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 had 1/2 an apple left over.It should take from 4 to 6 days to fully ferment.After it ferments, it can keep in the refrigerator for up to 2 weeks. Recipe by jirocho.https://cookpad.wasmer.app/en/recipes/147564-bagels-made-with-apple-bread-starter

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

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

When I heard you can make yeast from all kinds of ingredients, I decided to use a seasonal fruit to make it.Since Asian pears are in season when it's cool, this should be easy to make.The time it takes to ferment depends on the temperature.Be sure to open the lid and smell the mixture at least once a day.If your yeast is successful it should have a delightful smell. Recipe by Surou

This can be used for things such as macrobiotic bread, living cultures yogurt and cheese.The yeast can be stored in the refrigerator for about 3 weeks. The yeast will smell like yogurt when it is made properly. Bubbles will form if you close the lid tightly, so cover it loosely.You can make bread, yogurt, and cheese using this yeast liquid. (Refer to other recipes.) Recipe by Mille=miru

I wanted to use natural yeast in sweet snacks and not just bread, so I figured tea would be nice.Every household has tea, and you can make a strong yeast right with materials on hand, so I recommend it!! This time I used earl grey, and it had such a wonderful fragrance!! Recipe by Ryo-yuu

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

Rose water is great for skin it slows down the process of aging it's an anti-inflammatory,antibacterial and it keeps your face soft,radiant and most of all it's so refreshing

I tried this straight method, even though I wasn't very good it yet.Use your kotatsu (warm table) when making the fermented strawberry liquid, or letting your dough rise. If you have a bread maker, this is easy if you use the Hoshino natural yeast starter mode!When making the starter, add a little raisin yeast. Fermentation will be accelerated, and you won't waste any. Recipe by jirocho

I had a long-held dream to make homemade bread with natural leaven. I think raisin yeast is the easiest, and most foolproof.According to the season, I tried various fruit yeasts, but I like the deep aroma of raisin yeast best.Boil all equipment to sterilize.Use non-oil coated raisins, and rinse first. Recipe by nanacco

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