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

[Elya]

Elya, and how much sugar for kvass per can of 3 liters?

I pour 150-200 ml into a 3-liter jar. Railway, there was no overdose.

I also do this, I put sugar 100-150 grams and, do not throw slippers, I also add blackcurrant juice, well, it hangs, no one wants to drink it for the third year, and in kvass there is such a berry note, very good taste, pleasant and healthy ...

[Tashenka]

Tashenka, well, yes, 100 grams, but then adjust it to your taste.

[Svetlana]

Svetlana, Elya, Thank you!

[Tashenka]

Tashenka, I put 3 tablespoons of sugar on a 3-liter jar. And when the kvass is drained, then 3 spoons are also added to the jug with strained kvass.

It's very interesting to try. I put them off the apples, but it's been two weeks already, and everyone does not go down, they have not deteriorated? The liquid has become cloudy, a precipitate has appeared at the bottom, and the apples are floating on top. Is it taking so long to prepare? There are two points, I left for a day or two, and this time did not release carbon dioxide, and the second - the temperature is not hot there, could this be the reason?

[Diama]

and everyone does not go down, they are not spoiled?

Diama, smell and taste.
If the smell is pleasant, then alive.
Hissing when you open a jar?
Feed them.
Apples may not fall at all.

[Light]

Thank you. Recently they smelled very nice, but now they don't. Is it possible to save them by feeding or is it worth putting new ones?



Light, like nothing to taste, apple mash

[Diama]

apple mash

Diama, it should be so.
What smell?

[Light]

Light, before there was a pleasant smell of apple cider, and now it is peroxidized

[Diama]

Diamaif taste

apple mash

try to put the pre-enzyme.

Good evening. Please tell me the recipes for bread for a bread machine (700 g) from liquid yeast based on fruit.

[blackberrysochi]

blackberrysochi, bread with liquid yeast on a standard bread maker program, I would not rush to the oven. I always control the batch. And the rise must be watched, when it goes quickly, and when it goes slowly. Ingredients eyes, as the dough fits, I turn on the baking program separately.

[svetn]

svetn, I read about kvass, I want to try. Tell me the full cycle.
Add 150-200 ml of yeast to a 3 liter jar, + honey, and then ferment? How long does it take to prepare?

Finally, I was honored to work with the railway! Several times she grew "eternal leaven", baked on it, then threw it away. I read this Temka, liked the bread, decided to make it. On fresh grapes. The first bun didn't work out, - my mongrel happily crumpled it. The second bread turned out, but ugly. And only the third pastry turned out wonderful - now I can boast of my bread


Help yourself! The bread is delicious, with a pleasant aroma. And yes! - does not grow stale or moldy!
Many thanks to the author of the topic and to all, all the girls for their experience!

[Swan-Seagull]

Swan-Seagull, very beautiful bread! :) congratulations on the delicious, aromatic and healthy homemade cakes :)

[Venera007]

Venera007, Tanyusha, the bread is so delicious that my husband said - only this kind of bread! He is generally picky about bread. I took the bread maker to the garage a few years ago. Stove in a gas oven. Then he said - from gas it is unhealthy and bought a large stove with an electric oven. In the spring I also bought a desktop one. He didn't like the "eternal" leaven either - you see sour. This is how I please my husband! (well, he does not prejudice the purchase of new devices)

[Swan-Seagull]

Swan-Seagull, Irina, gorgeous bread! Success in further baking!

[Lika]

Lika, Thank you!

[Swan-Seagull]

Swan-Seagull, the bread maker is good for kneading dough, for this I mainly use it.
I also baked on eternal leaven, rye sour is normal and very tasty, but white is not tasty ..

and what is harmful to baking from a gas oven?

rye sour is normal and very tasty

I also really love rye bread, my husband has heartburn from him, so he eats, but rarely. Because of him, I "overfed" rye sourdough for wheat - each time one portion for one bread. But this is dreary.

what is harmful to baking from a gas oven

gas combustion products are absorbed into the food that you cook in such an oven. One can argue with this, but logically it seems to be so!

gas combustion products are absorbed into the food that you cook in such an oven. One can argue with this, but logically it seems to be so!

Hmm ... I'll have to study, but all my life they cooked in gas ovens and nothing ...

I've been trying to grow this yeast for about a month, but even the Pre-enzyme doesn't rise. Bubbles a little and that's it. The tremors oxidized for the first time, then corrected it, now - kvass)) but with flour all this does not rise. What to add besides yeast)) to enhance this mixture?

[Sanych]

Sanych, and from what do you make yeast and what is the temperature in the room where they grow?

Banana peel, St. apple, grapes, honey .. the room temperature is 25- +
I suppose that the process itself is going on, reaching sourness, changing the composition and a new one. As I understand it, the ideal is kvass) but after adding flour, the "dough" does not rise. If it does not rise, then I no longer risk making the dough

[Sanych]

SanychI am new to fruit yeast. Made on fresh grapes (my own, crush the rolls, without fanaticism) and sugar (stir well in warm water). I feed the same while there are grapes. Well that's super! They just stand in the room, do not insulate, then go into the refrigerator. Try sugar instead of honey. I read from someone that they changed honey for sugar, and the yeast liked it! I showed my bread (I did not add any other yeast), we really liked it!

[Sanych]

reached sourness, changed the composition and on a new one.

Sanych, What is it like?
You should get a fruit wash.
Both the taste and the smell.
You don't need to change anything.
Only feed during fermentation.

[blackberrysochi]

blackberrysochi, I also think that sugar can be added

and sugar (stir well in warm water).

Thank you. Do you have to stir sugar?

You should get a fruit wash.

that is, if the mixture is acidic, is it normal?
My last attempts, I bring to the state of what I call "kvass".
But what should it taste like? And how to determine the strength of liquid yeast? I thought that when diluted with flour 1: 1, the mixture should increase in volume, this is an indicator of the action of the yeast. But I have a little bubble and the volume remains the same. Therefore, I will not undertake to knead the dough further.

[Sanych]

Sanych, Good day! From my own experience, I can say that I have never doubled the preenzyme. At first, I stood for a long time in proofing. I could wait half a day. But the quality of the bread was not affected. The loaf was excellent. Your yeast is still young. Observe, try to put a half norm of the pre-enzyme, then in the remaining water, sugar, flour and again give the distance, it will rise better. Lena from Kamchatka advised me so much, for which many thanks to her ☆. Good luck!



But it's better not to do this more than 2-3 times. This is a reserve until the new yeast comes up.



What I like about this yeast, besides everything else - the dough does not acquire a sour taste, if it is lying down, it did not immediately go into action.

[Sanych]

And how to determine the strength of liquid yeast?

SanychI determine strength by the way they sizzle and roam in the jar. Sami railway. When I leave for a long time, I put the jar in the refrigerator. There can be a month and a half. Then I take it out, feed it and they sway so sluggishly.I feed it several times: they foamed well, I drain half, add water + honey and again wait until they foamed and small bubbles play right inside the jar (like in champagne). Personally, I never fed sugar
If I were you, I would feed the railway and raise it until it starts to foam very well. And the first time on young PF rises very badly. Have written about it many times



Lika,

What I like about this yeast, besides everything else - the dough does not acquire a sour taste, if it is lying down, it did not immediately go into action.

I completely agree

Do you have to stir sugar?

Of course! Bacteria don't have teeth to gnaw off sugar! They swim hungry around the unmixed sugar-honey!

Of course! Bacteria don't have teeth to gnaw off sugar! They swim hungry around the unmixed sugar-honey!

[Sanych]

that is, if the mixture is acidic, is it normal?

Sanych, no, it shouldn't.
Add sugar.

Thank you all very much, I will raise the kids further.
The "poet's soul" could not stand it, made bread on his "drink" with gases, but, he insured himself, 1/2 portion of yeast). My wife really liked the taste, she did not even understand the fruity taste)
Girls, send in the right direction. I want to make bread that will lie as much as possible and not stale. Found on the forum info that this is achieved by choux pastry. Any more info on this topic?

[Sanych]

Sanych, look at Linadoc's dough with oatmeal and rye flour in pies, as well as hop sourdough

I cooked sloe sauces, after wiping, there was a pulp with seeds, added sugar and added yeast.
It turns out great from the turn
Here is a bread in Shtebe baked with young yeast (as part of rye flour, a little psh 1 grade, all by eye)

[Katko]

Katko, Katerina, good bread!

Cool yeast is made on this fresh sloe even though it was boiled for the sauce
I literally added a spoonful of flour for the night

[Katko]

Katko, Katerina, the beauty!
Delicious bread for you!

Flatbread on the railway in the Princess

They like thorn very much) this yeast)




The crust is thin

Bottom red)

[Katerina]

Katerina, the beauty! And I need to put the yeast back in.
For some reason, they began to go into vinegar. I suppose that due to the fact that I add dried mint to the leaven. Interesting).

And she rolled part of the dough in bran and baked buns in a pizza maker too

I add dried mint to the sourdough

And what is this for? for the scent?

buns

What beautiful buns!

[Dixsi]

began to go into vinegar

Dixsi, Likaforgot to feed?
Because of the mint shouldn't.

Dixsi, Lika, have you forgotten to feed?
Because of the mint shouldn't.

I think so too
I would pour somewhere 3/4, add the same amount of water and feed it with the same apricot, and then feed it for a while, and then in the refrigerator. We must recover.

Thank you girls! For some reason, I've been doing this since the summer. There I sinned on apples, it turned out to be apple cider vinegar 😨. I even casted it on purpose, left the salads to fill. Now here again)). I will put fresh ones. Holidays are ahead, I'll play enough).

Happy everyone! Good luck, success, peace, prosperity, health!

I put it from what it was: a small tangerine (they are not in the list of recommended ones) + dried apricots + a couple of raisins (so that it fermented for sure). I didn't wash everything, I cut it. t in the kitchen 29-32 degrees, settled on the windowsill.
The question is this: 11 hours pass from my departure to work until I return. I will not be able to shake and open the can during the day. Is it possible to leave the jar not tightly closed when fermentation begins? Or put a glove on a jar, as they do for wine?

[Natalia]

Natalia, do not worry. Shaking twice a day is enough :)

Thank you for such an interesting topic. I could not resist, put 3 jars. One on kombucha at once 150 to 150, as a pre-enzyme. Let's see