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

Well, yes, an affectionate word, it is pleasant even to yeast ...

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

I think so, because the first rise of the dough after kneading. Yes, premium flour. We lost 1st grade flour ((.

Now I'm waiting for the batochki for proofing.
And poke, please, on the recipe for buns, I'm still practicing with this yeast on a simple bread. It's time to explore new heights

[Trishka]

Trishka,
We talked with yeast yesterday. Even the dog came to see who I was talking to
I started the dough yesterday, but today the rise is still rather weak. .. I, naive Chukotka, worried yesterday, that I will bake at night. I put a jar of railway in the refrigerator today. I didn't have to share anything, yesterday I put up a large handful of the same candied beetroot fruits dried for 3 liters of water and left the extra railroad jars there. There will be another experiment with kvass. The banana apple is bubbling and hissing well too, but the smell is still fruity - it does not pull with mash. ..

buns recipe,

Lika, the recipe for buns is this one, but I counted it on Zhd, and mixed a double portion.
Apple Cinnabons with Streusel and coffee glaze

Thank you, Ksyusha !!

She is not a member, I am learning myself!

Well girls, I messed up, it's even embarrassing to post a photo. But, where to go .... The dough in me was brewed for the first time for 12 hours .. After kneading, I put the dough to rise in the teflrnova bowl of the multicooker and put it at a distance of 30 *. And the second proofing was about 15 hours. I was guided not by time, but by the height of the rise and the general view. As a result, I put it on baking. She baked in a slow cooker with a flip.
The first part of the Marleson ballet was perfect. And then .... the time has come for a coup .... .. I have not greased either oil with passion or non-stick teflon bowl, my bread stuck. How I separated it - a separate song - I thought I would start tearing pieces of a bowl-bread-boiling water ... the most interesting thing is that during my manipulations the bread held on to the last
As a result, I tore all the same the bottom, and my baby came out. The bottom crust was not burnt, baked on both sides and lasted until the last, but it came out sooooo crispy. The crumb turned out to be not crumbly and very quickly recovers its shape. The taste is unusual - I have not yet understood. She left him to lie down to ripen, although there is no longer a slanting crust.
There was no beetroot smell either during baking, or sweat, or in taste. There is something fruity that is barely perceptible. There is no smell-taste of the stagnant dough either, the taste is still fresh - a little sourness (just a little), damp, there is a slight rubberiness. So the first pancake is a loose crust




Of course, I made the dough heavier for such young yeast -len, seeds, rolled oats, some rye flour and carrot meal. And the second batch had to be done taking into account such a long stay in the bowl - grease with non-stick grease
The bread did not burn, I could not take a picture with the real color. The pinkie from the dough disappeared. Maybe rye flour influenced. .. carrot meal
generally dissolved in comparison with how I bake with ordinary yeast. The height with the roof torn off is -8 cm, if the slanting handles were smeared with the shape, the height would be 12.5 cm. This is a little lower than my usual hoeb, but I am very happy with the result (yeast), I will start the next bread

For the first time, now you know all the "jambs", the second should be 5+.
The main thing - did you like the taste or not?



And today I'm testing dorzhiks on peas, they came out the most outrageous for me, I'll try to bake Chuchelka's baguettes, then.

[Trishka]

Trishka, Ksyusha, I got a crust, I didn't understand, I hid the bread: strelyaet: I'll try it after lunch

Oh, girls, something I'm behind the topic ...

Girls, and I have a question about premium flour bread, tell me the algorithm for those who bake ...
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 proving and already baking?
Or is it possible, after kneading, immediately according to the forms, proofing and baking, as in rye?

Ksyusha, I do it on the railway in the same way as described with ordinary yeast
All stretching, kneading I do everything. I have some bread on a big bag, I described my actions there

after lunch

We are waiting for your impressions!

I do everything

Thank you, Lenochka, it means simplifying, as with rye, will not work ...

The report on the taste of bread - the husband said that he was not very much, or rather, the one that he liked before, that one, no way. But the torture with bread is ready to continue. My daughter said that if she chose by the smell, she probably would not have taken it (she has no smell, just bread), but she liked this bread more than anyone else that had been prepared before. But from the source, she immediately said that it was vegetable and yeast-free (!!!) As for me, I again did not understand. The taste is very unusual, of all my breads, only this is the rye flour, but with a dessert aftertaste, apparently the sugar should be reduced. Not a minus - unambiguously. Now I will try to change the sugar-salt-additives. of us are still those tasters. ....

Yes, baking with this yeast tastes interesting, but I really like that neither fresh nor bread that has lain down for a couple of days does not smell of yeast, I do not like it, but here is beauty!

And today I saved Pf on peas, well, do not throw it away ...
: mail1: I put the first Pf yesterday afternoon, went up twice, added the second half, he was a donkey, then until the night he got up straight by a millimeter of everything and everything .... put it in the cold, got it out in the morning, stood for four hours ... silence. ...
Well, I think I won't bake the baguettes, they won't rise, don't pour out, I kneaded the dough into pancakes with the addition of pf, let it stand for a couple of hours, it seemed to foaming on top, added oil to the dough, mixed it ... and it already breathes.
In short, I baked small pancakes, put them on the baguettes again at night, already in one stage, I'll see what happens.
Help yourself, pancakes, sweet, soft, fluffy, mmmm



And they were so bubbling with me ...



Yeasts rule!

Many thanks to Lyudmila, the author of the recipe for liquid yeast, and all the girls for all the work that you have done here with liquid yeast. I got into this topic by accident, and of course I could not pass by. Yeast turned out right away, made on banana washed! peel, and apples. I fed dried apricots, raisins, and dried hawthorn berries, all in one jar. I have already baked several types of bread with this yeast, and that's it, love from the first slice. Baked and pancakes, and pancakes, everything worked out and everything was very tasty. In fact, our yeast rules and to the fullest !!!



And this is my bread from Linadoc, Elena, "Zachariy" custard flavored bread with whole grain flour. , without everything there is.

[liusia]

liusia, Lyudmila, bread!

[Trishka]

Trishka, liusia, girls, everything is so delicious. I also need to get some pancakes. Again today I'm trying my bread - it seems to me that lying down is tastier

[Trishka]

Trishka, Ksyusha, can you have a recipe for pancakes?

[Trishka]

Trishka, 🌼Ksyusha🌻, well, how did it go so quickly? Now one thing, now another
I look at the baguettes, I look and I just can't get there ...
liusia, Ludmilawhat a handsome bread!

[Tashenka]

Tashenka, Natalia., I did it simply. I still have a perfect one (I did it for the next bread, but I didn’t bake it and decided to do some experiments), added an egg, sugar, salt, everything to taste, flour and left it in the kitchen, as the bubbles went, began to bake pancakes, just like on ordinary ones yeast. And pancakes, too, looking for some thinner dough. Any favorite recipe, only with liquid yeast.The taste is very different from pancakes and pancakes with yeast, and I really liked this new taste, and not only to me, I wore it to friends in the bathhouse, with whom we steam, but tried it with the whole bath.

can I use pancakes?

Natasha, there is no special recipe, a mustache by the eye ...
About 1/2 liter of milk, 2 eggs, sugar and salt to taste and added Pf there, mixed and gradually added flour until it was "like for pancakes", maybe a little thicker, let it stand warm for 2 hours and bake.

then another

Yeah, new toy, haven't played enough yet

new toy, haven't played enough

, We have a good toy !!! I am at such a beautiful age and then I play with great pleasure, I keep up with you, young girls !!!!

Yes, we are!
What would the child not amuse himself, if only not

Girls, I just recently started making bread in a cartoon, I have an oven, but I really want to make a baguette, but how? I need to go straight step by step, otherwise I'm afraid to start and I have only a round detachable shape for the cake

but desktop,

Well, are there any traps for her?
Here on them and bake.
That's what I want, everything is described in detail there.
Liquid yeast baguettes



And I have something that does not stick with the baguettes ...
I put it in the night Pf, it apparently doubled overnight, judging by the tracks on the bank, and fell ...
But I still kneaded the dough, set it to come, it has already been four hours and not a gugu, the dough is soft, sticky ...
Now she tore off a piece with difficulty and threw it into a glass of water ...

What to do with him, if he doesn’t rise up, for a discharge?

[Trishka]

What to do with him, if he doesn’t rise up, for a discharge?

Trishka, 🌼Ksyusha🌻, what for a throw-away?
Yeast (live or dry) added and go!
Next time, do it on liquid.
And everything will work out

And how to add them, then the dough is already mixed ...
Can you bake a flat cake, in a pizza maker?

Yes, and if it's convenient, then come to me, ok?

[Trishka]

And how to add them, then the dough is already mixed

Trishka, 🌼Ksyusha🌻, try the dough.
Water, yeast, flour, sugar.
About half a glass to work out.
Suitable, mix with dough.
Add water if necessary.

Thank you, I'll try, but tomorrow, I put it in the cold!

Add water if necessary.

I wanted to say: flour.

Aha!

[Trishka]

Trishka, 🌼Ksyusha🌻, wait for the rise.
You didn't double PF? If you have stood (and fell), do one more dough next time (in the sense, once again add flour + water to the standing PF). If you need to quickly, then thinner. Will raise your dough with a bang.
I never add industrial yeast.

Yes, something looks like baguettes to me until fate cook ...
The first time I did a double, which at first rose, and when I added the second part, I went down and fse ... worn out on pancakes.
And for the second time, this is about which I already wrote yesterday, which stood and fell ...
It is written here that it rises to a certain level, and it is worth any time without falling off, but no, you also need to catch the peak or what?

you need to catch the peak or what?

He has a peak, yes. As in leaven.
You have young railways, maybe that's why they still behave like that .. In any case, they are already quickly raising them. I sometimes put aside some of the dough, add water + flour and in the refrigerator. It can stand for several days. The peak has long sunk into oblivion .. Then I take it out, renew the water + flour again. They rise quickly and knead the bread

Got it, thanks!
So I took out the dough, it did not rise by mm, soft and sticky like plasticine ..... what to do with it, so what if bake, in the form of cakes? Or just pour yeast ...

Maybe let it stand in the warmth? My first bread rose 8 hours ..
It's strange, the baguettes have a thin dough .. I don't understand why this is so ... Only for youth - I can attribute the weakness

So I don't understand, I probably stopped

I postpone some of the dough

Len, how does she behave in the cold?
Is it still growing, falling off, or how did it grow in the warmth so in the cold and does not fall off?

Ksyusha, on Lena's advice, I also sometimes postpone part of the preenzyme. I put the preenzyme, it rose, I put most of it on bread, and I put the smaller part in the refrigerator. When needed, I took it out, added a spoonful of sugar, added randomly water (0.5 jar, I add about half), flour and put it back on the proofing. As it rises - looking for some dough. Now on such yeast I plan to buy loaves from Mani. Thank you for sending)).
And if I just drain the yeast from the sourdough, then I can also just put this water in the refrigerator. Then everything is fine.

[Dixsi]

Dixsi, Lika, Thank you, but tell me in the refrigerator does it fall, or grow, or does it stand still?

I just have to.

No, I mean, when Pf grew two or three times in the warmth, then put it in the refrigerator, does it fall there or not?

[Trishka]

Trishka, 🌼Ksyusha🌻, I sometimes leave the perfect in the refrigerator, it grows 2 times and stops, and stands until I decide to bake something. I will add 50ml. liquid yeast for speed, flour 50g and it’s worth it, as it rises, I start it up. Maybe girls do it differently.

I went and checked the preenzyme. Cleaned this morning. Has risen. And just drained yeast is bubble-free. And the drained sourdough itself simply stands without anything - it does not ferment.

Got it, thanks girls!

I used all my previous starter culture on liquid yeast, the other day I had to put it all over again. The yeast water "played" well on the pear, now I'm feeding it.
The previous preenzyme grew up to a certain point in the refrigerator, then dropped off a little.

The previous preenzyme grew up to a certain point in the refrigerator, then dropped off a little.

Yes, I do the same. Knead thicker and immediately put in the refrigerator. There he rises, falls slightly and stands. Maybe up to a week with me I can then feed him again and again in the refrigerator. But if it stands for too long, then sourness may appear in wheat bread.
But it raises the dough well.

I finished them off, these baguettes or they me ...
Here, I baked it .... it turned out delicious, but so far without holes ... but tasty

[Trishka]

I finished them off, these baguettes

Trishka, 🌼Ksyusha🌻, with baguettes!
Delicious!

[Trishka]

Trishka, 🌼Ksyusha🌻, excellent baguettes, very beautiful and it is clear that they are delicious !!! I am so addicted to this yeast, I can just eat bread without everything. Delicious !!!

Thank you girls, delicious!

[Trishka]

Trishka, Ksyusha is a smart girl! koooo handsome!
And I put pf, shook myself - he podopat, I let him on the pancakes, only there are no pictures - I didn't have time, everyone ate said unusual - but tasty.
Something I do not understand about double pf - how is it?