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

Okay, Luda, I will definitely do it, thanks for the advice. I'll write later how everything will work out for me.

[Ludmila]

Good afternoon everyone! Ludmila, a very interesting topic, thanks for telling and describing everything in detail!
I also became very interested in baking bread with such yeast. Put two cans - 1. apple sushi, rose hip sushi, ma-tut bail (Dried fruit brought from Egypt. Helps with cough. Just added it for fun.) 2. apple sushi, banana skin, ginger.
The first can sizzles, foams and smells deliciously. In the second can, it is more and more sad - foam began to appear reluctantly, and then it disappeared altogether, a very unpleasant smell appeared. In the end, I poured it out. I think there was a lot of ginger and only the skin was needed, but I gurgled two circles. Instead, she did - pumpkin skin, apple sushi, lemon skin... The most interesting thing is that I put it down last night and already small bubbles have formed.
She wrote it in a messy way.
Ludmila, I have a question. We must wait until the whole mass sinks to the bottom and only then is the yeast ready? The jar is on the 5th day, the foam began to settle and the hiss diminished. Can I try to put a pre-enzyme or early?

I'm still thinking, how lucky we are with our husbands, they treat our experiments with understanding and with smiles, help if necessary. But there are all sorts, and mock, and scoff!
Oh, what gold we are!
Added some water and sugar.

Oh, what gold we are! Added some water and sugar.

Lenusya, smack-smack. And respect to our husbands!

[Ludmila]

Ludmila, a very interesting topic, thanks for telling and describing everything in detail!

Galina, I am very glad that you are interested in liquid yeast. I hope you enjoy the process of making them and the bread.

Ludmila, a very interesting topic, thanks for telling and describing everything in detail!
I put two cans - 1. apple sushi, rosehip sushi, ma-tut bail (dried fruit brought from Egypt. Helps with coughing. Just for fun added it.) 2. apple sushi, banana skin, ginger.
The first can sizzles, foams and smells deliciously. In the second can, it is more and more sad - foam began to appear reluctantly, and then it disappeared altogether, a very unpleasant smell appeared. In the end, I poured it out. I think there was a lot of ginger and only the skin was needed, but I gurgled two circles. Instead she made - pumpkin skin, apple sushi, lemon skin. The most interesting thing is that I put it down last night and already small bubbles have formed.
Ludmila, I have a question. We must wait until the whole mass sinks to the bottom and only then is the yeast ready? The jar is on the 5th day, the foam began to settle and the hiss diminished. Can I try to put a pre-enzyme or early?

Galya, I also think that ginger was out of place. I haven't read anything about him from the Chinese.
You know, I would have waited. My experience is that nothing will happen to the yeast. They lived in my refrigerator, and the bread came out great on them. But if you do not cook them to the end, then the bread may not turn out as we would like. Wait a couple more days. Before baking for a day, you can feed them a little more with fruits and sugar (1 tsp). And then do it. My banana yeast sizzled and froth already on the 3rd day, but I waited for the time specified by the Chinese.

Lina, well, first of all, it's a different technology! And the composition is completely different.

No, Lyuda, you don't understand. I used your-my yeast, which I made raspberry, thawed, baguettes.First I put your pre-enzyme (on mine it is not needed at all), I thought for 15-16 hours, and after 6 hours it was already falling out of the can, increasing by 4 times.

[Ludmila]

Ludmila, apparently I'm a big hurry. I put in two cans of pre-enzyme - one just with flour c. with, and secondly added 10 grams of rye bran. So in 6 hours the enzyme with bran increased 2.5 times. And just on flour only 1.5. I will wait for the enzyme to fill the entire jar and knead the bread and put it on cold fermentation.
I used to grow sourdough and make bread. I just got tired of feeding, so I abandoned it. It is simpler and very interesting here.

[xoxotyshka]

xoxotyshka, Galina, oh, how I like it! And I wrote that this yeast loves coarse flour, so they poured it on the bran! Clever girl! I'm really looking forward to things going to calm down! I hold my fists for you!

No, Lyuda, you don't understand. I'm using your-my yeast, which I made raspberry, thawed, baguettes. First, I put your pre-enzyme (on mine it is not needed at all), I thought about 15-16 hours, and after 6 hours it was already falling out of the can, increasing 4 times.

Linochka, then it's the material! This is another confirmation that fresh yeast is stronger. But they still become more active over time. I had a similar picture on my second baked goods!

[Ludmila]

Ludmila, I ran to do the batch. The enzyme began to settle. It took 8 hours. I haven't read all the pages, but I remember it from the leaven. Thanks for the support!

[xoxotyshka]

xoxotyshka, Galina, yeast turned out good, active! Good luck! I will wait !

Lyudochka, the foam in my figs stopped, but it didn't go down, I strained the glass and added a little flour, mixed it. Three hours later, the leaven began to rise and active bubbles appeared in it. But it only increased in volume.
Should she be kept in this state for several days?

[Marina]

Marina, no! This is not a leaven, but a pre-enzyme. It will increase 3 times, you need to make bread dough and bake bread on it. Check out my banana and tea bread recipes. Everything is written there.
You took a lot of yeast. For 1 bread, 150 ml is enough. And how much flour did you put in? In general, this will be enough for you for 2 bread.
In general, the pre-enzyme looks almost ready.
And another question - why did you start this at night? The bread is long. You will bake until morning.
Probably you can put it in the refrigerator, but I haven't done that, so I don't even know what to say. Maybe do the same as with the leaven? Here you are - a leavening soul! I went along the leavening path. And here is something else.

Lyudochka, I didn’t read the materiel and decided that it was like leaven, and therefore my wrong actions. I will improve! I'll put it on again, but again I want to use figs. I am persistent, until I achieve a result, I will not back down.
She didn’t do anything with her, so she left, in the morning she went down, and now she added a spoonful of hop sourdough and she started playing again. And what an awesome smell comes from her! I will bake bread on it.

Lyudochka, I did not read the materiel and decided that it was like leaven,

Marinochka, this is from impatience. It happens !
But you haven't ruined anything. I just converted the yeast into sourdough. It is also an option.

Good morning. I baked bread. Delicious, aromatic, with a damp slightly rubbery crumb. The smell is very different from yeast bread.
The dough took a long time, 12 hours. Considering that I took a little yeast, only 100 ml, I read it inattentively, I am satisfied with the result. The proportions were taken from Lyudmila's recipe "Bread with whole grain flour on liquid banana yeast".

[xoxotyshka]

xoxotyshka, Galina, uraaaaa! The first one went! How glad I am that the bread turned out and I liked it!
Yes, the dough was like a long time! But, most importantly, the result! Consider these little things next time. Now you need to feed the yeast, keep it warm for several hours, put it in the refrigerator. They will get stronger.
Thanks for the awesome report!

[Ludmila]

LudmilaThank you very much for such support. Already fed and put in the refrigerator. Yesterday I made another enzyme and put it in the refrigerator. I'll put on one more bread for the night.

[Check mark]

Check mark, to your health! I am very glad that you are interested in the process. I will wait for impressions from other breads, especially since I did not put the pre-enzyme in the refrigerator. I will be very interested in how he will behave. But I think that everything will be fine, because the yeast from the refrigerator is very active.

uraaaaa! The first one went!

No, well, interesting! But how did Angela make 2 loaves of bread on them ?! And I'm baguettes ?! We also succeeded, and it took 1.5 hours in total.

Linochka, excuse me! I somehow got confused with joy! Moreover, Angela bred the yeast independently of me. I went to her topic and expressed my gratitude. Linochka, don't be offended! I didn't look into your baguettes, because I baked raspberry bread for the second time, I wrote 2 recipes, and that's why I got wrapped up. I'll fix it right now!
But it all makes me so happy! Because my experience would not be enough for delight. And so, when this whole wave has already gone, it means that this bread will be.
I love you ... And right now I will link to your baguettes here.

Girls! Lina is being shy with us! Therefore, I show everyone her bread with liquid yeast. Her yeast was prepared in the fall. She made champagne on them. Have been frozen. And then they defrosted, fed and baked bread on them. Here's one.

Whole Wheat Baguettes with Fruit Liquid Yeast (Linadoc)


Thank you, Linochka!

That's much better!
I also put some bread on this yeast, dessert. But I may not be in time - I have to work. I hope it won't stop.

I also put some bread on this yeast, dessert. But I may not be in time - I have to work. I hope it will not fail.

Yes, we know how busy you are! Well, you work, and we will hold your fists for your dessert!

[lappl1]

lappl1, Thank you for the article.
This year, I suddenly remembered how my dad made raspberry yeast for homemade wine. Then I tried to put in apple yeast. I did them a little differently.
I cut the apples as it turned out, added some water and sugar, put all this in the warmest place in the kitchen, closed the jar with a paper napkin. Out of curiosity, every day I took the jar in my hands, smelled and looked through what was going on in it. When my apples fermented so well, they began to smell like mash, there was a clear smell of yeast.
And then everything was like yours. On this liquid, I kneaded a dough of rye flour and set to ferment. After 12 hours my dough was bubbling profusely and I kneaded the bread, added wheat flour.

I didn't feed liquid yeast.

Luda, both banks are wandering. I accidentally dropped one from the battery. Okay, the lid was tightly closed. It smells like a good brew, so I think I'll bake bread in a couple of days. Somewhere there was a recipe for banana bread, we urgently need to look. And there is cake with an apple, it will be on apple yeast - you can't drag it by the ears!

Here and I have the same brew! until it goes down.

[Veronica]

Veronica, Lena, since it wanders well, then in a day you can already bake bread.

Somewhere there was a recipe for banana bread, we urgently need to look.

Veronica, why look for? I have a banana one. Here he is. Have you seen him?
Whole Wheat Bread with Liquid Banana Yeast
Girls, this yeast isn't as strong as regular yeast. Everything takes longer. keep in mind.

[lappl1]

lappl1, Thank you for the article.
This year, I suddenly remembered how my dad made raspberry yeast for homemade wine. Then I tried to put in apple yeast. I did them a little differently.
I cut the apples as it happened, added some water and sugar, put it all in the warmest place in the kitchen, closed the jar with a paper napkin. Out of curiosity, every day I took the jar in my hands, smelled and looked through what was going on in it. When my apples fermented so well, they began to smell like mash, there was a clear smell of yeast.
And then everything was like yours. On this liquid, I kneaded a dough of rye flour and set to ferment.After 12 hours, my dough bubbled up profusely and I kneaded the bread, added wheat flour.

I didn't feed the liquid yeast.

Wildebeest, Sveta! Sorry for not immediately responding to your comment!
Very interesting you wrote everything! And about dad, and about your apple experience, and about bread on them! Thank you ! Your experience will be very useful to us! This is another confirmation that bread with such yeast turns out! And that not only the Chinese are so skillful!

Girls, today we have a raspberry abundance! Me and Lina baked bread with raspberry yeast! We share our experience. Welcome to our topics.

Bread "Raspberry Paradise" (lappl1)



Dessert cranberry bread with liquid fruit yeast (Linadoc)

[Ludmila]

Ludmila, all the same, you "finished off" me with your "Raspberry Paradise"! I have been sitting "in the bushes" for almost a week. I really want to try, but I'm terribly afraid. I have never contacted sourdoughs at all, but this yeast seems to be easier to make. I already put aside the banana, but yesterday I saw your raspberry bread and got the idea to make it on frozen raspberries. Or is it better on a banana skin, and then feed it with raspberries? What do you think will ferment faster? I'm at a loss ... And yet, can I put the can in a bright place? I have the right temperature in the room now, but the room is on the sunny side. Isn't it scary? That's, it seems, with questions so far

[Elven]

all the same, you "finished off" me with your "Raspberry Paradise"!

Elven, Helen, I tried! Thank you for "pecking" on the raspberry! I am very glad that you are interested in my recipes!

I have been sitting "in the bushes" for almost a week.

And rightly so, that they came out of the bushes. It's time to learn sourdough and other bread baking technologies. I myself was like that until recently - in February! Everyone tried to convince me that leaven was easy, but I didn't believe it, bastard ... And now I was drawn to live yeast. I really like this bread. It does not look like bread we are used to in taste. This is what attracts.

I already put the banana aside, but yesterday I saw your raspberry bread and got the idea to make it on frozen raspberries. Or is it better on a banana skin, and then feed it with raspberries?

Lena, there is no difference. Do it on any material. Neither bread will have a distinct taste and aroma of the original material. unless you add any dry ingredients in the form of flour and liquid ingredients in the form of a decoction and syrup. but the taste will still be great. so, choose for yourself. Both bananas and frozen raspberries will ferment quickly. and feed them anyway. You can banana - banana, raspberries - raspberries, or you can combine them.

And yet, can you put the can in a bright place? I have the right temperature in the room now, but the room is on the sunny side. Isn't it scary? That's, it seems, with questions so far

Yes, of course you can. My cans were in normal light conditions - daylight during the day, electric at night.
Lena, ask if anything. I am happy to answer all your questions.

[Ludmila]

Ludmilaand I pecked at your raspberry bread. I put a jar - strawberries, red currants and cherries. I also want to try making dessert bread. Thanks for such interesting recipes to all the girls !!!

My apricot yeast is ready. I kneaded it in the morning. In the evening I will try to bake in a bread maker

Thank you very much for your reply! I will definitely still pester with questions And to me, please

Lena, there is no difference. Do it on any material. Neither bread will have a distinct taste and aroma of the original material.

Will the color of the bread change from raspberry yeast?

[xoxotyshka]

xoxotyshka, Checkmark, what an interesting composition it will turn out! It should turn out great. Cherry will win everyone! I know that from tea! All the better! I love all kinds of cherries! Only I have access to the leaves, not the berries.

[Fofochka]

My apricot yeast is ready. I kneaded it in the morning. In the evening I will try to bake in a bread maker

Fofochka, Linen! Maybe the first time you don't need to go to HP? Still, this dough takes more time to ferment and proof.Will the bread maker cope? And the temperature in it, it seems, is lower when baking.

[Elven]

I will definitely still pester with questions And to me, please

Elven, Helen, agreed! And to me, too, on "you", okay ?.

Will the color of the bread change from raspberry yeast?

If the raspberries are fresh (frozen), then they will be lilac. And on dry, like mine, a light pink shade.

Lilechka, I will do the spreading separately. And I will try to bake in a bread maker, since there is no oven.

Lyudochka, this is a mobile phone. Lyudochka wrote, he wrote Lilechka

[Fofochka]

Fofochka, Elena, can you then have some bread ?!
My jar with a pear, to which I added water, went on a spree, and a banana hints at a spree!
Looks like there are a lot of sugars in dried fruits.

Helen, it's okay! It happens that mobile phones are not given out like that.
And for your bread, I'll keep my fists! Good luck to you !

My jar with a pear, in which I added water, went on a spree, and a banana hints at a spree! Looks like there are a lot of sugars in dried fruits.

Oksan, I didn't understand about the spree. Are they foaming at you?

And to me, too, on "you", okay ?.

Agreed!

If the raspberries are fresh (frozen), then they will be lilac. And on dry, like mine, a light pink shade.

Oh, then I'll do it on a banana. And then on raspberries, separately

[Lena]

Lena, Oh well ! Banana will be white and with big holes!

[lappl1]

lappl1, Lyudmila, girls, if you overexpose our fruit mash, then it can smoothly turn into vinegar. Wasteless, but ..... maybe not really needed at the moment.

I also want to add. After I mixed the mash with rye flour, when it bubbled well for me after 12 hours, I deposited part of the mass for sourdough. Then she did everything according to the usual scheme: she fed her with flour and water.
After a while, the leaven passes into a stage of sluggish activity, but I persistently fed it, and the leaven again became violent.
I did this twice and twice she behaved like that.
If anyone wants to experiment, then be prepared for this trick.

Now I want to try to put a mash on dried apricots. In this case, do you need to wash dried fruits?

[Luda]

Luda, you painted everything so beautifully and tasty that I also could not resist the temptation and put a jar of banana, dry apples and threw a little raisins.
Thank you for your hard work and such an accessible description of the cooking process!

[Sveta]

After a while, the leaven passes into a stage of sluggish activity, but I persistently fed it, and the leaven again became violent.
I did this twice and twice she behaved like that.
If anyone wants to experiment, then be prepared for this trick.

Sveta, thanks for the info

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Lyudochka, our gang congratulates you and rejoices, probably more than you! And we are proud of how !!!