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 wanted to enjoy a simple bread.The proofing time varies depending on the room temperature and the type and strength of the starter used, so please adjust accordingly. Recipe by Panko625

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

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 bought a can of my favorite cocoa powder, so I decided to bake these.When wrapping up the chocolate, make sure the underside of the rolls are thicker than the tops! When using a chocolate bar, I add 3 pieces. For 10 servings. Recipe by uzukaji

I've been baking bread with homemade yeast a lot, and I wanted a sweet bread so I added honey and egg yolk. Adjusting the amount of water, I came up with something I liked, so I uploaded the recipe.The time for kneading and rising is just an estimate. It changes based on conditions, so please judge based on the state of the dough. The dough will get a little sticky, but don't use sprinkling flour. In case of using non-domestic flour, increase the water about 10 ml. Recipe by Lesser Panda

I wanted to make my favorite milky bread with homemade natural yeast.I originally made homemade fermented raisin yeast, , but now I am always hunting in my fridge for things to add, such as sugar, honey, and 100% natural juice etc.After fermenting the homemade natural yeast 3 times and combining it with the bread flour, I now occasionally make it with water or plain yogurt+flour.I love making this with 100% bread flour, but it tastes good made with other flour as well . Recipe by Tokochan614

My sibling had a recipe that they had been using for years. I came in from work on a cold day and wanted choc. They said I have something better. I drank and fell in love with the natural flavors. I was hooked from then on :)

I generally make naan with dry yeast, but this time, I made it with the last bit of my homemade yeast.These are easy to make since they don't need a second proving. There's no need for them to rise much, so you can make them with a small amount of yeast. Since the dough has little moisture, like bagel dough, it's a bit difficult to knead. For those who like soft naan, add more water. Recipe by kazz72

I love bread made with whey. I used whey for making my homemade bread. I love this fluffy, chewy and moist texture. The next day the bread will be still the same!I like to prove the dough overnight first to finish baking in time for lunch. You have to keep the dough in the fridge in summer otherwise the dough will be over-risen. Decide the best place for the dough to prove according to the room temperature. In summer I start to prove at 8:00 in the evening. Place the dough in the fridge around 11:30. Proving will be finished at 8:00 the next morning. Make good use of your fridge to prove the dough and adjust the time. For 1 pullman loaf. Recipe by Lesser Panda

I don't like my bread to be too hard, so I went through many trials to make my ideal bread. It's great for camping or for a small gift .It's easy because there's no need to knead the dough. You'll be able to serve them in an hour if you can follow the steps smoothly. You could also use a strainer or a small bowl if you don't own a pan. Cover with aluminum foil after 12 to 15 minutes if it seems like it's going to burn. Yeast can be stored in the freezer. Recipe by mini