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Hoshino natural yeast leavening 500 g is a leaven brewing technology of Japan since ancient times. Yeast rice from a domestically produced wheat, domestic production decreased slowly grow in rice-koji, water and bread out of aged flavor is characterized.

Hoshino natural yeast leavening 500 g (East)

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Hoshino natural yeast leavening 500 g

Hoshino natural yeast leavening

It is the leaven brewing technology of Japan since ancient times. Hoshino natural yeast leavening the yeast rice from a domestically produced wheat, domestic production decreased slowly grow in rice-koji, water and bread out of aged flavor is characterized.

Hoshino natural yeast leavening requires raw seeds cause

◯ is enough there are more yeast if astringent and bitter taste, zesty sweetness to species status.
○ mature species kept in the refrigerator (4 ° c). It is best consumed in one week.
○ Stainless pot, whipper Hoshino natural yeast automatic fermentation equipment, refrigerators, keep clean. Please use the sanitary containers fully diluted disinfectant of sodium hypochlorite (bleach, pyurakkusu, キッチンハイター etc.) after washing with warm water by "marinate sterilisation" for 20 minutes, making the species.
○ Note that sentiment (25 ° c) in winter and in summer excessive fermentation (30 ° c or more).

The next receipt date is 11/1.

It is the leaven brewing technology of Japan since ancient times.

Hoshino natural yeast leavening
The name Leaven
Content amount 500 g
Raw material name Flour, rice, yeast and malt
Shelf life expiration date

1 Year from manufacturing
As much as possible to save in a refrigerator please.
* No synthetic chemicals are not used.

Origin of raw material

Japan


北海道産ではありません

* Will be delivered by courier this product.

Latest Product Reviews (28)

初めてのホシノ
Posted by ぱん**** , 2015/10/20 01:29:45
主にホームベーカリーで焼いています。 天然酵母初心者のわたしですが、ホシノの前に白神こだま酵母ドライGを使っていました。 こだまはドライイースト臭がキツく感じてホシノに替えたのですが 生種を起こした時の香りがとっても良くて何度も嗅いでしまいます(笑) 酵母のお値段ははりますが、国産小麦と酵母、砂糖と塩と水のみで焼くのでコスト的にも高くないかも。バターやスキムミルクを入れなくていいので。 シンプルな美味しい食パンを毎朝トーストして食べるのがとても幸せです!
さすが天然酵母
Posted by クリ********** , 2014/07/06 03:51:17
「天然酵母は大変」とこれまで思っていましたが、今回初めて挑戦してみました。 24時間の発酵時間がいりますが、パン焼機の発酵機能で以外に簡単に食パンを作る事ができました。 モチモチとした重量感のあるパンができました。 週3回焼いています。 とても満足しています。
ホシノ天然酵母
Posted by かる** , 2014/05/14 15:35:38
毎度、毎度、購入しているホシノ天然酵母。500gの大きいサイズを取り扱う店が少ないので助かっています。

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