How to Make Homemade Sake Lees Yeast ② - Liquid Bread Starter

Sake Lees Yeast ② - Liquid Bread Starter.

Hey everyone, it is Drew, welcome to our recipe page. 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 popular of current trending meals in the world. It's appreciated by millions daily. It's simple, it is quick, it tastes yummy. Sake Lees Yeast ② - Liquid Bread Starter is something which I've loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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. {Get 50 grams of Sake lees.
2. {Prepare 150 grams of Cooled boiled water.
3. {Prepare 1 of 300 ml capacity Jar.
4. {Take 200 grams of Bread (strong) flour for making the starter.
5. {Take 1 of 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..
3. 2) 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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