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Sake Lees Yeast - Liquid Bread Starter
Sake Lees Yeast - Liquid Bread Starter

Before you jump to Sake Lees Yeast - Liquid Bread Starter recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone’s active participation. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. Read on for some approaches to go green and save energy, generally in the kitchen.

Start out with changing the lights. This will certainly go further than the kitchen, but that is okay. Compact fluorescent lightbulbs are usually energy-savers, and you should use them in place of incandescent lights. They cost a small amount more at first, but they last ten times longer, and use less electricity. Using these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you need to learn to leave the lights off whenever they are not needed. The kitchen lights especially are often left on the whole day, just because the family tends to spend a lot of time there. And it’s not limited to the kitchen, it goes on in other parts of the house also. Do an exercise if you like; have a look at the quantity of electricity you can save by turning the lights off whenever you don’t need them.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is definitely something we can all do, without difficulty. Typically, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to sake lees yeast - liquid bread starter recipe. You can have sake lees yeast - liquid bread starter using 5 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Sake Lees Yeast - Liquid Bread Starter:
  1. Use 60 grams Sake lees
  2. You need 180 grams Water
  3. Provide 2 tsp Liquid yeast (I used raisin yeast)
  4. Use 1 large, 1 small Empty jars
  5. Take 1 Bread flour (for the starter)
Steps to make Sake Lees Yeast - Liquid Bread Starter:
  1. Break up the sake lees to fit into a sterilized jar and add the liquid yeast and water that's been boiled and cooled. Adjust the amount of sake lees and water to fit the jar.
  2. The following day, the sake lees should be settled at the bottom of the jar and be forming bubbles.
  3. After 4 or 5 days, the fermentation will slow, and the sake lees will start to float. This is the time to make the sponge dough (bread starter).
  4. Although it may be hard to see, there should be dregs at the bottom of the jar.
  5. (For reference) This is what the dregs in raisin yeast looks like (the white substance are the dregs).
  6. To make sponge dough, sterilize a large jar, a tea strainer, spoon, and chopsticks with boiling water. Strain the liquid yeast into the jar through the tea strainer, pressing it in the strainer with a spoon.
  7. This is the strained mixture! Discard the sake lees left in the tea strainer. Weigh the yeast liquid at this point.
  8. Add the same amount of bread flour as the amount of liquid yeast from Step 7, then mix with chopsticks until it's no longer floury.
  9. Cover the jar with a paper towel, fix it on with a rubber band, then put another rubber band around the jar to mark the height of the mixture, so that you know how much it has risen.
  10. After 3 to 4 hours, it should rise 2 to 3 times in height. Once it rises, close the lid and store it in the refrigerator.
  11. Steps 6 to 10 can be done in one day. After repeating this three times (over 3 days), you will get sponge dough.
  12. On the right is raisin yeast sponge dough. The consistency of the raisin yeast sponge dough is rough and thick. Sake lees yeast makes a finer and more watery sponge dough.

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