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

[Elena]

Elena, thanks for the link. I pulled the railway out of the refrigerator, tomorrow I want to bake some bread.

I joked about the forms, so that also the forms to boot. Pestering people with stupid questions. I scrubbed the Internet on the question of forms, scrapers for dough ..... I need to think about what I need.
Kamchatka Krai ! Here is the beginning of our great Motherland. A land full of wild, inaccessible and dangerous places. The land of fire-breathing volcanoes and very good people.

[Larissa]

Larissa, I just wrote about the forms, because I have ordered several times in this store. And in Moscow they have delivery. In general, a proven store

Tell me, if I missed when the foam appeared on the surface of the yeast (3-4 days ago), did not open or shake the jar, but now the foam has practically disappeared, what should I do now? Is it yeast or not?

[Yulia155]

did not open or shake the can, and now the foam has practically disappeared, what should I do now? Is it yeast or not?

Yulia155, you need to open. Open and sniff urgently. If the smell is pleasant, then order.

[Yulia155]

Yulia155, and was it closed at room temperature? I only have a closed jar in the fridge. In the warmth, it's always just covered so that the garbage does not fall.
I agree with Light, open the jar, add water, add fruit and do not close tightly while warm. They need to breathe

Knead PF on flour c. with., but he rose very badly - only a third, stood all night. It is necessary to add rye flour for the PF. When mixing, I added 2 tbsp. l. rye and a little flour of the 1st grade, the rest of the flour c. s, a handful of bran and a handful of sunflower seeds. All this stood all day. It seemed to me that the movement was minimal and I sent it to the refrigerator. In the morning, I formed a round shape and sent it to the rack, which lasted 6 hours. The dough was heavy and not puffy, but the bread rose and baked well during baking.

[Larissa]

Larissa, just young yeast for now. It's hard for them to work quickly. But they will gain strength
Is the bread tasty?

[Elena]

yeast is young bye

Elena, so they are already a month old. When will they "grow old"? In the bank, the railway sizzles very well.
The bread with seeds turned out to be very tasty. Forms have not yet got hold of. When baking, the cuts spread out, probably, they kneaded a little liquid, but the shape of the bread was very good. I put everything in sight (I don't like these grams). The crumb has no airiness yet

For some reason, uneven breaks

[Larissa]

Larissa, well, a month is not yet the deadline The main thing is that they work! Slowly but surely. The holes are good. If you like the taste, then everything is in order. Just keep in mind how long it will take for bread.

[Elena]

month is not yet deadline

Elena, reassured. Are the breaks from the fact that it is hard for the yeast or another reason?

You mean the tears are deeper than the cuts are made? Maybe he didn't get it right. Mainly on wheat flour? You can then roll a ball of dough into a glass of water. As it pops up - bread for baking

Are the tears deeper than the cuts?

The breaks are "shaggy", there is no uniformity in the break itself

You can then roll a ball of dough into a glass of water.

How I forgot about this method
Everyone has already mastered these railways, I'm alone here wandering

Added on Monday 14 November 2016 01:45 PM

On wheat flour mostly?

Yes, a couple of tbsp rye. spoons, a little bit 1st grade, the rest c. from. I wanted to try to bake white.

[lara55]

I'm wandering here alone

lara55, Larissa, don't worry, we'll break through!
The main thing is that you are working and growing, the rest is a matter of course! ... I have little experience with wheat, you can call Jeanne, can tell you about the cuts, when and what they are

[Elena_Kamch]

Elena_Kamch, Light, Thank you. I opened. the smell was normal, then I shaken it up and opened the lid several times a day, 2-3 days, the greens began to settle, and then I take it out of the battery and feel a sour smell

[Yulia155]

Yulia155, and now what is the situation with the railway? Where are they? How does it smell?

[lara55]

lara55, everything is correct Lena says about the breaks. The bread breaks apart from the lack of space. If it were just in shape and without cuts, then his roof would blow.
Laris, I seem to have carefully read the process and did not understand. Correct me if I'm wrong.
The pre-enzyme stood the night, then kneaded the bread that stood the day? And then she began to bake. Right??
Then where is the dough? After the pre-enzyme (overnight), add 50-100 g of water and 50-100 g of flour and wait 3-4 hours. And at this moment these bubbles go and everything comes to life))))
If you mix it with the preenzyme, then the crumb is very heavy and it takes much longer to wait for the bread)

Added on Tuesday 15 Nov 2016 08:34 AM

And yet try with grams, well, at least once !!! Go to the recipes on the first page and choose the one that suits you. Choose a recipe according to which there are already reports, where the girls have already baked and they immediately succeeded.
And the fact that rye flour is needed in PF, I don’t know. I even put PF on the 1st grade for rye or whole grain nakraynyak. It grows perfectly on flour 1 (general purpose)

Added on Tuesday 15 Nov 2016 08:40 AM

Sori, but if I understand correctly, the yeast needs to be constantly updated and used, then it will grow old and gain strength. It's like with cognac. After all, what is a 10 year old cognac? In the third year, a part is cast from it (the so-called bedpiper) and fresh juice is added to the original volume. Two years later, a 5 year old cognac is cast from the same barrel and fresh grape juice is added again. Then a 7-year-old and after three years we are poured a 10-year-old, the most expensive of all the previous ones, like the oldest. Although, in fact, from the original composition and blend, crumbs float in it. But the taste is the richest.
That's how yeast is, they age, when pouring and adding fresh material and water))

[Zhannptica]

Zhannptica, Zhanulik, thank you! And about the cognac finally interesting I did not know!

[Jeanne]

Then where is the dough?

The pre-enzyme stood the night, then kneaded the bread that stood the day? And then she began to bake. Right??

Jeanne, I kneaded the dough and it stood for a day, but the rise was very small and I sent it to the refrigerator overnight. In the morning I took it out, allowed it to warm up, formed a ball and left it on the soak, which lasted 6-7 hours.

[Larissa]

Larissa, nevertheless there was no IT, the dough !!! Here the dog is buried

Now we go and put the PF, straight from the refrigerator, pour it, honey or sugar and any flour pads. Let it warm up. After dinner or in the evening, pour water and flour. Tomorrow morning we bake delicious bread with straight cuts !!!

[Jeanne]

still try with grams, well, at least once !!

We'll have to hang in grams.

I even put PF on the 1st grade for rye or whole grain nakrynyak

I put it on premium flour.

about brandy finally interesting

And I didn't know. Maybe we'll start cooking cognac

Added on Tuesday 15 Nov 2016 09:05

Now we go and put the PF, straight from the refrigerator, pour, honey or sugar and any flour pads. Let it warm up. After lunch or in the evening, pour water and pour flour

Jeanne, I have introduced. Already pulled out of the refrigerator.

[Larissa]

Larissa, about cognac, it's like with ham. For two days it ripens salted, half a day is cooked, the night comes to mind in the refrigerator. And they ..., they .., wake up without change for 10 !!!! minutes ..., radishes

[Elena]

Elena, Jeannewhat would i do without you

Added on Tuesday 15 Nov 2016 09:13 AM

Jeanne, PF can be placed on premium flour for white bread or is it better to use the 1st grade and bake gray?

[Larissa]

Larissa, there will be no gray! 1 grade white !!
I never put it on the highest, so I even thought, why ..., I'll put it. I've been in town for a couple of days, and yeast lives in the country. I'll come back and put it on, for the sake of experiment. I think Angela is betting on everything. I'm really sure. Come to her. She has many proven recipes. I have baked many of her loaves. If bread is sourdough, then instead of sourdough, use PF and it says - to refresh the leaven, then pour water into PF and pour flour. Please don't ignore the dough !!!! So faster and more airy a million times !!!!

Angela bets on sun. I'm really sure. Come to her.

Already gone

Please don't ignore the dough !!!!

I remembered about her on the advice of Elena Kamch. Sclerotic .......

[Larissa]

Larissa, Motherland is waiting with a report))))
Thank you for keeping your hands on and continuing your experiments !!! I really respect Rhinos !!!!! (I myself, until I achieve it, I won't calm down)

Added on Tuesday 15 Nov 2016 09:29 AM

Larissa, here listen and pour in water 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.

Added Thursday, October 27, 2016 12:01 PM

"Please accept my thanks
For your kindness and participation,
For this hand on time.
I want to say THANK YOU,
You helped me a lot.
May the warmth of the soul return to you a hundredfold,
Let it warm you, take away your sorrows,
May fate smile at you with light. "

Virgo, tell me what to do? Yesterday I kneaded the PF. After 8 hours, I kneaded the dough on it, after another 8 dough. And it doesn't rise at all. Can add a railway? Just updated well, they are playing. The dough is smooth, soft, half-and-half with whole grain.

[Barbara]

Barbara, did the dough rise? How much does the dough cost? My dough rose slightly. It seems to me that nothing can be mixed into the finished dough. The very layman in this matter. Wait for the specialists. I would send it to the refrigerator until tomorrow. I pulled it out tomorrow. let it warm up, shape it and send it to the shelf.

Added Wednesday 16 Nov 2016 06:23 PM

I have a take N. On 1st grade flour and a couple of tbsp. L. Rye flour. The basis is Elena Kamch's recipe "wheat bread with whole grain ...." .. instead of fiber, bran and flour of the first grade, and a handful of sunflower seeds. The PF rose 2 times and the dough also rose well.
The incisions during baking self-destructed, and remained strange again. We must try to put in more flour. I pinched off a piece of dough during molding. I rolled up a plump bun and put it in a glass, which I put next to the spreading bread. The gingerbread man surfaced an hour later, although after that the bread stood for another 2 hours, since the rise was small. Only I can have this. Kneaded by hand.

The bread itself was baked well, delicious.

[kolobashka]

kolobashka, Varya, I would suggest just waiting ... I myself had an unpleasant experience the other day. I decided, the train is already mature, I will skip, I think, the dough stage. And not baked for a long time. And the jar sizzled so merrily after feeding. Pf raised all day, slowly .. I kneaded the bread overnight and put it in the refrigerator. After kneading in a dough, such bread in my refrigerator overnight ceased. And here I look in the morning - it does not move at all! I was in shock, but decided not to touch him until lunchtime. To obnd distance and turned out tasty, not sour.
I believe that you always have to wait for the rise in bread, otherwise it will be hard and tasteless

This is yes. I once baked the same dough, I thought it would rise when baking. Fig you. The brick came out. I'm waiting, but what can I do? How long can you wait? When will it be worthless, if it still does not rise?

[Barbara]

Of course, I'm not a specialist in cuts, but I can see for sure that they were cut straight, but it should be at an angle of 45 degrees and deeper. We cut just before planting and we definitely need steam at 230 degrees in the oven. We put a mini form on the lower level and heat it with an oven. We put the bread, and throw 6-8 ice cubes into the mold. And our cuts are as in the picture))

Added Wednesday 16 Nov 2016 11:31 PM

Added Wednesday 16 Nov 2016 11:36 PM

Barbara, I would bake, and not tormented by thoughts)) his time is up
Next time he will know that everything must be done on time). (Just kidding) give the heat more for 12-15 minutes, and turn it down by 170. It'll be baked, he has nowhere to go)

[Larissa]

I would bake

And I would wait ...
Well, or toss .. heads-tails
Anyway the experience will be

Added on Thursday, 17 Nov 2016 00:07

Baking incisions self-destructed

Larissa, in my Dummy opinion, maybe the initial temperature was not enough for them? As I understand it, you need to start baking on very hot (I would put 250 and look) and with steam (Zhanna writes correctly). The bread explodes and the cuts open. Well, practice, of course, where can I do without it

And deeper, deeper it is necessary to cut them. 1.5-2 centimeters inside with a blade)))) everything will work out. The pulp is so perforated))

[Elena]

Elena, Jeanne, dear girls, so that I do without your pendals. Baking with steam initially at t230gr. 15 minutes. Then without steam 180g until cooked, el.

they were cut straight, but it should be at an angle of 45 degrees and deeper.

I forgot about the corner. The incisions were made just before planting in the oven. It is necessary to select the blade for cuts - it is inconvenient with a knife.

I would put 250 and look)

Elena, I'm afraid that for my email. the oven will be a bit too much. The bread is baked very well.
Girls, what can you say about the kolobok that surfaced an hour later?

I don't know how (I'm talking about a bun), I press on the side with my finger, if the dent remains, then it's done) I put it in the oven

Added Thursday, 17 Nov 2016, 02:23 PM

Look at page 175, 3488. The dent is clearly visible

I press on the side with my finger, if the dent remains, then it's done)

I also did so (2) and waited for an increase in bread (1). First item 1, then item 2
It remains to find the blade in the house.
Still, it's interesting about the bun. Can someone tell me.

So I already tried to bake this, nothing came of it. So I think, maybe not waste electricity? The main thing is the dough is so pleasant, elastic. Can I put it on pies? If you roll it out in a thin layer, it will be baked anyway, right?

[kolobashka]

kolobashka, Barbara, add regular yeast and bake

How can I add now?

[kolobashka]

kolobashka, Barbara, dilute with water, mix with dough, add flour. Knead well and let sit.

[kolobashka]

kolobashkahasn't grown at all? Dough rose? I don't understand

[Elena_Kamch]

Yulia155 [/ b], and now what is the situation with the railway? Where are they? How does it smell?

Elena_Kamch, stood warm, smelled sour for several days until I poured them out. I did not risk further on such a stove.

[Yulia155]

Yulia155, if there is no mold, then you can pour 50 ml into a clean jar and make new ones. They should get to the condition sooner Smells sour when there is not enough feed

[Ang kay]

Good day everyone)) Good evening to Kamchatka)))
Yesterday I baked two breads on my favorite railway))))))))))))))))
One was planned, and the second accidentally seen yesterday in Vasilisa's LJ)
If Kamchatka helps me, then we will see an active reference to "wheat bread with amaranth flour" (master class) from Ang kay , well, or in a search engine look
The day before yesterday evening I put (150/150), and closer to the night I added 50 water and 50 flour, tsp of honey
In the morning I had a luxurious dough, which rose almost three times and threatened to run out of my jar)
Then everything is according to the recipe. Took the right amount. I did not add 1 g of yeast in the recipe.

Well, the cut

Oh, I forgot !! I didn't have amaranth flour and I used 50g sesame. It is greasy and heavy, so the holes are small, but the bread is sooooooo tasty, it reminds me of buckwheat, with a pleasant aftertaste)
Well, my impromptu)) here there are already holes)

Agree that the beauty of this section is off scale, well, as for me it is so very pretty.
The bread is called Zebra and, to be honest, I didn't monitor whether we have one on our site or not. Accidentally caught my eye, the dough was ready (I'm a squirrel, and I always put it with a margin)
This bread contains cocoa, but it has an absolutely neutral taste and in the morning my daughter ate a sandwich with butter and fish with a bang))))
Delicious bread for everyone)))

Added Wednesday 07 Dec 2016 09:20 AM

Oh yes, I forgot. Now HP is kneading the second batch of zebra) the bun is melting before our eyes, I decided to repeat it)

[Zhannptica]

Zhannptica, Jeanne, you have very beautiful bread!
Please tell us more about how to make the second patterned bread. I really liked it.
I also want to try.

If Kamchatka helps me,

It will help, help .. Right now it will reach the computer

Vooot!

Added Wednesday 07 Dec 2016 09:52

Wheat bread with amaranth flour (master class) (ang-kay)

Added Wednesday 07 Dec 2016 09:54

the beauty of this cut is off scale

Yours ... die, do not get up !!! Here is Zhanulka - an entertainer-craftswoman !!!

[Zhannptica]

Zhannptica, Jeanne, the zebra is just super

[kuznez84]

kuznez84, Elena_Kamch, Light,
Wow!!! I'm soooo nice !!!! Thank you))) now I'll tell you everything) once you bake this) very simple !! Probably it would be necessary to lay out the recipe .., okay, now I'll post it .., only there is no intermediate photos of the test itself .., but everything is clear there.
Five minutes. I will try quickly

[Zhannptica]

Zhannptica, Jeanne, we wait

[Elena_Kamch]

Done !! What is not clear, ask. But everything is very simple there

Added Wednesday, 07 Dec 2016 12:25

Elena_Kamch, thank you for your help!!!!!!!!