|Article The name||"AKO natural yeast." Oh this natural yeast （ leighttype ） [500 g]|
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.
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.
|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)|
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"AKO natural yeast." Oh this natural yeast (strong type) [250 g]
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