Fizzy Bread Starter using Natural Leaven

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Fizzy Bread Starter using Natural Leaven. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few components. You can cook Fizzy Bread Starter using Natural Leaven using 7 ingredients and 7 steps. Here is how you cook it.

I referenced Yuriko Aida's book "Baking Bread with Homemade Yeast--Through the Seasons". Although the author uses only domestically grown wheat, I revised the recipe to more accessible ingredients.

You can substitute bread (strong) flour for the whole wheat flour. I use Weck's tulip-shaped 1 liter jar. I recommend it since it's easy to stir the contents. Airtight jars with rubber gaskets are good, but I'm afraid of breakage from fermentation. You can also use a large bottle, or any container and wrap it in plastic wrap. Recipe by Surou

Ingredients and spices that need to be Get to make Fizzy Bread Starter using Natural Leaven:

1. 1 day 1 -- 100 grams Yeast extract
2. 1 day 2 -- 50 grams Yeast extract (or water)
3. 1 day 3 -- 50 grams Yeast extract (or water)
4. 1 day 1 -- 100 grams Whole wheat flour (or bread (strong) flour)
5. 1 day 2 -- 50 grams Whole wheat flour (or bread (strong) flour)
6. 1 day 3 -- 50 grams Whole wheat flour (or bread (strong) flour)
7. 1 Salt

Instructions to make to make Fizzy Bread Starter using Natural Leaven

1. (Day 1) Boil jar to sterilize and let dry. Prepare yeast extract (refer to referenced recipe).
2. Put 100 g whole wheat flour, 100 g yeast extract, and a pinch of salt in a jar and mix. Let sit for 1 day at room temperature.
3. (Day 2) It should rise to 2 to 2.5 times in height.
4. Add 50 g whole wheat flour, 50 g yeast extract, and a pinch of salt, then mix. (The proportion of flour to yeast extract is 1:1, so you can also add 100 g flour and 100 g yeast extract. From Day 2, you can substitute water for the yeast extract.)
5. (Day 3) It should rise 2 to 3 times in height. This is the full extent of fermentation. You should see bubbles, and when you open the lid, it should have a nice smell.
6. Add 50 g whole wheat flour, 50 g yeast extract, and a pinch of salt, then mix. (Again, the proportion of flour to yeast extract is 1:1, so you can also add 100 g flour and 100 g yeast extract. From Day 2 onward, you can substitute water for the yeast extract.)
7. (Day 4) It's done! This is "bread starter". You can bake bread with this. If not using right away, store in the refrigerator. You can increase the amount by using the 1:1 proportion of flour to yeast extract. The starter should be used within 2 weeks.

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