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1
Boil the bottle or place into hot water to sterilize it.
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2
Add the tea, water, and honey.
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3
Tea doesn't have much sugar, so we are adding honey to feed the yeast.
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4
Shake the bottle several times a day, and open it once a day to refresh the air.
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5
Once it starts to fizz it's done.
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6
It usually takes 2~3 days, but If you drop in a bit of raisin yeast, then it will be done in 24 hours in the summer.
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7
Strain the liquid, and make the sponge.
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8
Mix together 100 ml of the yeast liquid and 100 g of whole wheat flour.
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9
Mix it up with chopsticks.
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10
After step 5 has doubled in size, add in another 100ml of the yeast liquid and 100 g of whole wheat flour.
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11
This time it's tripled in size.
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12
Store the remaining liquid yeast in the vegetable compartment in the fridge.
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13
Place the sponge into the fridge as well.
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14
It overflowed the next day when I removed the lid.
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15
It is an extremely strong yeast.
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16
The tea yeast has risen the bread up nicely.
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17
This is gouda cheese bread!
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18
Its springy texture and crispy outside is addicting .
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19
This is raisin and walnut bread.
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20
This is a grilled zucchini, ham and egg sandwich.
