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Natural Leaven made with Amazake (Sakadane)
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A picture of Natural Leaven made with Amazake (Sakadane).

Natural Leaven made with Amazake (Sakadane)

cookpad.japan
cookpad.japan @cookpad_jp

If I use dry yeast or baking powder to make sake manju, I'm not being true to its namesake...that's why I decided to make amazake to prepare the leaven. I also use the leaven when making anpan (anko-filled bread). I suspect it will also taste great in crusty bread, but I still haven't tried it. Some day...

Although many sterilize their jars by boiling them in water or filling them with boiled water, I don't. Feel free to do as you please. I have never done it to eliminate any risk of spoilage. Recipe by Kamoshian

If I use dry yeast or baking powder to make sake manju, I'm not being true to its namesake...that's why I decided to make amazake to prepare the leaven. I also use the leaven when making anpan (anko-filled bread). I suspect it will also taste great in crusty bread, but I still haven't tried it. Some day...

Although many sterilize their jars by boiling them in water or filling them with boiled water, I don't. Feel free to do as you please. I have never done it to eliminate any risk of spoilage. Recipe by Kamoshian

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Natural Leaven made with Amazake (Sakadane)

cookpad.japan
cookpad.japan @cookpad_jp

If I use dry yeast or baking powder to make sake manju, I'm not being true to its namesake...that's why I decided to make amazake to prepare the leaven. I also use the leaven when making anpan (anko-filled bread). I suspect it will also taste great in crusty bread, but I still haven't tried it. Some day...

Although many sterilize their jars by boiling them in water or filling them with boiled water, I don't. Feel free to do as you please. I have never done it to eliminate any risk of spoilage. Recipe by Kamoshian

If I use dry yeast or baking powder to make sake manju, I'm not being true to its namesake...that's why I decided to make amazake to prepare the leaven. I also use the leaven when making anpan (anko-filled bread). I suspect it will also taste great in crusty bread, but I still haven't tried it. Some day...

Although many sterilize their jars by boiling them in water or filling them with boiled water, I don't. Feel free to do as you please. I have never done it to eliminate any risk of spoilage. Recipe by Kamoshian

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Ingredients

  • 100 mlAmazake
  • 100 mlWater
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Steps

  1. 1

    Put the amazake and water in a wide-mouthed jar, then store it in a warm place that maintains a temperature of about 30°C.

  2. 2

    Refresh the air once a day by opening the lid. Lightly shake the jar.

  3. 3

    After 2 or 3 days, it will start to bubble, indicating that it is finished. Another sign of complete fermentation is foamy liquid and floating rice grains.

  4. 4

    It will smell like beer or alcohol when ready. If it tastes slightly acidic and carbonated, it should be prepared for leavening.

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cookpad.japan
cookpad.japan @cookpad_jp
on February 18, 2014 08:47

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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