Natural Leaven made with Amazake (Sakadane)

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 30C.

2. 2

   Refresh the air once a day by opening the lid.

3. 3

   Lightly shake the jar.

4. 4

   After 2 or 3 days, it will start to bubble, indicating that it is finished.

5. 5

   Another sign of complete fermentation is foamy liquid and floating rice grains.

6. 6

   It will smell like beer or alcohol when ready.

7. 7

   If it tastes slightly acidic and carbonated, it should be prepared for leavening.

No additional tips available.