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

[Vitalinka]

Luda, it's only 5 days today! Maybe it's better to do that tomorrow?

Vitalinka, in general, there is no need to rush! It is possible later. But you still feed. Then you can and 1 tsp. put sugar.

[Lyudochka]

Lyudochka, Thank you! I went to feed, and tomorrow I will knead.

[Vitalinka]

Vitalinka, good luck! Write, if anything!

Girls, put the yeast on the 2nd after lunch. The third has already fermented, foamed (first they stood on the battery, then near it). And today they stopped foaming. It smells like dried fruit with a banana. No taste or smell of fermentation is heard. I added 1 tsp. sugar and put it on the battery. Did I do the right thing or remove from the battery? There are no bubbles at all, the fruit has not dropped.

[Light]

Light, I'm afraid that they could overheat on the battery. How many degrees are there? More than 30 * they are unlikely to survive. It would be nice to measure the temperature on the battery. In general, 2 days is too little for yeast preparation.
You can leave the battery on, but you need to put several books on it, for example, and wrap the jar in a thick towel. Then the yeast should be comfortable.
If there are no bubbles, then they do not ferment. It's good that they fed me. In general, you need to do as I wrote and observe further.

[lappl1]

lappl1, Thank you. At first they stood, the water was cool in the room + 24. And then I took off, but next to the battery the TV box (small), I put the jar on it. Yesterday we wandered, and today we have less, less and have stopped. The smell is pleasant.

[Luda]

Luda, its me again! Today it has been four days since I put in the yeast. Perhaps I'll try to bake some bread tomorrow. The yeast foams well, but does not go to the bottom, the top of the skins again begins to turn black, the smell is delicious, but it does not look like mash. I'll throw out the black skins, put the pre-enzyme somewhere in an hour ...

[Elven]

Elven, Lena! not early? In general, try it. Just think! Well, let the pre-enzyme take longer to cook. so what. Or maybe, on the contrary, your railways are reactive and mature.

[lappl1]

lappl1, Thank you. At first they stood, the water was cool in the room + 24. And then I took off, but next to the battery the TV box (small), I put the jar on it. Yesterday we wandered, and today we have less, less and have stopped. The smell is pleasant.

Light, yes, 24 * is cold for them. Well, boom to watch next.

Lena! not early?

I will try. maybe it will

[Inusya]

Inusya, hi! ...
It means that you were brought to us correctly! Stay!

Lyud, so I put all my friends on the ears with my teas, now I am a guru in all matters ...
And now I'll start producing yeast ... finally, the control shot will be
At each meeting, everyone has an expectation - with what new invention I will "finish off" them ...
Therefore, I am carefully studying the issue!
But there is so much reading ... it won't work out quickly - you need to write notes ...

2 hours ago I put the pre-enzyme, and fed the yeast and put it back.

And now I'm looking for a pre-enzyme. I fed the yeast with apple peel and poured it into another jar with a screw cap

[Albina]

Albina, well! Well done! I am waiting with you!

[Elven]

And now I'm looking for a pre-enzyme. I fed the yeast with apple peel and poured it into another jar with a screw cap

Elven, Lena, and you're done! You do everything right. I answered you in a personal! Don't worry, everything is going fine!

[Inusya]

Lyud, so I put all my friends on the ears with my teas, now I am a guru in all matters ... And now I will also start producing yeast ... finally, there will be a control shot

Inusya, but you not only give your tea to everyone. So get ready mentally, study the materiel, we can mature!

Girls, if I suddenly do not answer, then this is my village Internet that works like that. Messages are sent every time. So don't lose me. if the Internet is normal, then I will appear.

This is a cake made with liquid yeast. Report on the topic of the Tea Gazebo. I just didn't decorate the top, but this is a training specimen!

Handsome !!!

This is a cake made with liquid yeast. Report on the topic of the Tea Gazebo. I just didn't decorate the top, but this is a training specimen!

Veronica, thank you tremendous! How glad I am that this yeast even copes with baking!
Girls, I copy the cake recipe here. He is also in the "Tea Gazebo". Link on the first page.

This is a sourdough cake recipe, according to which I baked cake the year before last. It was delicious, the dough was divided into 2 forms. Baked for about 30 minutes, but my oven is a beast. Now I changed the starter culture to a pre-enzyme.

Pre-enzyme 300 g (150 flour and 150 water)
wheat flour 380 g
milk 30 ml
egg 3 pcs.
sugar 100 g
vanilla sugar 1 tbsp l.
softened butter 100 g
salt 0.5 tsp
raisins 100 g
Flour + pre-enzyme_sugar + vanilla sugar + eggs + milk + butter - knead the dough with a food processor for 1 minute, until everything is combined. If you need to add - add. The dough is very soft and sticky. cover with a towel and let rest for 10 minutes. Then add salt and continue kneading for 8-10 minutes, at the end add raisins.
Put the dough in a proofing dish, lightly oiled, cover with a towel and leave to rise at room temperature for 3 hours, stretch and fold every hour.
Divide into the required number of pieces, put in molds, slightly oiled, cover and leave to come up until the cakes have doubled in volume.
Brush with milk, sprinkle with crushed nuts - if desired.
Cakes in an oven preheated to 180 °, bake depending on the size, for 30-50 minutes. If one of the entire volume - baked for 50 minutes.
Further - who, as used to, sprinkle, anoint or devour just the way we do - well, we do not like icing or powder (I sneeze from it loudly and for a long time!).

Luda! How quickly you came running here! I wanted to copy the recipe, and you already! Thanks, sunshine!

[Veronica]

Veronica, please make 2 pictures of Easter cake here. With a cut too. Just don't preview it. Insert the first link to make the photo big.

How quickly you came running here!

Veronica, so with joy, but in a jump, but with an Internet that has changed its mind, you will not come running like that. Come on, Veronica, 2 big pictures. You can correct that message.

Photo of the finished product. Have tried, half is gone.

Photo of the finished product. Have tried, half is gone.

Thank you, Veronicek! Well done !

[Veronica,]

Veronica, what a handsome man! The first experience on the railway and such a result.
Luda, I am with a question, because I do not understand. There was 250 ml of liquid. So I took 100g of railway for the pre-enzyme, the rest in the refrigerator. Then I'll feed it with sugar, take another 100 grams in a few days and that's it? I will have 50 grams of liquid left. Or does the water also need to be added along with sugar?

[Elya]

Elya, no! Not this way! Here you took 100 gr. Railway, immediately into a jar of shares of 100 grams. warm water, add 1 tsp. sugar or honey, keep it warm for a day and put it in the refrigerator. And when you decide to bake bread again, then in 5-6 hours get a jar of their refrigerator, let the railroad car warm up and start the pre-enzyme.
For the second or third time, remove some of the material on which you started the yeast, and replace it with fresh. And again a mound of sugar. let it wander in the warmth for a day and put it in the refrigerator.

Girls, do you need to close the lid tightly? And keep the jar closed all the time until the moment when you need to shake?

[Kara]

Kara,

And I just covered it with a lid on top so that the debris would not fall, but would not cover it. In theory, it can jerk))). If excess carbon dioxide builds up.

Ah, Semyon Semyonitch! Now I understand!

[Kara]

Kara, Irina, best screw cap.Shake, open the lid, let the carbon dioxide come out and the oxygen come in, and close the lid again. Such an amount of gas, as in a half-liter jar, will not explode, the volume is not the same.

I close the jar with a paper towel, so the mash breathes.

[Sveta]

Sveta, and she only needs to breathe in one direction, for which the water seal is installed. Constant oxygen access is not needed. But all the same, the process will go, but slower, and there are more options that you get vinegar.

[paramed1]

paramed1, I made apple yeast several times in the fall, covered it with a paper towel and got yeast, not vinegar. And once I missed the moment and my yeast went into vinegar.

In short, I report! Nothing worked for me. For some reason, mold formed on top, yesterday I had to throw out and stir up a new composition. This time I put banana peel, dried apples and raisins a little and a little lemon peel. Watching again

[Kara]

Girls, do you need to close the lid tightly? And keep the jar closed all the time until the moment when you need to shake?

Kara, Irina, I was closing. and the Chinese write that. But if there is no time to approach them several times a day, then you can simply cover them with a napkin.

Girls, I still do not understand it is necessary that oxygen is supplied constantly or not. A can with a screw cap, I just put it on top. Lyudmila, shake it 2-4 times a day (or is it more often necessary?) Right from the first day, how did you start it?

[Kara]

Kara,

In all fairness, yeast produces acids and alcohols during aerobic fermentation, those without oxygen. When anaerobic, they produce carbon dioxide, actively feed and reproduce. Therefore, based on this, I did not close the lid (tightly), periodically shake the jar (released excess carbon dioxide). Maybe I'm wrong, but everything worked out great. There is not the slightest hint of sourness.

[Mila1]

In short, I report! Nothing worked for me. For some reason, mold formed on top, yesterday I had to throw out and stir up a new composition. This time, I put a banana peel, dried apples and raisins a little and a little lemon peel. Watching again

Mila1so they were cold! Now you need to keep the yeast warm. Or some kind of infection got caught. In general, it's good that I started new ones. watch and write to us.

[Kara]

Girls, I still do not understand it is necessary that oxygen is supplied constantly or not. A can with a screw cap, I just put it on top. Lyudmila, shake it 2-4 times a day (or is it more often necessary?) Right from the first day, how did you start it?

Kara, Irina, I did as I wrote in the recipe. That is, the lid was closed tightly. You need to shake it when the fermentation process begins, that is, on the 2-3rd day. After shaking, she opened the lid and released the gas.
To close the lid or not to close, decide for yourself. If you have time to approach them several times a day, then close it. If not, then don't close it.

Glad that you don't stop at one jar! That's right, let them be different

And someone wrote that the taste of baked goods does not depend on what the yeast was grown on. Or does it all the same depends? Why do you put several different jars of different fruits-herbs and sugar-honey?
And if, nevertheless, the result is different, then what did you like more and for which pastries?
And one more thing: is it possible to start a railway using serum, and not water?
And then I have it like shoe polish.

And someone wrote that the taste of baked goods does not depend on what the yeast was grown on. Or does it all the same depends? Why do you put several different jars of different fruits-herbs and sugar-honey?
And if, nevertheless, the result is different, then what did you like more and for which pastries?
And one more thing: is it possible to start a railway using serum, and not water?
And then I have it like shoe polish.

I subscribe to the question.

[Luda]

Luda, and my pre-enzyme began to run away from a can (700 ml) in 12 hours.It rose exactly three times, and if it were not for the film, it would have grown even more. I even took a picture of this miracle, later I'll post a picture ... I'll go now bread knead

Railway on exotics, I will overfeed. The pre-enzyme smells like cucumbers, I don't like that smell.Did the yeast smell good? The thick pre-enzyme does not work well, as previously written. We must focus on the density of the dough. Luda, the dough for pancakes should be the most suitable!

Oxygen should not be constantly supplied. With access to oxygen, aerobic fermentation, oxygen accelerates the reactions, slightly changes their course, and without access, anaerobic fermentation, where a much larger amount of carbon dioxide is released. Yeast is formed anyway, where will it go, but it will devour more sugar when oxygen is available, and the culture will not be very clean, and mold is a volatile thing. How is wine made? In the same place, everyone closes the containers with either a glove or a shutter. And try to cover it loosely - you will wait a long time and you can wait for another product. This is the same yeast. Wine, not lactic acid. And fermentation should be yeast, not acetic acid and not lactic acid.
So do as you like, you can put the shutter ...
I personally did not feel the taste of the original product in the bread. And a few jars - to understand where the yeast multiplies faster.

I forgot about the serum. Dilute the yeast with water, add whey when kneading the dough.

[Luda]

Luda, and my pre-enzyme began to run away from a can (700 ml) in 12 hours.It rose exactly three times, and if it hadn't been for the film, then it would have grown even more. knead

Elven, Helen, yes, the jar should be taken more. I have a liter for the pre-enzyme and a bucket larger than 1 liter. Good luck with your bread.

Railway on exotics, I will overfeed. The pre-enzyme smells like cucumbers, I don't like that smell. Did the yeast smell good? The thick pre-enzyme does not work well, as previously written. We must focus on the density of the dough. Luda, the dough for pancakes should be the most suitable!

Oksanamaybe not to overfeed them, but to bring out new ones, without extreme? And yes, the pre-enzyme should be as thick as pancakes, and the dough for bread should be a soft bun.

yes, you need to take more jar

I thought 700 ml. Enough Now I will know
Here, look how I got out

🔗

[Olga VB]

And someone wrote that the taste of baked goods does not depend on what the yeast was grown on. Or does it all the same depends? Why do you put several different jars of different fruits-herbs and sugar-honey? And if, nevertheless, the result is different, then what did you like more and for which pastries? And one more thing: is it possible to start a railway using serum, and not water? And then I have it like shoe polish.

Olga VB, Olya, that's what I wrote in the recipe itself. But not so that it does not depend at all. I wrote that the original product is not very visible. Therefore, I strengthened it in my breads already when kneading the dough - with infusions, tea leaves, flour from dried berries. But the railway from tea is very well reflected in the taste of bread. I feel it. Railroad trains give their taste in Cypriot, and their own in "Derevensky". Moreover, distinct.
And also different material gives a different structure to bread. Here on bananas I got huge holes, on raspberry and tea ones - less. I also wrote about this in recipes, including this one, and in the comments.
Veronica has already answered about the serum (thanks, Veronicek). Right! Railway only on water, and the dough, please, can be made on whey. In my opinion, Lina did so.

[Elven]

Here, look how I got out

Elven, Lena, it's good that I warned you, otherwise I would ... Yes, you have very active yeast! Super! You can remove the spoiler, let such a cool photo be immediately visible!