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

Thank you, but about double PF, this is when you put PF in two stages ...
You take the composition of Pf in the recipe, divide it in half, for example, only 100 grams. Zhd + 100 grams of flour, here you divide it in half, 50 + 50, let it come up twice, add the remaining 50+ 50 and let it come up again, and only then knead the dough according to the recipe.

[Trishka]

Trishka, I realized, but if you put the pf in the refrigerator (part), and then add another porzayka, will it also be double?

finished them off, these baguettes or they me

Ksyusha, And how, there is no sourness? How long did they stand?

double will be?

I don't know, probably yes.

no sourness? How long did they stand?

There is no sour, but my dough stood for about 5 hours in the warmth, then I realized that I didn't want to bake at night, put it away in the cold, took it out in the morning, let it stand warm for a couple of hours and set off.
Only there are no holes, and the crumb is a bit wet, but this is a profitable business, I think

And I again with bread ...
This time it turned out, everything I love!
Although the recipe is a complete gag ...
Help yourself!



I never tire of thanking Lyudochka, the author of the recipe, and the girls who help!

[Trishka]

This time it turned out

Trishka, 🌼Ksyusha🌻, wonderful bread!

[Light]

Light, thanks, myself ....

[Trishka]

Trishka, 🌼Ksyusha🌻, bread - feast for the eyes!
I feel the same - the railways are so cool! How many praises have I been singing to them? And I never tire of thanking Lyudochka for opening this charm for us

[Elena_Kamch]

Elena_Kamch, Lenus, thank you!

And I bake everything, today Orlovsky from Ksyusha's mistletoe .... help yourself!
I did everything according to the recipe, but instead of the sourdough - 150 grams of Pf, and added more seeds.

[Trishka]

Trishka, 🌼Ksyusha🌻, soft handsome! Do yours have time to eat? And sometimes I have to hand out

Mine is so black / gray, I don’t eat it, I put it in the fridge myself ... I get more ...
And yes, we eat white, it goes well with us.

[Trishka]

Trishka, bread is a sight. And I didn't have time to take a picture of mine. I made one bun for children, instead of whey - pumpkin with frozen pulp. I didn’t try it myself — I gave the whole — I kind of liked it. In the meantime, I took up dandelions,

And again !
Here's another bread, I tested a new form for bread, L 10, the dough was 535 grams ...


And these are donuts in the oven, changed them under Zhd, help yourself!

[Trishka]

Trishka, 🌼Ksyusha🌻, and wonderful bread, and donuts

Svetlan, thank you, help yourself!

[Trishka]

Trishka, 🌼Ksyusha🌻, well, the beauty is incredible! And I have adapted to bake the bars with your feed)). And I made pumpkin loaves on liquid yeast. No photos ((, but skusnaaaaa ..

No photos

...

[Trishka]

Trishka, Ksyusha, beauty! And about donuts can be more detailed. From the dough to the baking process. I love railroad cars, but I only bake loaves and baguettes on them. And I really want to use it for other baked goods.

[Tashenka]

Tashenka, Natasha, thanks for the praise!
And I wrote about donuts here under the spoiler.
Donuts in the oven a la "Donuts" # 59

Girls, I'm here while I climbed into the leaves-Christmas trees-blown, I just can't take a picture of my bread. Yeast is already strong enough - the rise is excellent. But then I think, and I can't get to the loaf, and there is no form. What form should be for the loaf?

[kartinka]

kartinka, Marina, for a loaf - a baking sheet, it's not in the form of a brick.

[Trishka]

And I wrote about donuts here under the spoiler.

Trishka, 🌼Ksyusha🌻, your donuts are cool! I will not bake, and I don’t go into any jeans anymore ...
And with the recount, I did not know what to answer you. I always do everything by sight. I like the recipe, I just take PF and add it and then everything is about / by eye

[Elena_Kamch]

Elena_Kamch, Lenochka, thank you, but I figured it out myself with the conversion, I didn't know what to do with the proofing, in the recipe, you just need to bake it, well, I did it as in the "classic", with the proofing, it worked!



And this is me again, today I have rye peas!


And when I play enough ...

[Trishka]

Trishka, Ksyusha, everything .... this is something impossible. and I ... all the leaves while time is running out.

impossible

Cheita is impossible ... we take and

by leaves

This is sacred

[Trishka]

Trishkauntil both trees are ripped off to the end and are blown away - hands do not stand on the rest. And we must hide. : strelyaet: And so already there are no 2 Christmas tree cylinders

[kartinka]

kartinka, Marina, and what do you use dandelion trees for?

[Trishka]

Trishka, Ksyusha, we figured out the donuts, thanks. Now let's move on to rye humpbacks. What and how?

Oh, I can give a link for the humpbacks, everything is also simple there, instead of yeast 200 grams of Pf, and the dough will rise in the warmth, but it was already night in the yard, put it in the cold, warmed up in the morning for a couple of hours, and then according to the recipe.
Here's the recipe:

🔗

Ksenia, there is a problem with malt. He is not in our village, and I will not get to the city in the near future. What is better to take dry kvass or liquid kvass wort? (I have completely forgotten how to work with rye flour, I just add it in a quantity of 100 g when baking bread.)

I think it can be both dry and liquid.

[Dixsi]

Dixsi, I collect young milk paws from the trees. Pour boiling water over it to slightly cover, insist for a day. Pour into cheesecloth and squeeze, throw out the legs (now dry), sugar 1x1, boil for an hour after boiling over low heat. Pour the syrup. I ice it - there is a place, so less sugar is needed (otherwise it can ferment even in a hooodiltnik), if at the rate of sugar, cook to a drop, it turns out sooo thick and very sweet. Paws up to 5cm long. With a dandelion, I also do it for the first year, also everything in the freezer. Syrup-syrup, and my husband has already exhausted 2 cylinders for compote during these days. It's a pity that's just fiber - that's a little bit now and dry. By the way, I'll also try to put yeast on the tree. As for the fir-tree cake, maybe there is where infa-poke, like I saw somewhere I don't remember where ... or it seems to me. ...

By the way, I'll also try to put yeast on the tree.

It seems to me that conifers are very phytoncidal and inhibit the development of yeast.

As for the Christmas tree cake, maybe there is where info-poke

It's not convenient from the phone, Linadok had something with the cake.
I myself mix pine cake with ground skins from Antonovka, sometimes ginger with lemongrass, dry it, break it in pieces, store it in a jar and brew it as an invigorating vitamin-cough remedy.

[kartinka]

kartinka, wow! I didn't even know about this! Thanks for the information.

[Tricia]

Tricia,

conifers are very phytoncidal

so I wrote, and then I thought about the same

Good afternoon! Interestingly, but this recipe can be remade for liquid yeast? https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=506026.0

[marishka]

but this recipe can be remade for liquid yeast?

marishka, MarinaI think you can.
Some of the girls will drop by and tell you how.

[marishka]

marishka, Marina, here I am about this too, the bread comes out delicious ...
Can put Pf in advance, and when it is ready, then mix the remaining ingredients and also in the cold overnight?
Well, subtract the amount of flour and water from the recipe, taking into account Pf.
But bake as ... also from a cold oven, or let the dough warm up and in a hot ...
Need to try

Can put Pf in advance

But bake as ... also from a cold oven, or let the dough warm up and in a hot ...

Vooot, I decided to ask those who are already friends with this yeast
I'm just going to your ranks. my railways are still hissing for the second day (even though they really don't smell like beer, but only a banana ...) I'm looking for something to stir up the first on them, I wrote off a bunch of recipes from the topic and accidentally stumbled upon this one, I'll put it at night today. Hurry, the "brazhechka" was ready

[Trishka]

But bake as ... also from a cold oven, or let the dough warm up and in a hot

Trishka, 🌼Ksyusha🌻, marishka, MarinaI think this yeast needs to warm up and bake in a hot oven.

According to the recipe, the dough grows in the refrigerator, and in Temka (if I understood correctly) the girls wrote that they were just standing. but it grows already in the warmth ... that is, the meaning of the recipe will be lost, right?

It’s me, so that I don’t get lost, I’m all covered in leaves — I wither — I ice-cream — I collect them again, until they are tender May, I’m the only one hunting for the leaves — aphids, all moths also love them. And eats the youngest. ... not bad
I will figure it out, lay out the bread (for now I only bake bread, but I want a loaf)

[marishka]

the meaning of the recipe will be lost,

marishka, Marina, I do not know.

[Light]

Light, yeah, and I think so!

just stands. but it grows already warm

I didn't understand it ...
After the cold, bread on the Zhd should warm up before baking, and in that recipe, (by the way, my recipe), immediately from the cold into a cold oven and bake.

I didn't understand this

Well the girls wrote that if there is no time you can pre-ferment or put the dough itself relax in the refrigerator i.e. not for proofing right? and in your recipe the dough grows .. or did I understand something wrong?
As I understand it, liquid yeast does not work in the cold, so I don’t understand whether it is possible to use it in your recipe without losing its laziness and the ability to immediately throw it into the oven in the morning. Still, apparently not

[marishka]

As I understand it, liquid yeast does not work in the cold.

marishka, Marina, Railways operate in the cold. Only they should already be strong enough. On young railways, even in warm weather, you have to wait a very long time to rise.
It seems to me that you can leave your bread warm overnight, and bake it in the morning and that's it. Also lazy bread will turn out.



Even my several-year-old railroad drives, if they stand in the refrigerator without using for three to four weeks, they lose some of their strength and in the cold they raise the dough very badly.

It seems to me that you can leave your bread warm overnight, and bake it in the morning and that's it. Also lazy bread will turn out.

Um, right away (instead of PF) or PF first, and then dough overnight?

The dough grows in your recipe .. or did I get something wrong?

Marish, the dough that is on simple yeast, that on the Zhd will grow in the refrigerator, a matter of time ...
Many people knead bread and proof it in the refrigerator, bake it in the morning.
It's just that the dough in the cold will take longer to rise than with simple yeast ... I think so ...
Although my bread almost ran away on the Zhd once, although it was in the refrigerator, in the end I removed the film and ruined the top

Yes, and to me on "You" ok?