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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sake lees yeast - liquid bread starter. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sake Lees Yeast - Liquid Bread Starter is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Sake Lees Yeast - Liquid Bread Starter is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sake lees yeast - liquid bread starter using 5 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Sake Lees Yeast - Liquid Bread Starter:
  1. Make ready 60 grams Sake lees
  2. Take 180 grams Water
  3. Make ready 2 tsp Liquid yeast (I used raisin yeast)
  4. Take 1 large, 1 small Empty jars
  5. Take 1 Bread flour (for the starter)
Instructions to make Sake Lees Yeast - Liquid Bread Starter:
  1. 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.
  2. The following day, the sake lees should be settled at the bottom of the jar and be forming bubbles.
  3. 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).
  4. Although it may be hard to see, there should be dregs at the bottom of the jar.
  5. (For reference) This is what the dregs in raisin yeast looks like (the white substance are the dregs).
  6. 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.
  7. This is the strained mixture! Discard the sake lees left in the tea strainer. Weigh the yeast liquid at this point.
  8. 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.
  9. 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.
  10. 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.
  11. Steps 6 to 10 can be done in one day. After repeating this three times (over 3 days), you will get sponge dough.
  12. 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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