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

Thank you, we are waiting for Lenochka

I have never tasted my railroad cars And I haven’t smelled much. I feed and that's all.
If there is already a hiss, then the process is underway. Why not feed. And see how they will behave further. If it's very active, then you can try to mix PF



We have a deaf night, and I'm sitting on the topic
Ksyusha, feed the most active ones. It will not be worse
Have
Until tomorrow

Mustache, I'll feed you and I'll see what happens tomorrow!
Goodnight !

[Trishka]

Trishka, Trishka, 🌼Ksyusha🌻, Hurrah! Wait!

[Dixsi]

Dixsi, Lika, well, yes, at least one jar foamed and hissed!



Girls, but my question is not entirely on the topic, but about bread ...
First: what recipe would you recommend, so that it is not very difficult, for the first try!
Second: who has specials. bread molds, what size is optimal to buy, for 400-500 grams of flour, I watched, they are different L 6, L 7, L 11, etc. which is better to buy, eh?

[Trishka]

so it's not very difficult, for the first try

Trishka, 🌼Ksyusha🌻, what do you want? If wheat, then Luda lappl1 many recipes for railway.
I pour everything on the eye, pour it. I have a recipe for rye, as I do (I can with pure rye flour, I can with rye + wheat and always a lot of malt)



I have several forms (I don't remember the numbers ..) I'll try to take a photo. These forms are constantly in use.

Here are two such small pieces

And such a standard form

what do you want?

And I already put it, right in the morning, I decided to try Manin Sanadorin, wheat ...
I'm waiting ....

I understood about the forms, thanks!
And how much flour do you have small and large?
And if possible, write the full size of the forms, well, d / w / h.

[Trishka]

And I already put it, right in the morning

Trishka, 🌼Ksyusha🌻, and where?

Well, there is no bread yet, it's too early, but the first Pf stood for a day, rose by half, now I added the second part and leave it warm again for the night, tomorrow I'll see what happens ... but I'm afraid he won't end up with me overnight?

only I'm afraid he won't end up with me overnight?

You can make it thicker.
But even if it rebuilds, it's okay. The bread does not turn out sour on the railway

Thank you, Lenus!
Tomorrow I will unsubscribe, what happened or not!

Girls, good night! I started some bread, I'm sitting here waiting and came across this yeast. I already put the jar, though I sprinkled candied beets (they turned to stone, I don't know where to attach them) and put more tangerine skin with them in the company. Now I'm sitting and reading diagonally for now, tomorrow I'll put it off a banana-today even the convenience stores are closed I got to the place it was written that it's impossible from boiled-but I already have such a beautiful color, can I add a banana-skin tomorrow? Or a candied can for discard?
/ I'll go read further. ...

My PF has been standing on wheat flour for 15 hours already, it has doubled again, there are bubbles on top, is it ready for me, or should I wait?
Here he is

[Trishka]

doubled again, there are bubbles on top, is it ready for me, or should I wait?

Trishka, 🌼Ksyusha🌻, try kneading the dough.

[Trishka]

Trishka, 🌼Ksyusha🌻, judging that the top is all in bubbles, I think it's ready.
Knead the dough
You will have all-wheat bread? Maybe check the readiness for baking with a bun in a glass of water? The first time the bread can rise for a long time

Good day to all! poured one (cut) a banana skin into 0.5 yank + a tablespoon of sugar. Now I think I put it in the bath (a heated towel rail heats up there. Or put it on a loggia in the sun (cool, but the west side - the sun can heat up more than 27 *?
Probably have both cans in the tub. Is it better to close the question-banks (so that the railway is dark) or no difference?

Girls, thanks, now knead and I'll wait until it comes up ...

[kartinka]

(so that the railway was dark) or no difference?

kartinka, Marina, you need warmth.
It doesn't matter whether it's warm or light.

[Light]

Light, thanks, probably I will not clean from the bath, the heating was turned off - and there the heated towel rail is warming up, put 2 jars, I will wait while, I also want delicious bread
I'll go read again, just other things in my head, I read, not right away: umnik2: I understand

[kartinka]

Is it better to close the question-banks (so that the railway is dark) or does it matter?

kartinka, Marina, I stood in the oven with the light on. They were light and warm

Trishka, 🌼Ksyusha🌻, how are your experiments?

how are your experiments

Well, it worked out ...
So,
The first PF stood for 9 hours, the second a little longer (but we were leaving on business), both times it rose twice, the bread itself with proofing, with a crush in the middle, in general, did everything according to the recipe.
I was surprised and pleased that there was no familiar smell of yeast and overstocking dough, it smelled more like nuts, or oatmeal ...
Well, in general, here, help yourself ...



Yes, in the bread itself, I didn't have enough salt, I need to add a little more.
The recipe is here:

Loaf of premium flour with liquid yeast

[Trishka]

Trishka, Ksyusha !!! kaaaaky bread, too, I want, I want.
And at meyayayayayaya !!! Today I looked at my jars ..... first, beetroot and tangerine, good, then banana and apple are also good. And the smell and a little bit of bubbles. But ..... the first jar was put according to the recipe-250 of water 1 tablespoon sugar and 2 tablespoons of candied fruit and peel from one tangerine. and in the second jar, the skin of ONE banana and ONE apple of water in the second jar is not enough, what should I do? Add water and sugar OR remove the skins OR leave everything as it is .... ,,, help mi brainless head does not rest his hands. ... and I wrote a bookmark for both fresh and dried fruits. ...

[kartinka]

kartinka, Marina, thanks for the praise!
And about what to do, I'm still a beginner in this business, but it seems to me that I can add some water and a little sugar?
Maybe the girls will answer ..

[kartinka]

there is not enough water in the second can, what to do

kartinka, Marina, top up and feed.
On top of the "teeth" on the bank.
Or divide into 2 jars and also top up and feed.
There will be 3 jars.

Girls, I refilled the second jar up to the shoulders, but I was afraid to overdo it with sugar - I put half a teaspoon under the knife - the banana was ripe, the apple was sweet, I'll see until tomorrow. Although in a large jar the foam is already decent, but candied fruit is still standing with a little foam. The smell in the jars is awesome, it smells like a banana apple and tangerine. There is no trace of beets in tangerine. I sniffed it quickly and closed it.

[Trishka]

Trishka, 🌼Ksyusha🌻what a beauty you have! Congratulations!!!
They will gain a little strength and there will be more holes wow!
Now you feed them and if you are not going to bake in the near future, then in the refrigerator



kartinka, Marina, are they already hissing?
Mine sizzled more than foamed. If you open the can, bring it to your ear and shake it, it should sizzle like champagne. Means ready

[Elena_Kamch]

Elena_Kamch, just went home. Smell - they smell great, there is no foam at all in the candied can, but it sizzles a little. Banana-apple-sizzles more and more foam. Waiting

[kartinka]

Banana-apple-sizzles more and more foam

kartinka, Marina, if the foam decreases, then start feeding

[Elena_Kamch]

Elena_Kamch, a little bit of sugar? Tonight will be 3 days. The lids are not inflated - there is no champagne effect yet, but the hiss sizzles while I wait. ..

Congratulations

Helen, thank you!
This is all thanks to you, girls, with your help everything worked out!

[kartinka]

kartinka, Marina, I add honey and water. Somewhere half a teaspoon of honey

So, I'll tell you about my adventures ...
I waited, I waited for my very first railways to ripen (which are from 03.04), I could not resist, I think let me put on what is ...
Len wanted to bake your bread, which is rye-wheat-corn, well, in general, I put the first PF, 24 hours have passed, no hu-gu, silence, I think let me add wheat flour there and more water, again stood for 18 hours, and at the exit something with vinegar smell .... poured.
And I fed the half of the Zhd that remained, I fed honey and a banana with strawberries, and they hissed and foamed a day later, now I put Pf again, “thought” for four hours, and now it began to grow slowly, I hope it will work out!

Girls, while my jars are ripening, I'll ask this, I mix the bread with my hands. Usually I put 500 flour 400 1 grade and 100 rye and 300 whey, there is still all sorts of different things - oatmeal, flax seeds, carrot cake - this is the main thing sometimes I add something else. Now the question is, how can I calculate the liquid taking into account the railway? How much do I need to take for my portion of 500 flour? and the serum will participate in the process or just the railway? I read the thread, but I want to ask more-the head is full of all sorts of others, so as not to be mistaken

[kartinka]

kartinka, Marina, you can knead the PF thicker and make the usual dough consistency.
I don't usually count anything
Luda (the author of the topic) once wrote that railways do not give acid to the dough and do not spoil the structure and the bread itself, no matter how many of them you add. I was convinced of this from my own experience and add them by eye. Then I pour flour and other components to the usual consistency and that's it. The bread is always delicious and we are happy with it. And not just bread. And baked cakes on the railway, and pies, pizza, etc.
I do this, and someone counts.



And while the railway is young, I would use less additives such as carrot cake. It is more difficult to raise the dough with it.

[kartinka]

kartinka, Marin, here about the recount
Liquid yeast based on fruits, vegetables, herbs, tea ... # 481

the amount of pre-enzyme in a liquid-flour ratio of 1: 1 is equal to the amount of starter culture

So I Understand, What am I doing on all the liquid?
I had 250ml initially, it will probably be a little less on pf. Pf I will knead 1: 1 to flour and the residual liquid in the dough with a portion of whey. Right? (After the curd, there is a lot of whey ... I freeze it, but the supply is replenished)
For the first time, I want to add only flax, parsley (freeze-pull it out in advance to room temperature) and seeds. Or not add anything yet?
About the fact that the railway can be shifted, I remember, but it’s scary for me to spoil the bread, especially since I’m a sooooo beginner as a baker. True, they got hooked on this business - I bake 2 times a week
My yeasts in jars sizzle, but for some reason they foam a little for 4 days - apparently because of the temperature.
There is no mash smell - the smell in both jars is pleasant. The pulp hasn't dropped yet.

[kartinka]

a little foaming

kartinka, Marina, I foamed weakly, but hissed.

There is no smell of mash

Means not ready yet.

Something miracles in me turn out-a jar of candied tangerine was first put on 14.04 was weaker than a banana-apple from 15.04. And now it's the other way around. The smell changed in the first jar and I ... could not resist - put pf.
The main point for me was - not so much hissing (there was a hissing, not enough foam) - a change in the smell to the beer.
I want to say that exactly 100g of liquid spilled out from me (the rest was absorbed into dry candied fruits .... I added 100g of water and put a tablespoon of sugar, loosened it and put it under the lid.
Question - candied fruits are swollen and the liquid does not cover the mass, can add water to cover the mass? Probably a little ...
Kneaded PF-flour and railway 1: 1. It turned out to be a soft dough. I fed a little sugar, covered it with a film and pierced it several times - put it to the jars with the railway.

[kartinka]

candied fruits are swollen and the liquid does not cover the mass

kartinka, Marina, divide the mass into 2 jars, add water and sugar.

[premium flour,]

Girls, and I have a question about bread from premium flour, those who bake tell the algorithm ...
As I understand it :
First I cook a double pf
Then I add the remaining ingredients and ..... how next?
Let it come up, knead it, come up again, then shape it, and again proofing and baking?
Or is it possible, after kneading immediately according to the forms, proofing and baking, as in rye?

[Trishka]

Trishka, 🌼Ksyusha🌻, I was doing one proofing - started, got up, laid out, got up, baked. And today I decided to start for two. I put the bread down, walked over, kneaded it, fit it again, put it in a mold, wait for proofing and bake.
The most interesting is whether there will be a difference))

one proofing

No, well, what about one, here zhezh

started, got up, laid out, got up, baked. A

Rose twice ...
And is it made from premium wheat flour?

[Trishka]

Trishka, Ksyusha, why double pf?



My darling pf yeasts are raising as much as they can, it's been 4.5 hours now they've almost doubled it, but I think they can still work hard. I plan on 500 gr: flour (of which 100 rye and 100 will already be in pf)
I thought so - how will the pf grow 3 times - make the dough, rise - wrinkle, fold into a mold - second rise and baking
I want to stir up my bread on these yeast, to see the difference.
And the banana apple is so worth it, it is bearing. So much for you fresh. .. the smell seems to be about to change but will not gather in the morning. And the hiss only when you shake the jar.




Light, probably I will share the jars - I added water - and they are already sizzling - sizzling, or perhaps, pour into a large jar. That's about pf-probably on these you need to bet. ... pour into another and refrigerate? So?

[kartinka]

double pf?

And they talk to him, then the dough rises better ...



kartinka, Marish, I already wrote, more, here on this link I have collected some information on the topic, if interested.

My favorite recipes (Trishka) # 11 [/ url

[kartinka]

pour into another and refrigerate?

kartinka, Marina, you can in the refrigerator.
I don't remember when I put it in the refrigerator.
After the first time you took it for bread or before?

[Trishka]

Trishka, I went to look-read just now I thought, I never watch the rise in time, how the dough increased by 2-2.5 times, I knead it, put it in a mold and bake, that is, before the actions, the dough should grow 2-3 times ... And now with pf, something was confused - the girls write - the night should be pf, in the evening I was already going to start the dough (that is, how to increase the pf by 3 times.) It is unsuccessful, of course to start it in the evening, but what to do - I want bondage.
And I also read that it is necessary to prevent a couple of grooves in the process of lifting it, so that it would be easier for the yeast to rise, but I forgot. ..



Light, I just shook them, foam ... decently and hiss, they swear, they will build a little and I will put them in the refrigerator. Pf I put this jar in the morning, this was the first topping up



And I also want to ask about the holes. Everyone likes the big holes so much, but I like the small ones more. In my bread, which I now bake, they are small. Am I doing something wrong? This is a rather general question - I am just gaining experience with bread
And I bake so far only in a cartoon (with a coup)

And I came hvastatstsa and treat you.
Here I baked bread according to Lena_Kamchatka's recipe.


And these are buns, according to Manechka Sanadora's recipe, although they are simple yeast, and I remade them for Zhd.


Very tasty, help yourself.

[Trishka]

Very tasty, help yourself

Trishka, 🌼Ksyusha🌻what bread!
I took the plushie away

Thank you, I myself am not overjoyed at this yeast, a new toy, not otherwise!

[Trishka]

Trishka, Kaaaaaaaa beauty! !!! And plushechkiiiiiiii !!!!
I'll go talk to my yeast