Sake Lees Yeast ② - Liquid Bread Starter
Sake Lees Yeast ② - Liquid Bread Starter

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sake lees yeast ② - liquid bread starter. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Sake Lees Yeast ② - Liquid Bread Starter is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Sake Lees Yeast ② - Liquid Bread Starter is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have sake lees yeast ② - liquid bread starter using 5 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sake Lees Yeast ② - Liquid Bread Starter:
  1. Take Sake lees
  2. Make ready Cooled boiled water
  3. Make ready 300 ml capacity Jar
  4. Get Bread (strong) flour for making the starter
  5. Get 500 ml capacity Tupperware for the starter
Steps to make Sake Lees Yeast ② - Liquid Bread Starter:
  1. Sterilize the bottle and lid. Transfer the sake lees and water in the bottle, cover tightly with a lid, and place it somewhere warm.
  2. 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.
    1. 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.
  4. 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.
  5. 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.
  6. This is what it looks like from the bottom. Lots of air bubbles have formed! This is proof that it is fermenting!
  7. Add 50 g bread flour to step 5 on the 2nd and 3rd day and mix until it's no longer floury.
  8. 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.
  9. Use the starter after letting it sit in the refrigerator for a day.

So that’s going to wrap it up for this special food sake lees yeast ② - liquid bread starter recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!