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

[People]

If they turn black, I'll clean it. It seems to me that this is due to the fact that the skins are cramped in such a small jar. People, but you can mix them?
While it does not seem to wander. Little puziriki went along the edge ... Maybe tomorrow it will ferment. Temperature +27

Len, maybe you put too many skins? Take away the excess! and if the bubbles go, then everything is OK,

READY FOR CLOSE COOPERATION! my pickle is also fermented. kept in a bank on the balcony. for about a week now. brought and warmed up. diluted brown sugar + honey 50/50 and dried apples and pears.

oh, Tumanchik, you describe it so tasty that I wanted to put it on brine too. but I won't, otherwise I already have a lot of all kinds of yeast. I also bake my Asian girls almost every day. so unite with Olesya. And I'll watch you.

Lyudochka, it's too early for them to purr.

And it seems to me that almost immediately the process begins for everyone
That's why I run and watch them

Len, maybe you put too many skins?

One skin from a small banana. I cut it into pieces. I added some water, I'll watch for now. If they start to turn black, I will remove

READY FOR CLOSE COOPERATION! my pickle is also fermented. kept in a bank on the balcony. for about a week now. brought and warmed up. diluted brown sugar + honey 50/50 and dried apples and pears.

And I’m ready, I’ve already set it up, I diluted the pickle with lime honey, added: apples, plums and dogwood, now I’m waiting, I really want some useful bread in the hole and faster, the hands itch Yes, cabbage smells good

I just remembered how my neighbor put a brew for moonshine on tomato paste, but with the addition of yeast. This means that tomato paste also ferments well if conditions are created for it. I have to try, but I don't have tomato paste. But on occasion I will.

And it seems to me that almost immediately the process begins for everyone
That's why I run and watch them

Luda, not everyone! For those who staged on fresh material, the process begins earlier. And it also depends on the temperature. Someone in warmer conditions keeps their yeast. It's okay! bad when mold appears. Then everything can be poured out. And if the smell is pleasant, then everything is OK.

[Elven]

One skin from a small banana. I cut it into pieces. I added some water, I'll watch for now. If they start to turn black, I will remove

Elven, Lena, well, and I had a skin from the average banana. So not much.

And I’m ready, I’ve already put it on, I diluted the pickle with lime honey, added: apples, plums and dogwood, now I’m waiting, I really want some useful bread in the hole and faster, the hands itch Yes, cabbage smells good

Olesya, well done! Now you and Tumanchik will tell us about cabbage yeast.

I just remembered how my neighbor put a brew for moonshine on tomato paste, but with the addition of yeast. This means that tomato paste also ferments well if conditions are created for it. I have to try, but I don't have tomato paste. But on occasion I will.

Yes ... And what a Russian man is not capable of. Actually, tomato bread is very tasty, so you should try this option too.
Lord, girls, as we deploy a laboratory here, no Chinese will follow us.

[Claire]

Claire,: a-kiss: I have these goji, I forgot about them when I put on exo fruits! I'll feed them!

[Oksana]

Oksana, then feed when you pick up the yeast for the bread. don't touch right now!

Luda, where are you? Go to the gazebo!

[Ludmila]

Ludmila, Yes, of course later! My domestic-dacha dried fruit already smells like a mash!
Exots play, but like this: they don't calve, everyone is super modest! Bananas roam well, they are friends with my lingonberries (6 thrown pieces)
It is bad to cover with a plastic lid, it inflates and everything can spill out. Mold may also develop. Better screw-down iron or glass with a clip! I also decided, if I use dry fruits, first I will soak them until they swell! It wanders on honey, it's better!

Lyudochka, I baked bread yesterday on my fig liquid yeast - sourdough. I also spoiled them. It took a very long time to rise, left it overnight and baked it in a cartoon in the morning.
It is completely different from the hop sourdough, while the fruity aroma filled the whole house while baking. It is delicious, but completely different in taste and structure.
But it's very interesting to try something different, thank you very much for the idea. I won't put figs anymore, but I'll try on field strawberries, I have fresh frozen ones.

[first]

Yes, our Luda has a pre-enzyme: (0.8: 1), (0.9: 1), (1: 1), I think flour is in first can the pre-enzyme be administered in two doses? what do you think, Luda?

Baked bread. I screwed up, because I didn't think everything through to the end (the dough was thin for HP, although at first the bun was not bad, HP could hardly twist it, but it stood and became sour, began to transplant, naturally, it fell off). The bread came out dense, sour, but not critical and smells like raspberries. In general, a kind. But I will not throw it out, bro immediately diminished the hump of cottage cheese. We'll eat it, then I'll try it on plain flour.

And here she brought her bread. Based on two recipes - Luda and Lina. Described in detail in the Tea Gazebo. The liquid yeast behaved great, raised the dough faster than the girls wrote in the recipes. The bread is high, with a delicate crumb, very fragrant.

[Marina]

oh, girls ... Ineta was not at all! just started! While I was disappearing, you brought such deliciousness!
Marina, it seems to me that you were cool. Therefore, it took a long time to part.
Veronica, you have a masterpiece!
Girls, I'm really happy that you did it. Clever girls!
That's it, I went to the gazebo!

[Marina]

oh, girls ... Ineta was not at all! just started! While I was disappearing, you brought such deliciousness!
Marina, it seems to me that you were cool. Therefore, it took a long time to part.
Veronica, you have a masterpiece!
Girls, I'm really happy that you did it. Clever girls!
That's it, I went to the gazebo!

[Oksana]

I think flour can be added to the first pre-enzyme in two doses? what do you think, Luda?

Oksana, what for? Justify ...

So I wanted to ask the same question about double feeding. What's the point?

[Claire]

Baked bread. I screwed up, because I didn't think everything through to the end (the dough was thin for HP, although at first the bun was not bad, HP could hardly twist it, but it stood and became sour, began to transplant, naturally, it fell off). The bread came out dense, sour, but not critical and smells like raspberries. In general, a kind. But I will not throw it away, bro immediately diminished the hump of cottage cheese. We'll eat it, then I'll try it on plain flour.

Claire, yes, the dough should not be liquid. And yet, in the HP for this test, the temperature is low. It would be nice to bake it in the oven!

[Marina]

It is completely different from the hop sourdough, while the fruity aroma filled the whole house while baking. It is delicious, but completely different in taste and structure.

Marina, yes, he is completely different. I wrote about it in the recipe.

Marina, it seems to me that you were cool. Therefore, it took a long time to part.

Yes, Luda, most likely it is, I usually put on a thermo-pot, the most comfortable and warm place for the test, but at that time I had it turned off. And then there was the hurricane wind, the temperature was not quite comfortable, but the boiler did not add.

[Marina]

Marina, you could still let the dough wander. well, next time you will be OK!

Will this yeast raise the dough?
Did anyone try to make Easter cakes on them?

And today I was offended and in my bread leaven, which was losing strength, I poured 2 tbsp. l. kvass. Well, this one, homemade on black bread, which itself fermented. How she flew up to me after a few hours ... This is the question of the brine))).

You see, there are no recipes. I mean, what is the recipe for? If there is already a fermented product, that is, some kind of base in which wild yeast has bred, just feed them further.

And my strawberries do not ferment. There is a compote. Delicious like that. But it does not ferment))).

[Olga]

Olga, will raise! Only they will need to be fed so that they become more active. Anna in the forest baked cakes. He says that they are cool. I also want to try.

And today I was offended and in my bread leaven, which was losing strength, I poured 2 tbsp. l. kvass. Well, this one, homemade on black bread, which itself fermented. How she flew up to me after a few hours ... This is the question of the brine))).
You see, there are no recipes. I mean, what is the recipe for? If there is already a fermented product, that is, some kind of base in which wild yeast has bred, just feed them further.
And my strawberries do not ferment. There is a compote. Delicious like that. But it does not ferment))).

Nata, wait, ferment ... And about the recipes, you're right. Anything that has fermented can be converted into yeast.
Nata, tell us about your sourdough that has come to its senses later. very interesting!

[Tumanchik]

ABOUT, Tumanchik decided to breed bacteria well and right! no doubt about bad germs?

lappl1, Lyudochka .... I just thought, maybe someone asked in the subject or you wrote ... if you put liquid yeast, for example, on one raw material, and then feed it to others, or this + another .... for example, first berry, and then in herbal leave, then a banana and so on, well, that is, what is there and throw? what do you think?

I have already reported to our Guru, but on the tea topic, I am reporting here as well. I put a pre-enzyme yesterday, but since I did c. h. flour itself, maybe not right, the pre-enzyme turned out to be thick, in my opinion. I added a little more liquid yeast, put it on the battery overnight, looked in the morning - it almost doubled!
To the rest of the liquid yeast, I added a glass of tap water, sugar and put a banana in there. This morning I look-walks! Already layer. the lid went out! So, before that, I had yeast with lingonberries and sushi. apples, now the banana has gone, this means that the raw materials have also changed.
Lyudochka, how much should you keep this new yeast? So that later in the cold. remove? And remove the extra thick? And then I have almost a full bank. Oh, you need to re-read Temka again!
And even at the dacha, I collected hops and put hop sourdough, although we thought that such hops would not work, but it slowly began to ferment, and yesterday I added a spoonful of our liquid yeast - I went on a spree like an adult!

Oh, Tumanchik decided to breed bacteria, and that's right! no doubt about bad germs?

Not at all, I just trust Lyudmila very much. It is very pleasant that you follow my work.

Mine wandered around, in short. Half of the contents of the can surfaced, half settled. There the party goes to the full!)))

[Ira]

IraI'm the one who follows liquid yeast

Lyuda your "virus" of liquid yeast diseases thu is transmitted not only by airborne droplets, but also through the Internet.

[elena kadiewa]

elena kadiewa, Helen, right now I'll go to the gazebo and read everything. And here I will answer that you did everything right! Take away the extra thick. Feed, hold it for a day and put it in the refrigerator. When you take them out of the fridge, you will see how they will bubble, even cold ones. But all the same, they need to be fed a little and allowed to warm up. At least 6 hours. Well done, Lenusik! You did everything right - diluted the pre-enzyme. don't make it too thick.

if you put liquid yeast, for example, on one raw material, and then feed it with others, or with this + another .... for example, first berry yeast, and then go to herbal yeast, then a banana, etc., well, that is, what is it and toss? what do you think?

NataliARH, Natasha, you can feed anything, not even the material on which the yeast was started.

Ira, I am following liquid yeast

it means I misidentified

[Scarecrow]

Mine wandered around, in short. Half of the contents of the jar surfaced, half settled. There the party goes to the full!)))

Scarecrow, Nata, great! So everything is correct! if it's already 6 - 7 days, then you can bake bread. And you can still wait. Look for yourself, you know better there how they "wander around".

I just trust Lyudmila very much.

Tumanchikdear, thank you for that ...

Lyuda your "virus" of liquid yeast diseases thu is transmitted not only by airborne droplets, but also through the Internet.

Oh, really! Chesslovo, I didn’t expect that I’m so contagious ... I thought I’ll expose a recipe, well, people will be interested, but nothing more. And you see how it went ..

[paramed1-Veronica]

Girls, paramed1-Veronica made the calculation of the dough for cakes with liquid yeast. Here's a link
Cakes with liquid yeast from Veronica

calculation of dough for cakes with liquid yeast

Lyudochka is very cool !!! I would like to see this as a separate recipe! What is the structure? What Easter cake?

[Tumanchik]

Tumanchik, Veronica has not baked yet, she just counted her recipe for sourdough cakes. She liked bread with liquid yeast more than with sourdough, so she quickly did it. So, let's try to bake, and then we'll arrange.

[People]

I am reporting much more bubbles today! The mash smells delicious, and the skins have ceased to turn black
People, but if my yeast is ready, for example, in the middle of the trail. weeks, and I can't bake bread before the weekend, what should I do?

[Tumanchik]

Tumanchik, Ira, I don’t know yet what the cake will be. I was great on sourdough. I'll bake a trial on Saturday night, I'll tell you. We'll figure it out before Easter.

[Lyudochka]

Lyudochka, I baked in the oven, I just didn’t want to let it come up even longer, because then the dough would have been even sourier, I don’t like it ... I think it’s a matter of flour - it happens like this: while you start it, it’s okay, but it’s floating. From this, probably, only bake pancakes. And I am surprised to you (I allow myself and invite you to "poke" too) - to have time to answer everyone, you have to follow the topic all the time, and find time for this! My complete respect!

[Lemon sourdough pancakes (lean)]

Good day. Earlier I wrote that I put the pre-enzyme in the refrigerator. He stayed there for 1.5 days. I got it, stood on the table for 2 hours, added 50g of new yeast and 50g of flour. Acted like leaven. After 3 hours, the enzyme increased 3 times. I kneaded the bread, it came about 3 hours. Then I did a kneading. divided into two forms. She put one in the refrigerator, and the second after 1.5 hours in the oven for baking. This time was not enough for the rise. With this method, the bread turned out to be slightly sour. I baked the workpiece from the refrigerator every other day. She baked without heating on the table in a cold oven. Fragrant bread with a more pronounced taste, thin crust and light sourness.
Rinsed the rest with water and added flour (70 + 70). The leaven increased and I put Lemon sourdough pancakes (lean) from ang-kay... Everything rose remarkably and stood in the refrigerator overnight. In the morning a quick and tasty breakfast was ready.
Pre-enzyme
Bread with sausage and cheese
On the left is bread from the refrigerator, and on the right, 1.5 hours after the dough has risen.
Something like this. I'm not a photographer, I'm just learning.

Girls, what to do? I only have a slow cooker with a bread maker. I wanted to bake a cake with liquid yeast. I put the yeast today. And you write, you need an oven.

We'll figure it out before Easter.

[Light]

Light, yeast dough is perfectly baked in the mult!

Thank you. Then I'm calm.

I only have a slow cooker with a bread maker. I wanted to bake a cake with liquid yeast.

Last year I baked in paper cups in a cartoon The lower shades did not work in the oven

[Albina]

Albina, very interesting. How long does it take?