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"AKO natural yeast." Oh this natural culture yeast right ( type )

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Article      The name "AKO natural yeast." Oh this natural yeast ( leighttype ) [500 g]
Product characteristic

The founder of yeast Hoshino, Hoshino, who studied for 25 years, is a natural yeast learn even in Japan since ancient times of brewing technology, nurtured a workman "yeast" is utilizing the natural yeast-making 40 years of experience.
And what also protagonist of eating bread is flour, without yeast (yeast) eggs and fats and oils No.

You can make bread tired of not eating and shaped and what not in taste and clean stable fermentation ability and added flavor different from the image of the natural yeast till now (is hard, sour, habit). Blessings of nature out fully formed amino acid by yeast, without compromising the flavor of the wheat flour flavor intact natural yeasts have been completed.

We carefully selected raw materials, Wheat flour And Domestic low agricultural chemicals rice Carefully selected. Use mild water and impurities, only minerals left. Along with the gentle flavor no distinctive Ethereal flavor, tired of not seeking modern Safety of food The very detailed. With only 100% grain and water culture Not use any additives etc.
Also, no odor of flour other than compared with the yeast used, etc chemical culture, the so-called yeast cells and grape fruit is characterized.

Light type features can use as salty crispy outer skin and crisp pull enough flavor such as flour so hard of bread, Campagne, etc..
More odor of Yeast fermentation, and also more yeast amino acids formed were slightly conservative on the raw flour flavor is the origin of bread let me spice.

How to make raw seeds Oh this natural yeast 50 g, water 100 g

1 To provide a 30 ° c water into a clean container.
2 Whisk while stirring in the direction water flow, will mix the yeast to drops in.
3 Lumps don't mix well, with a kitchen paper lightly cover the 27 ~ 32 ° c place in.
4 Place the strong is 33-36 hours, Wright is 40-45 hours, Sora! and liquid hard liquor you like
Finished to taste.
5 0-10 ° C for refrigerator storage.
* Yeast in the refrigerator in the dry state 1 year species at 2 weeks can be saved is.
* The proportion of made of bread (Baker's percentage) is 8%.
Raw materials name Flour, rice, malted
Preservation method Store in the refrigerator.
7 biggest allergen Wheat
※A 7 biggest allergen: I write an egg, milk, a peanut, a side, wheat, a shrimp, a crab.
-Manufacturing of Co., Oh this natural yeast (Tokyo, Japan)
Delivery method
* Will your time ago delivery if out of stock.
Related products "AKO natural yeast." Oh this natural yeast ( leighttype ) [250 g]
"AKO natural yeast." Oh this natural yeast (strong type) [500 g]
"AKO natural yeast." Oh this natural yeast (strong type) [250 g]

Latest Product Reviews (15)

Posted by Ma******* , 2015/05/01 11:54:58
ライトとストロングの違いがまだいまいちわかりませんが、 ハードパンを焼くことが多いのでライトを選んでいます。 あこで焼くと、とっても香りがよくおいしいです。
ハード系のパンに
Posted by be**** , 2014/02/19 14:14:23
毎朝のパンは自分で焼いています(*^^)v あこで焼いたパンは美味しくて日持ちがします。天然酵母独特のもっちり感も好きです☆
初めての酵母
Posted by ゆみ******* , 2013/10/15 02:37:23
まだ使っていないので☆4で・・・ 天然酵母を使うのが初めての為、発酵器+ストロングタイプ+ライトタイプと、まとめて購入しました。 今まではドライイーストでハード系のパンや食パンを作っておりましたので、今回、購入した酵母でどれ位、味が変わるものかが楽しみです。

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