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

[Light]

Light, and in a bread maker and in a slow cooker, the cakes are very good. Dough according to any recipe, then in a cartoon for the last proofing and baking. For cakes, the temperature in the cartoon is sufficient.

[Elya]

Elya, to be honest, I don't remember. Most likely I set the time to 65 minutes (I have Panasonic), but I looked after. I myself was very interested: whether it will cope. But everything And a big heat both in the past and the year before last according to the recipe "Butter cake"

[Albina]

Albina, thanks, interesting experience. I will have to try, I only baked cakes in the oven, and the cartoons are already two years old, I will have to do it there too.

Ale, I baked in Philips, where the temperature is set to 180. For 180 50 minutes, but I do not recommend opening the cartoon for the first half hour, the "roof" may fail.

[paramed1]

paramed1, Veronica, thanks! I have a Panasonic 18, the temperature is not regulated, according to the instructions, it is also not known which one, but I bake pies, biscuit a couple of times (it's better in the oven). And the bread was screwed up twice, badly baked

[Elya]

Elya, last year I baked an Easter cake in KhP https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.560 Just there is a photo of cakes from multi and in HP

I've made rye-wheat using raspberry yeast. Reminds of "Riga".

brewed rye-wheat bread with fruit liquid yeast (Linadoc)

[Albina]

Albina, the beauty! So many different! From the multi it is immediately evident - the king size!
Lina, handsome, ruddy !!!

[Elya]

Elya, here are the little ones, too, in a cartoon baked according to two recipes

[Elya]

Elya, in Panas 150 degrees, baking should turn out well. Friends have a little Panas, they bake often, without problems.

Today (according to our time, yesterday) I also put liquid yeast on banana, dried apricots, raisins.

[Veronica]

Veronica, thank you, I will know that 150. Probably, I determined a large portion in the cartoon, so it was not baked. Well, time is important to me, in the oven 2-3 times faster, and the top is rosy. But summer is on the nose, the oven will fade into the background, the heat is from it, I will be oven in the cartoon.

[Elya]

Elya, look in the topic about multi, there is also about Panas. Or let's go to the Gazebo so that we don't clog the topic of yeast.

[People]

I am reporting much more bubbles today! The mash smells delicious, and the skins have ceased to turn black
People, but if my yeast is ready, for example, in the middle of the trail. weeks, and I can't bake bread before the weekend, what should I do?

Elven, Helen, everything will be fine! Do not worry! Just put the jar in the refrigerator, and then take it out 6 hours before you put the pre-enzyme. Let us keep warm and continue according to the scenario!

[Lyudochka]

Lyudochka, I baked in the oven, I just didn’t want to let it come up even longer, because then the dough would have been even sourier, I don’t like it ... I think it’s a matter of flour - it happens like this: while you start it, it’s okay, but it’s floating. From this, probably, only bake pancakes. And I am surprised to you (I allow myself and invite you to "poke" too) - to have time to answer everyone, you have to follow the topic all the time, and find time for this! My complete respect!

Claire, agreed. I also love the "you". Thank you for your kind words! And about what I answer, since I opened the topic, then I must answer. Moreover, I do it with pleasure. Only it is not always possible to answer immediately.
As for the dough ... It seems that there is no acid in bread from this yeast. Anyway, I didn't! And really, a lot depends on flour. So far I have selected flour for bread, I have tried 10 varieties.

[Lemon sourdough pancakes (lean)]

Earlier I wrote that I put the pre-enzyme in the refrigerator.He stayed there for 1.5 days. I got it, stood on the table for 2 hours, added 50g of new yeast and 50g of flour. Acted like leaven. After 3 hours, the enzyme increased 3 times. I kneaded the bread, it came about 3 hours. Then I did a kneading. divided into two forms. She put one in the refrigerator, and the second after 1.5 hours in the oven for baking. This time was not enough for the rise. With this method, the bread turned out to be slightly sour. I baked the workpiece from the refrigerator every other day. She baked without heating on the table in a cold oven. Fragrant bread with a more pronounced taste, thin crust and light sourness.
Rinsed the rest with water and added flour (70 + 70). The leaven increased and I put Lemon sourdough pancakes (lean) from ang-kay... Everything rose remarkably and stood in the refrigerator overnight. In the morning a quick and tasty breakfast was ready.
Pre-enzyme
Bread with sausage and cheese
On the left is bread from the refrigerator, and on the right, 1.5 hours after the dough has risen.
Something like this. I'm not a photographer, I'm just learning.

xoxotyshka, Checkmark, what a detailed report with analysis. Directly scientific approach! Thank you very much for that. We need all these nuances.
Galya, the bread is wonderful. How I liked that you put the blank in the refrigerator. I understand that not for the sake of experiment, but what a result! Everything shows that the bread is better from the fridge. So you can do it calmly!
It's great that you combine recipes! And even baked pancakes! Class! Now I will.
Thank you again for such a detailed report!

I've made rye-wheat using raspberry yeast. Reminds of "Riga".

Linochka, thanks! Well done! You have great bread. Now I'm going to your topic with thanks!

[Loksa]

Loksa, Albina, paramed1, girls, thank you for sharing your experience with the multicooker!

Lyudochka! At first, my yeast behaved decently: foamed on the 2nd day, this lasted for three days. But for two days now they stopped intensively foaming (they almost died out), but the thickets did not go down. What to do? Trying to make a pre-enzyme?
By the way, about husbands. My husband, seeing the can, asked, looking strangely at me, why I soaked the cigarette butts and put them on the battery.

[Albina]

Today (according to our time, yesterday) I also put liquid yeast on banana, dried apricots, raisins.

Albina, cool composition! Guard yeast. because everything is very reactive there! Should work out quickly.

[Lёlka]

Lyudochka! At first, my yeast behaved decently: foamed on the 2nd day, this lasted for three days. But for two days they stopped intensively foaming (they almost died out), but the thick did not go down. What to do? Trying to make a pre-enzyme?

Lёlka, Olya, I think it is already possible. Throw sugar in there 1 tsp, wait a little (6 hours), they will bubble quickly. And make a pre-enzyme.

By the way, about husbands. My husband, seeing the can, asked, looking strangely at me, why I soaked the cigarette butts and put them on the battery.

Olya, you are not the first, whose husband reacts so (or almost so). Never mind, you will feed him with delicious bread afterwards.

Lyudochka! I also want to ask: do we filter the yeast, and then part into the pre-enzyme, and feed part with sugar? Or you don't need to filter anything?

[Olya]

We filter the yeast, and then part into a pre-enzyme, and feed part with sugar? Or you don't need to filter anything?

Olya, yes, we filter. We take only liquid, no fruit. We take as much as needed for the pre-enzyme. then add water to the original volume, put a little fruit / berries / tea ..., sugar 1 tsp. Let it stand warm for a day, and then put it in the refrigerator until the next baking.

Lyudochka, thank you very much for such support !!! I tried to!

With sadness I, on debriefing ...
I tell you:
On Monday put bananas with raisins. In a very warm place, near the radiator. By the evening, foam appeared and all this began to depict kvass - to ferment like. On Wednesday nights, foam is straight and bubbles rise from below, as you chat.On Thursday morning I happily climb into the bank - fuck there is not any foam, everything is quiet, decorous. I can't say if it's gone or not, because I stuffed bananas ... a lot ... (I got pills from greed, but more, more!). And somehow at once I realized that all ... they were dead ...
Okay, what to lose, I'll try. Kneaded in a jar of flour. It stood for 12 hours, like slightly bubbles first began to appear, then all this exfoliated and the smell was so slightly vinegar. Today I looked - phew.
I draw conclusions: There were a lot of raw materials, the temperature was high, my yeast matured on the third day, and on the fourth began to turn into vinegar. It was necessary to do the pre-enzyme on Wednesday.
Bananas have already been brought to me today, slightly unripe. I put them in a bag with an apple, and I will quickly ripen again knead, knead, put yeast. Let's see, very hottsa.

[Albina]

Albina, Thank you. But I wanted to bake in HP. The multicooker does not bake the top (light). Although the top will be decorated, I don't like this moment. I love the golden crust.

[Natalia]

Natalia, the temperature during the removal of yeast is not higher than 30 degrees. And don't load a lot of raw materials, it is true that we overdid it. Bananas are waiting in the fridge for my time.

[lappl1]

lappl1, Lyudochka! And so I decided to try ... but I have a few questions:
1) can Anty's yeast be put on pure dried raspberry leaf?
2) I bought honey at the market in the fall, put it on the table in the kitchen ... and then somehow I got it - and he was PROKIS! I saw this for the first time! my husband didn’t even believe it until she let me smell it. It seems that the uncle-seller was a decent one too ... that's how many times I promised not to buy honey from unverified people. But that is not the question ... can I use this here instead of sugar? Painfully my "toad" is choking me to throw out the honey. Or maybe it's not worth it ... for the purity of the experiment! Otherwise, I just don't manage to be friends with sourdough ...

[Naroma]

NaromaNatasha, I wrote that I smell the fermentation process. I felt a clear smell of mash, that's it, yeast is ready. If you overexpose them, they will smoothly turn into vinegar.

Yesterday I put the yeast on tomato paste, I'm watching. I will definitely report on how the process will go. Maybe it won't work.

Here I smelled, but .... For some reason I expected that it should be fidgeting right in the nose, but it smelled quite nice, only slightly sour. Maybe they just cooked at some point? I will not put more on the battery, we'll see.

I felt a clear smell of mash,

And I do not know the smell of mash, what about? :) I know vinegar.

I'm also guided by the smell of fermented jam

[natushka]

natushka, the smell is approximately the same as if you diluted compressed yeast in water and it began to ferment, bubble, the formation of a cap began. Have you ever done that?

[Borisyonok]

Borisyonok, I would not use this honey, you never know WHAT bacteria there will be bred together with yeast, or instead of them.

[Naroma]

Naroma, thanks Natalia! I went to throw it away ... until my hand trembles! I obviously needed a kick!

on the market honey, put it on the table in the kitchen ... and then somehow got it - and he is PROKIS!

Honey sour if poorly dried by bees. That is why honey used to be checked with a chemical pencil. It seems to me that nothing terrible will happen if you use it, it just fermented.

It seems to me nothing terrible will happen

Well!!! The kick is canceled! I'm sitting ... I'm waiting on!

And in my opinion with a chemical pencil they checked for dilution with water, no?

[Elena]

Elena, You don't throw it away yet, maybe it can be used wherever. Now more people will catch up, let's listen.

[lappl1]

lappl1, Lyudmila, congratulations on a well-deserved victory!

for dilution with water, no

So it's still humidity. But I just know that honey was picked early - not ripe honey it is still wet.
My yeast has begun to foam well already, it is the second day, the smell is tangerine, since I put orange peels with a banana.

Lyudochka, tell me please.I put in 2 jars - dates and herbal tea with green tea, but instead of a tablespoon I put 1 teaspoon. I put 31 on the dates, foam appeared (today it was already shaking), but on the grass, no (just somewhere inside the bubbles) I noticed my mistake only now. Should I add more honey?

[Borisyonok]

Borisyonok, I certainly would not have raised my hand to throw it away. I think that's okay. For yeast, you just use this honey - the process will go faster. And even if there are some harmful bacteria (which I strongly doubt, since the concentration of sugar is very high in honey), the bread is baked at a very high temperature, they will all die.
The only thing, I do not know if bitterness or acidity will appear in the taste. I would have diluted a couple of spoons with a little water, boiled it and tasted it for foreign tastes.

[An4utka]

An4utka,

I think it's okay

In short ... I'll go and put on this honey, and on normal ... and see what happens. The benefits of fermented raspberry leaf abound.

I'll go and put on both this honey and the normal one ... and see what happens

That's our way!)

[baba nata]

Lyudochka, tell me please. I put in 2 jars - dates and herbal tea with green tea, but instead of a tablespoon I put 1 teaspoon. I put 31 on the dates, foam appeared (today it was already shaking), but on the grass, no (just somewhere inside the bubbles) I noticed my mistake only now. Should I add more honey?

baba nata, Natalya, yes you need to add honey, otherwise the yeast, starting to eat, will immediately starve and freeze. And even worse - everything can turn sour. So add!

In short ... I'll go and put on this honey, and on normal ... and see what happens. The benefits of fermented raspberry leaf abound.

Borisyonok, Helen, when we bought the house, we got a big pot of honey along with all the trash. The former owners kept bees, so they forgot to take this honey when moving. So, we have it in a saucepan on the veranda and still stands. And in the heat and cold. Already 3.5 years have passed. And nothing happened to him. So, your honey is definitely "left". Or diluted with sugar, or starch, or both. And with a chemical pencil they just checked whether there was starch in the purchased honey. If so, it turns blue. You can try a drop of diluted iodine (drop). Spoon honey and drops. If it turns blue, it means there is starch. And starch ferments in the nutrient medium.

Fermented honey is not necessarily a fake. It can be either immature, or during storage it was not tightly closed, saturated with moisture from the air.

[Naroma]

With sadness, I, on debriefing ... I tell:

Naroma, Natalia, yes, it's a pity of course, but a bad experience is also an experience. He teaches us. Most likely, your yeast was hot. They were either boiled, or they quickly ate all the glucose of sugar or honey and began to turn into vinegar, as the girls already said.

Bananas have already been brought to me today, slightly unripe. I put them in a bag with an apple, they will ripen quickly and I will knead it again, knead it, put the yeast in. Let's see, very hottsa.

Natasha, now don't put them in the heat. Let it develop better more slowly. but the result will be predictable. Good luck to you and your yeast!

Fermented honey is not necessarily a fake. It can be either immature, or during storage it was not tightly closed, saturated with moisture from the air.

An4utka, anything can be. Here my honey is not tightly closed - just a pot lid. Maybe Lena hasn't matured yet. My honey is correct. The owners made it for themselves. So, do not turn sour. And I always define the naturalness of honey by taste. I feel the fake immediately. I have neither iodine nor chemical. no pencil needed.