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1
Break up the sake lees to fit into a sterilized jar and add the liquid yeast and water that's been boiled and cooled.
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2
Adjust the amount of sake lees and water to fit the jar.
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3
The following day, the sake lees should be settled at the bottom of the jar and be forming bubbles.
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4
After 4 or 5 days, the fermentation will slow, and the sake lees will start to float.
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5
This is the time to make the sponge dough (bread starter).
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6
Although it may be hard to see, there should be dregs at the bottom of the jar.
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7
(For reference) This is what the dregs in raisin yeast looks like (the white substance are the dregs).
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8
To make sponge dough, sterilize a large jar, a tea strainer, spoon, and chopsticks with boiling water.
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9
Strain the liquid yeast into the jar through the tea strainer, pressing it in the strainer with a spoon.
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10
This is the strained mixture!
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11
Discard the sake lees left in the tea strainer.
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12
Weigh the yeast liquid at this point.
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13
Add the same amount of bread flour as the amount of liquid yeast from Step 7, then mix with chopsticks until it's no longer floury.
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14
Cover the jar with a paper towel, fix it on with a rubber band, then put another rubber band around the jar to mark the height of the mixture, so that you know how much it has risen.
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15
After 3 to 4 hours, it should rise 2 to 3 times in height.
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16
Once it rises, close the lid and store it in the refrigerator.
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17
Steps 6 to 10 can be done in one day.
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18
After repeating this three times (over 3 days), you will get sponge dough.
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19
On the right is raisin yeast sponge dough.
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20
The consistency of the raisin yeast sponge dough is rough and thick.
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21
Sake lees yeast makes a finer and more watery sponge dough.
