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

[Scarecrow]

Scarecrow, AlbinaSo, girls, I'm not the only one asking for recipes, please, aaaaaa, but we are right in the bookmarks

Girls, Albina baked baguettes according to Natasha's recipe

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!

Here I agree with you! I also thought about rye in HP (I also have it programmable, like Natasha's)

Girls, Albina baked baguettes according to Natasha's recipe

Well then, you can throw a link? And it's interesting to hear about the tangerine smell. is there even a little bit?

I did it too! True, I did not make a big bread for testing, rather a bun. Baked in the oven. I will try again, because my yeast turned out to be a little weak, and the pre-enzyme is not so violent, but the bread turned out to be tasty. The difficulty is still in determining the readiness of the brew, I am guided only by your photos, I have not seen it alive, I have not smelled it, I have not tried

[Natasha, Albina]

Natasha, Albina, wonderful bread and baguettes!
And I put the pre-enzyme!

[Nata]

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

Yes, this is my most popular rye bread. I have been picking up the recipe for a long time: I am very harmful in rye breads. My ideal is Stolichny bread))). I usually adjust everything to his taste. I took the custard from the instructions for Panasonic as a basis, adjusted it a little for myself, removed the tea leaves (it is from Borodino, and I only love him sometimes), coriander and bake it constantly. I also bake it with ordinary sourdough. I take 250g of sourdough (wheat, 100% moisture), of course I subtract the sourdough flour from the dough flour, rye flour, on the contrary, I return it to its place and 1 hour. l. dry yeast. Then we don't touch the program - just run it to the end. The leaven gives a characteristic rubberiness and slight sourness, the yeast helps to lift. Even if there is no sourdough, the recipe is the same, the flour is full, and as a liquid, water is mixed with kefir. Hence the hint of sourness. But with sourdough / starter is preferable. It's not just about the taste, but also about the crumb structure. I will try to arrange it with a separate recipe. The second time you need to run the recipe to be sure.

Well then, you can throw a link?

Liquid yeast baguettes (Scarecrow)

[Albina]

Albina,
Poorly visible, but in my opinion the perforation is good! How do you like it? It was when they cooled down that they matured.

Liquid yeast was put on April 1 after lunch, and today is a pre-enzyme. Railwaymen are so active and eat well
You girls are all such great fellows, and everyone's bread is just a sight for sore eyes !!!

[Scarecrow]

Scarecrow, AlbinaSo, girls, I'm not the only one asking for recipes, please, aaaaaa, but we are right in the bookmarks

The girls have already answered, yes they baked according to the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=419806.0
It's just that I put the pre-enzyme before, before choosing the recipe for baking. I started a pre-enzyme from 150g of liquid yeast and 150 flour. When I looked in the morning, it seemed to me that it was too early to do the batch. But I was impatient to see the result quickly and was afraid to miss the peak of yeast fermentation. The batch was made almost according to the recipe. The digressions were in the sense that I reduced the water and flour by 50g (because they were already in the pre-enzyme). And also put 1 tbsp. l. Sahara. The dough, too, in my opinion, slowly approached, because after 4 hours with a little, it only doubled somewhere. I decided not to wait any longer. At first I wanted to form a loaf. But then she rolled 4 baguettes. They were so thin.I put it on a proofer and after 50 minutes something seemed to me they almost did not move. But I still put it in a hot oven with steam. After 10 minutes, removing the baking sheet with water, I saw that the baguettes had risen safely and already filled them with a beautiful blush.

Are they tangerine?

Regarding the tangerine aroma: I didn't feel it. But maybe even the flavors were superimposed on one another: I baked a pie with an apple a little earlier. And from him such a scent spread through the apartment that the youngest son asked every 5 minutes when the pie would be ready
But on the other hand, the tasty baguettes themselves have already eaten a couple.

Girls, bread in pictures is a miracle !!! My brew is just maturing, a day has passed, it does not foam. In the meantime, I read the whole topic. In my head - porridge. I will study with you ..

[lappl1]

lappl1, what to do? I put it on the 2nd. Yesterday they stopped foaming. Added 1 tsp. sugar, bubbles appeared today. Now there is, but very little and the thick began to fall. It tastes like a little - a little mash. I set for cakes. I thought until it fermented and it would be possible to bake. Should I put them in the refrigerator? And on Thursday try to warm it up, feed it and watch it work out, something or not.

[Light]

lappl1, what to do? I put it on the 2nd. Yesterday they stopped foaming. Added 1 tsp. sugar, bubbles appeared today. Now there is, but very little and the thick began to fall. It tastes like a little - a little mash.

Light, 3 days is not enough for yeast maturation. They are either cold or, conversely, hot. Where do they stand? What temperature? And I would, before baking cakes, try to bake bread. You never know what ... It will not hurt to rehearse on bread.

Albina, Natasha! Your breads are super awesome! Well done! I am very pleased with your bread. Now it will be easier for the girls to follow your footsteps.

[natushka]

I did it too! True, I did not make a big bread for testing, rather a bun. Baked in the oven. I will try again, because my yeast turned out to be a little weak, and the pre-enzyme is not so violent, but the bread turned out to be tasty. The difficulty is still in determining the readiness of the brew, I am guided only by your photos, I have not seen it alive, I have not smelled it, I have not tried

natushka, well done ! I'm glad you liked your bun. Now you feed the yeast, let it ferment, and then it is fashionable to bake it again or send it to the refrigerator until the next baking.

They stand near the battery, but there is a blow-through in the room. Bank at room t ° C (I feel cool in my hands). I do not know how to properly say. There is nothing to accurately measure t ° C. The room temperature is +24 ° C. I just bought bread. I will eat alone for a long time.

[olesya26]

Liquid yeast was put on April 1 after lunch, and today is a pre-enzyme. Railwaymen are so active and eat well

olesya26, how fast! For 4 days ripe! Well, report back on bread tomorrow.

[Light]

They stand near the battery, but there is a blow-through in the room. Bank at room t ° C (I feel cool in my hands). I do not know how to properly say. There is nothing to accurately measure t ° C. The room temperature is +24 ° C. I just bought bread. I will eat alone for a long time.

Light, 24 * - not enough, although the Chinese allow this temperature. Put x on the battery, just not on the battery itself, but on some books.

[lappl1]

lappl1, what are you all doing! Here is the truth about the "contagious example"!
I have never baked in sourdough - I'm afraid of them, plus with my life schedule they will die faster than I will do something with them. And here it seems not so difficult, I read and read, I could not resist, I’ll go to think of what to put!

yes, the first thing is to figure out where to put it!

I have a jar 6 - 7 cm from the battery and there are several bubbles in it. The curtain covers the battery at night. The banana has sunk to the bottom, the dried fruits are floating.

[marina-asti]

marina-asti, Marina., and do not say, I did not expect such a yeast boom when I laid out the recipe. It's worth a try. maybe you will like it. Look, the girls of what beauty have already baked. and even issued recipes.
So, they did the right thing, that they "got infected". I will wait for what you can do.Thank you for trusting the recipe.

[Light]

I have a jar 6 - 7 cm from the battery and there are several bubbles in it. The curtain covers the battery at night. The banana has sunk to the bottom, the dried fruits are floating.

Light, you should have seen what designs I make near the stove so that the yeast is comfortable! So think about how to make them better.

[lappl1]

lappl1, the bank on the box stands from the TV. Can I move it closer to the battery? I thought that 6 - 7 cm is close.

Thanks for the recipe for this yeast. For the first time, forgive me, because there is no photo - it so happened that when the bread was in the oven, the lights were turned off. And ... In general, we smoked a hot bar with butter (we are losing weight, yeah!) By candlelight. I think that bread fermented in this way should only be eaten by candlelight. Very tasty! The crumb is awesome, it was impossible to tear yourself away.
Yeast was made from old-old tea from willow tea, which someone from my acquaintances gave long ago. Something he didn’t go with us, but for yeast it was great. I added honey and some crushed cranberries from fruit drink and threw them ... I don't even know why
Now I wanted to ask: I'm leaving in a week. If I put in a new batch of yeast now, how do I keep it alive in the refrigerator? Drain everything and put it in a jar, or pour flour into liquid, let it come up, and then put it in the refrigerator? How best to preserve and how long can liquid yeast be stored?

[Light]

Light, far away. My husband made a box of polystyrene. So I put the jars with the railway in the box and lean them against the stove. But I don't know how your batteries heat up. If they are hot, then you cannot lean. My stove wall is not hot, but warm. And the railway is comfortable there. Yes, and I also have a thermometer in a box near the jars. And I control the temperature all day. Because the stove gets colder in the evening, then I move the cans directly to its wall.

[Luda,]

Luda, Well, that's my first bread on the railway. It turned out and so delicious! I relied on your first recipe based on banana yeast, but I needed white bread so that my son could eat (otherwise I baked rye-wheat, and Karelian, and whole-grain, and flat cakes all week, and this pig only ate flat cakes). I took flour of the highest and first grade. For the first time I brought it to mind myself, usually everything is strictly according to the recipe. It tastes like our favorite bread on choux pastry, but there is powdered milk in the composition, and here there is nothing like that, but the bread seems to be rich. The crumb is in a small hole, but there are also medium sizes. I'll repeat it in a couple of days.

[lappl1]

lappl1, moved it closer to the battery. Tomorrow I'll see how they feel.

[Ikra]

Ikra, Ira, well, it's great that you made them! I am very happy about that. And I am glad that I liked the bread.

Now I wanted to ask: I'm leaving in a week. If I put in a new batch of yeast now, how do I keep it alive in the refrigerator? Drain everything and put it in a jar, or pour flour into liquid, let it come up, and then put it in the refrigerator? How best to preserve and how long can liquid yeast be stored?

Ira, don't worry and leave calmly. And you don't need to pour any flour. just feed the yeast before leaving. And put it in the refrigerator. they will survive there for more than a month. And you can freeze them. Lina made yeast for the cider, but as this wave went with us, she took her yeast out of the freezer, warmed it up, fed it and now bakes bread on it.

lappl1, moved it closer to the battery. Tomorrow I'll see how they feel.

The liquid is very cloudy. At first it was transparent, then transparent with particles of fruit, and now it was cloudy like a brew for moonshine.

[Elya_lug]

Luda, well, here's my first bread on the railway. It turned out and so delicious!

Elya_lug, Elechka! Well, what a joy, and not your bread! Thank you for such a great report with a photo. I'm so glad you liked it! Well done! Well, the fact that you adjusted the recipe is understandable. After all, for the CZM, like mine, a different amount of water is needed. So I did the right thing to correct the recipe.

[Light]

The liquid is very cloudy. First it was transparent, then transparent with particles of fruit, and now it was cloudy like a brew for moonshine.

Light, it should be so. This yeast is so activated and multiplied.

[lappl1]

Light, it should be so. This yeast is so activated and multiplied.

lappl1, or maybe they are ready, if they have a kind of mash and a slight aftertaste of fermentation or something (I don't know what to compare with).

[Light]

Light, well, you can try to make a pre-enzyme. if ready, it will grow. And pour water into a jar with yeast to the original volume, add sugar and ferment again, but already for a couple of days ..

[lappl1]

lappl1, I'll try tomorrow. And do not add fruit? Only water and sugar.

And do not add fruit? Only water and sugar.

if only a little, so that it is not thick. You can then pour a little more water.

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

Natasha, thanks for the experiments in the bread maker. I understood the technology, now I will decide on baking. Is 1 hour of baking enough to bake the bread or do you need to add?

[lappl1]

lappl1, good morning. My leaven stirred. Stands near the battery, covered with a curtain. There are a little more bubbles (in a circle). Does not bubble in the middle.

Yesterday I put a pre-enzyme on raspberry liquid yeast. I thought it wouldn't rise. But today it has risen 2.5 times! I put the dough with whole grain spelled flour. She baked such a loaf with eternal leaven. I liked it very much. I wonder how this one will turn out.

My pre-enzyme is ready! I kneaded the dough. In the evening I will report what happened.

[Light]

Light, niamka, Vitalinka, girls, good morning! I'm glad that everything is going as it should. Just take your time with fermentation and proofing. It takes more time here. See volume increase.

[Ludmila]

Ludmila, good morning! How many times should the dough increase?

[j @ ne]

j @ ne,

I set either 1 hour and 05 or 10 minutes. Everything is baked. It is necessary to look in the instructions for how many baked goods are set for the rye bread mode and set how much. Everything is always baked.

[niamka]

niamka, good afternoon ... Probably late to answer. 3 times. Go to my recipes, I wrote there.
Girls, I promise to make links on the first page to all the bread baked on the railway - my own and girls. Today I'll write to Chief to let him edit the topic.

[Ludmila]

Ludmila, thank you The dough in the HP bucket has risen about 2 times in 2 hours. I put it in the form, as it turned out to be watery. Continues to approach. Soon I will bake, then I will post a photo.
And links to bread on the railway are very necessary.

[niamka]

niamka, yeah, Natasha, I'm waiting ...

I am diligently studying the topic, because I have to tell my mother. I have already infected her with plain bread "without kneading", although I myself have never baked it. And yesterday I told how I master this yeast and why All the same fruits, berries are enough for everyone. And here you don't need much. But you can always bake something without industrial yeast. There are much more benefits. There is one main nuance in everything - take your time. Because the dough and pre-enzyme take longer.

[Albina]

Albina, as you wrote everything right about mom, and about the benefits, and about not rushing. It's good that you noted - there is no need to rush here. This is not shop yeast. Processes are slower here! Well done !

[Anna in the forest]

Girls, on the first page of the recipe, I made active links to recipes for bread with liquid yeast. While on these. I will be constantly replenishing. So, compose!

I also asked permission from Anna in the forest and Angela... After their response, I will post links to their bread.