Hoshino Natural Leaven Starter

Name: Hoshino Natural Leaven Starter
Cuisine: American
Ingredients: 50 grams Hoshino Natural Leaven (Tanzawa yeast); 75 grams Lukewarm water (30℃); 50 grams Hoshino Natural Leaven (Tanzawa yeast); 100 grams Lukewarm water (30℃)

cookpad.japan @cookpad_jp

I learned that a certain famous bakery uses this ratio of 1.5 parts water to 1 part natural leaven, so I've been using that ratio ever since.
Since I love the fragrance of Hoshino natural leaven, I use a ratio of 1.5 part water to 1 part leaven, which I think makes it more pronounced.

A ratio of 1.5 part water to 1 part leaven gives a more pronounced flavor and fragrance, and appears to also increase the shelf life of the yeast.
The fermentation time is a bit longer than if using the standard ratio of 2 parts water to 1 part leaven. However, the process of making the starter is the same. Recipe by putimiko

cookpad.japan @cookpad_jp

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Ingredients

1.5 parts water to 1 part natural leaven
50 gramsHoshino Natural Leaven (Tanzawa yeast)
75 gramsLukewarm water (30℃)
Standard ratio (2 parts water to 1 part natural leaven)
50 gramsHoshino Natural Leaven (Tanzawa yeast)
100 gramsLukewarm water (30℃)

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Steps

1

Your utensils and bowls should be sterilized by boiling them in hot water. You should also prepare a clean jar or container for storing the leaven. Measure out the ingredients and combine with a spatula or spoon.
2

At first, it should appear crumbly (with 50 g leaven and 75 g water.)
3

Wrap the jar in plastic wrap, secure with a rubber band, and poke 5-6 holes in the wrap with a toothpick.
4

After a full 24 hours at a room temperature of 25℃, it should smell fermented.
5

After a day and 1/2 or 2 days, the bubbles should reduce in size. If it tastes bitter like beer, it's done.
6

The starter can now be used, but it stabilizes better if left overnight in the refrigerator.
7

The completed starter will continue to ferment, so be sure to store it in the refrigerator. It should be used up within 2 weeks.
8

Here's a recipe for an oval-shaped pain de campagne. And one for a pain de campagne using Lys d'Or Campagne, which also uses a ratio of 1.5 times the amount of water to natural leaven.