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Before you jump to Sake Lees Yeast - Liquid Bread Starter recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.
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You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to sake lees yeast - liquid bread starter recipe. You can cook sake lees yeast - liquid bread starter using 5 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Sake Lees Yeast - Liquid Bread Starter:
- Get 60 grams Sake lees
- Take 180 grams Water
- Use 2 tsp Liquid yeast (I used raisin yeast)
- Take 1 large, 1 small Empty jars
- Prepare 1 Bread flour (for the starter)
Steps to make Sake Lees Yeast - Liquid Bread Starter:
- 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.
- The following day, the sake lees should be settled at the bottom of the jar and be forming bubbles.
- 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).
- Although it may be hard to see, there should be dregs at the bottom of the jar.
- (For reference) This is what the dregs in raisin yeast looks like (the white substance are the dregs).
- 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.
- This is the strained mixture! Discard the sake lees left in the tea strainer. Weigh the yeast liquid at this point.
- 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.
- 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.
- 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.
- Steps 6 to 10 can be done in one day. After repeating this three times (over 3 days), you will get sponge dough.
- 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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