I figured I could simplifyand so I experimented with it. That recipe strains the yeast mixture, but this one uses all of the mixture.
Not straining will enhance the taste of the sake lees and make it into a richer bread. Make sure to sterilize the containers. Step 7 shows the finished starter. The bubbles will become fine if you let it sit in the fridge in Step 6. After Step 7 and fermentation the big and small bubbles will become evenly dispersed. Recipe by Miyanbo
- 50 grams Sake lees
- 150 grams Cooled boiled water
- 1 300 ml capacity Jar
- 200 grams Bread (strong) flour for making the starter
- 1 500 ml capacity Tupperware for the 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
- Change 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
- Change 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
- Change 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
- Change 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
- Change This is what it looks like from the bottom Lots of air bubbles have formed! This is proof that it is fermenting!
- Change Add 50 g bread flour to step 5 on the 2nd and 3rd day and mix until its 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