I didn't drink the tea that was given to me as a gift, so I turned it into yeast.I have turned caramel and fruity teas such as apple tea into yeast, but earl grey tea produces the most fragrant kind.Green tea and coffee also ferment, but the bread doesn't rise properly with those.It's difficult to ferment with just the tea leaves, so add in sugar. If the sweetness is still left after adding in the fermenting liquid, then reduce the amount of sugar a bit.The fermented tea took 10 days to come to the surface in seasons with chilly temperatures. Recipe by Kaerunorinrin

I enjoy different variations of bread made in a bread maker.I recommend earl grey for a good black tea fragrance.It's delicious toasted and with jam. Recipe by Nacchi sencho

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 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

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

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

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

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

When I made a mocha-flavored version of my usual baguettes, they turned out great.Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in flour, press down into the center of the dough; it's ready if it leaves a mark. If the dough springs back, it's not finished rising. If the dough shrinks, it has risen too much.) Recipe by Miyanbo

I made these black tea bread rolls because I had a plenty of earl grey tea bags that someone gave me and because creating bread recipes is fun...This recipe is very easy and needs no tips. Very simple bread dough.I used 160 g of flour so it's easy to knead the dough with hands.You could use more flour if you are using a bread machine. Recipe by *ai*

Got a starter at work years ago. Was good bread but didn't want to make every 10 days so found starter recipe and found that can freeze it.

When I was making a raisin bread starter, I learned that I could make starter using all kinds of ingredients.Yogurt ferments quickly. In the summer this can be made in a day. It can be stored for about 2 months, but try to use it up quickly. Starter can be used in cooking as well as for bread, so try experimenting. Recipe by Raichi