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

Yes, you have very active yeast!

Nata, right, you don't have to wait for the fruit to sink to the bottom. I had 4 days in total.
No, I will not remove the spoiler, the photo takes up a lot of space. Who cares, they will look under the spoiler

Nata, right, you don't have to wait for the fruits to sink to the bottom. I had 4 days in total.

Helen, maybe so! I did as the Chinese wrote. But even though the fruit went to the bottom, the railway still bubbled. In general, you had fresh material. So, we got ready so quickly ...

In general, you had fresh material. So, we got ready so quickly ...

Yeah, I thought so too
I fed them with apple skin yesterday. Today they smell so delicious. They are already foaming a lot, although 14 hours have passed since the feeding. Is it necessary to keep warm for a day, or can you put it in the refrigerator already?

I fed them with apple skin yesterday. Today they smell so delicious. They are already foaming a lot, although 14 hours have passed since the feeding. Is it necessary to keep warm for a day, or can you put it in the refrigerator already?

Lena, since they foam a lot, then you can already clean up. You have fresh material, so everything is done faster.

Everything died again for me ... I put it on Friday morning, on Saturday morning they bubbled up little by little, in the evening - everything, silence. I already have a gambling anger - I will defeat them anyway!
I dug up homemade strawberries in the freezer - I put a jar with it, instead of honey - sugar, if the same happens, then water remains

once they foam a lot, then you can already remove.

I got it! I'll go and clean it up. And on which shelf is it better to store them? It happens on the bottom shelf that it freezes

And my raspberry froth a little and almost stopped. Some kind of white sediment fell at the bottom, the berries did not drown, and they float from above. A little wine smell appeared. I added a little raisins and a teaspoon of sugar out of grief. I don't know what to do with it now.

[Luda,]

Luda, , my pre-enzyme rose 4 times at night, but in the morning it had already dropped to its previous level, now only 10 hours have passed. smells like yeast like a regular dough. Has it stalled? Or does everyone fall after 12 hours?

[Anna in the forest]

Hello! I made liquid yeast from grapes, it took 4 days, baked "Golden" bread in a multicooker according to Ani's recipe - Anna in the forest... Indeed, a completely different taste, more dessert, or something. I liked it very much. Confused only by the duration of cooking with a daily work schedule. I again poured the grape leftovers with water, added lemon skins, fed with honey, waited until they began to foam and put them in the refrigerator door. I wonder if it is possible to make baked goods in a bread maker, or the temperature regime will not work at all?

[Evgeniya]

Evgeniya, and show us the photo? can?

Oxygen should not be constantly supplied. With access to oxygen, aerobic fermentation, oxygen accelerates reactions, slightly changes their course, and without access, anaerobic fermentation, where a much larger amount of carbon dioxide is released. Yeast is formed in any case, 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, and 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.

But we don't make wine. We don't need to accumulate alcohols.

And I in my post, in my opinion, confused the terms aerobic and anaerobic in places.

[Naroma]

Everything died again for me ... I put it on Friday morning, on Saturday morning they bubbled up little by little, in the evening - everything, silence. I already have a gambling anger - I will defeat them anyway! I dug up homemade strawberries in the freezer - I put a jar with it, instead of honey - sugar, if the same happens, then water remains

Naroma, Nataliamaybe not dead? what did you put the yeast on? I didn't have very much foam on raspberry yeast, but the bread turned out like that. you would wait before throwing it away. And then I made a pre-enzyme. If it grows, then everything is fine.

Made liquid yeast from grapes, it took 4 days, baked "Golden" bread in a multicooker according to Ani - Anna's recipe in the forest. Indeed, a completely different taste, more dessert, or something. I liked it very much

j @ ne, well, how great it is! I am very glad that you did it! Indeed, on grapes, everything will turn out much faster. And yes, this is not fast bread. But the process is delaying.

Eugene, and show us the photo? can?

Evgeniya, I join Oksana's request. At least try to insert a phone photo, please.
Elya_lug, Elechka, I have never fallen. Maybe he was very hot, so he matured so quickly. It may also be that you made him thin. But don't worry anyway! make the dough. The bread will turn out.
niamka, Natalia, everything is fine with your yeast. My raspberry also behaved like that. If you have fed today, then by evening you can do a pre-enzyme. It's okay, don't worry!

Luda, my pre-enzyme rose 4 times at night, but in the morning it had already dropped to its previous level, now only 10 hours have passed. smells like yeast like a regular dough. Has it stalled? Or does everyone fall after 12 hours?

And my raspberry froth a little and almost stopped. Some kind of white sediment fell at the bottom, the berries did not drown, and they float from above. A little wine smell appeared. I added a little raisins and a teaspoon of sugar out of grief. I don't know what to do with it now.

I got it! I'll go and clean it up. And on which shelf is it better to store them? It happens on the bottom shelf that it freezes

Elven, Lena, if they freeze, they will not die. Lina even kept them in the freezer. Only then it takes more time to warm up.

[Ludmila]

Ludmila, Thank you. My soul felt better. And then I have bummer after bummer. Asian cakes are also hard.

[niamka]

niamka, Natalia, I sense that your yeast is cold. And Asians really need heat. Then they stick like an adult. Yesterday I barely caught it.
What is the temperature of railway and Asian women?

Eugene, and show us the photo? can?

Yes, please, just before Anya she reported:

At first it seemed that nothing was wandering, so, thin threads of bubbles, expected a more stormy picture. I wait a day or two or three. The bubbles disappeared altogether, I tasted it - there was no trace of sweets. Then it dawned on me that my grapes were super-large, water and honey were not enough for him. She did not add water, but fed him a little honey. On the fourth day, I got the same fermentation that I had originally intended.

No, the railway stands on the battery, the temperature there is 36 degrees. I measured it yesterday. I thought a lot, put it on a book, fermentation stopped. I left it on the battery. And for the first time I almost cooked the leaven for flatbread in the oven. : wow: She didn't die to the end, I tried to revive her, in the end we got cakes, like thin pancakes. The second attempt was yesterday. The dough went well, baked two flatbreads, sprinkling them with dried onions. As a result, one incorrectly pierced in the middle, it puffed up like a ball, like in a chapatnitsa. : girl-swoon: The second, thank God, is normal. The onions, however, burned down to coals. She shook him off. I liked the taste, there are many holes. I will try it for the third time. I ate one cake without anything today.My daughter liked it too. Thanks for the recipe

[Natalia]

No, the railway stands on the battery, the temperature there is 36 degrees. I measured it yesterday.

Natalia, that's a lot. The Chinese say that you need 21 - 25 *. I brought out the optimal one for my friends - 26 - 27 *.
so 36 * is too much! The railway could not stand it!

[j @ ne]

Yes, please, just before Anya she reported:

j @ ne, Evgeniya, Well, thank you ! Cool bread! Thank you very much for sharing the photo.

The railway could not stand it!

This is all my impatience. I love everything to be fast. We'll have to, you see, put new railway. There are no more raspberries, but there are blackberries and a banana.

[Natalia]

Natalia, from blackberries can be lilac bread. And the banana is cool, white. But if you are not confused by the color of the blackberry, then why not. The Chinese make on mulberry. And she's almost the same.
And try to feed this yeast and put it in more comfortable conditions. Suddenly they will come to life ..

Natalia, from blackberries can be lilac bread. And the banana is cool, white. But if you are not confused by the color of the blackberry, then why not. The Chinese make on mulberry. And she's almost the same.
And try to feed this yeast and put it in more comfortable conditions. Suddenly they will come to life ..

Thank you! Then I won't do it with blackberries. And I put these on a few pieces of paper. So the temperature dropped to 26.

[Natalia]

Natalia, the most suitable temperature. But do control from time to time. My cardboard in 3 layers from the wall of a warm stove was so hot that the temperature quickly went off scale.

Natalia, the most suitable temperature. But do control from time to time. My cardboard in 3 layers from the wall of a warm stove was so hot that the temperature quickly went off scale.

I will follow, thanks.

I put three jars as promised
banana skins, tangerine skins, strawberries with goji berries
I will wait
while I went to your gazebo, while I only mastered 120 pages, I catch up

[niamka]

niamkawhat an experimenter !!!! : swoon: I'm in shock, just like me: oops:
Luda, I came to the conclusion that my pears fermented best of all! Probably we are Patriots, but there is nothing to raise the price of bananas (stand, wander)! Although I stocked up on these skins! Maybe syrup had an effect, there was sugar in other jars! I will not throw it out, because I added goji berries and lemon syrup - I'll see!
I have a new mash toy! : mail1: we don't need bread, beer, come on

niamka, what an experimentalist !!!! I'm in shock, just like me ops:

I simply explain to my jambs: All my dishes are experimental. I don't have time to fill my hand. This is despite the fact that I eat according to the system, and in general we have separate meals in our family. And I want to cook Where to put the cooked. We'll have to buy a big freezer and stock it with our own products.

: drinks_milk: The freezer is our FSE, I also want it, big!

[Irina]

I put as promised three jars of banana skins, tangerine skins, strawberries with gojibu berries I will wait

Irina, well done ! I'll be waiting too!

while I went to your gazebo, while I only mastered 120 pages, I catch up

heroine! 120 pages is not enough! But we are already approaching 200.

Yesterday my tangerine yeast ripened. She took a whole tangerine and cut it all together with the peel. Yesterday I put the pre-enzyme, and now 4 baguettes are being baked

Luda, I came to the conclusion that my pears fermented best of all!

Oksanchik, like this, by typing the best option is found. I have no pears, but I would have tried it. But for the time being, I like banana most of all because of its holes. There have not yet been such holes in dry material. So cakes need to be baked on the railway from something fresh.

Yesterday my tangerine yeast ripened. She took a whole tangerine and cut it all together with the peel. Yesterday I put the pre-enzyme, and now 4 baguettes are being baked

Albinochka, clever girl! I am delighted! Let me kiss you!
Why are you showing us this through the glass of the oven. This masterpiece needs to be shown more.If it's not difficult, then do it later. Good?

Lyudochka, they're still in the oven. As soon as I get it, I will immediately take a picture

My bread is getting cold too. I haven't looked at what's inside yet. Rose well, the loaf looks like a store brick, only more

[Ludmila]

Ludmila, bananas are sour. If I risk baking cakes on the railway, I will look at the pre-enzyme.

I also put bananas with cherry ice cream. Let's see what happens.

Lyudochka, they're still in the oven. As soon as I get it, I will immediately take a picture

Okay, Albinochka, I'm waiting.

My bread is getting cold too. I haven't looked at what's inside yet. Rose well, the loaf looks like a store brick, only more

Well, Lena, and you were worried. Also take a picture of your bread for us.

Girls, do not lose me ... I disappear until ... Relatives have arrived. They are being taken to the bathhouse.

Okay, Albinochka, I'm waiting.

She took it out of the oven and could not resist, crumpled a piece

Rye from HP on pure liquid yeast. I made a rye starter with sour cream, fermented for about 18 hours. The bread is very fluffy, well loosened.

[Albina]

Albina, Scarecrowwhat bread! Super! I haven’t made rye for a long time, I don’t want to go without leaven. And here is soooo! And 18 hours of fermentation does not give a strong acid in taste? How is a rye starter with sour cream?

[Svetlana_Ni]

Svetlana_Ni,

I just wanted sourness. Rye after all. For this, I added lactic acid bacteria (sour cream). Kislin is not expressed practically at all. Now I found my note at what time I put the starter. He stood for almost a day.

The recipe is very simple.
Starter: 110g liquid yeast
20g sour cream
130g rye flour
Withstand 20 hours.

Dough:
Starter whole
Wheat flour 225gr
Rye flour 200gr
Salt 1 and 1/2 tsp
Unrefined sunflower oil 2 tbsp
Kvass wort 1 tbsp
Honey 1 tsp
Water 270ml
Set up a rye bread program (I have a Panasonic). If there is no special program, then the basic / basic program of white bread. Baking starts one hour before the end of the program, so you must turn off the oven before this time. The standard proofing time of the automatic program is not enough (I have a programmable oven, I can be twisted there as I like). Let the bread be proofed until it has increased by about 2-2.5 times and turn on the baking mode for 1 hour.

[Scarecrow]

Scarecrow, yes yes rye and should be with sourness I confused it with wheat, as I did with sourdough, but it turned out sour for me, for a long time I could not rise and peroxide Thanks for the detailed alignment. I also have a Panasonic, just everything fits.

[Nata]

Nata, did you like the taste? In the photo there is a beautiful bread!

[Albinochka, Scarecrow,]

Albinochka, Scarecrow, awesome bread!
I went to the kitchen, sniffed the contents of the jar with the future yeast (almost two days have passed). The smell has changed, not so sweet fruity, new notes have been added. Now, if someone had said a couple of weeks ago that I would wait so impatiently for my brew to work out, I would never have believed it.

[Scarecrow]

Scarecrow, Natasha, the bread is wonderful! Or you can issue it with a separate recipe. In order not to get lost. I think I'm not the only one who will be grateful to you!

In the context of baguettes

Now, if someone had said a couple of weeks ago that I would wait so impatiently for my brew to work out, I would never have believed it.

[Albina]

AlbinaAlbinochka, the same request to you. Check it out with a recipe, I'll bookmark it right away. Very beautiful baguettes turned out. I'm sure they are very tasty. Is the taste of tangerine present at least a little? I think they are so crispy. Anyway, they look exactly like this

[Albina]

Albina, yes, the baguettes are gorgeous and the cuts have opened up great. And they are tangerine? It would not hurt to drag it into the recipes, too, rye had to be copied.