home Culinary recipes Culinary dishes Tea recipes Liquid yeast based on fruits, vegetables, herbs, tea ...

Liquid yeast based on fruits, vegetables, herbs, tea ... (page 19)

Vitalinka
Sveta, Olesya, Thank you !

Veronica, the pies are so cool! Good girl !!!

olesya26
Quote: Wildebeest

olesya26, With such a squeak, observe, otherwise they can go into vinegar.
So I went to the refrigerator to watch, I drank from a jar, and they are as tasty as kvass, sweet with a slight sourness
Mila1
olesya26, Olesya, and on what did you start yeast?
paramed1
Wildebeest, Light, proofing after kneading 3 hours with two kneading, after forming 30 minutes. But it burst with fat, so it turned out too heavy. Nothing happened to the filling, I think that the sweet will not flow either.
olesya26
Quote: Mila1

olesya26, Olesya, and on what did you start yeast?
One jar of raisins, drying: plum + apple, honey + sugar
Second: drying - dogwood + apple, honey + sugar
I poured it into the pre-enzyme from both jars, then I poured everything into one - I added water + sugar, after 7 hours I put it in the refrigerator, they don't subside there either, now I feed it, I follow
Elya_lug
olesya26, and why feed them, they are in the refrigerator.
Light
after 7 I put it in the refrigerator, they don't subside there either

Elya_lugthen into the freezer. The girls write, you can.
Light
Elya_lug, then into the freezer. The girls write, you can.

Oh, sorry for the mistake. It was necessary to olesya26, then into the freezer. The girls write, you can.
Linadoc
Girls, I will clarify. I made this cider yeast in August. Then I froze it for the experiment. And now, when Luda presented the recipe, she defrosted them, fed them and the next day already had active yeast, which I wrote about at the beginning of the topic. But for temporary storage it is hardly necessary, it is enough to put it in the refrigerator.
Light
I put them in the refrigerator, they don't stop there either

Linadoc, that's why, I advised to put it in the freezer. To slow down the fermentation process, and then move it to the refrigerator.
Linadoc
Photo report on the test with liquid yeast (for 400 g of flour):
Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ... Liquid yeast based on fruits, vegetables, herbs, tea ...
Made in Princesk, pearl dough so that there was nowhere to put the filling. Overeat.
Scarecrow
The smell just knocks down. This is Peter Reinhart's potato with garlic and rosemary on pure liquid yeast. Preparing for a day (not because of the recipe, but because of my laziness))). But not the slightest hint of sourness.

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

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131713.0
Borisyonok
Good evening everyone!
Linadoc, Linochka, as always everything is very tasty! and 400gr. flour - is it with yeast? or how?
And then the "disposal of yesterday" is very relevant, especially after the weekend ... when there are many, many people, and then once ... and we are together.
Borisyonok
Scarecrow, Nata, bricks are just a sight for sore eyes!
Looked at the recipe, that is, you completely replaced the dough with yeast, and the rest according to the recipe?
Linadoc
Quote: Borisyonok
400gr. flour - is it with yeast?
Yes, 130g was spent in the railway, 270g in the dough. Total 400g of flour.
Borisyonok
Linadoc, Linochka! Thank you!
Today I just put my first pre-enzyme, tomorrow in the morning I'll see what happens ... I put it on mint - the smell is so interesting.
Linadoc
Quote: Borisyonok
put on mint
Unfortunately, there is no smell from yeast or pre-enzyme in bread at all.
Scarecrow
Quote: Borisyonok

Scarecrow, Nata, bricks are just a sight for sore eyes!
Looked at the recipe, that is, you completely replaced the dough with yeast, and the rest according to the recipe?

Yes, I added that I took 250g of ready-made fermented starter with liquid yeast (water and flour in half) and counted the rest of the recipe. BUT!! It should be borne in mind that in the big bag that goes into bread there is a different ratio of flour and water, it is not 100% moisture, it has a lower moisture percentage, so you will have to adjust the liquid in the final recipe if you do as I do.Or - and it is preferable - to initially knead the big in exactly the proportion that it should be. Just do not put yeast in it, use yeast water as water. This is ideal. It's just that I already had it mixed up and I used what I have. When I mix the biga as expected, I will report and write a recount.
Borisyonok
Quote: Scarecrow
took 250g of ready-made fermented starter with liquid yeast (water and flour in half)
Now I put the pre-enzyme and it took me only 115 grams for 150 liquid yeast. flour. It's a good thing that 150gr didn’t thump, otherwise it wouldn’t have cranked it up. So it will probably have to be counted every time (well, at least for me, the flour is apparently very dry).
Mila1
Quote: Scarecrow
When I mix the biga as expected, I will report and write a recount.
Natasha, I will look forward to it! I was very interested in bread !!!!!
lappl1
Girls, while I was chilling away from the computer, you brought such beauty here!
Vitalinka - baguettes - lovely sight! Well done! And nothing is burnt! It is you who find fault with the SAT. The main thing is that the crust is crispy and the holes are the sea.
Veronica, you have the right pies! I also like these - so that there is a lot of filling, and not enough dough! Is that where your recipe is? Or did I overlook? I would like to!
Linochka, well, your pie is a dump of your head. So lush! And the filling did not weigh it down. That's because, what a strong yeast.
Natasha, and from your bread I almost faint. I want that too. But I don't have such forms. Tiny, just like my oven. We need a hearth oven. At first I thought you posted a new recipe. And, it turns out, this is the old one. Boom to adjust. because it is a crime not to bake such bread!
Girls, on the first page I will give links to your beauty. Just first I'll think about how to make it shorter.
Thank you very much !
lappl1
Quote: Linadoc
Unfortunately, there is no smell from yeast or pre-enzyme in bread at all.
Lina, yes it is.
Girls, in order to smell the original product, you need to add something from it to the dough - syrup, broth, flour ... I have a lot of mint. you should try to make a dough using any yeast, adding flour from mint to it, grinding this mint on a coffee grinder and sifting it through a sieve. As I did in raspberry and fireweed bread. The scent was really felt.
lappl1
Quote: Borisyonok
Now I put the pre-enzyme and it took me only 115 grams for 150 liquid yeast. flour. It's a good thing that 150gr didn’t thump, otherwise it wouldn’t have cranked it up. So it will probably have to be counted every time (well, at least for me, the flour is apparently very dry).
Borisyonok, Lena, yes, you have to look at your own torment.
lappl1
Girls, for today we have 5 new recipes for railway... Look, study! One of them is Easter cakes. I wanted to make links to the first page, but they no longer give me the opportunity to edit the theme. For now I will post links here, and tomorrow I will ask the Chief to allow it again.

Wheat-rye custard bread with liquid yeast with seeds (lappl1)

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

Valga bun with apricot jam and almonds (AnaSamaya)

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

Bread "Solnyshko" (with onions, carrots, tomato, cheese) (AnaSamaya)

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

Spotted bread (AnaSamaya)

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

Easter cake on grape liquid yeast (Anna in the Woods)

Liquid yeast based on fruits, vegetables, herbs, tea ...
Borisyonok
lappl1, Lyudochka! The first pre-enzyme has already cost 12 hours ... in the truest sense of the word!
Temperature 28g .. Are we still waiting? ... and how much can it stand?
Yesterday I added some water and tea to a jar of dried apricots (the one that smells delicious, but also "real estate") ... the tea just "fell" down and again everything froze. ... what did I put in there? that doesn't seem to deteriorate and doesn't move?
The third jar I had from farms. a raspberry leaf ... wandered as if it had been established, but the thickets did not fall to the bottom. I shoveled the whole topic ... I read that if it already "smells as it should!" - making a pre-enzyme ... made this one too ... now I will wait TWO.
NataliARH
Ludmila, here is such a thing .... my daughter was treated to a pomegranate, a huge one, but inside it was already completely ripe and the wine taste took on and the color was not the same .... I immediately remembered about liquid yeast! will go of this quality?
lappl1
NataliARH, Natasha, that's it! Just what we need to roam! So give it a try! It will be very interesting to watch your railway.
lappl1
Quote: Borisyonok
The first pre-enzyme has already cost 12 hours ... in the truest sense of the word! Temperature 28g .. Are we still waiting? ... and how much can it stand?
Borisyonok, enough, start the dough and bake the bread. It will not stop standing, but you have it already at the peak of activity.
Quote: Borisyonok
Yesterday I added some water and tea to a jar of dried apricots (the one that smells delicious, but also "real estate") ... the tea just "fell" down and again everything froze. ... what did I put in there? that doesn't seem to deteriorate and doesn't move?
Len, wait ... It's too early. Moreover, you poured some water again. watch. After all, the taste and smell are pleasant. I suspect that the dried apricots were treated with something - like sulfur (from spoilage and for shine). Wait some more. Now the tea will do its job.
Quote: Borisyonok
The third jar I had from farms. with a raspberry leaf ... wandered as if it were running, but the thickets did not fall to the bottom. I shoveled the whole topic ... I read that if it already "smells as it should!" - making a pre-enzyme ... made this one too ... now I will wait TWO.
And the raspberries have to be done, once they have over-boiled.
Borisyonok
Quote: lappl1
It won't stop standing, but you have it already at the peak of activity
So he didn't rise a centimeter, did he?
paramed1
Borisyonok, Lena, hello! Wait, I have a pre-enzyme, you scoundrel, only at the 13th hour of standing it began to stir, and I was kneading after 16. Open it slightly, give it access to air, but so as not to dry out.
lappl1
Quote: Borisyonok
So he didn't rise a centimeter, did he?
Damn ... The temperature is normal. Should have moved a long time ago. At least a little must rise. What rail does he have?
In general, the banana ones immediately began to rise, but the raspberry ones took a long time to burn. Maybe move it closer to the battery?
Quote: paramed1
Open it slightly, give air access, but so that it does not dry out.
Cover with food film and puncture with a toothpick. This will be sufficient for air access. And it will not dry out.
Matilda_81
Girls, today went the second day of the second attempt, I'm doing it on Ivan tea. Opened today, there were bubbles, dear to my heart and eyes, such a fruity smell. TTT, everything seems to be going according to plan, right?
lappl1
Gulenka, really, really, don't hesitate! Everything will work out! Only so little time. Wait, and we'll boom to wait.
niamka
Yesterday I baked curd cakes according to this recipe Liquid yeast based on fruits, vegetables, herbs, tea ...
paramed1
Luda, the rise is still very much dependent on flour. Maybe Lena doesn't have enough gluten. Or it turned out a little watery. A bunch of factors. And yeast maturity too. But after 16 hours, either knead the dough, or in a bucket, if they do not move at all.
lappl1
Quote: niamka

Yesterday I baked curd cakes according to this recipe Liquid yeast based on fruits, vegetables, herbs, tea ...
Natashaaaa! I fly from your cakes! Clever girl!
And I, too, have now fed the banana yeast - I threw out all the old skin, and put the new one. In the evening I will put the pre-enzyme. Or maybe at night, so as not to run away.
lappl1
Quote: paramed1

Luda, the rise is still very much dependent on flour. Maybe Lena doesn't have enough gluten. Or it turned out a little watery. A bunch of factors. And yeast maturity too. But after 16 hours, either knead the dough, or in a bucket, if they do not move at all.
Veronica, it may well be!
Lenusik, don't drift. Wait a few more hours and cook the dough.
Veronica, I just ran to the forum for a minute. Work at home is in full swing, but cakes are sitting in my head. you tell me not to look too much now, what kind of slow cooker do you have? By volume. I have a small one. I want to bake your cake on the railway.
Borisyonok
Quote: lappl1
What rail does he have
I put it on mint ... how much time has passed - a few large bubbles appeared ... but it does not rise.
Here's what to do with it?
Borisyonok
Quote: paramed1
But after 16 hours, either knead the dough, or in a bucket, if they do not move at all.
How's the bucket?
Nah .... I don’t want a bucket! I'll put the dough anyway ... I'll think of something ... maybe I'll add a bit of fresh yeast and I will succeed ... in short - I will starve out this pre-enzyme!
paramed1
Luda, I have both 5 liters ... But half of the norm must be included in the small one.
paramed1
Lenusik, if this non-hearing does not move in 16 hours and does not even change the structure, the holes will not appear, which means that the yeast has not worked. Maybe they weren't very active yet? For the first time I finally forgot to put sugar, and still, after 15 hours, the pre-enzyme increased two and a half times. But it began to change only after 12 hours ...
lily_a
Good day!
Can I use frozen grapes?
And frozen viburnum?
Or some thread mix of them ???
Borisyonok
Quote: paramed1
The first time I finally forgot to put sugar
what? do you need to put sugar in the pre-enzyme?
Am I missing something?
paramed1
Lena, you need ... or a little honey ... half a teaspoon. There are bread recipes. You didn't put it down, did you?
Borisyonok
paramed1, Veronica! Of course NO!
And I'm sitting waiting ... how fool .... well, somehow I'm waiting!
Now I have shoveled the first page again - maybe I can't see what? netuti there about sugar or honey ...
And why should I? ... now add and see what happens!
And I think so - it won't get any worse.
paramed1
Flax, the topic about yeast is not about sugar. Look at the pre-enzyme in the bread recipes on the railway, from Luda, from Lina. But I also got up without sugar! I don’t know why you have it! Difficult from a distance. How much does it cost? Really completely inanimate? Well, try to put half a spoonful of sugar and just cover the jar with something loosely, with the same bag, but just put it on top.
Borisyonok
paramed1, Veronicechka, you are my dear! Thank you so much!
Quote: paramed1
How much does it cost? Really completely inanimate?
It has been worth 15 hours already ... I made it on mint, everything fermented perfectly, kneaded with whole grain flour. Well, I see - trying, large holes appear, but something doesn’t.
I added honey when I interfered - the smell is pleasantly yeast, and small bubbles are present. So I hope that everything is not lost yet!
paramed1
Lena! Wait an hour. Then, in any case, come to life or not, let the dough mix. But put some regular yeast in it, half a teaspoon, no more, for support. And watch how it fits, it may take a little longer. We are with you! I left for a walk with the dog, I'll be back in half an hour. If anything - write.
Borisyonok
Quote: paramed1
... We are with you!
Thank you!
Quote: paramed1
Went for a walk with the dog
I let mine out, and myself ... I'll go and I'll take care of Easter.
Olga VB
Duty report.
There are small bubbles on the surface (a little, around the perimeter) and a heady smell.
Shocked a little - the smell intensified.
I watch further.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers