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Liquid yeast based on fruits, vegetables, herbs, tea ... (page 20)

Mila1
lappl1, Lyudmilka, tell me, please, it seems to me that with the addition of brine, my yeast is already ready (it costs 6 days), but I won't be able to do it today and tomorrow. What should I do with them? Or can they still stand?
paramed1
Ludmila, jar in the refrigerator. Before cooking, remove and leave for 4-6 hours at room temperature. I promised Luda to help when she is busy ...
Mila1
paramed1Thank you Veronichka
lappl1
Quote: Borisyonok
I put it on mint ... how much time has passed - a few large bubbles appeared ... but it does not rise.
Lena, mint is an untested animal. It was necessary to add someone else to her. Maybe now add some raisins to the jar?
Quote: Borisyonok
I'll put the dough anyway ... I'll think of something ... maybe add a bit of fresh yeast and I'll get it ... in short - I'll starve out this pre-enzyme!
And, really, Len, add a little yeast or sourdough. Do not throw away the good.
Quote: paramed1
Luda, I have both 5 liters ... But half of the norm must be included in the small one.
Veronica, thanks! So, I will divide everything by 2.
Quote: Borisyonok
what? do you need to put sugar in the pre-enzyme? Am I missing something?
Damn ... Exactly ... I did not write ... And I cannot correct it - now such an opportunity is closed to me. Right now I'll write to the Chief.
But in bread recipes, there is sugar or honey everywhere. Yes .... Okay, Lenusik, get out now.
Quote: paramed1
I promised Luda to help when she is busy ...
you are my good .. Thank you, Veronicek! Your help helps me a lot. Now I was fumbling around the house and so was tempted to bother into the computer. but here it was necessary to choose - either to celebrate Easter in disarray, or ... Thank you!
lappl1
Quote: 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.
Olga VB, Olya, I understand that! Well done ! So go on! Then I will know everything about your yeast. Thanks for the interim report!
Quote: lily_a
Can I use frozen grapes? And frozen viburnum? Or some thread mix of them ???
lily_a, you can - both separately and together! Anyway, then in the finished bread you will not hear the obvious taste of your grapes or viburnum.
Wildebeest
My yeast on tomato paste is dead. I looked into the jar, and there the mold floats. I poured it out yesterday. I'll go and put it on dried apples. Something about liquid yeast attracts me the most to apples.
lappl1
Quote: Wildebeest
My yeast on tomato paste is dead.
Well ... And we waited for them so ... So they didn't like something!
Quote: Wildebeest
I'll go and put it on dried apples. Something about liquid yeast attracts me the most to apples.
Sveta, and right! Apples are our product. And railways are good on them!
Loksa
Borisyonok, Helen-cat, I didn't add the same sugar to the pre-enzyme, but what do you need?
paramed1
Oksana, in principle, sugar is needed to feed the yeast fungi, for their reproduction. But since sugar is already present in the pre-enzyme (put in when cooking yeast), the pre-enzyme will grow like that, but more slowly. I put it down a second time, so he began to move much faster.
paramed1
Sveta, and your own tomato paste or from the store, with preservatives?
lappl1
Quote: Loksa
Helen-cat, I didn't add sugar to the pre-enzyme, but what do you need?
Actually, there is sugar in flour. And during fermentation, they are released. But even 0.5 tsp. do the weather.
Damn, I'm just upset. I wrote to the chief. Will give the opportunity to edit, I will immediately amend.
Girls, what recipe do you use for making bread? Bread recipes have this ill-fated honey / sugar everywhere. Aaaaaa ...
Scarecrow
lappl1,

I have no sugar in any table bread. And I don't put it in the starter. In rye there is, but it is based on Borodinsky, there must be honey.
Borisyonok
Loksa, Oksanochka! It turns out it is NECESSARY! I reported in yesterday's pre-F., And Thank God - almost immediately (after 2 hours) in the new pre-F. So put it down before it's too late, although Veronica wrote that she had pre-F even without sugar-honey. fit very well.
Quote: lappl1
Do not throw away the good.
Of course, don't throw it away! I admired this jar for a week ... so it's not destiny to put it in the trash.

Quote: lappl1
mint is an untested animal
Here's the yeast from the farms. tucked a raspberry leaf on pre-F today. and how "punished" I filled it with water + honey + added a little raisin ... so after 2-3 hours I had a "storm" in my bank ... so in the evening it will go to the refrigerator ... I generally think to merge everything into one "raspberry-mint" and let them be friends!
lappl1
Quote: Scarecrow
I have none. And I don't put it in the starter.
Nata, here it is, it became calmer! Thank you very much !
lappl1
Quote: Borisyonok
I generally think to merge everything into one "raspberry-mint" and let them be friends!
Borisyonok, you can too! They will take up less and less space in the refrigerator.
Borisyonok
Quote: lappl1
What recipe do you use for baking bread? Bread recipes have this ill-fated honey / sugar everywhere
Lyudochka, don't be upset!
Nothing will be lost! Maybe it's just my handles curves not sharpened for that!
Girls have it out - and everything is fine without sugar!
lappl1
Quote: Borisyonok
Lyudochka, don't be upset!
Borisyonok, okay .. I persuaded ... I wrote to the boss, but something is silent.
Girls, help each other, I went to do business. I'll show up in the evening!
paramed1
Luda, as I understood, our girls rushed to put the pre-enzyme, and then they chose the recipe ... I, I confess, did not put sugar the first time because I forgot, I distracted the phone, and the sugar remained there, and then my daughter I poured it into my tea, I remembered only the next morning.
But it should work even without sugar, but more slowly. But it should!
lappl1
Quote: paramed1
Luda, as I understood, our girls rushed to put the pre-enzyme, and then they chose the recipe ...
In-in ... Where is our rolling pin from the gazebo?
paramed1
No, Lyud, they are not analysts ... I just wanted to, and hurry up! Nothing, everything will be as it should! Add this, this - and something will work out!
lappl1
Uryayayaya! I corrected it! As if it were! Helen, Oksanchik ... There is honey there! And how did you look?
Borisyonok
Quote: lappl1
In-in ... Where is our rolling pin from the gazebo?
Well ... it starts ... the rolling pins went into action ...
And what are we? ... we are absolutely nothing ... we are strictly according to the recipe ... and no matter what ... you think ... well, we didn’t go to choose a recipe ... but for us those recipes. .. we are good here too!
lappl1
Quote: paramed1
No, Lyud, they are not analysts ... I just wanted to, and hurry up! Nothing, everything will be as it should! Add this, this - and something will work out!
Yeah, Veronichek ... I also often find it easier to do strictly according to the recipe than to analyze. They trusted, but here the puncture came out.
Everything, girls, see you in the evening!
Light
Good day to all bakers!
lappl1, and when should I deliver the pre - enzyme? I want to bake a cake tomorrow. Yeast already smells like sourness.
lappl1
Quote: Borisyonok
Well ... it starts ... the rolling pins went into action ...
Borisyonok, cat, you remember what topic we are from ... And there we have this very effective weapon!
That's it, guys, I will never get ready for Easter. I went ...
lappl1
Quote: Glow
lappl1, and when should I put the pre - enzyme? I want to bake a cake tomorrow. Yeast already smells like sourness.
Light, put it at 9 pm. I will do the same. The yeast is already warming up.
Albina
Quote: Borisyonok
what? do you need to put sugar in the pre-enzyme?
I also made a pre-enzyme without sugar, but in girls I saw both sugar and honey in recipes
paramed1
Light, it is suitable for 12-16 hours, so you can bet tonight.
paramed1
Borisyonok, Helen, Luda is kind, she will only threaten - that's all! And then again to us, stupid, the stop ryaz will explain. She's like in advertising, nerves are not iron, but strong!
Loksa
I have this moment, too, with sugar strained, looked special and did not see sugar in the pre-enzyme? Well, I didn't put it down. And when she was kneading the dough, I added sugar according to the recipe.
I baked different types - I liked it. The crust crunches, maybe it has fried a little from the bottom ?! The pulp differs from the leavening ones in less "rubberiness" - soft and layered and differs from yeast bread - more "moist", let's say. Very tasty bread, aromatic, I liked both the bread and the kneading process, it will not work only if you like to bake bread quickly. The method of preparation, kneading and baking is also suitable for lazy people or kopusha-like I. You can knead and forget, and then, when the time comes, or remember: Mlyn my dough is worth a day soon, you can bake. Photos:

Liquid yeast based on fruits, vegetables, herbs, tea ...
the pre-enzyme is at its peak, in any case it did not crawl higher, then it began to go down. This is a dried fruit with rye flour.
Liquid yeast based on fruits, vegetables, herbs, tea ...
This is a pre-fem bubble, see above with the addition of rye flour, according to the universal recipe from linadoc. Incision:
Liquid yeast based on fruits, vegetables, herbs, tea ...
Unfortunately, the pre-fe on white flour from exotic plants at the peak did not take pictures, I forgot. But there almost everything was the same, as I have already shown. Added only a foam cap on top. I kneaded pastry dough from Ilona "Lenten pies. Sourdough pie dough". There is more sugar and the dough is poured. I mixed everything yesterday at lunchtime (at 14-00), stood until night and normally it rose 2.5 times; I thought, thought, and at 24-00 put it in the refrigerator and went to bed, fell like a fly in the cold. Today: while I was drinking coffee in the morning, the cake was kneading, the dough was warming up on the table, then she quickly spun Bulk and set it to come. Itself sat down to think what to do with white dough? A total of 10 pies and a small round bun - see the cut. I bake bread so that I can see the cut! the bun didn't move a little, I had to bake, otherwise I would have baked myself. top of the bun
Liquid yeast based on fruits, vegetables, herbs, tea ...
bun bottom
Liquid yeast based on fruits, vegetables, herbs, tea ...
the pies came out-bleed, but I don't like dried ones and did not grease them, but what they are
Liquid yeast based on fruits, vegetables, herbs, tea ...

A cut of buns and patties later. Bottom line: the dough (excluding pre-fermentation) I stood for a day: part of the time in the room, part in the refrigerator and there is no acid in the taste!
Borisyonok
paramed1, Veronica!
Quote: paramed1
Luda is kind, she will only threaten - that's all!
Yes, I understand, of course ... I'm so ...
I went to put the dough ... let it wander for pleasure. By nightfall, let's see what happens. The husband said that "it can't go badly ... with such and such a hop company!"
Borisyonok
Quote: Loksa
Bottom line: the dough (without taking into account the fermentation of pre-fe) I stood for a day
Uuuuuu! Time I have .... my life!
Loksa
Veronica, well, we did everything according to the rules, as it is written: first, yeast (according to the recipe), then pre-fe (according to the recipe), and then the dough: then fantasy motives began, and if not for our imagination, would we have started into this "adventure". The site and the theme in general have united people who are extraordinary, creative and inclined to adventurous experiments. How did I get us? The main thing is not to forget. What's next?! We bake cakes ?!
Light
lappl1, paramed1, Thank you!
paramed1
Oksana, who will praise, if not himself! And I, too, hwp you loudly loudly! Well done, that she described in detail the process of making bread. So it seems to me that this dough can take longer to mature. Yesterday I could not stand it, I started the oven earlier, and if it had stood for another hour, it would have been an exhibition! I will make Easter cake, I will try to hold it on the proofer longer. Soon we will all become so smart! The most even becomes scary ... for the adventurers ...
Light
Liquid yeast based on fruits, vegetables, herbs, tea ...
Borisyonok
Well! It happened!
Bakla Linin baguettes, for fidelity added 3-4g. ordinary live yeast.
But I think that it was possible to do without them. It was just necessary to deviate a little from the recipe for the time of proofing and cooking.
Lyudochka, Veronica! Thank you so much for your support and patience!
Liquid yeast based on fruits, vegetables, herbs, tea ...
Liquid yeast based on fruits, vegetables, herbs, tea ...

It turned out delicious!
lappl1
Quote: Loksa
I baked different types - I liked it.
Loksa, Oksanochka, well you can't do that! I had to upload one photo at a time! And after a couple of posts! And then I was completely stunned and I do not know what to write! This is how much work you had! I can imagine.But you are a girl with a normal oven, maybe it took a little less time than with my mini.
In general, beauty! Everything is as it should be! The cut and look of all your baked goods is crazy! Well done! And what a pre-enzyme! Handsome! Well done, Oksanchik! I'm proud of you !
How cool you wrote that this yeast is for lazy people. Exactly! And also for the very busy. Nothing here will endure or deteriorate. When you decide to bake, then it's good! The main thing is to make the right dough. You can easily let it stand at room temperature for several hours.
In general, as if I was a teacher, I am just dragged by the success of my students! Sit down, Oksanchik! Five plus! And a kiss to boot! You don't have to come to the exam. Automatic for you!
lappl1
Quote: Borisyonok
Well! It happened!
Borisyonok, Well, thank God ! you did it! I don’t know about you, but I’m happy. The crumb is correct! The cuts have not parted, but this is fixable. Indeed, it took more time to ferment the dough! And defend. Well, nothing, you have everything ahead! Well done, Helen! Thanks for the report and the photo!
Linadoc
And I made cakes with liquid yeast, without adding others. The recipe was taken by Veronikin, but she did a lot of housekeeping: she made it with custard, reduced sugar and butter.
Here is:
Liquid yeast based on fruits, vegetables, herbs, tea ...
Until I cut it, it needs to be consecrated, but they have increased 3 times and are very airy.
paramed1
Helen, smart girl! You defeated them! Now everything will go like clockwork, the main thing is to start and understand this yeast, they are alive. And now you can count any recipe! Handsome baguettes!
lappl1
Quote: Linadoc
And I made cakes with liquid yeast, without adding others.
I'm just having some kind of holiday! Linochka, honey! Well done!
And I still haven't figured out the Easter cakes. I will also do it according to Veronica's recipe. And I haven't put the pre-enzyme yet. Everything is busy with something, I myself do not know what. I walk around my property and remove the "snowdrops".
Oh, I got distracted.
Linochka, super cakes!
Borisyonok
Linadoc, Lina! Delicious and aromatic!
And I will try cakes on this yeast next week ... I need to "make friends" with them!
paramed1
Lina, what good ones! And I want to try to make on yolks, they ask for a heavier dough. And tomorrow already.
lappl1
Veronica, thank you, my dear, for the watch in the subject! How it warms my soul. I know that girls will not be left without answers!
Veronica, tell me, did you grease the multi saucepan? Or did you lay it with paper?
lappl1
Quote: paramed1
And I want to try to make on yolks, they ask for a heavier dough. And tomorrow already.
Veronica, I also want it harder. you bake, and then give us the recipe right away. Good?
Borisyonok
Quote: lappl1
I don't know about you, but I'm happy
.
And how happy I am!

Quote: paramed1
You defeated them!
Veronica! I ... them talked persuaded!
lappl1
Light, we don't see your picture. you write what you have there. and how did it happen?
lappl1
Quote: Borisyonok
The husband said that "it can't go badly ... with such and such a hop company!"
Kitty, respect to my husband!
Loksa
Borisyonok, Lenochka-cat, what a good Bagetik!
Linadoc, Lina, very beautiful Easter cakes, if you don't forget, will you show the cut? I have a crazy idea to stir up one cake with bananas, I'll think about it!
As promised by the cut of the pie:Liquid yeast based on fruits, vegetables, herbs, tea ...-niche came out! And the cut of the bun, the bubbles were large, but I folded it still and it is clear that I had to wait a little.Liquid yeast based on fruits, vegetables, herbs, tea ...

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