Raisin leaven is fairly easy to make, so why not give it a try?・Be sure to stir once a day, and open the lid to refresh the air.※ Rotate the upright jar in circles with the lid on.・You will start to hear fizzing when the fermentation begins. ♪ Recipe by Hirochan

Several years ago, I wanted to make pizza and was searching on the internet, when I learned about natural leaven. Ever since then I've been captivated by natural leaven (natural yeast or sourdough) bread.In the winter, I put the jar next to my electric kettle or rice cooker. In any case, when the mixture is very foamy and bubbly, and it smells alcoholic, it's done. Add the same amount of water as the amount of starter you used as well as some honey, sugar or 100% fruit juice, and the starter will keep going for years. If using 100 % fruit juice, don't add any sugar. If the starter smells rotten, throw it out.When the starter is down to about 10g, add 200 g of water, 100 g of raisins, and 30 g of sugar and let it re-ferment. Recipe by Raichi

I simplified a recipe for homemade yeast for beginners.Don't forget to open the lid once a day.If it becomes too fermented, opening the lid can be dangerous as it may explode.If you want to be on the safe side, open the lid twice a day. Recipe by Pipiemon

How many years has it been since coming up with my own yeast? Over the years, I've tried out various recipes and settled on a simple bread. I uploaded this to commemorate my son's first taste of bread while weaning him off breast feeding. I hope he becomes a kid who likes bread.The proofing time will vary according to the season, weather, room temperature, and humidity, and it is difficult to keep an eye on everything, but I think that's the fun part of using natural yeast.It doesn't require the same amount of attention as dry yeast, so I make it over the whole day while I go out and do other things while checking on the dough from time to time. Recipe by Hanakou

I can't forget how moved I was when I tried some bread made with homemade starter, so I started making it myself.If the smell is unpleasant, then, without a doubt, toss it out.Since raisins have a high sugar content, the yeast will ferment without any additional sugar.Fermentation time depends on the temperature; in the winter, store the jar in the warmest location possible. Recipe by Panko625

I've been making this for a while.● The yeast solution is quickly made in the summer. It's ready in about 2 days. Open the lid of the jar once a day until the starter is done.● When the yeast solution is gone, strain and only store the liquid in the refrigerator. Recipe by Raichi

Compared to dough made with dry yeast, does dough made with a natural starter rise up more slowly? I added 10g of extra bread flour to the usual shoku pan dough recipe, to make it less likely to over-proof.If using another type of bread starter which is slower to react than raisin starter, add more starter liquid and adjust the total amount of liquid so that it's about 160-170 g.The usual way of forming dough for this type of loaf bread - folding, rolling, and so on - is easy to get wrong if you are not used to handling dough, so in this recipe the dough is simply rounded off. Since dough that's formed like this rises easily, I've included measures for preventing over-proofing. Recipe by Choco dayo

I've been making this for a while.There's a lot of wild yeast on the peel and core of the apple, so don't throw them out. It takes a bit more time to make this in the winter. If you add the same amount of boiled then cooled water as the starter you took out, plus sugar or honey to the remaining starter, let it ferment again and store in the refrigerator, the starter will stay alive for years. You can add 100% apple juice instead of the boiled then cooled water to feed the starter too. In that case, don't add any sugar. If there is only 1/3rd of the starter left, add the abovementioned starter additions, let it ferment at room temperature for 2 days or so, strain and store in the refrigerator. Recipe by Raichi

At first, I used a whole apple to make yeast, but it seemed like a waste, so instead, I used the peel and core after eating the apple.・Be sure to stir once a day, and open the lid to refresh the air.※ Rotate the upright jar in circles with the lid on.・You will start to hear fizzing then it starts to ferment. Recipe by Hirochan

I'm obsessed with making bread from homemade yeast starter. I like the ratios of ingredients for the recipe for Maple Jam Bread (Recipe ID 965497) that I recently uploaded, so I just changed that a bit to make this milk bread, adapting the recipe by adding some vegetable oil and increasing the liquid ingredients to make sure the bread would still come out soft.If you don't want the bread to get so brown, you can bake it for the last 13 minutes at 190 ℃. It seems that ovens can vary quite a bit, so adjust the times and temperatures to match your oven. Rather than strictly following the times and temperatures written in the recipe, go by the feel of the dough to judge how much you should knead the dough, how long you should let the dough rise, etc. The rising process takes time, but please just be patient. Recipe by Lesser Panda

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

I used to always make bread with dry yeast, but I wanted to try using natural wet yeast leavens, so I made many types of bread with natural yeast leavens. However, it is wasteful if you fail from using too much ingredients, and it all stuck to my hands no matter which recipe I used, so I came up with my own combination. Butter is in short supply today. I wanted to make a bread that tastes good with a small amount of butter, and is a straight version that even beginners will want to eat over and over again, so I thought this up.Using a domestic flour blend with about 40 g of water should be sufficient. Please decide on your own amount based on your own bread flour, climate, and humidity. Even if you let it rise the first time for longer, it will still turn into a delicious bread so long as the second rise isn't too long. Keep an eye on it during the second rise. Recipe by Choco dayo