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Before you jump to Sake Lees Yeast ② - Liquid Bread Starter recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got insight from reading it, now let’s go back to sake lees yeast ② - liquid bread starter recipe. You can cook sake lees yeast ② - liquid bread starter using 5 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Sake Lees Yeast ② - Liquid Bread Starter:
- Get 50 grams Sake lees
- Take 150 grams Cooled boiled water
- Get 1 300 ml capacity Jar
- Get 200 grams Bread (strong) flour for making the starter
- Prepare 1 500 ml capacity Tupperware for the starter
Steps to make Sake Lees Yeast ② - Liquid Bread Starter:
- Sterilize the bottle and lid. Transfer the sake lees and water in the bottle, cover tightly with a lid, and place it somewhere warm.
- Open the lid daily to let in air, close the lid, and shake well. It should start to fizz on the 3rd or 4th day.
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- This photo shows the starter on the 4th day after shaking; it fizzes and bubbles just like a carbonated drink. After it reaches this stage, let it sit for one day and the yeast is done.
- Sterilize the tupperware. Place 100 g of the yeast mixture and 100 g bread flour in it, and stir with cooking chopsticks until it is no longer floury.
- Once it has risen to about 3 times its original size place it in the refrigerator and let it rest a day. (it took about three hours for this starter to triple in size). This is day 1.
- This is what it looks like from the bottom. Lots of air bubbles have formed! This is proof that it is fermenting!
- Add 50 g bread flour to step 5 on the 2nd and 3rd day and mix until it's no longer floury.
- When making the stater on the 2nd and 3rd day, return both the fermented mixture and the raw materials to room temperature and then proceed.
- Use the starter after letting it sit in the refrigerator for a day.
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