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

Before you jump to Sake Lees Yeast ② - Liquid Bread Starter recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active involvement. These types of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

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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. To cook sake lees yeast ② - liquid bread starter you only need 5 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Sake Lees Yeast ② - Liquid Bread Starter:
  1. Take 50 grams Sake lees
  2. Prepare 150 grams Cooled boiled water
  3. You need 1 300 ml capacity Jar
  4. Use 200 grams Bread (strong) flour for making the starter
  5. Get 1 500 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.

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