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

[An4utka]

And then Lyudmila writes that it takes a long time to mature. Although, I already started to foam on the 2nd day.

An4utka, the presence of foam is not yet a sign of yeast readiness. Should wander a little longer. You need to wait until everything sinks to the bottom.

lappl1, Lyudmila, and during your searches you didn’t come across infa, is it possible to make a pie with filling on a dough with such yeast?

That's what was not, that was not. But I think I can try. "Anna in the forest" baked cakes. But she seems to have yeast on fresh grapes. In any case, since bread turns out, why not pies. I just don't bake filled pies at all. But if I met infa, I would remember.

And today I, with half-closed eyes to the battery, check the leaven, shook it, opened it, the smell is so delicious, honey-fruit

Lenusik, congratulations! Everything is going right for you!

An4utka, the presence of foam is not yet a sign of yeast readiness. Should wander a little longer. You need to wait until everything sinks to the bottom.

Lyudmila, I will wait, of course, but it seems to me that this should happen within a couple of days

[An4utka]

An4utka, easily! We have different conditions and material! The main thing is then to wait for the pre-enzyme to increase 2.5 - 3 times. I never succeeded in 12 hours - for 15 - 16. And if the pre-enzyme grows, then the bread will turn out.

[lappl1]

lappl1, yeah, the main thing is to wait))) I'm afraid that I would not trample all the linoleum in the kitchen, constantly visiting the yeast

[lappl1]

lappl1, Lyudochka, thank you for such an interesting topic!
so want to try to remove such yeast!
Do you need to chop the banana peel or throw it entirely?
and I also have Lina's recipe Linadoc frozen apple champagne yeast,
you can try with them in a separate jar

[nlili]

nliliThank you very much for your interest in the topic.

I also have frozen apple champagne yeast according to Lina Linadoc's recipe, you can try it with it in a separate jar

yesterday Lina just got the champagne yeast from the freezer, let it warm up, and today she is going to bake bread. So feel free to use your own.

Do you need to chop the banana peel or throw it entirely?

nlili, yes, you need to grind. You go to the topic Whole Wheat Bread with Liquid Banana Yeast There I showed in detail in pictures how to make yeast on banana peels.

[An4utka]

yeah, the main thing is to wait))) I'm afraid that I would not trample all the linoleum in the kitchen, constantly visiting the yeast

An4utka, calmness, only calmness! Although I myself am ...

[lappl1]

lappl1, thank you for your answer - I went to study!

[nlili]

nlili, You can contact with me any time! I will answer with pleasure!

My beauty is foaming and the smell is already sour. Only it seems to me that the yeast itself will not be enough, the dry apples have absorbed the liquid, will there be enough for the first bread?

And mine hisses like a cat in ambush. Let's wait further.

And mine hiss. And the smell of orange is cool.

[elena kadiewa]

elena kadiewa, paramed1, Fofochka, girls, take your time! Now I am making the second bread with raspberry yeast. The yeast for the first bread also sizzled and froth almost immediately. When I baked the first bread, I fed the yeast, let it ferment for a day, and then put it in the refrigerator. Yesterday morning I took it out, and they began to hiss right out of the refrigerator. I still fed them a little, and at 10 pm I made a pre-enzyme. After 3 hours, it increased 2 times, and this morning, almost 4 times.
Conclusion: the yeast became very active compared to the first time and the process went much faster. And your yeast is just gaining strength. I really don't know what conditions you created for them. Maybe yours is hotter than mine.

Only it seems to me that the yeast itself will not be enough, the dry apples have absorbed the liquid, will there be enough for the first bread?

Lena, nothing is enough. You need 150 ml for bread. If you put a lot of apples, then you can now add a little warm water and a little sugar - 1 tsp.

Luda, I will wait a long time. Let them foam themselves. Today is only the 3rd day. I also want to put bananas, yesterday on the occasion of a bunch I bought at 80 rubles per kg. Now I'm putting on regular bread. But everything is ahead.
Last night my husband spotted a can on the battery. With horror: "What is it there ?!" "I bring out liquid yeast for dough." A look in my direction, full of sympathy and nascent anxiety ...

[Veronica]

Luda, I will wait a long time.

Veronica, you don't have to wait too long. When they begin to hiss strongly and sink to the bottom, then everything is ready.

Last night my husband spotted a can on the battery. With horror: "What is it there ?!" "I bring out liquid yeast for dough." A look in my direction, full of sympathy and nascent anxiety ...

: lol: Poor husband ... He probably thought, what are you going to do? Well, nothing, then feed him with bread.

Luda, I poured water into the pears - they swelled up and absorbed all the water! Wouldn't the fruit have sunk to the bottom there or not? Even mine sit and do not wander! They smell like compote, can you put them on a battery?

Oksana, I feel that people want the best and put a lot of fruit. But nothing, water and sugar can then be added.
Why don't they wander? Do not rush. I said that nothing would happen for 2 - 3 days. So the flight is normal. But you also measure the temperature. Should be 25 - 27 *. Will it be hot on the battery?

I put medium, you have written a couple of tablespoons (I looked at you 2-4, spoons of chopped fruit. I put 2 with a small spoon on top, and they swelled like a sponge! I think it's not such a disaster! How much fruit did you put in? spoons? and spoons without a slide?, oh, you had to weigh! The pear swells strongly, the fruit is dry strongly, and the pear immediately sank to the bottom - heavy! And the apples float on top.
You have fresh fruit, and I have dried fruit. Dried need less and they can start fermenting later!

And I only - only foam began to appear

[Natalia]

Natalia, and when did you put it?

Lyuda, my husband does not keep up with my experiments with his thoughts. Either new breads, now Crimean Tatar cuisine, now meat in the dryer, and now apple cleanings are floating on the battery in a jar ... Now the grandchildren will eat bananas, I will put a banana. I'm already looking after a recipe for dessert bread.

Oksana, close the jar well with the lid. There is no need for air now.

[paramed1]

paramed1, Thank you!

[Natalia]

Natalia, and when did you put it?

Oksana, March 25, in the evening.

[nakapustina]

nakapustina, Natasha, it's the same for me. I put it on the battery through a thick towel, where the jumper pipe is, I think it's not hot there.
Lyudochka, I forgot to write: added 100 grams of water and 1 tsp of sugar? Is this proportion okay? Now my fermentation time will change, of course!

[Oksana]

You have fresh fruit, and I have dried fruit. Dried need less and they can start fermenting later!

OksanaI didn't have any fresh fruit. everything is dried. Except for the banana skin. So I put it whole + some apples and lingonberries. Dried should be put 2 tbsp. l., and fresh - 4 tbsp. l. it was necessary to clarify in the recipe. but that's okay. Add some water + sugar and everything is OK. and so everything is OK. If anything, squeeze out later.

And I only - only foam began to appear

nakapustina, Natasha! Everything is fine, going according to plan!
Do not forget to shake the jar 3-4 times a day, then open the lid, let the gas escape and close again.

[Oksana]

Lyudochka, I forgot to write: added 100 grams of water and 1 tsp of sugar? Is this proportion okay? Now my fermentation time will change, of course!

Oksana, correct proportions.and time may not change. The process is already underway.

And I put on tangerine. And she put it upstairs in the closet.

Lyudochka and I put on a smoked pear and two banana skins yesterday. I put a double dose (and everything is human greed). I fed it with the May medical officer, everything is the best for a child, let it grow!

on smoked pear

Smoking kills everything on the surface, there can be problems.

Girls, did you notice that the pro-enzyme in my baguettes matured in 6 hours, not 16!

But the banana will try, and the pear will go tint! Could microbes settle on the smoked surface later? what do you think Lina?

Actually, smoking is carried out for this - for conservation. So I don't know, maybe it will work out, but with difficulties.

[Nikusya]

Nikusya, Ilona, ​​write to us later: will the aroma of smoked meats remain, I found smoked tea here, and I wonder if the aroma is preserved after fermentation or not?

She went and opened the jar, opened with a hiss. It's okay TTT. The smell is breathtaking! It is a pity that the bread will not remain, but the taste can be very good (I hope)

Girls, did you notice that the pro-enzyme in my baguettes matured in 6 hours, not 16!

Lina, well, first of all, it's a different technology! And the composition is completely different. And secondly, today my pre-enzyme matured in 10 hours, not 16. The tremors became more active. I think that those who can afford the extra 4 hours, even 10, can try to make my version. Moreover, I am asleep, and the pre-enzyme is preparing itself.

[Nikusya]

Lyudochka and I put on a smoked pear and two banana skins yesterday. I put a double dose (and everything is human greed). I fed it with the May medical officer, everything is the best for a child, let it grow!

Nikusya, well done ! And a lot - not a little! Yeast has a long shelf life!

She went and opened the jar, opened with a hiss. It's okay TTT. The smell is breathtaking! It is a pity that the bread will not remain, but the taste can be very good (I hope)

class! So everything is going right! And the smell and taste may even remain in the bread. Different products appear differently.

But the banana will try, and the pear will go tint! Could microbes settle on the smoked surface later? what do you think Lina?

Oksana, I think so too. Banana is very strong, so it will pull everyone up with it!

[Albina]

And I put on tangerine. And she put it upstairs in the closet.

Albina, Wow! I wonder how the tangerine will behave! Write what and how it goes. Will they not be cold in the closet? Measure the temperature there.

My grandchildren ate bananas. I put the second can next to the first, let them be friends.

[Veronica]

My grandchildren ate bananas. I put the second can next to the first, let them be friends.

Veronica, I feel that you opened a plant there for the production of liquid yeast! How does the husband react?

Measure the temperature there.

The temperature on the top shelf of the cabinet is 27 degrees. As I remember from physics, the higher the warmer the air. Cold creeps across the bottom of the room

[Albina]

Albina, do you remember physics correctly! But everyone's kitchens are different! Namoi may be 17 * above. And you have everything in openwork! Watch!

Lyuda, I hid her at the table! Otherwise, they will soon be talking to me kindly, quietly ...

[Veronica]

Otherwise, they will soon be talking to me kindly, quietly ...

Veronica, then, perhaps, it is necessary to arrange jars throughout the house. Can you imagine with what piety they will treat you!

Lyuda, my figs are already almost no foam, but they still hiss. I wonder how! Everything is so alive, but it pretends, for the time being, until you wake it up.

Lyuda, they will send me for treatment then. For a long time ... By the way, there are seedlings all over the house. But you can press it.

[Veronica]

By the way, there are seedlings all over the house. But you can press it.

Veronica, do not touch the seedlings! This is sacred!

Lyuda, my figs are already almost no foam, but they still hiss.I wonder how! Everything is so alive, but it pretends, for the time being, until you wake it up.

Marina, maybe she's not pretending? Maybe already ready. I didn't cook with figs. You can try putting a pre-enzyme in a day. You just need to wait until it grows 3-4 times. then the bread will turn out. Let it take longer to prepare the pre-enzyme, but everything will be right.