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Sake Lees Yeast - Liquid Bread Starter Recipe

Sake Lees Yeast - Liquid Bread Starter Recipe
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Prepare the ingredients before making Sake Lees Yeast - Liquid Bread Starter in your home. Then, follow these steps below to serve Sake Lees Yeast - Liquid Bread Starter for your family or friends.

Ingredients: Sake Lees Yeast - Liquid Bread Starter

  • 60 grams Sake lees
  • 180 grams Water
  • 2 tsp Liquid yeast (I used raisin yeast)
  • 1 large, 1 small Empty jars
  • 1 Bread flour (for the starter)

How to Make Sake Lees Yeast - Liquid Bread Starter

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Sake Lees Yeast - Liquid Bread Starter in your home by yourself.

    Step 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.
  • Step 2
  • The following day, the sake lees should be settled at the bottom of the jar and be forming bubbles.
  • Step 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).
  • Step 4
  • Although it may be hard to see, there should be dregs at the bottom of the jar.
  • Step 5
  • (For reference) This is what the dregs in raisin yeast looks like (the white substance are the dregs).
  • Step 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.
  • Step 7
  • This is the strained mixture! Discard the sake lees left in the tea strainer. Weigh the yeast liquid at this point.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 11
  • Steps 6 to 10 can be done in one day. After repeating this three times (over 3 days), you will get sponge dough.
  • Step 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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