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

For 150 ml of tea mushroom infusion plus water. Rye flour 100.0 the rest is wheat. A very soft dough, I noticed that it takes more flour than a regular yeast dough. Added pressed 8gr.



Yesterday's for tea mushroom infusion. Infusion young, added 2 gr. press. yeast.



my husband sang pancakes on a tea mushroom. Tasty!



three days yeast on 2 bananas, and 2 medium apples. 250g sugar. By the end of 2 days, yesterday evening it gurgled.



On the infusion of kombucha

baked buns in a pizza maker too

wonderful buns!
And I'm here alone with crazy yeast and bread, and there is no narade, everyone scattered

boiled for sauce

thanks for the idea. My feijoa rubbed with sugar is not eaten, so now it blows bubbles. And with a banana it's a bomb

[Marina]

Marina, wonderful bread!

250g sugar.

ladnomarina, Marina, and not a lot of sugar?

Sugar for a 3-liter bottle. I found a recipe here



You can go the other way. There is 2.5 liters of water. The recipe is 1 st. l sug. for 250 ml of water.

Yesterday. Pre-enzyme from 150.0 yeast and 150.0 flour, 1 h. l without a slide of sugar. It rose three times in 15 hours. Flour 450.0 Water 200ml. Salt 1.5 tsp l, oil 1.5 tbsp. l. Baking on an inverted preheated pan at 240 for the first 10 minutes with water, then at 220 degrees for another 27 minutes. First proofing 1.50, after forming 45 min.

[ladnomarina]

ladnomarina, Marina, beautiful bread!
Lush!

Thank you for rating. But there are no big holes. You need a softer dough, and baking in the form, as I understand it. And I kneaded it tighter, I was afraid that it would blur on the bottom

I was baking out of shape

Girls, what bread you have!

I admired Firefly's perforated masterpiece. Girls, today baked on the hearth on fruit banana-apple without adding industrial yeast. Cools down. I'll cut it and lay it out. I try to form without crushing too much, I cut it before baking, but the cuts are leveled during baking, and the bottom is undermined. We need to work on this. Throw your recipe. Maybe I can't adapt the water-flour proportion to the pre-enzyme?

Girls, what bread you have!

Come on, put a banana one, and we will maniac on bread

put the banana

Where to put it, I'm just growing it.

[ladnomarina]

Throw your recipe.

ladnomarina, I baked for a long time so I don't remember.
I found a recipe for our girls (I have saved it 1, which means I baked it)
Pre-enzyme: liquid yeast 100 g, wheat flour 100 g, sugar 10 g.
Dough: whole preenzyme, wheat flour 200 g, water (I have milk) according to the calculation of 62 g (I have 90 g), salt 4.5 g, sugar 8 g, margarine (I have butter) 11 g.

[Marina]

Marina, wonderful bread!
And what is the cut?

[Marina]

Marina, already the holes are bigger!

Well, lo! The section shows how it blew up at the bottom right. The crumb does not crumble, not dry. Does not acidify. There are no special holes. Preenzyme 150 × 150.0. Dough 150.0 whole-ground and 350.0 w / s
Water 300ml, sugar 1.5 tbsp. l, salt 1.5 tsp. l, oil 1.5 tbsp. l
Kneading on dumplings in a bread maker. The gingerbread man does not smear, it is elastic, but it is lime and did not hold when it was taken out. Proofing for 1 hour 50 minutes, after forming the second proofing under a light bulb in the oven on an inverted sheet covered with parchment for 25 minutes. From above, like a dome, I covered it with a cut sleeve for baking. Then I took it out, put a shallow inverted mug, turned it on at 240 degrees. To the bottom of the water. At this time, I smeared it with water, cut it. Baked for 43 minutes. After 10 minutes, she reduced it to 220 degrees, in the middle she covered it with parchment.




I dragged it onto the heated sheet along with the parchment



Thanks for the recipe. The bread will turn out small. For mine for 1 tooth.

[Marina]

undermined

Marina, maybe you need to make deeper cuts?

Small bread will turn out

So do 2 servings at once.

Yes, maybe deeper. I will bake according to your recipe, send a report.



Angela's recipe. Her with apricot, and mine with applesauce with fruit yeast

Accept the newbie. On Thursday, I set the railway to grow, and today the bread is ripe. Still a little weak, I had to add a couple of grams of pressed store, but I wanted the purity of the experiment. Baked Italian recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13642.0 , though a little adapted for myself, I take a maximum of 300-315 g of water, a French sourdough and fresh pressed yeast 3-5 g maximum. The holes are larger and the crumb is drier and whiter. And on the railway (the pre-enzyme turned out to be only 150 grams out of 200 mixed) the crumb is a little more moist and the color is somewhat darkish-grayish. Well, we will work on this.
The railway started drying with quince and viburnum rubbed with honey. It is clear that the raw materials are all washed, therefore I added a handful of dried hops, which probably contains wild yeast. This is probably why the process went so quickly for me. But there was no very violent seething and hissing. Until the fruits sink to the bottom, I did not wait either, I was guided by the taste and smell so that they would not go into vinegar. The second jar is on frozen plums and strawberries. It was all sluggish right away, today I tasted it, sourish, but not from peroxidation, but just a little sugar. I added sugar with honey, and this is where the process started, it raged, foamed. By the way, about honey, in its composition it has a natural antibiotic, so I have doubts if it inhibits the growth of yeast. I take half with sugar just in case. Or maybe it's generally better to do it with sugar alone

[Eva3]

On Thursday, set to grow the railway

Eva3, they are still quite weak.
The thicket does not always go down.

I understand that the weak, this is a profitable business. I just didn't dare to keep them warm anymore so that they would not overoxide. The mash tasted sweetish with a slight sourness and quite sparkling. If anyone remembers apple cider in Soviet times. And the pre-enzyme, by the way, smelled like apples, no yeast smell. The bread has a pleasant light fruity smell, very tasty, reminiscent of sourdough. My Frenchwoman gave a little sourness. Well, this bread does not contain it at all.
Of course, it took twice as long as I usually spend on Italian bread. But shop yeast was added in the same place. By the way, once there was no yeast, the bread was heavier and sour on one sourdough. The sourdough alone cannot cope with Italian. And the railway, though weak, but almost coped.

[Eva3]

Eva3, what a beautiful bread! And you can't say that the railway is young. Such holes



ladnomarina, Marinahow many experiments! The beauty!

Something stopped me notifications from the topic to come I thought no one wrote ...

[Eva3]

Eva3, good bread)
I started on sugar, I see no reason to feed raw materials with honey, they don't care who to split)

Accept the newbie.

With a start! Good bread! The color of the fruit was given.

how many experiments! The beauty!

Yes, baked beauty and screwed up the pre-enzyme. She freaked out and poured everything out. A new one must be installed.




Girls, came to cry. When I made a new preenzyme, added an old one, it rose like mad overnight and peroxide. I baked bread, and it turned out with sourness. It wasn't enough for me, and I put the old one into the new preenzyme again. I got up in 3 hours, and it turned out sour. I threw it away. And in fruit yeast, you don't have to wait for the fruit to settle. Foams heavily on banana, while others do not. Five days and ready to be guided by smell and taste. Strain into a bottle and refrigerate.

[Marina]

Marina, it's a pity of course, but fixable!
Let it all work out!
My first PF also stood (rose only twice, waited, thought it would grow a little more) and it came out sour, just one vinegar, poured it out, now I added some water to the rest, added sugar and fruit, I'm waiting ...

No, if the preenzyme is peroxide, pour it out, start a new one. It will be even sour and bitter. And the fruit yeast in the refrigerator. Perfectly stored.

pour out

So already, higher!

Yeah, drove in ...Dohtor, I call it. I'll buy a banana and start new ones with apples

Good luck!

The first preenzyme rises only 2 times, and I had it on the 4th day. And the next one is already 2.5 times. On the 6th day I put the yeast in the refrigerator. And from the refrigerator, the slightly warmed ones have already raised the preenzyme 3 times.

2 times

So I was fine, it's me

Aha! In the first bread, I added 2 grams of pressed. trembling. for safety, and the last one already rose

And I have been using it for a month. In a liter jar muddied. I tried it completely on such water, everything was raised. I didn't put it in the refrigerator, they only manage to recover after adding sweet water - they go into business (3-4 days max.). The smell is pleasant, alcoholic, there is not much foam.

Igor, I'm glad for you. If possible, throw in the bread recipe. I can't adapt mine to fruit, the bottom undermines the bread.



And I did it in three liters, so I poured it into the refrigerator.

[Marina]

Marina, that I just replace the water with this "mash", the yeast is there, a little less of course, I think these fruit give their taste, their other fungi-bacteria improve the quality of ordinary bread.

Igor, if you brew, then the taste and aroma will be fruity. And if the preenzyme is not felt. But when adding a pre-enzyme to the dough, it is difficult to regulate the balance. You have to add more flour than according to the recipe, the dough floats

I don't know, my bread on the railway practically never sour
I often put the PF in the refrigerator, stand for several days, then add water + flour and return to the refrigerator. Then I can bake bread on this and it does not sour.
My yeast is already several years old. As I started it for the first time, I feed it. And they even suit me very much.
Probably everyone wants to go through their own experience. I love it when everything is lazy and with a minimum of my efforts.

Elena, I'm glad for you. Well, I'm just at the beginning of the journey, so everything is still ahead. The peroxide preenzyme was already bitter. I'll put it on again.



It stood well in the refrigerator, but I did not see it in the warmth

Peroxide preenzyme, already bitter

Well, this, of course, is not good. Another reason to understand ... Maybe it's the raw materials

And my last time, after some time, probably three months later, they had some kind of smell, it seemed not disgusting, but I did not like it, I exhausted them ...
And now they are standing, ripening, but the smell is more mash or something .... to start a new one?

[Ksyusha]

the smell is more mash or something .... to start a new one?

Ksyusha, so this is the brew.
When it smells like vinegar then throw it away.

vinegar

Oh, the smell is now closer to vinegar or acetone, I will put it on a new one.

the smell is now closer to vinegar or acetone

Feed and keep warm until they grow up, get stronger.
Open periodically.
Then you can put it in the refrigerator for permanent residence.

I put new ones, I'm watching!

Ksyusha, sisteraaa! Why should we start a new one ...

Et, yes!

Girls, I'm still a beginner in the railway, I used to bake with sourdough, but I concluded that even though it is much easier with the railway, just like with sourdoughs, you need to catch the moment of readiness and not allow to over-acid. Feed when sizzles and plays at maximum and acid is just about to appear. In the refrigerator, too, determine at the peak. With the pre-enzyme the same way, knead at the peak until it starts to fall off. It even seems to me better to let them underplay and underperform a bit than start a recession. And to be guided not by time, but to look at the situation.

Yes, think right. For 4-5 days, the mash is better already in the refrigerator, if a banana is added, it speeds up fermentation. The volume of the first preenzyme will increase by one and a half times, no more, but it will bubble, and that's enough. The second is 2 times, and the third is already 3 times. Do not set the second preenzyme overnight, or set the clock from 22-23x, otherwise it may over-acid. Mash from the refrigerator on a battery, or like me on a boiler, heat it up and start a pre-enzyme. Then 3-4 hours will be enough to raise the enzyme.Do not crush the dough much during molding, but fold it neatly, then the holes will be



When I put it 1 time, I cut 2 bananas and 3 apples into a 3 liter jar, 250g sugar and water on a hanger. After 2 days, it seethed, on days 3 and 4 it hissed like a snake. But the banana pulp gave a thick jelly, so yes the skins, but not much pulp. Everything is good soap. I poured half of it, diluted it with water, shifted the skins and apples, added sugar, and then added yeast. And she baked the first bread from thick jelly, making a pre-enzyme. He did not rise much. The bread was greyish. the bread rose normally, but 2 gr. I laid down raw yeast. The third bread was completely fermented. Here's my experience.