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

[Trishka]

Lyudmila, congratulations on a well-deserved victory

Trishka, Ksyusha, thank you for your congratulations! I am very pleased to receive it from you!

[natushka]

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.

natushka, although it's still early, but you watch. You should ripen quickly. Banana is reactive! Somewhere on the 5th - 6th day should be ready. Well, if they are warm with you!

[lappl1]

lappl1, Lyudochka ... I have already put ... 4 jars - "sour" honey + farms. raspberry leaf, honey + raspberry leaf, honey + farms. mint and honey + dried apricots. I also asked about the fermented "lonely" raspberry leaf ... is it suitable for this yeast?

[Borisyonok]

1) can you put Anty yeast on a pure dried raspberry leaf?

Borisyonok, Helen, of course you can. It will be even better than raspberry fermented tea. So bet. but I would add something else for the brightness of the taste. Still, a dried raspberry leaf is not as bright as a fresh one.

I would add something else for the brightness of the taste

For example?
Although I probably did not write correctly ... I have a whole raspberry fermented leaf ...

[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.

Wildebeest, Sveta, thank you for following the topic all the time and helping the girls. And then I do not always visit the computer. And we really need your experience.
And the result with tomato paste is also very interesting to me. It seems to me that bread should be delicious.

on a clean, dried raspberry leaf?

Although I probably did not write correctly ... I have a whole raspberry fermented leaf ...

Kitty, you wrote: "on a clean dried raspberry leaf." So I didn't understand. And on raspberry tea it will be super. You don't have to add anything. This tea is self-sufficient.

raspberry tea will be super

Thank you all! Now I went to look for a warm place .... and wait, wait, wait!

Helen, good luck to you!

[lappl1]

lappl1, Lyudmila, thank you for your trust. Fruit liquid yeast is nothing new to me. I worked with them all autumn, made them from apples, because I had an abundance of them. But I didn’t make any of the leaves, so I’m silent and I can’t suggest anything, maybe. no experience. I have not even put on dried fruits yet.

[Sveta]

Fruit liquid yeast is nothing new to me.

SvetaMoreover, your experience is very important for us.

But I didn’t make any of the leaves, so I’m silent and I can’t suggest anything, maybe. no experience. I have not even put on dried fruits yet.

Svetochka, and join us, tea makers. Summer is coming, we will make fermented tea together. We already have extensive experience in fermenting willow tea leaves and other plants. I have been making this tea for 3 seasons. And many of our bakeries joined me. Everyone is happy. Purchased tea is no longer drunk.

I started a starter for 100ml of yeast water. It rose 3.5 times. She put the dough on it as if on dough. Let's take a look. There is no trace of sour taste, because this is just a yeast culture, as far as I understand, there are practically no lactic acid bacteria there. If the starter is allowed to stand, a sour taste and bacterial MC will appear. This kind of starter goes well with rye bread. We must try.By the way, I put home kvass. So yeast water leaked there too. Che wait 4 days until it swells there, if there is already a yeast culture and well-propagated. I poured it 2-3 hours ago - in the kvass the foam is already growing. They eat, crocodiles. already squeak))).

[Scarecrow]

Scarecrow, Natasha, thanks for the tip. Now I will also make homemade kvass using liquid yeast.
Natasha, do you have a continuous production of kvass?

And I'm interested in listening to kvass!
We only put kvass in the summer and in the spring we run around the neighbors looking for leaven who already has it. I don't even know how to start myself.

[Wildebeest]

Wildebeest,

In summer, yes. You leave a little thick ground from the previous one (the rest can be thrown away if you already have a lot or don't like the appearance), fresh water there, sugar, leavened wort (I love so much), rye crusts and go. The same yeast will continue to mingle in a new portion of food. It is even easier with liquid yeast (which we have grown here in this thread). You don't have to do it continuously if you don't drink that much. Yeast culture is at hand. I loaded the jar with products for kvass, splashed the yeast, fermented it, poured the finished kvass into bottles, washed the jar. Wait for the next leavened inspiration))).

[Albina]

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

Lyudochka, thanks for the warning.

Luda, fruit jars are sizzling and taste with a slight sourness, a lot of bubbles, what to do next But with the brine, silence, and sour added sugar, I'll see, I think I beat it, but somehow calmly I was waiting for violent activity, and there was a delicious smell and a bit of bubbles

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!

I got it! I also thought about the refrigerator, but decided to ask all the same
Today the foam has become even more pah-pah-pah! Just not to watch

Luda, thanks for your help. Also "infected" with this yeast, but there is nothing at hand (a little sick). Then, God willing, we will turn around in full.

Now I will also make homemade kvass using liquid yeast.

I am also interested in this question

I started a starter for 100ml of yeast water. It rose 3.5 times. She put the dough on it as if on dough. Let's take a look. There is no trace of sour taste, because this is just a culture of yeast, as far as I understand, there are practically no lactic acid bacteria there. If the starter is allowed to stand, a sour taste and bacterial MC will appear. This kind of starter goes well with rye bread. We must try. By the way, I put home kvass. So yeast water leaked there too. Che wait 4 days until it swells there, if there is already a yeast culture and well-propagated. I poured it 2-3 hours ago - in the kvass the foam is already growing. They eat, crocodiles. already squeak))).

Nata, as it should be with you. Growth of 3.5 times says that your "crocodiles" are very active. And about the lack of a sour taste, you too are right talking. Bread on the railway is not sour at all, unless there is an acidic component in the railway. I had raspberry with sourness. But I stuffed a sour infusion there, and the raspberries themselves, probably, gave the railway sourness. But this is not at all the acid that is found in sourdough bread. Very nice.
Nata, thank you - I am also interested in kvass. Every summer I start it on bread. Now you don't even need to think. Choose whatever yeast you want.
I will wait for your result.

[baba nata]

Luda, thanks for your help. Also "infected" with this yeast, but there is nothing at hand (a little sick). Then, God willing, we will turn around in full.

baba nata, Natalia, to your health! Ask if anything! And get well soon!

Today the foam has become even more pah-pah-pah! Just not to watch

Elven, Lena, then the process has come to an end. You can make bread as you like.

Luda, fruit jars are sizzling and taste with a slight sourness, a lot of bubbles, what to do next But with the brine, silence, and sour added sugar, I'll see, I think I beat it, but somehow calmly I waited for violent activity, and there was a delicious smell and a bit of bubbles

olesya26,
Olesya, most likely, your fruit is already ready. So, make pre-enzyme and baking bread. And with brine, I don't even know. Wait, maybe they'll come to their senses ...

then the process has come to an end. You can make bread as you like

What already? For three days??? You have written, when the foam subsides, then you're done.

I don’t know if you can see it well, but the foam line stands out. You touch the jar, the bubbles float.

[Lena]

What already? For three days??? You have written, when the foam subsides, then you're done.

Lena, so you only have three bottoms? I have already forgotten how much they cost from whom. In general, then let them take a walk.

I don’t know if you can see it well, but the foam line stands out. You touch the jar, the bubbles float.

Nata, everything is clearly visible. What a beautiful kvass! It's cold so far, otherwise I would have muddied the kvass.

I have already forgotten how much they cost from whom. In general, then let them take a walk.

Uh ... otherwise I almost ran them into the refrigerator to stuff
So, that is, I now have to wait for the foam to subside, right?

Here are my baguettes. Peter Reinhart's baguette recipe. Made purely with liquid yeast. In the sense, neither dry nor compressed industrial yeast was added.



I will write down the recipe and technology in the subject of these baguettes, so as not to forget.

[Scarecrow]

Scarecrow, Nata! That's so beautiful!
I want the same!
Well, in the same place now someone will have to recount?

Here are my baguettes. Peter Reinhart's baguette recipe. Made purely with liquid yeast. In the sense, neither dry nor compressed industrial yeast was added.



I will write down the recipe and technology in the subject of these baguettes, so as not to forget.

nataaaaaaaaa! Funky baguettes !!!! This is what our yeast can do ... I was glad for you and for myself ...
Come on with the recipe. Maybe you can post it as a separate topic? And then I will give a link here.

Uh ... otherwise I almost ran them into the refrigerator to stuff
So, that is, I now have to wait for the foam to subside, right?

Lena, the foam may not even go away. I practically did not go to banana and tea houses. I shake them, and the foam almost to the top. But when all the contents sank to the bottom (or almost all), I began to bake.

But when all the contents sank to the bottom (or almost all), I began to bake.

Clear. I will wait
Girls, please teach me how to count sourdough or yeast bread for liquid yeast

[Lena]

Lena, the amount of pre-enzyme in the liquid-flour ratio 1: 1 is equal to the amount of the starter culture. If you count yeast breads, then subtract the amount of liquid and flour in the pre-enzyme from the amount of these products in the main recipe.

[Lena]

Girls, please teach me how to count sourdough or yeast bread for liquid yeast

Lena, here, I promised to tell you, but Veronica has already written everything briefly and clearly. Thank you, Veronicek!

Lyudochka, I promised to help you as much as I can! And then you have so many "hot" topics - your head is probably already spinning! I am morally preparing to put the pre-enzyme on the cake.

[Veronica]

Veronica, Thank you so much

I am morally preparing to put a pre-enzyme on cake

Share later what happens I also want to try

[Scarecrow]

Scarecrow, Nata! That's so beautiful!
I want the same!
Well, in the same place now someone will have to recount?

I will write for hours as a separate topic))).

[Scarecrow]

Lyudochka, I promised to help you as much as I can! And then you have so many "hot" topics - your head is probably already spinning! I am morally preparing to put the pre-enzyme on the cake.

Veronichek, honey, I really feel your support! Thank you for that! Let me, I'll spread it to you ...!

I will write for hours as a separate topic))).

Scarecrow, darling, restraining ...

I will write for hours as a separate topic))).

The scarecrow said! Scarecrow made! Girls, here is Natasha's recipe. A little later I will make all the other breads on the railway links on the first page for him. Natul, thank you very much!

Baguettes with liquid yeast. (Scarecrow)

Luda, did you taste yeast? I can't understand, it seems like my pears are ready, I tasted the taste: there are very few sugars, almost no, it looks like fermented kvass. I did not plan to bake today, I will put it in the refrigerator ??? so it is possible? And the exotic tastes sweet, I suspect, this suggests that yeast is not ready yet ??? What do you say?

I have little foam and do not buzz ?? And don't they hiss?

[Oksana]

Oksana, ready-made yeast and should not be sweet, because they have already eaten sugar. So the yeast is ready. Basically, you can do different things. Or feed the yeast with one teaspoon of sugar or honey, leave it warm and start the pre-enzyme tomorrow. Or feed the yeast now, and put it in the refrigerator in the morning. And when you decide to bake bread, then in 6 hours get the yeast from the refrigerator to warm up and start playing again.

I have little foam and do not buzz ?? And don't they hiss?

So they are ready! Or start the pre-enzyme now, or do as I wrote in the post above.

I subscribe to the topic. The jar is already standing. For the first time I took what was at hand: an apple and some dark raisins. How interesting!

[Sonadora]

Sonadora, Manechka, welcome! I am very glad that you are with us. I came up with a good composition. Yeast should turn out quickly.

Thank you, Luda! Hopefully in a week I can bake my first sourdough bread. For a very long time I wanted to learn this, but still could not dare.

[Sonadora]

Sonadora,

You can definitely. They are easy to work with. It just takes time. Don't rush or fuss.
Oh, by the way, girls, nothing sinks to my bottom. Don't be guided by this. Because it settles, apparently, when the fermentation process is already considerably slowed down due to the depletion of the food base. While they are actively feeding, they also actively emit carbon dioxide, which rises up, clinging to all fruit pieces and pulp. And, on the contrary, everything pops up!)) I have such a hiss there, such a feast for the whole world, everything floats on the surface, supported by a huge amount of bubbles of carbon dioxide. And they are at their peak. The baked bread clearly testifies to this.

I report on kvass: it is already in the neck (in the photo you could see that the contents are on "shoulders"), pinches the tongue and actively gurgles. Tomorrow afternoon there will be only fermentation day.

Hopefully in a week I can bake my first sourdough bread. For a very long time I wanted to learn this, but still could not dare.

Manechka, this is certainly not a sourdough, but yeast, but when we make a pre-enzyme, it is very similar. And in general, with your ability to bake bread, you can do it right away. I, like Nata, are sure of it!

Girls, I've baked such a loaf on the railway from "Village Tea"

Bread "Karavai" for dear guests (lappl1)

Oh, girls, I read and read everything and I can’t make up my mind
Here's what stops: on fruits and dried fruits, if they are not of their own production, there is a lot of all kinds of nasty things. How not to wash them?
And I don’t understand in any way, what is the composition of these railways? Someone once did at least some kind of laboratory analysis, what has grown there?
Everywhere they warn that all fruits and vegetables are not only thoroughly washed, but also peeled, and we soak and grow this peel with all its contents ... what?

Olya, you probably didn't read my recipe carefully. At the very beginning, I wrote about the composition of natural yeast. These are the fungi Saccharomyces cerevisiae. And in the comments, Tanya-Admin answered about this. And me too.
I will briefly repeat. First, they can be washed and left for a couple of days to be colonized with new natural yeast. Secondly, are you sure that the fruits themselves will not contain chemicals in the form of fertilizers? You can't wash them off. But we buy and eat. However, I do not buy. I have almost everything except the banana.

And I don’t understand in any way, what is the composition of these railways?

Saccharomyces cerevisiae. alcoholic fermentation is carried out. That is, during fermentation, alcohol is produced, which will kill all "left" bacteria. And if it does not kill, that is, there is not enough of this yeast, then the yeast will not work - it will become moldy. And we will not bake bread out of mold.
And further. This yeast is the same yeast used to make wines. If you yourself have made wine at least once, then you know that fruits and berries are absolutely not washed at the same time. If we wash, we get nothing. About laboratory research on live natural yeast. There are many such laboratory tests. Winemaking is a huge industry. And without science there is nowhere. When I studied this issue, I saw that winemaking and baking liquid yeast are one and the same. I trust winemakers from science. And I myself am a winemaker. And industrial bakers are too lazy to grow this yeast, because they need speed and making money, but here the process is not fast. Otherwise, they would also bake on them. How bakers did it at the dawn of baking, when there was still no thermophilic yeast.
So, on this score, I am calm.