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

[Elven]

Elven, Lena, the recipe is noname!
I usually don't weigh anything and don't measure anything - on autopilot.
But this is a very thoughtful bread, that is, PF put it on Sunday, on Monday morning I kneaded the dough, then simply due to lack of time the dough lay in a bag in the refrigerator, the day before yesterday I remembered, I kneaded a piece of dough with yogurt and a mixture of any flour - wheat, a little hemp, whole-ground green buckwheat, rolled oats, and sugar and salt.

I kneaded it, left it in a bucket overnight, but in the kitchen it was only 19 degrees! The village, however!
By the morning, everything had increased very much in volume, I did not dare to bake in HP - the roof would definitely have sagged.

In the morning she stretched it with butter, put it in a cartoon for proofing - one hour; and baked in it.
The dough, of course, is sticky - as Lena Zheleznyak explained to me, fruit yeast is aggressive towards gluten, destroying it quickly and mercilessly.
Well, the end result is very satisfying! Both taste and structure.

It is a pity, I threw away the old yeast, did not transport it to fresh air.
I put in a new beer.

Yes, wheat-1s. + Flour total. appointment + 30g. c. resins. hw. m. + bow. Prefecture also on flour for general use.

[Olga]

Olga, such a pretty "noname"

The dough, of course, is sticky - as Lena Zheleznyak explained to me, fruit yeast is aggressive towards gluten, destroying it quickly and mercilessly.

Woooot! Maybe my flour is not bad, but I scold her. I can't understand everything - why am I kneading a tight bun, but it creeps and becomes sticky?

[Elven]

Elven, Lena, it should be so! Therefore, it is better not to bake in a bread maker.

[Natalia]

Natalia, aha, thanks! Don't slander your bread, it's pretty

[Olga]

Olgathank you calmed down

Therefore, it is better not to bake in a bread maker.

I understood this immediately. But the girls make quite good loaves. True, not on automatic programs.
Even in the oven, I can't always form a loaf or a loaf. Spreads terribly. We have to push it into the form

Here's what I did today. I wanted to bake Sonadorin loaf, but I didn't rewrite the recipe in advance, and when I realized it in the morning, there was no Internet. I had to invent from memory. I added a little milk powder, a little sugar (what I could remember from the recipe)
The preenzyme stood for 9 hours, increased 2 times.



Baked for 30 minutes. Delicious turned out, half is gone.

Natalia, aha, thank you! Don't slander your bread, it's pretty

Lena, thanks for your support. And yet I realized that if you add even a little yeast, the taste is completely different. Anastasia, what a delicious bar! I would have had more time, but what can you do with their beloved grandchildren.

[Olga]

Girls, what luxurious bread you have! Just awful!

And I screwed up ... I put the sugars in yeast, and without trying it, I poured them into the pre-enzyme. Now the pre-enzyme is so sweet that it is. So I'm thinking how to remove this sweetness, but not bake an extra loaf ...

The dough, of course, is sticky - as Lena Zheleznyak explained to me, fruit yeast is aggressive towards gluten, destroying it quickly and mercilessly.

Olga, MariV, give, plz, a link to the place where you can read about it, otherwise I have already searched ...

Girls, thank you all for the compliments to the bar.
I thought it wouldn’t work, I came up for a long time and weakly, spread out. I didn't torment him for too long, put it on baking. There he climbed up.
Now try number 2. I put the pre-enzyme again, otherwise the loaf disappears before our eyes.

[baba nata]

baba nata, j @ ne, MariV, AnastasiaK, girls, well, you are so great! Great work today! Your breads are excellent! Thank you all for the bread reports and photos!

This is on bad onion yeast with a little yeast added.

baba nata, Natasha, do not slander yourself. Cool bread, which means that the railway is good!

And I am afraid of something to bake on the hearth. We bought a stone to order, but the bottom is very fried.

Maybe remove the stone? Or lower the temperature? If bread turns out in my mini-oven, then it should turn out good in your big one.

Olga, MariV, give, plz, a link to the place where you can read about this, otherwise I have already searched ...

Tricia, Nastya, you won't find this information with us. Olga, most likely, communicated with E. Zheleznyak not on our website.

[Luda]

Luda, how are the potatoes? We had rain today, we certainly wouldn't have planted anything. And we are not very far from each other.
The girls really have super bread! Just like that and asks in my mouth)) I also baked today, baguettes, three things, one and a half have already crushed two and a half eaters ... I did not take a photo, they ate it still warm, with a crazy crispy crust !!! Mmmm ... A treat!
Today I defrosted the dough in a cartoon, on the "bread" program, even though I forgot about it, never used it, but today I remembered it. the dough comes up noticeably faster.

Report on the next experiment.
Hell today "shaggy" bread.
The bread is quite rich, interesting in that it does not need to be cut, it is very convenient to break off slices from it.
I took 4/3 of the recipe, because my form is long.
As a dough, I used 200 g of PF on a railroad (apple + raisins) and 200 g of an old dough on whey (in fact, this is not an old dough, but a full-fledged sourdough, since it is already 5 months old).
I used cabbage brine as the rest of the liquid (I was just sending another portion of sauerkraut to the refrigerator, and not everything that poured out of the jar during fermentation was back in it).
The dough matured instead of 1.5 hours and 2.5 hours.
The formed bread was defrosted instead of 0.5 hours for almost 3.5 hours.
When baking in the kitchen, there was a bright and piercing smell of pies with cabbage, although the dough did not smell of cabbage at all and even the taste of cabbage was not felt in the dough (I always taste the dough).

[Olga VB]

Olga VBwhat a handsome man! And I want to try it, and it's all the same that it's time to sleep. I'll probably break off a piece for breakfast

[Venera007]

how are the potatoes? We had rain today, we certainly wouldn't have planted anything. And we are not very far from each other.

Venera007, Tanya, thank God, was planted. It rained in the morning, but ended at 10 o'clock. They planted them until one o'clock. As soon as we went home, it started raining again. And it still goes on periodically. So we're in luck.

Today I defrosted the dough in a cartoon, on the "bread" program, even though I forgot about it, never used it, but today I remembered it. the dough comes up noticeably faster.

I have a multicooker, but there is no such program in it. So with email. I twist out with a heating pad.

Report on the next experiment. I baked "shaggy" bread today.

Olga VB, Olenka. what bread! Get crazy! I followed the link - such a simple recipe! I also want to bake. I'll manage a little in the garden, I will definitely bake it. Thank you, Olenka, for continuing to experiment with the railway.

[Tatyana]

Tatyana, to your health! Just be careful: delicious bread

Lyudochka, the bread is really not complicated, but at the same time very spectacular, elegant and quite tasty, rich. It can be made with a neutral taste and sweeter, only then the baking temperature should be made lower and the oven is better under the lid.

Yes, Olenka, he's so handsome! I will definitely bake it. I even copied your alignment to my computer, so as not to look later.
I have to ask the Chief to give me the opportunity to make links to 1 page. and then already so many new breads have been baked. I'm afraid we'll lose them in the comments.

[Olga VB]

Olga VB, such delicious bread
I have been experimenting with railway again since yesterday. My PF stood in the refrigerator for more than 2 weeks.Yesterday morning I took it out to keep warm. He looked like a shriveled one. And the railway brought in from the balcony to warm up. I fed one in the evening. And in the evening I added others to the old PF. The old preenzyme warmed up and "straightened out" (otherwise the look was shriveled). At night, I added flour and railway, sour cream and sugar. After 8 hours, the PF did not rise. It has already passed 11 hours, but the PF has not increased in volume. But there are a lot of bubbles and it smells as if you opened a pressed pack of yeast. I don't even know what to do with them next. Either wait, or knead the dough I want to bake rye-wheat, because in the morning I baked wheat yeast. The smell throughout the apartment is still there.

Maybe remove the stone? Or lower the temperature? If bread turns out in my mini-oven, then it should turn out good in your big one.

Lyudochka, good afternoon! My oven is not very large (2x comfort), and the stone was ordered specifically so that it would not be too fried (my daughter also has the same stone, but the stove is good, new, electric. turns out). It's a pity, of course, but I have to clean it up (I bought it especially for bread).

[Albina]

After 8 hours, the PF did not rise. It has already passed 11 hours, but the PF has not increased in volume. But there are a lot of bubbles and it smells as if you opened a pressed pack of yeast. I don't even know what to do with them next.

Albina, the PF did not store so much time. And the Chinese did not write anything about exo storage. Apparently, your PF has eaten everything nutritious in 2 weeks and is exhausted. You can, of course, try to bake bread.

It's a pity, of course, but you have to clean it up (I bought it specially for bread)

Natalia, and can you turn off the lower heating element? My top is fried earlier, so I often turn off the top ten at the end of baking.
And the stone, of course, is a pity. I would buy it too, but you can't put it in my mini oven.

[Lyudochka]

Lyudochka, to be honest, this yeast behaved this way for the first time. I don’t know what it’s connected with. But also after 12 hours there were only bubbles, but there was no increase. I will wait another hour 3

[Albina]

Albinalet's hope it works out.

No, Luda, I have a simple gas stove with an oven. When I moved, I bought a cheap stove, I thought one would be enough for me (who knew that I would do bread). I bake it on a non-stick rug, but it's Chinese, so it's probably still good. I wonder if you buy silicone, is it thicker? In general, what am I crying? Yeast loafs (loved by the whole family) turn out well (temp. Small and baked for 30 minutes), but bread, that's why bread is to tinker with. Others do not have this either. So, forward and only forward!

[Natalia]

Natalia, yes, a silicone mat is the way out! Saves very well from sticking. You can even put 2, then everything will be fine.
I like your attitude so much! Well done ! I, too, sometimes whine because of my oven - you can't bake bread in molds, in a cauldron with a lid, you can't create steam, you can't put a stone ... And then I'll think that it turns out bread. even if not large in size. Or only in the form of loaves. And I calm down ...

What are we good!

What are we good!

Natasha, I don't even doubt it - white and fluffy!

Just be careful: delicious bread

after homemade eclairs, I don't think that it will get worse from rich bread, walk, walk like that

Luda, somehow my yeast has stopped hissing, there is almost no foam, just a little. Apparently the pace. little-24-25. I heated the first days in the evening with gas, even left it a couple of times overnight, it was hard to sleep, I had to abandon this idea. In the morning I leave for work until 8 pm. What can you do with them, can you feed them? Smell delicious (cranberry-banana, cranberry-apple peel-banana peel). stand from the 27th. Out of the cold. got old. yeast, I want to put pref. for some delicious buns. The son-in-law and the eldest grandson are leaving tomorrow for Moscow, for a meeting of the Orthodox brotherhood. Or not to risk it, start on simple yeast?

Something my yeast stopped sizzling, there is almost no foam, just a little.

Natasha, of course, they need to be fed. Then they will hiss again. True, it would be desirable to increase the temperature. Do you have an email warmer? A very handy thing. It is inexpensive, but right to the rescue for the test and railway. In extreme cases, you can use a regular heating pad, but then you often have to change the water in it.

Or not to risk it, start on simple yeast?

Railway products are a long process. Therefore, if the buns are needed quickly, I would put them on ordinary yeast.

Luda, and when to remove them after feeding? Sugar and fruit feed? There are no heating pads, unfortunately, and neither is the sun.

and when to remove them after feeding?

Natasha, in a day or two. You need to look at their condition.

There are no heating pads, unfortunately, and neither is the sun.

You can pour warm water into plastic bottles and wrap up with old jackets or blankets. Heat is stored for a long time - 12 hours.

Good evening!
I don’t know I’ll get something (I have planned a loaf on the railway). PF began to rise on the second day (it was bubbling). And then only half the volume (after adding flour and sugar). I kneaded the dough on the railway (it turned out to be a small lump). I put it in a slightly preheated oven. It's cool at home. I took it out after a little over an hour, the dough was slightly blurred and there were several wet spots on it. I crumpled it, rolled it up into an envelope (pressed it once with a finger and straightened it right away, the second - there was a dent) put it in the oven again.

Luda, thank you. I'll try with bottles.

[clove basil !!!]

Girls, good evening everyone!
I'm with the report.
I decided to use the same sweet preenzyme (lingonberry + apple) on a double ration of bread. Moreover, I found good yogurt in the refrigerator, but my husband refused to drink, I had to attach it to bread. 1/4 pre-enzyme on c / z flour, 1/4 kefir, the rest - h.s. flour.
Kneading the dough last night. This morning I cut a well-fitting dough in half, put the first half in a mold, put it on a proofer, put on a large transparent bag on top and ... forgot about it !!! My husband says to me, what have you got there with the test? I was still so surprised - he usually doesn't follow this very much, but here he asks. I run into the kitchen, oil painting: the dough rose 3.5 times in 3 hours, escaped, crawled along the walls of the mold and fluttered at the bottom of the bag. ... Upset, of course. Because by the smell and structure of the dough, I realized that it had stopped. I kneaded the runner, returned some of it, pushed it back into shape. After 4 hours, the dough rose only 2.5 times. I decided not to wait any longer (I was afraid that it would acidify), I just baked at 180 grams, without steam and lids.


Sorry for the photo - captured on the phone.
In terms of density, the bread is heavy, the holes are not as thin-walled as in the most successful specimen. Very thin and very crispy crust, sour milk spirit is felt.

I'm not very happy with myself yet. The second part of the dough is still waiting in the refrigerator, too, I will soon be warming and letting.
My husband is happy, because I am not engaged in self-criticism. I'm making sandwiches with butter and cod caviar! Yum!

I decided to show my menagerie.



From left to right: kvass (no. 2) on the railway with rye fermented malt - 1 tbsp. l., wheat germ 2 tbsp. l., basil - 1 tsp., sushi. blueberries 1 tsp., skins from Antonovka 1 tsp., goji berries 1 tsp.
The Oksankins' animals are now my pets: exotic railway (goji + dried apricots), railway lingonberry + sushi. apples, railway basil (just started to bubble), railway hops + honey (delivered today).
In the back row: sea rice and Tibetan milk mushroom.

From discoveries: clove basil !!! in railway and kvass. I love him very much anyway, but here he just gives an incredibly pleasant smell. Now I tried the railway on the basil from a jar, as they are like a rosehip-fruit carbonated compote! Very tasty.
And in kvass they gave such a fruity spirit, just lovely!

And I overexposed the first experimental kvass and now you can get a little drunk from a mug of this drink. Hospad, you can't let me into experiments, I'll do this! ...

And today I have only jambs, bread does not rise, a new cartoon has started: girl_cray: I'll go get drunk, probably not my day! I'll wash it with a cartoon! Nastya, shall we go?

[Oksanchik]

Oksanchik, of course I'm with you! Damn, we need to cooperate and wash! Why are we lost ?!

Although, remember that alcohol is poison?
I suggest you take a sip of my experimental kvass! My husband kissed the mug and got drunk, he says!

But seriously, wait and panic with the cartoon! We need to check everything, if anything, the return is always valid.

And today I got bread as well as I could: I ran and didn't want to get up. Forced by force!

I tried to bake in an oven without a mold. The first are funny)))
These on banana peels, for some reason I liked the rosehip yeast better. I divided a portion of the dough into two parts and perverted) I still cannot make cuts

Although the cut is beautiful


This rosehip bread did not give a full proofing, tore (((

[Tricia]

Tricia, Nastya, you have good little animals! Propagating? And here I am Adin-sapsem Adin! cat, and he left me. It's cold at the dacha, the pre-feu took a long time to approach, the opera was also long. I'll see what happens? I wanted a stove in the remote control, And now I warm a duck on the stove. The Internet is also buggy here! my bread is also on bananas, but I don't even have them very active.

This is today's bread. I walked with the dog, met a stunted birch tree (in our town I know only two of them), picked some earrings. to them she added flowers of local currant. I didn't like the smell of the bouquet at the beginning of the fermentation process at all, and then how it smelled! It fermented well, poured some of it into a pre-enzyme, fed the rest, and it started to turn gas after a couple of hours))) I liked the bread. now I have rosehip and brunky yeast)))

[Light]

PF began to rise on the second day (it was bubbling). And then only half the volume (after adding flour and sugar).

Light, something takes a long time for your PF to rise. Either it is cold to him, or the railway is rather weak. Or maybe both.

In terms of density, the bread is heavy, the holes are not as thin-walled as in the most successful specimen. Very thin and very crispy crust, sour milk spirit is felt.

Tricia, Nastya, but in appearance very good. beautiful bread. And the crumb is beautiful too. I can imagine what he would be if you caught him in time.

my menagerie.

Good! Bubbles are visible! So, active animals!

And today I have only jambs, bread does not rise, the new cartoon has turned on

Loksa, Oksanchik! Apparently, it’s cold in your country house that bread doesn’t rise. Do you heat the stove? And the cartoon, indeed, can be exchanged.

These on banana peels, for some reason I liked the rosehip yeast better. I divided a portion of the dough into two parts and perverted) I still cannot make cuts

This is today's bread.

GenyaF, Zhen, well, you're smart! I thought of doing it on earrings! How useful it is! And you have great bread! The sections show - porous! And you will learn how to make cuts! I once took a piece of dough and trained with it for about 20 minutes. Now it always works.
Nastya, Zhenechka, thank you, dear ones, made us happy with their bread.
Nastya, I read about kvass with pleasure.

[Luda]

Luda! Thanks for the praise!

now I have rosehip and brunky yeast)))

Zhenya! This is an experiment! Brunky yeast just touched me. And I, too, on occasion will dial, if I get to clean birches ...

Tricia, Nastya, you have good little animals! Propagating? And here I am Adin-sapsem Adin! cat, and he left me. It's cold at the dacha, the pre-feu took a long time to approach, the opera was also long. I'll see what happens? I wanted a stove in the remote control, And now I warm a duck on the stove. The Internet is also buggy here! my bread is also on bananas, but I don't even have them very active.

Oksan, yeah, I grow-love-cherish! And they hiss, foam and pinch your nose!
And nothing grows with you, because it's cold! Maybe you have an electric heating pad, like Lyuda? And if not, then you need to buy to bake bread in the country, but in vain do not drive the stove ahead of time.

By the way, on the topic of hop sourdough, I came across a link to a dissertation on hop sourdough. Rather, on "solving problems of the quality of grain products and increasing its microbiological safety." There are so many interesting things! I advise you to read.
I have already decided to conduct an experiment: add hop infusion to fruit yeast so that the hop bitterness (caused by the presence of isogumulone) suppresses the pathogenic microflora that we could bring with unwashed fruits, for example, with banana skins.
There are skins. Only the husband washed the bananas ... now you have to hold the skins on the table for a day, populate them with wild yeast again and go to the experiment!

I have already decided to conduct an experiment: add hop infusion to fruit yeast so that the hop bitterness (caused by the presence of isogumulone) suppresses the pathogenic microflora that we could bring with unwashed fruits, for example, with banana skins.

Nastya, it's time for you to open the laboratory! and write dissertations. I'll wait for what you can do there.

And nothing grows with you, because it's cold! Maybe you have an electric heating pad, like Lyuda? And if not, then you need to buy to bake bread in the country, but in vain do not drive the stove ahead of time.

I support! The heating pad is very cheap, and it’s good with it! In the summer, when we don't heat the stove, I always warm the dough with it. And now, when I grow Zhd, there is nowhere without it. So, girls, if you bake bread on the railway and there are no other bells and whistles to create the desired temperature, then very good. I advise.

I baked a loaf of whole grain flour + premium wheat bakery. The dough rose well, and when I laid it on a sheet for proofing and subsequent baking, it spread into a cake, almost no rise is visible and did not rise in the oven. What can be wrong?

Have you ever put yeast on carrots ??

Still, I will share my experiment. After all, I baked bread according to my favorite rye recipe. The bread is not as airy as everyone else's, but no worse than store-bought and tasty.

[Albina]

Albina, in HP baked? What is the recipe?

Good morning! Finally, I also got bread on the railway. Yes, the taste is really unusual. It turned out sweet, I added more sugar to the PF, after a day it did not rise.




Photos of the finished loaf are nighttime, so they didn't turn out very well.

[Sveta]

Svetawhich bar is full of holes

[Elven]

Elven... Thank you! I thought it wouldn't work at all. PF has risen badly, even though the railway has already been a month. I kneaded the dough in the evening. I had to reduce the time for proving the dough and the already formed loaf. I did not make cuts, I covered the workpiece with a damp film, it stuck, I had to tear it off. But already at 01:00 the bar was ready. Cut it in the morning.