour did you cook with? Such
white. What's the recipe?

And these are the baguettes, as requested

Elena, I chewed everything and put it in my mouth, and even the molds to boot

[Barbara]

Barbara, you have got luxurious bread !!! Crust mmmmmmmm
Well, these are their forms)) so it is home and cozy !!

Added Sunday, 30 Oct 2016 12:56 PM

Elena_Kamch, I'll send you a tablet with a parcel post and try to insert this Mona Lisa from it, he bastard copies only the end of the link

[Larissa]

more and molds to boot

Larissa, I bought mine in the online store. There are many different kinds of flour. But the delivery is very expensive to us now

right here 🔗