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

[Mist]

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. The other day, 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

Mist, Ira, of course, we will bake your bread together. You don't sit there quietly. You will make a pre-enzyme, write, foto. Even now you can take pictures. Then it will be clearer for us how your yeast behaves. And, if anything, just ask.

[lappl1]

lappl1, Lyudochka, I did it !!! I report in advance, the bread is now in the oven, I will take a picture later. The pre-enzyme was set yesterday at 1 am, at 5:30 am it doubled, at about 8 am it was already three times more. I was shocked at first, then in a trance, I wanted to bake in the evening. The pre-enzyme survived until the evening, and was already starting to settle when I returned. The dough rose for 3 hours. It rose to my great joy, but when I worked it up, I obviously messed up. You have written carefully, without damaging the bubbles, stretch and shape. And the bubbles were just huge. So isn't it necessary, on the contrary, to release the bubbles and knead them well? I always have problems after the second kneading, the dough then rises very slowly. How is it correct? In general, I somehow shoved the dough into the mold, so I got a lopsided bread and a little burnt, but so dear. I want to thank you so much for this topic, for the fact that it was discovered, developed, beautifully furnished with jars and infect everyone and for the fact that everything worked out for me. Let it be lumpy for the first time, but it worked. I am glad and happy. So and here it is, refueled the yeast, the day is already standing, hissing. Is it time to clean up?

[Svetlana_Ni]

Svetlana_Ni, Svetochka! Well, how great everything turned out! The main thing is that the first experience is successful! And the rest will be polished over time. Well done, clever! I did everything right. And I figured out what to do.
So, now in essence.
If we want large holes, then we do not crush the heavily finished dough. If we don't care what the holes are, then we can knead well. And you can also apply the stretch-fold technique for the holes. It's almost everywhere in my recipes. See the links to recipes on the first page. there are pictures with this technique.
If the oven is in a mold, then you can stretch and roll the dough into a roll. Also gently, without squeezing bubbles. Then the holes will be good. But it still depends on the material on which the railway was made. Fresh has more holes than dry. I only had huge ones on banana.
And the softer the dough, the larger the holes. if the dough is steeper, the crumb is denser. so all these factors must be taken into account.

I want to say so much to you for this topic, for the fact that it was discovered, developed, beautifully furnished with jars and infected everyone and for the fact that everything worked out for me. Let it be lumpy for the first time, but it worked. I am glad and happy. So and here it is, refueled the yeast, the day is already standing, hissing. Is it time to clean up?

Yes, Light, you can already put the yeast in the refrigerator. Then, before the next baking, take out 6 hours in advance and warm in a warm place.
Svetochka, and I am happy with you. I'm a teacher by profession. And I always rejoice at the success of my students. And now those who bake bread with me.

Light, you can call me. Do you mind that I poke you too?

Girls, my first pancake is moldy. I threw it out, washed the can and wiped it. mixed again. WAIT

[Gulya]

Gulya, well ... well ... We will also wait for what you have there.Check the temperature. Not low?

I'm a teacher by my profession

Yes ? And it is felt that this is a vocation. So much patience and goodwill, and everything is clear. I promise to try. Finally, someone clearly explained to me about the workout, otherwise I had this weak point.
I'll revise everything.

What is the "against"? With pleasure "for"

[Matilda_81]

Matilda_81, the most important thing is not to give up and everything will work out.

lappl1, your bread does not give me rest now.

When I started doing home baking, I didn't think it was so exciting.

[Sveta]

Finally, someone lucidly explained to me about the crush, otherwise I had this weak point.

Sveta, you sent me your e-mail in a personal, I will send you a Word file, in which Luda from LiveJournal wrote very well about adjustments - with a photo. Large file, informative information. I would post here, but there are a lot of pictures, it takes a long time to upload them to your computer, and then to the gallery. So, it is more convenient to send to the postal address.
Girls, if anyone else needs it, write your email in a personal, I'll send it.

[Sveta]

Matilda_81, the most important thing is not to give up and everything will work out.

Sveta, exactly! But Gulya, it seems, wrote with optimism. so she can do it.

Now your bread does not give me rest. When I started doing home baking, I didn't think it was so exciting.

oh, don't say ... She's like that herself. A year ago, I was so afraid of simple oven bread. And now I have reached the level of fermentation from the railway. So, our site is so contagious. In a good sense of the word.

She promised to show a cut of her yesterday's creation

In general, it turned out to be wonderful both in appearance and in taste. It was I who hurried to get it and broke
Therefore, there is only one conclusion: it is necessary to knead and give proofing under supervision.And the fact that it needs to be baked (there is any bread with liquid yeast) is for sure

I report
It is worth my misunderstanding for 39 hours.
So far, everything is calm. It smells like a rich compote (I have apples and raisins). The temperature near the jar is 28 * C. I'm afraid if there is not much
One more point.
When grandfather was making wine, he kept the bottles in the dark. The process is similar here. So you also need darkness?

[Olga]

Olga, for wine, darkness is optional in the first stage of the fermentation process. This only then needs to be kept in a cool place in the twilight. And keep yeast wherever you want. Still, it's better not in direct sunlight.

And I put the pre-enzyme in a warmer place so that it would be ready in a couple of hours, stirring. I'm going to cook the filling. The husband asks for one big cake.

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.

A day passed, all the contents in the jars, as by agreement, were covered with foam and gurgles. I added a jar of plum flowers before the company today.

Lyudochka buys my pickle with dried fruits. The foam is still worth it, but it's less. The number of pages of your theme is growing and it is already difficult to read everything. And I already have a mess in my head. As far as I read, the pre-enzyme should be started when the foam has completely subsided. But something ran in the comments that it is better to start at the moment of active fermentation. Lyudochka, tell me please.

I put two pre-enzymes: with dried apricots, figs, goji yeast and dried fruit.
I tried the railway to taste - DRY FRUIT was sour, THIS IS IT, and exotics were sweetish-like kvass-tasty and of course not ready yet (but for the sake of experiment, I beat it up)apparently they have stratified, but have risen a little, I think to throw it out and not bake, although ... if I have time, I can make an experimental cake! This is after 8 hours of fermentation!

Girls, dear, thank you for your support !!! I'm not discouraged !!!! Experience is the son of difficult mistakes!
and our temperature is 26 degrees, the batteries in the wall plow, like in a boiler room

I added a jar of plum flowers before the company today.

Well I say - a poet, he is a poet in baking too
I have great bubbles on the basil, but nothing on the sage yet (6 days). It can be seen that sage is still a strong phytoncide.

[Tumanchik]

Lyudochka buys my pickle with dried fruits. The foam is still worth it, but it's less. The number of pages of your theme is growing and it is already difficult to read everything. And I already have a mess in my head. As far as I read, the pre-enzyme should be started when the foam has completely subsided. But something in the comments ran, that it is better to start at the moment of active fermentation. Lyudochka, tell me please.

Tumanchik, Irisha, start the pre-enzyme! You should have everything ready by now! It has been worth it for a long time, especially with brine! Just start it up in the evening so that you can bake it in the morning, otherwise if you start it now, you will have to bake it at night.

I put two pre-enzymes: with dried apricots, figs, goji yeast and dried fruit.
I tried the railway to taste - DRY FRUIT was sour, THIS IS IT, and exotics were sweetish-like kvass-tasty and of course not yet ready (but for the sake of experiment, I nailed it)apparently they have stratified, but have risen a little, I think to throw it out and not bake, although ... if I have time, I can make an experimental cake! This is after 8 hours of fermentation!

Oksana, your pre-enzyme is normal! And don't throw anything away. 8 hours is not enough for the first time. Wait at least another 3 - 4 hours. It's still early.

[Zachary]

A day passed, all the contents in the jars, as by agreement, were covered with foam and gurgles. I added a jar of plum flowers before the company today.

Zachary, Well! And everything is according to your plan! And with a plum so generally mortality! How great that you did it! we must not miss the flowering time. Put all sorts of different jars. And dry it to be. I have a lot of apple and pear. I will fiddle with them.

I have great bubbles on the basil, but nothing on the sage yet (6 days). It can be seen that sage is still a strong phytoncide.

Linochka, it's a pity. Sage is so delicious. Maybe he'll think again?

And I put the pre-enzyme in a warmer place so that it would be ready in a couple of hours, stirring. I'm going to cook the filling. The husband asks for one big cake.

Veronicek, I'm looking forward to your pie more than your husband ...

It is worth my misunderstanding for 39 hours. So far, everything is calm. It smells like a rich compote (I have apples and raisins). The temperature near the jar is 28 * C. I am afraid, not a lot. Another point. When grandfather was making wine, he kept the bottles in the dark. The process is similar here. So you also need darkness?

Olya! Calm down! The flight is normal! It should be so. And Veronica has already answered you about the light-darkness! I agree with her.

She promised to show a cut of her yesterday's creation

In general, it turned out to be wonderful both in appearance and in taste. It was I who hurried to get it and broke
Therefore, there is only one conclusion: it is necessary to knead and give proofing under supervision.And the fact that it needs to be baked (there is any bread with liquid yeast) is for sure

Albina, crumb structure is normal. So, next time everything will be fine! The main thing is that the taste suits you!

[lappl1]

lappl1, Lyudochka, I show my jars. The one on the left is 1 day longer. And with a green cap, this is the one with brine and fresh material. There was more foam and a bubble, but now it seems to me less. But it costs me 4 days, but the one where there have been no bubbles for 5 days, but nothing moves. What to do with both jars? Pour out and start new ones or let them stand still?

Albina, crumb structure is normal. So, next time everything will be fine! The main thing is that the taste suits you!

Lyudochka, thank you for your attention If under supervision, the result would definitely be different.

[Mila1]

Mila1, and I didn't have a lot of foam in the jar, just small bubbles and hiss. But the bread turned out to be very good, and now I will bake baguettes in the second round.
Here is a jar with a green lid as I had.

[Vitalinka]

Vitalinka, and how much did it cost?

[Mila1]

Lyudochka, I show you my jars.

Mila1, Lyudochka, the jars look great! What you need. My tea began to stir only on the 6th day. So it's okay. Measure the temperature. Maybe not enough. But the second jar is a little more and you can bake!

Now I will bake the baguettes in the second round

Vitalinkathen show your baguettes! Good luck to you !

Lyudochka, I also want to ask: Yesterday I threw out some old fruits and added fresh ones, topped up 1 tbsp of sugar-syrup with water. How much to keep it warm? Day, two, when to put in the refrigerator.
Pre-f on exotics smells like cucumbers-taka byaka, can it ferment? I don't understand why apricots, figs, goji smell like cucumbers? I bake bread, I'll look at the holes, if there is no difference, I'll throw out this mash, such an amber

[Albina]

If under supervision, the result would definitely be different.

Albina, well, next time you'll provide them with that supervision.

[Oksana]

Yesterday I threw out some old fruits and added fresh ones, topped up 1 tbsp of sugar syrup with water. How much to keep it warm? Day, two, when to put in the refrigerator.

Oksana, if they bubble in the evening, then you can put them in the refrigerator. And you can wait until tomorrow.

Pre-f on exotics smells like cucumbers-taka byaka, can it ferment? I don't understand why apricots, figs, goji smell like cucumbers? I bake bread, I'll look at the holes, if there is no difference, I'll throw out this mash, such an amber

Oksana, you have time to throw it out. What prevents you from delivering a pre-enzyme? At least 100 ml. Railway and 100 gr. flour. What if, in the finished bread, the smell is transformed into a magical aroma?

Girls don't lose me. I disappear until the evening. Please help each other with questions. Good? Good luck to those who bake. I look forward to a photo of your bread in the evening.

Vitalinka, how much was it?

I took my time and put the pre-enzyme on the 6th day.

I put it on, I'm waiting. The railway itself smells good, and that's why I put them with flour, see!

Something went wrong this morning. For some reason, I put the pre-enzyme in the morning, and not in the evening. Now I don’t know whether to bake it at night or tomorrow (it’s probably going to oxyderate). The pre-enzyme costs 6 hours, but it has already doubled. So I think, can I start it up early?

[niamka]

niamkaif the pre-enzyme ferments well, then I would start kneading the dough.

[Wildebeest]

Wildebeest, SvetaPerhaps I will.

My multicooker broke down and while I was distracted by it, my baguettes were burnt



Baked according to Natasha's recipe. Cut it hot, big holes didn't work

🔗

[Loksa]

Loksa, I sniffed my pre-enzyme yesterday - it smells like watermelons. Railway on pumpkin, apples, banana skin. This means that each will give its own specific smell. But nothing outsiders can be heard in the bread.

[Vitalinka]

Vitalinka, In any case, I would sharpen such a baguette. And according to Natasha, what is it?

[Mila1]

Mila1, according to Chuchelkin, from the first page. And the crust is so crispy!

And the crust is so crispy!

More tease

The baguettes are appetizing, tanned

Apple yeast pies. In thoughtfulness, the oils swelled, but it still worked out.

[paramed1]

paramed1, Veronica, what pies are neat, pretty, delicious. The dough is so thin. When mine is already ripe

[Mila1]

Mila1, Lyudmila, we love such pies so that there is little dough and a lot of filling. So, probably, your yeast will be ready soon! But how many recipes have already appeared!

[paramed1]

paramed1, that's just reading ... I choke on saliva

[Vitalinka]

Vitalinka, do not worry. Your baguettes are only slightly burnt. That the multicooker broke down is the trouble.

paramed1, very cute pies. Didn't flow? How long did the proofing take?

Vitalinka, Veronica good fellows girls !!! Such deliciousness, beauty and usefulness.
Girls and my railway even in the refrigerator squeak, foam, is this normal?

[olesya26]

olesya26, your yeast is asking to be used. With such a squeak, watch, otherwise they can go into vinegar.

The lights do not calm down like that, I poured some water and added sugar, everything is according to the recipe, and they are so super smart
In the evening I will put a pre-enzyme if my husband brings flour