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

Good day to all))) Good morning to Kamchatka !!!
Ooooochen for a long time I wanted to try bread on the railway with the / grade)))
I came to brag. I found the recipe on the Ukrainian website. Bread in two different doughs. One on the railway costs 14-16 hours, the other on yeast for 8 hours (Kamchatka, do not talk about yeast)
Then they combine and the dough is refrigerated for another 4 hours. In general, I am not looking for easy ways


For a very long time I wanted to make such a molding, but the dough was always watery, and this just came up just right. Originally molded from two balls
Well, the cut

Baked yesterday afternoon. But even now the bread is very very soft.
Delicious bread for everyone

Yeah !!! I'm impressed! We're not looking for easy ways !

[Elena_Kamch]

Elena_Kamch, but I'm so glad that you were impressed

Added on Tuesday 27 Dec 2016 10:47 PM

Elena, and you know ..., this bread .. seems to be of a different level, or something .., it is sooooo real, crazy aroma of BREAD)))) I swear it is worth the effort and patience)

[Zhannptica]

Zhannptica, Jeanne, believe you!
It's great that the effort spent was worth it and the result pleased! ... Your culinary feats inspire experimentation!

Added on Tuesday 27 Dec 2016 11:07 PM

Was it specially speckled in the shape of a heart, or was it a surprise?

[Lenchik]

Lenchik, I just looked about the heart and saw it, in fact, the whole joke is in the "roof", in this thin hat. Well, I just couldn't find how the pros get this Roof. I thought it out myself)) and put three balls on this very roof. And how they grew together there .., with a heart, that means a heart !! It is necessary for Valentine's day to be so crazy))

Well, are you already ripe for a DSLR to NG ??

[Zhanul]

Zhanul, it turned out great with a heart!

It is necessary for Valentine's day to be so crazy

I've already done a DSLR, but I'm not showing it to anyone I can't recover from illness, I have no strength ...

Added Wednesday 28 Dec 2016 00:33

Girls, and I want to tell my experience with the railway. Well, not even an experience ... so ... as it was, it is called
I had a railway in the refrigerator for a long time, rarely baked, they became so lethargic. I saw that the dough was being raised much more slowly than before. This did not affect the quality and taste of the bread, but such an upsurge did not please me.
Then I took out the railway, poured half of it, fed it with dried apricots. Under they came to life a little over time. She didn't put it in the refrigerator, she continued to feed for several days. And I look, they pinched, foamed joyfully! And now they are all right!
So, girls, we just take and feed and create favorable conditions for our yeast And they will respond with gratitude with their active growth!

Get well!!!!! For two weeks I could not wake up from the virus .. I barely barely got better (

Added Wednesday 28 Dec 2016 00:36

Well, at least throw it into the WhatsApp. I want to blaze

[Jeanne]

I came to brag.

Jeanne, the beauty 🔗
Is this bread purely on the railway?

[Albina]

Albina

Bread in two different doughs. One on the railway costs 14-16 hours, the other by leaps and bounds 8 hours

Thank you

[Angela]

Somehow somehow everything calmed down. I'm alone restless
Well, I can't help but bake on my own yeast. Now I'm feeding them dates. Luxuriously seething and raising the bread. Today I baked according to the recipe Angela brewed with malt and anise. But I do it with coriander or caraway seeds in turn.

[Zhannptica]

Zhannptica, Jeanne, crust me, okay?

To your health !!!
Also delighted with them))))

[Jeanne]

Also delighted with them)

Jeanne, warm, yes with butter Delicious

And cold ones, but rubbed with garlic ...

[Zhannptica]

And cold, but rubbed with garlic

Zhannptica, Jeanne, yeah

Gorgeous!
And my couple are not seething at all. You need to buy dates.)))

[Barbara]

Barbara, dried apricots? Prunes. Now it is. Raisins nakraynyak

[Jeanne]

ABOUT, Jeanne, revived the topic!
I bake myself quietly and bake ...
Very often I just feed the railway with a spoon of honey. Work well

Girls, I also put the railway on a banana peel 3 days ago, they have already begun to bubble. And how much of this yeast should you put? I bake bread mostly with 400 grams of flour.
Everything, the question disappeared, I found everything on the first page.

As one friend of mine says: the recipe is a bomb! In short, bravo! But if you add raisins, I think the process will speed up.

[metel_007]

metel_007, Olga, personally, I always pour about 100-200 ml of a railroad drive by eye and mix the PF on them. Then I add the entire raised PF to the kneaded dough, regardless of how much weight I want to get as a result. I do not calculate anything, as in the case of the leaven. There is no sourness from them and you should not be afraid to add too much.
I've been baking this for over a year

[Elena_Kamch]

Elena_Kamch, Lena, I understood thanks, and then add the amount that was poured to the railway water?
And another question, do you bake bread on the railway only in the oven or in the HP too?

[metel_007]

metel_007, Olga, you can easily oven in the HP. I have a Panasonic. Knead with a spoon. After an hour and a half, I mix again and put the HP in the bucket. (I grease the bucket slightly with goose lard) I wait for the proofing for 2.5 hours (the time is different for everyone, we look at the increase in volume) and the baking mode is on, the timer is at 1:15. It is not baked in the standard 50 minutes. But an hour fifteen is ideal.
Delicious bread

add to the railway water the amount that was poured?

I also pour it on the eye, then less, then more ... It seems to me that it does not matter.
I only bake in the oven. Bread is much tastier

[Jeanne]

Jeanne, I meant a full cycle in HP

I only bake in the oven. Bread is much tastier

Elena, It is clear that it tastes better in the oven, there is not always time

I also pour it on the eye, then less, then more ...

Thank you

[Ol]

Ol, if I do not have time, I put the forms with bread in the refrigerator overnight. I bake in the morning. And there is no sourness

I put the bread molds in the refrigerator overnight

Oh, and so you can? This is the way out: girl_claping: Do you put it into the refrigerator immediately after molding, that is, not a distance dough, and then let it warm up in the morning, come up and bake? Right?

[Olga]

And put it in the refrigerator immediately after molding, that is, not a distance dough

Yeah. Olga, to me on you

come up and bake?

True, if the railway is strong, then the bread rises in the refrigerator overnight. I get up in the morning, turn on the oven, it heats up and immediately the bread goes there.
And if the railway is rather weak, then after the refrigerator the bread must still come up. Look in appearance already.

[Elena_Kamch]

Elena_Kamch, Lenochka, thanks for the science How to bake, I will report.

Yeah. Olga, to me on you

OK

[metel_007]

metel_007, Olga, delicious bread!
Breads on the railway are very addictive

[Zhannptica]

Zhannptica, what a wonderful bread you have :)) lovely sight))

Hello everyone! Tell us what to do with yeast, if I prepared a pre-enzyme yesterday, taking 160 ml from a jar, fed them with honey and fruits, left them until morning. Today I want to take 50 ml again, then feed the same portion again, throwing away some of the old fruits? Or can you just add water and that's it? They stand still without a refrigerator.

[Ta_pa]

Ta_pa, I think you don't need to feed. 50 ml is not much. Just add water if needed. Throw out fruits if there are already a lot of them. Or baked goods.

Ta_pa, I think you don't need to feed. 50 ml is not much. Just add water if needed. Throw out fruits if there are already a lot of them. Or baked goods.

Thanks for your opinion, I thought so too. I'll try (I plan to cook pancakes). And for the future I want to prepare one more jar to alternate.

[Ta_pa]

And for the future I want to prepare one more jar to alternate.

Ta_pa, you can have more than one

thanks for a very interesting article, I will definitely do it .... I want to bake all sorts of different bread and surprise my family and colleagues at work

And again I have a question. I noticed that a white bloom appeared at the bottom of the jar when the yeast was in the refrigerator. Is this normal or have they gone bad?

[Ta_pa]

Is this normal or have they gone bad?

Ta_pa, and what smell? If pleasant, then ok.

My yeast began to smell like vinegar. This is bad?

Peroxides. Better to put new ones. The smell should be pleasant, slightly alcoholic. If vinegar appears, it means that the yeast has already started irreversible fermentation processes.

So the smell of vinegar is the same for me.)))) But since it is no longer suitable for the test, I will make new ones.

We may like the smell of vinegar, but yeast in an acidic environment, alas, dies. They do not seem to like the smell of vinegar very much.On this solution, it's time to grow vinegar uterus (kombucha)

Hello everyone! This is the second time the bread with a sour taste, somehow heavy, although everything was fine last week. Is the yeast over-oxidized or the dough oversized? I have two types of yeast, however, I feed them what it turns out - I can feed grapes with banana peels, and raspberry ones with cranberries. Maybe I spoiled them with such top dressing?

[Ta_pa]

Ta_pa, maybe your yeast has stood and passed into vinegar.



Ta_pa, in general they are difficult to spoil.
The fact that you put banana skins on the grapes could not affect.
The yeast could eat all the sugar and begin to turn into vinegar.



Ta_pa, and you add sugar to the dough? And how much does it cost you?

[Ta_pa]

Ta_pa, maybe your yeast has stood and passed into vinegar.

It's unclear by the smell - they don't seem to smell like vinegar. How can you check?

Ta_pa, in general they are difficult to spoil.
The fact that you put banana skins on the grapes could not affect.
The yeast could eat all the sugar and begin to turn into vinegar.

I also thought that such a varied diet could hardly spoil them. I put honey and fruits, then they stand for about a day at room temperature. Maybe peroxide.

Ta_pa, and you add sugar to the dough? And how much does it cost you?

Dough costs 16 hours. I put only flour and yeast in it in a ratio of 1 to 1.
Tomorrow I'll try again, I'll knead the dough later. Maybe the yeast has become stronger and peroxides faster. If it doesn't help, I'll start new ones.

[Ta_pa]

Ta_pa, the yeast should not peroxide per day.
Probably the dough is overridden. 16 hours is a bit too much. Usually 10-12 at room temperature is sufficient. Dough should be used when it has doubled, if it has already begun to fall off, the result will be worse.
If your dough doubles in just 16 hours, then the yeast is weak. Then they need to be given more time to ferment (not a day, but 2-3) and a little more sugar.
Ready-made yeast smells like alcohol and tastes like champagne, sweetish and slightly carbonated. The sourness can only be very light.
Put a little sugar or honey in the dough, then the likelihood of peroxide is less. And fermentation will only improve.

[Ta_pa]

Ta_pa, do not forget that the temperature where you have the dough and the dough is melting is very influential! In summer, in general, all processes are faster. If your place is hot, place a bowl of dough in a bowl of water at a temperature of 26-28 grams, this is the ideal temperature for yeast. Below is possible, above is not.

I would also add sugar and dough for less time.

[Ta_pa]

Ta_pa, the yeast should not peroxide per day.
Probably the dough is overridden. 16 hours is a bit too much. Usually 10-12 at room temperature is sufficient. Dough should be used when it has doubled, if it has already begun to fall off, the result will be worse.
If your dough doubles in just 16 hours, then the yeast is weak. Then they need to be given more time to ferment (not a day, but 2-3) and a little more sugar.
Ready-made yeast smells like alcohol and tastes like champagne, sweetish and slightly carbonated. The sourness can only be very light.
Put a little sugar or honey in the dough, then the likelihood of peroxide is less. And fermentation will only improve.

Thanks for your advice :) I'll figure it out!

Ta_pa, do not forget that the temperature where you have the dough and the dough is melting is very influential! In summer, in general, all processes are faster.If it’s hot, place the stew bowl in a bowl of water at 26-28 grams, this is the ideal temperature for yeast. Below is possible, above is not.

I would also add sugar and dough for less time.

Thanks for the answer! Yes, in the summer the situation will be more difficult - the kitchen is very hot. Now it's just cold and the dough takes a long time to rise. Perhaps she was overheated, otherwise she did not want to grow at all.



While they promptly answer me here, I will ask: is it possible to knead the dough, put it in the refrigerator for 3-4 hours, and then take it out and leave it at room temperature for 12 hours?

[Ta_pa]

Ta_pa, not at all.
Try to find out the cause and fix it.
I dare to assume, given that you write that it is cold at home, most likely the yeast itself ferments more slowly. Unless you heat them on purpose.



Ta_pa, I didn't do that with the dough. She put the dough, which had already been fermenting for several hours. Then ok

[Ta_pa]

Ta_pa, not at all.
Try to find out the cause and fix it.
I dare to assume, given that you write that it is cold at home, most likely the yeast itself ferments more slowly. Unless you heat them on purpose.



Ta_pa, I didn't do that with the dough. She put the dough, which had already been fermenting for several hours. Then ok

Thanks, I will try :)