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Fizzy Bread Starter using Natural Leaven

Fizzy Bread Starter using Natural Leaven

After making natural leaven, the next step is to make bread starter.
This is the way to make sponge dough.
It's an easy process.
I posted it in a day-by-day format with photos.

Ingredients

Yeast extract
Day 1 -- 100 g
Yeast extract (or water)
Day 2 -- 50 g
Yeast extract (or water)
Day 3 -- 50 g
Whole wheat flour (or bread (strong) flour)
Day 1 -- 100 g
Whole wheat flour (or bread (strong) flour)
Day 2 -- 50 g
Whole wheat flour (or bread (strong) flour)
Day 3 -- 50 g
Salt
to taste

Steps

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.

Story Behind this Recipe

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.