Step-by-Step Guide to Make Speedy Sake Lees Yeast ② - Liquid Bread Starter

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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. You can cook sake lees yeast ② - liquid bread starter using 5 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Sake Lees Yeast ② - Liquid Bread Starter :

• Get 50 grams of Sake lees.
• Provide 150 grams of Cooled boiled water.
• Get 1 of 300 ml capacity Jar.
• Prepare 200 grams of Bread (strong) flour for making the starter.
• Take 1 of 500 ml capacity Tupperware for the starter.

Instructions to make Sake Lees Yeast ② - Liquid Bread Starter :

• Sterilize the bottle and lid. Transfer the sake lees and water in the bottle, cover tightly with a lid, and place it somewhere warm.
• 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.
• 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.
• 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.
• 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.
• This is what it looks like from the bottom. Lots of air bubbles have formed! This is proof that it is fermenting!
• Add 50 g bread flour to step 5 on the 2nd and 3rd day and mix until it's no longer floury.
• 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.
• Use the starter after letting it sit in the refrigerator for a day.

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