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Hoshino Natural Leaven Starter Recipe

Hoshino Natural Leaven Starter Recipe
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Prepare the ingredients before making Hoshino Natural Leaven Starter in your home. Then, follow these steps below to serve Hoshino Natural Leaven Starter for your family or friends.

Ingredients: Hoshino Natural Leaven Starter

  • 1.5 parts water to 1 part natural leaven
  • 50 grams Hoshino Natural Leaven (Tanzawa yeast)
  • 75 grams Lukewarm water (30℃)
  • Standard ratio (2 parts water to 1 part natural leaven)
  • 50 grams Hoshino Natural Leaven (Tanzawa yeast)
  • 100 grams Lukewarm water (30℃)

How to Make Hoshino Natural Leaven Starter

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Hoshino Natural Leaven Starter in your home by yourself.

    Step 1
  • Your utensils and bowls should be sterilized by boiling them in hot water. You should also prepare a clean jar or container for storing the leaven. Measure out the ingredients and combine with a spatula or spoon.
  • Step 2
  • At first, it should appear crumbly (with 50 g leaven and 75 g water.)
  • Step 3
  • Wrap the jar in plastic wrap, secure with a rubber band, and poke 5-6 holes in the wrap with a toothpick.
  • Step 4
  • After a full 24 hours at a room temperature of 25℃, it should smell fermented.
  • Step 5
  • After a day and 1/2 or 2 days, the bubbles should reduce in size. If it tastes bitter like beer, it's done.
  • Step 6
  • The starter can now be used, but it stabilizes better if left overnight in the refrigerator.
  • Step 7
  • The completed starter will continue to ferment, so be sure to store it in the refrigerator. It should be used up within 2 weeks.
  • Step 8
  • Here's a recipe for an oval-shaped pain de campagne. And one for a pain de campagne using Lys d'Or Campagne, which also uses a ratio of 1.5 times the amount of water to natural leaven.
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