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

[Scarecrow]

Scarecrow, Natasha, can you open and close banks? Or for some days IN NO EVENT TO OPEN !?

[Mila1]

Mila1,

It's all the same. I didn't close it at all. I had it completely open, then I put the lid on top, then I cover it. This is not important, in my opinion. Remembering how a forgotten cabbage exploded after fermenting))) I tried not to close it at all. I have a screw cap, if anything, it won't rip it off, unlike a plastic one. Therefore, I was afraid to caulk the bank))).

Cabbage, for example, is not closed during fermentation (and this is fermentation). And everything is normal. The cabbage wanders.

[Scarecrow]

Scarecrow,

[Vitalinka]

Girls, do you strain the yeast when you pour it through cheesecloth?

VitalinkaNatasha has already answered you (thanks, Natochka). I do the same - I filter it through a strainer. You can also use gauze, but there is more fuss - you need to wash it longer than a strainer.

Girls, I also poured the first jar 3 days ago. The mold has grown. She put on dried apples, frozen strawberries and raisins.

Mila1Lyudochka, something was missing for them - maybe the temperature, or maybe the rudiments of mold were in the material itself. So the process went according to an unplanned scenario. Let's keep our fingers crossed for your new jar.

[Mila1]

Or for some days IN NO EVENT TO OPEN !?

Mila1, Lyudochka, Natasha answered you here too. Nata, thank you, dear, that you don't let the girls languish with questions.
Luda, nothing bad will happen if you open the can. At least 100 times. I did just that - it was unbearable the first time. then she calmed down and opened only after shaking the can. Do as you like!

[Light]

Girls, and how to insert pictures here? For me, this is a Chinese letter.

Light, you write a message. Then, when you want to insert a picture, you click on the preview.
In the window that appears, you find a long button "Insert AUTHOR'S photo into message"



Then in the window that appears, click on "Review"



A window appears in which you are looking for the path to the photo inserted on your computer (to the folder where you saved it)



You find a photo, select it with one click of the left mouse and click on "Open"



Your photo is being loaded. wait a little. When the photo is uploaded, then click on the top long window with the right mouse button and select the word "Copy"



Then you return to your text and right-click on the word "Paste".

The link you copied will be inserted into the text. That's it, when you send a message, you will see your photo. You can check it out on the preview first.

[Albina]

Albina, Lightand all the girls! Thank you for your congratulations on the Annunciation. And I congratulate everyone on this holy holiday.
God bless you all!

From the Internet it is even easier: Right-click on the picture, select "Copy image address", paste it into your message, select and click on the icon with the picture in the top line of your message.
You can then check it with a preview and then adjust the image size if you don't like something.
For example, like this:

Or like this:

Or like this:

Etc.
In this case, you can see the real image by simply clicking on it.

I baked my 2-grade bread with HP, but I manually set it and folded it in an envelope. Now I understand that it was possible to add more railroad tracks, the dough was too tight, it took 4.5 hours to leave.

Here's what happened:

[j @ ne]

j @ ne, pretty boy !

[Vitalinka]

Vitalinka, Thank you !

[Luda]

Luda, if according to the recipe I need 150 g of sourdough, then to replace it I bring in a pre-enzyme from 75 g of railroad media and 75 g of flour. Right?
And if ordinary yeast is added to the sourdough in this recipe, do we also add it to our liquid yeast?

[Vitalinka]

Vitalinka, I did not add yeast to the dough when I changed the starter to liquid yeast, everything went fine. But you can add a little bit for insurance, a quarter of a teaspoon. But in a recipe with sourdough, you can also omit yeast if the sourdough is not quite young. The starter culture is replaced by the pre-enzyme in equal amounts, i.e. 75 and 75.
I took the yeast out of the fridge and warmed it up. At night I will put a pre-enzyme for the pie dough. I will do it according to my favorite recipe for yeast dough. I'll show you what happens.

[Veronica]

Veronica, Thank you!
I just looked in the recipe using both sourdough and yeast, so I decided to clarify.
And if the starter culture in the recipe is not 100% moisture, then how to replace it with a pre-enzyme?

[Vitalinka]

How do I use sourdough or old dough instead of yeast in baking according to any recipe: I remove the yeast from the recipe, then I add about 1/3 of the flour and 1/3 of the liquid from the recipe to the dough in the form of a sourdough / old dough and depending on how much this sourdough / old dough flour and liquid, subtract the appropriate amount from the ingredients of the recipe. And then everything is according to the recipe, only the time of fermentation / proofing I look not according to the recipe, but according to the state of the dough.
If this rule works here, then you can take 1/3 of the liquid according to the prescription in the form of an iron liquid and make a pre-enzyme on them. So?
And then along the same lines, right?
This is for a regular test.
For very rich ones, I take up to 1/2 of the flour or liquid in the sourdough or old dough.
If so then, Vitalinka, count how much flour and liquid in your pre-enzyme, subtract them from the amount of the corresponding constituents in the recipe, and then everything according to the recipe.
And whatever the moisture content of the sourdough in the recipe, add up all the flour from the sourdough and the main recipe, all the liquid from the sourdough and the main recipe, subtract from this amount what you enter with the pre-enzyme and add the remaining amount to the main batch, then the proportions will not be violated.
But, if it is advised to add yeast when kneading, and everyone here writes that ZhD is already very strong and active, then I would risk not adding more yeast.

I took the yeast out of the fridge and warmed it up. At night I will put the pre-enzyme for the pie dough. I will do it according to my favorite recipe for yeast dough. I'll show you what happens.

Veronica, don't you think the sweet filling will flow when proving the pies? After all, it takes a long time to defend, or is it long while the railway is young?

Olya, I read your explanations and got even more confused
I'll get ready to bake, I will ask questions

[Olya]

Olya, Thank you!
Now you need to calculate everything yourself, which to fully understand.

[Mist]

Mist, Irina, these are general considerations - the principles by which I am guided when calculating recipes when I switch from different yeasts to any other methods of fermentation or fermentation.
That is, I take a recipe, summarize all the ingredients in it, including what is included in the bigu, sourdough, etc., and then calculate how much I need, for example, old dough. I subtract from the first list everything that is included in this old dough in all its components and see how much I have left to add during the main kneading.
As for the railway, I have never used them, only yesterday I set up my first experiment.
But it seems to me that the principles of building recipes and transitions to different types of "lifting force" are about the same everywhere.
True, here you also need to look at the strength, because, for example, we take dry yeast 3 times less than pressed. Likewise, these railways, perhaps, should be taken not 1/3 of the total liquid, but less. But the total amount of liquid, flour, and other things in the converted recipes still counts like this.

[Olga VB]

It's even easier from the internet:

Olga VB, Olenka, thank you very much! gotta try it sometime.I need photos to be saved in my gallery, but if I insert them like this, then they probably won't be there?

Luda, if according to the recipe I need 150 g of sourdough, then to replace it, I bring in a pre-enzyme from 75 g of railway and 75 g of flour. Right? And if ordinary yeast is added to the sourdough in this recipe, do we also add it to our liquid yeast?

Vitalinka, you understand correctly. All the pre-enzyme you have from 75 ml. yeast and 75 ml. flour will be considered 150 gr. sourdough. If anything, then you will correct your bun with water or flour.
But I never added yeast. But if you really want, then add them not to the pre-enzyme, but when kneading bread dough. If you have pressed yeast, activate it first. If instant, then just before kneading the dough you mix it with flour.
paramed1, Olga VB, thank you, dear girls, for not leaving Vitalinka without help.

Olya, I read your explanations and got even more confused

Mist, Ira, what exactly is not clear. Write, boom, figure it out together. ask a specific question. And we will give a specific answer.

I baked my 2-grade bread with HP, but I manually set it and folded it in an envelope. Now I understand that it was possible to add more railroad tracks, the dough was too tight, it took 4.5 hours to leave.

Here's what happened:

j @ ne, well super! What else does? Well done! I am very glad that everything worked out, and even in HP.
And the fact that the dough is tight is correct, it was necessary to add either water or the same railway.

[Olga VB]

But it seems to me that the principles of building recipes and transitions to different types of "lifting force" are about the same everywhere. True, here you also need to look at the strength, because, for example, we take dry yeast 3 times less than pressed. Likewise, these railways, perhaps, should be taken not 1/3 of the total liquid, but less. But the total amount of liquid, flour, and other things in the converted recipes still counts like this.

Olga VB, Olenka, that's right. Thank you for answering so thoroughly.
I've noticed that there is never too much railway. They can completely replace the water in the dough. Then the dough will ferment faster. And the proofing of the workpieces will go faster. But with ordinary yeast, this number will not work.

[Olesya]

Olesya, so I have no idea if it will flow or not! But I think that the dough without filling needs to be allowed to stand for a long time, that is, for the first time. And then, already formed pies, it will take less time. For example, my cake rose very quickly in shape, I did not even expect it. Moreover, I have already fed the yeast 2 times, and not quite young. But I rarely bake pies with sweet filling, we don't like it only if grandchildren come. And now I want to train on the usual ones with cabbage.

[lappl1, Olga VB]

lappl1, Olga VB, thanks girls for the explanations with pictures. Now it is clear.

[Light]

thanks girls for the explanations with pictures. Now it is clear.

Light, you insert some photo for us - right away, in hot pursuit! In addition to theory, practice is needed. And then you will forget.

[lappl1]

Reply # 803 Today at 10:48 am "

lappl1 So I inserted a congratulation today. Mila1 sent me a message. And now I saw your explanation. Thank you girls. I can open, see, copy. And the rest is a Chinese letter. Although I tried to insert quotes while communicating with you.

[Girls]

Luda, if according to the recipe I need 150 g of sourdough, then to replace it, I bring in a pre-enzyme from 75 g of ZhD and 75 g of flour. Right? And if ordinary yeast is added to the sourdough in this recipe, do we also add it to our liquid yeast?

Girls, I don't understand that either. Therefore, I follow your ready-made recipes. And according to them I will already adjust the amount for HP. For 1 loaf. I'm alone.

[Light]

Light, not a fig not alone !!!!! And how many of us are Lonely only those who want to be lonely, And you have us ...

[Mila1]

I'm alone.

Svetiashka, not a fig not alone !!!!! A

Mila1, Lyudochka, how right you are! When I lived in a metropolis and had a very rich communication related to work, I did not have as many meetings as now on our forum.
Therefore, Svetik, you are not alone - we are with you, and you are with us! And everything will work out with personal life. Now you will become calm and then a new life will begin for you.

[lappl1, Mila1]

lappl1, Mila1, thanks girls. I mean that the bread would not be lost.
Take bread for dinner in moderation,
Bread - take care of its head.

[lappl1]

Good evening to all Experimenters!
lappl1, Lyudochka, it's me. I want to report and consult.
I put the yeast ... if you remember - one on the "sour" honey ... the result - threw it away, because it was covered with mold. Honey "went" to the same place. Yesterday, instead of the discarded one, I put another jar. Well, that the jar is not idle.
With mint - ferments as expected.
But with dried apricots - it has been standing still for the fifth day, no mold, no bubbles ... in short, as I put it - in the same position and observe. Can I add something? Or is it just a very sweet dried apricot? What do you recommend?

[Borisyonok]

Borisyonok, it seems to me that dried apricots do not have their own juice, you need to add something: a peel of a banana or apple or raisins, it ferments well.

Yesterday, at about 11 pm, I put the pre-enzyme on the next portion of tangerine liquid yeast. Before leaving for work, I put the batch on the "Dough" mode. Upon arrival from work after 6 hours, I put it on baking immediately. I couldn't take it out of the bucket: the bread is so tender and fluffy. Here is my disgrace (but what a delicious one):

Veronica, don't you think the sweet filling will flow when proving the pies? After all, it takes a long time to defend, or is it long while the railway is young?

They usually have a long first climb. But the proofing after cutting is quite fast, it can be seen that they are gaining strength by this moment.

Mist, Ira, what exactly is not clear. Write, boom, figure it out together. ask a specific question. And we will give a specific answer.

I don't mean that Olya poorly explained, I am not friends with sourdoughs at all, I always baked only with yeast (and not so much), so I don't really understand all these recalculations. I laughed at myself
One of these days I think my railroad cars will be ready, and if I don't completely deal with the pre-enzyme and batch, I will definitely ask

Here's another bread made:

brewed aromatic bread with whole-grain flour "Zakhariy" (Linadoc)

Girls, that would be to take out all the recipes on the first page

Girls, that would be to take out all the recipes on the first page

So they are already on the first page.

Oh, already done Inattentive me, I didn't seem to have it yesterday

Please accept me as a company. Yesterday I read the whole topic in one breath, I decided to put it too. I found my own frozen sea buckthorn, put two tbsp. spoons, three circles of dried apples and two long-washed dried apricots. Today I looked into a jar, it smells like honey. But it seems that there are not enough berries and fruits in comparison with the photographs. Maybe throw some tea. Then I will report back. I really want such bread, without industrial yeast. Thanks everyone

Today I messed up a starter so it grew every 5 times. Raging, goofs))).

About the difference between young railways and not very young. I put the pre-enzyme on for the third time. The first time was on tsz flour. No movement was observed for 10 hours. The second time I put it on wheat - it didn't move for 10 hours either. Today I delivered the third time, wheat flour of the 1st grade, the movement began in an hour. So I'll have to bake pies at 7 in the morning, probably ...

[Kara]

I am inattentive, I didn't seem to have it yesterday

Kara, Ira, I did it this morning. Now I will add links for 2 more recipes.

[paramed1]

paramed1,

From the very beginning (in the sense, from the very first use), when mixing a starter (well, you call it a pre-enzyme), I was stupid. It wanders normally and actively.

[Scarecrow]

Scarecrow, no, something was moving badly. But then, when mixing, everything was fine. And today, like an abnormal rushing. So he wanted it so!

[lappl1]

Good evening to all Experimenters!
lappl1, Lyudochka, it's me. I want to report and consult.
I put yeast ...if you remember - one on "sour" honey ... the result - threw it away, because it was covered with mold. Honey "went" to the same place. Yesterday, instead of the discarded one, I put another jar. Well, that the jar is not idle.
With mint - ferments as expected.
But with dried apricots - it has been standing still for the fifth day, no mold, no bubbles ... in short, as I put it - in the same position and observe. Can I add something? Or is it just a very sweet dried apricot? What do you recommend?

Borisonok, Lenochka, yes, of course, add. The dried apricots were probably very sweet. There was no need to pour sugar into it. Maybe add 100 grams of water and some herb or tea. In general, try it, but don't pour it out.
And don't regret it about honey. consider that yeast is an indicator of every byaki that the merchants shove us.
and further. check the temperature. Maybe they are cold or, conversely, hot.

[Nata]

From the very beginning (in the sense, from the very first use), when mixing a starter (well, you call it a pre-enzyme), I was stupid. It wanders normally and actively.

no, something was moving badly. But then, when mixing, everything was fine. And today, like an abnormal rushing. So he wanted it so!

Nata, Veronica, girls, different conditions, material, age - everything is important! So all this must be taken into account. I'm not telling you this. And the rest of the girls. While we are all groping on this issue. But you know what I'll tell you. We are the coolest. The Chinese never dreamed of this. I have not seen anything from anyone that we did in 1.5 weeks. Can you imagine what will happen next?
Natawhile you're here, I want to say thank you so much. Your rye on the railway helped me a lot in writing the recipe. I said thank you in the recipe. I speak here too. And the recipe is:


Rye-wheat custard bread with liquid yeast (lappl1)

[Farida]

Please accept me as a company. Yesterday I read the whole topic in one breath, I decided to put it too. I found my own frozen sea buckthorn, put two tbsp. spoons, three circles of dried apples and two long-washed dried apricots. Today I looked into a jar, it smells like honey. But it seems that there are not enough berries and fruits in comparison with the photographs. Maybe throw some tea. Then I will report back. I really want such bread, without industrial yeast. Thanks everyone

Farida, we gladly accept! Let's watch your yeast and bake your bread together. Ask! Our girls are always in a hurry to help.

Yesterday, at about 11 pm, I put the pre-enzyme on the next portion of tangerine liquid yeast. Before leaving for work, I put the batch on the "Dough" mode. Upon arrival from work after 6 hours, I put it on baking immediately. I couldn't take it out of the bucket: the bread is so tender and fluffy. Here is my disgrace (but what a delicious one):

Albinochka .... While reading the message, so many feelings overwhelmed me. But she reached the end and, seeing that the bread, after all, was tasty, calmed down a little. Yes, you need to think about something. Maybe he was 6 hours old? But still, I'm glad for you! The main thing is that the content did not disappoint, but you can work on the form.