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 was able to make a nice yeast, so I used the straight method to turn it into french bread.※ The recipe calls for 75% water, but using about 65~70% at first will make it easier to make (195-210ml).※ I used 36% natural yeast, but 15% should be enough for it to rise sufficiently, so please feel free to reduce as you see fit.(Don't forget to increase the amount of water in turn for this. Recipe by Panko625

I don't like hard bread... but I really love french breads where you can taste the wheat. That's why I decided to make a soft version.Adjust the water content of the bread starter to control the texture of your bread. Recipe by moss green 7

I think it's quite hard to measure sake lees yeast, so I hope this is helpful.It's possible to make fermentation liquid with only sake lees, but it takes a long time and it's difficult, so I recommend using liquid yeast from raisins or the like.The amount of bread flour to make sponge dough (starter dough) is the same as liquid yeast, so, for example, for the first day, use 100 g of both, then 50 g on the second day. Recipe by Miyanbo

Since this bread starter is made by adding flour to yogurt, it's easy to see how it's fermenting, unlike some other starters. You can store this starter in the refrigerator for about 5 days. If you leave a little leftover, use half the amount of water, bread flour and sugar in step 5, and incubate for 5-6 hours at room temperature you can grow more starter. If you do this twice, your starter will ferment better. If it takes on an "off" smell like a dishtowel, it's better to manfully throw it away.To get a bread starter going, in the spring, summer and fall you can just let it rest at room temperature. In midsummer when it's very hot, put it in a cool location in your room when you're at home, and put it in the refrigerator when you go out if your house will get very hot. You can also put it in an insulated polystyrene container with ice packs to keep it at under 25 °C. In the winter, put the starter jar on top of the refrigerator, near the stove, near your electric water kettle or in your boiler room. You could also make a fermentation box using a thermostat meant for tropical fish aquariums and an insulated box. But don't put the starter in a very warm location. Recipe by mipon

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.Be patient rolling out the dough, letting it rise evenly.If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

This is an egg yolk-less version of"Sugar-topped Honey Bread With Homemade Yeast". I adjusted the amount of milk used in the dough, and topped the loaf with cinnamon sugar.The kneading and rising terms are guidelines only. Since they will vary depending on circumstances, please adjust accordingly. I have used cinnamon sugar as a topping, but a sugar-only topping is delicious, too.If you wrap the bread with plastic, it will stick to the sugar on the top, so I wrap the sides with plastic and put a piece of kitchen parchment paper on top to prevent the bread from drying out. For 1 18 cm [7.1 in] square pan worth. Recipe by Lesser Panda

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.The method is the same whichever starter liquid you use! I used raisin starter this time.Add the same amount of starter liquid and flour.You can use water instead of starter liquid from the 2nd day onwards, but if you use starter liquid you'll have a more fragrant, robust starter sponge. Recipe by Hirochan

Easiest recipe you can find on internet

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

I figured I could simplifyand so I experimented with it. That recipe strains the yeast mixture, but this one uses all of the mixture.Not straining will enhance the taste of the sake lees and make it into a richer bread.Make sure to sterilize the containers. Step 7 shows the finished starter. The bubbles will become fine if you let it sit in the fridge in Step 6. After Step 7 and fermentation the big and small bubbles will become evenly dispersed. Recipe by Miyanbo

I discovered this on a website I trust! The active wild yeast in bread starter will increase if you let it oxidize! So, if you close with a lid, oxygen won't get to the starter and stop producing yeast and produce alcohol instead.● Don't screw the lid on your jar and mix it up 2 to 3 times a day.● It's easy to keep the starter going, and it will produce more yeast quickly.● Although raisin starter with 20% sugar is best suited for dough that's made directly with the starter or with a sponge, a sugarless starter is best for the liquid sponge method. If you are making a flour based sponge, try a 2 to 1 ratio of water to raisins only in your starter. Recipe by Raichi