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Liquid yeast based on fruits, vegetables, herbs, tea ... (page 16)

lappl1
Quote: olesya26
Now interestingly the pies will turn out?
Olesya, I don't know yet. I think it will work. Only the dough should be made more abruptly.
lappl1
Quote: Vitalinka

Luda, yesterday I added a little banana, sugar and water to the remaining yeast. They stand for 24 hours on the table, as I understand now they can be put in the refrigerator. And if I want to bake more bread, then how long can I put the pre-enzyme?
Vitalinka... The bread can already be baked. A day - two - that's enough. And if you put them in the refrigerator, then you need to let them warm up for 5 - 6 hours in a warm place.
Svetlana_Ni
Quote: lappl1
Svetlana_Ni, Light, it's time already! so put the pre-enzyme on!
Thank you, Lyudmila. I will be happy if I succeed. Right now I will study about the pre-enzyme and the time must be guessed. I already understood that it was necessary to set in the morning.
Quote: lappl1
I'm not a professional
Of course, a professional is already, no doubt, only modest.
lappl1
Quote: j @ ne
lappl1, Lyudmila, now the topic will grow, like on ... liquid yeast
j @ neZhenya, she's already bubbling and foaming ... But it's so joyful that let her play ...
lappl1
Quote: Svetlana_Ni
I already understood that it was necessary to set in the morning.
Svetlana_Ni, Sveta, no, the pre-enzyme must be put on now, in the evening, in order to bake in the morning. Just take a liter jar and provide them with a warm place. Good luck!
olesya26
Quote: lappl1

Olesya, I don't know yet. I think it will work. Only the dough should be made more abruptly.
Oh, Luda, and the dough is so interesting with this yeast, soft, I don't really know how to describe it
Yes, and I baked from premium flour
Elven
Quote: lappl1
Awesome bread you have! Correct! So we did everything right! Clever girls! I'm so happy! Thank you my dear !
There is a good teacher, that's why we coped with It for you, Lyudochka, thanks for such a wonderful topic! I feel that I will not part with this "toy" for a long time, if it works out
Olesya, pancakes are just gorgeous! I would have eaten it. I will definitely try to do
lappl1
Quote: Ikra
There is definitely something special about this yeast. In the morning my husband remembers our yesterday's bread. I have a little yeast left, I'll have to bake. I'll try to put in a new jar for now, it should ferment until Saturday, so I'll put it in the refrigerator to wait for me after the vacation.
IkraIrisha, as you rightly said, is special. : girl_dance: And don't say ... When you make this bread, you feel such delight. And excitement! As if you are conducting a conversation with a living person. In principle, it is!
Irisha, try it! You got your first bread. So by your return there will be yeast ready for the second bread.
lappl1
Quote: olesya26
Oh, people, and the dough is so interesting with this yeast, soft, I don't really know how to describe it. And I baked from premium flour
olesya26, this is what makes me happy that this yeast can cope with any flour - and with rye, and with the CZM, and with the tower ... And the dough, yes ... different .. You just noticed it. Alive, in general ...
Quote: Elven
There is a good teacher, that's why we did it. This is for you, Lyudochka, thank you for such a wonderful topic!
Elven, Lenochka, thank you for your kind words addressed to me!
lappl1
Quote: Olga VB
But seriously, you just finished me here with your pictures - I'll go start your railway. Apples and raisins. And the leftovers of candied honey will just go to work. Wait with the report! Liquid yeast based on fruits, vegetables, herbs, tea ...
Olga VB, good job ! Come on, see how everything is raging here! Just like our yeast!
The report is already railway: friends: y! You can take pictures.
Olga VB
I have already set it, now - patience, the main thing is patience! Liquid yeast based on fruits, vegetables, herbs, tea ...
lappl1
Olenka, you have such cool emoticons! Your messages are so happy to read, but with such emoticons - so complete delight!
Ol, good luck! I'll hold my fists for your yeast. And you will succeed.
Svetlana_Ni
Quote: lappl1
Svetlana_Ni, Sveta, no, the pre-enzyme needs to be put on now, in the evening, so that you can bake it in the morning. Just take a liter jar and provide them with a warm place. Good luck!
Thank you for your luck, it won't hurt us. In the morning I can't bake, I have to go to work, although I could take a day off for such a thing, and so, in your recipe for bread on a banana, I calculated that it takes about 5 hours for a ready-made bread, right? Lyudochka, if I bake in the evening, at 17-00, then the pre-enzyme should be put on late tonight? And count on 16 hours of ripening? And if it stays longer?
Olga VB
Quote: lappl1

Olenka, you have such cool emoticons! Your messages are so happy to read, but with such emoticons - so complete delight!
Ol, good luck! I'll hold my fists for your yeast. And you will succeed.
Lyudochka, not because the alaverds, but honestly: there are topics in which you don't want to ask questions at all, because if you have not memorized the previous 500 pages, or if you have learned, but not understood everything, then they will throw tomatoes at you for a clarifying question from head to toe.
You, God grant health, answer the same questions 100 times, and all this is calm, benevolent, detailed.
Yes, even if these railways were not at all interesting to me (if only), I would still have installed them just for the sake of communicating in your pleasant company and such a friendly atmosphere.
To the credit of this forum, there are almost no "thorny" topics here, so far I have only come across one, all the others are quite cozy.
So take it. Liquid yeast based on fruits, vegetables, herbs, tea ...
lappl1
Sveta, got it right. And if it stands longer, then it's okay. Just don't make them too hot. You can make them warm for the night, and when you go to work, you can move them a little away from the heat. just don't freeze it. Not less than 23 - 24 * C. and when you come home from work, again provide warmth to everything.
And 5 hours is the average. Maybe faster, or maybe longer - as the dough fits. take your time with the dough. let it ferment and melt well.
lappl1
Quote: Olga VB
So take it.
Olenka, Thank you dear ! and for the kind words. And for a cool new smiley gift! I am very pleased !
Svetlana_Ni
Lyudochka, so painted that I do not need to think about anything. I am very grateful to you, I agree to all 100 with Olga Olga VB, however, very nice.
lappl1
Svetik,! Good luck!
Vitalinka
Olesya, pancakes and rolls are just super !!! Well done!
paramed1
Lud, and I'm sitting here, thinking about what to do ... Maybe bake pies with liquid yeast, eh? Do you think it will work? Wait, you need to count, maybe I'll put it tomorrow. Here the handles stretch out to blind something, there is no restraint!
Loksa
Ludochka, what beautiful breads the girls have baked - no way I'm idle! Tomorrow or today, if Lina draws, I'll put the pre-enzyme!
Zachary
I looked at such heated discussions and laudatory reviews that I also could not resist the temptation to try to cook them. Today I put 5 jars of dried herbs on a sample. 1. Basil 2. Mint 3. Tarragon 4. Thyme 5. Thyme
It's up to the small thing to see what will come of it. Will wait.
Lyudmila thank you very much for the work done.
olesya26
Quote: Vitalinka

Olesya, pancakes and rolls are just super !!! Well done!
Thank you Vitalinka dear We are friends with yeast
Mila1
Zachary, we will look forward to the result, it is very interesting how the herbs will behave
Linadoc
Quote: Zachary
put 5 jars of dried herbs on a sample. 1. Basil 2. Mint 3. Tarragon 4. Thyme 5. Thyme
Except for tarragon, all are clear. Everyone will go! Be patient day-night, I'll make you a recipe!
Zachary
Quote: Linadoc
Be patient day-night, I'll make you a recipe!
Yes, yes. We will be patient.
Mila1
Interestingly, and with oregano, chamomile, too, you can stir up?
lappl1
Quote: paramed1
Lyud, and I'm sitting here, thinking about what to do ... Maybe bake pies with liquid yeast, eh? Do you think it will work? Wait a minute to count, maybe I'll put it tomorrow. Here the handles stretch out to blind something, there is no restraint!
Veronica, but what is there to think about. Come on, count, bakes, then you will tell us. we need! Today even someone asked about the pies on the railway. So this is very relevant!
Quote: Zachary
I looked at such heated discussions and laudatory reviews that I also could not resist the temptation to try to cook them.Today I put 5 jars of dried herbs on a sample. 1. Basil 2. Mint 3. Tarragon 4. Thyme 5. Thyme
Zakhar! Well done! And do not waste time on trifles - on 5 types! Come on, make yeast. Boom with all the topics immediately waiting for what you get. And Linochka will write you a recipe for your yeast.
Thank you, Linochka, for doing everything!
Quote: Mila1
Interestingly, and with oregano, chamomile, you can also stir up?
Mila1, Lyudochka, of course you can. If you like them. I would try it on oregano. Because I love her very much.
j @ ne
Quote: Svetlana_Ni
expect 16 hours of ripening? And if it stays longer?
Svetlana, I have very little experience, but I will assume that the longer the pre-enzyme is fermented and, then, the dough (within reasonable limits, of course), the larger the holes in the finished bread and the better the taste.
lappl1
j @ ne, Zhenya, I agree that there is no need to rush with such bread. Neither when preparing the pre-enzyme, nor when fermenting the dough, and when proving the blanks too. But from my little experience, I realized that there are more holes in the crumb on a railway made from fresh material than from dried material.
j @ ne
Lyudmila, yesterday evening I put a pre-enzyme with 2 grade flour + buckwheat (135 ml ZhD + 105 flour 2c + 30 gr flour), I had to add another 20 ml of ZhD in order to somehow soften the resulting lump. Barely tamped into a cake. 10 hours have passed and they still rise:

Liquid yeast based on fruits, vegetables, herbs, tea ...
On these railways I was already baking bread, then I fed it, added water and, a day later, I started it again.


I'll wait a couple more hours and get some bread made of 2 grade flour, I will entrust the baking to the bread maker.
AnastasiaK
Something went wrong with me ... For two days in the jar grew ... gray - white fluffy mold. I made frozen sea buckthorn and raisins. The can was closed tightly, with a spring, the temperature was stable up to 30 degrees. What's wrong? I'll try with a banana. ..
j @ ne
Anastasia, sad! Try not to close tightly, maybe they still suffocated? On the 3rd day, I also sank, but I tried it in time and added honey - everything revived. I added banana with further feeding - it bubbled very well, but the first time there might not be much activity, the yeast does not grow immediately. Good luck!
AnastasiaK
j @ ne, so I read - read that it is necessary to grow without oxygen, only then release the gas. And the hop sourdough seems to have turned out, stands, bubbles.
j @ ne
Quote: AnastasiaK
And the hop sourdough seems to have turned out, it is worth it, it is bubbling.
Oh how good! You will not be left without a delicious bread, and when topping it will be possible to feed the sea buckthorn, then it bubbles more easily. Oops, I dared to give some advice, almost at the beginning of the process myself ...
AnastasiaK
j @ ne, Thank you)). Yeah, I'm in the process too, so interesting! And there is no experience without mistakes. I will do it anyway.
Kara
Girls, I have a third day today, zero emotions Yesterday I threw banana skins to enhance the reaction. And now I'm thinking, but if you overdo it with inclusions, it will be worse? Better? Or does it matter? I splashed a little water, 50 grams, and sugar 0.5 tsp. didn’t need to sleep?
lappl1
Quote: j @ ne
I had to add another 20 ml of ZhD in order to somehow soften the resulting lump. Barely tamped into a cake. 10 hours have passed and they still rise:
j @ ne, Correctly, that added the railway! We must look at our torment. The railway may not be enough. There shouldn't be any flat cakes.
Quote: AnastasiaK
Something went wrong with me ... For two days in the jar grew ... gray - white fluffy mold. I made frozen sea buckthorn and raisins.
AnastasiaK, it's a pity ... It happens ... Only a temperature of 30 * does not need to be done. Maximum 28 *. They also wrote that this could happen because of the dishes. Maybe some left-wing bacteria got caught.
Quote: Kara
Girls, I have a third day today, zero emotions Yesterday I threw banana skins to enhance the reaction. And now I'm thinking, but if you overdo it with inclusions, it will be worse?
Kara, Irina, on the 3rd day I also had "zero emotions". And at teahouses - and on the 5th. It's okay. Do not rush.
Quote: j @ ne
Oops, I dared to give some advice, almost at the beginning of the process myself ...
j @ ne, Zhenya, it’s right that she became bolder. it's easier for me.By the time I went to my computer, you and Nastya had already had a productive conversation.
Matilda_81
I also mixed dried persimmon and raisins on Sunday. But my dried fruits immediately fell to the bottom. At the wall, the tempera is 26 degrees, the water is cloudy, the bubbles are small, do not hiss, it smells sweet from the jar, slightly fermented. Wait? or pour it out and over again?
Light
Wait? or pour it out and over again?

Matilda_81, wait, wait. This is just the beginning. I also had small bubbles, then completely clean, and now they foam, play. The smell is pleasant.
lappl1
Matilda_81Gulya, you're all right. Girls, where are you in a hurry? This yeast doesn't like to rush.
Gulechka, everything is fine with you - both the temperature and, according to the description, the process itself. You only have 2 days. Wait, everything is fine!
lappl1
Quote: Glow
Matilda_81, wait, wait. This is just the beginning. I also had small bubbles, then completely clean, and now they foam, play. The smell is pleasant.
Gulya, Sveta had the same experience! Everything is fine now! And you will have the same!
Svetochka, I'm glad that your process has started.
Light
lappl1, good morning! Thank you for your support.
Mila1
Girls, I also poured the first jar 3 days ago. The mold has grown. She put on dried apples, frozen strawberries and raisins. She put in the second jar on Saturday. Dried apples, banana peel, some lemon rind. Stands and does not move, not a single bubble. What she doesn't like I don’t understand On Sunday I decided to play it safe and put another can. Peel from half a banana, peel from half an apple and peel from half an orange. TE everything is fresh, not dried, raisins are not added. But I decided to add 2 tbsp. l cabbage brine. So this jar started to blow bubbles on Monday morning. Today, a little foam has formed on the sides of the can. Now I go and watch the process
Albina
With God's help, we can handle everything
Liquid yeast based on fruits, vegetables, herbs, tea ...
Light
Albina, Thank you.
Girls, and how to insert pictures here? For me, this is a Chinese letter.
Matilda_81
Ludmila, Light, girls thank you !!! gaining patience !!!!!
Vitalinka
Girls, do you strain the yeast when you pour it through cheesecloth?
Scarecrow
Kara,

I had a jar for 4 days and smelled of delicious strawberry compote. Nothing happened. I had my own strawberries with sugar (crushed) and I poured honey. I thought I overdid it. No, my kneading machine has fermented, everything is in order.
Scarecrow
Vitalinka,

I pour it through a fine strainer so that the fruit flakes do not dangle in the dough.

Mila1,

You put cabbage yeast there))). Everything will turn out great, don't worry.

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