Natural Leaven made with Amazake (Sakadane)

Name: Natural Leaven made with Amazake (Sakadane)
Cuisine: American
Ingredients: 100 ml Amazake; 100 ml Water

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

cookpad.japan @cookpad_jp

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Ingredients

100 mlAmazake
100 mlWater

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Steps

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

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

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