I trying using recently, those where you think tastily are the Tanzawa yeast.
This year it was sold from the hoshino natural yeast.

Tanzawa of Kanagawa prefecture, it is many in vine leaf Kawakami style the water place where the kind of spring water which is chosen in name water hundred selection comes out. The malt and the plant characteristic lactobacillus where the Hoshino self is picked with the method where is used for the large sing shoyu liquor it makes the nutrient medium which the wild yeast which drifts in the air of the mountains and forests around that is liked, imbedding can point, it is the yeast to make collectively.

Method of using is same the former hoshino natural yeast basically. Taste more elegant fragrance than former ones it does, it has become something which pulls out the tasting where the powder is deep.
The difference is that fermentation power is strong. About 12 hours the primary fermentation which was required is shortened about 2 hours.This is free with temperature setting, but as for secondary fermentation being 2 hours with the bread is shortened to about 1 hour 40 minutes. And cloth to be difficult to loosen, because it will have been secure, the 3~5% the water it is good to increase, so is.

When Hoshino bakes the bread, teaching secret.
Being the warm place, about 1 hours applying the bench time, to take, after making warm to in, not only the surface of cloth forming, you insert in type, that much last fermentation when it makes short, is good, so is. then bread grew very well kiln (the fabric is delicious if i seem to have the force and gugugu~tsu, that state) do you.

easy to keep the stable quality, it is difficult to weaken from the active force even at low temperatures, this yeast is also a bakery he favored or. i recommend that you and especially french bread yeast for the tanzawa.

when you ask whether it is some like it how to eat any bread to mr. hoshino current, french bread baked with yeast tanzawa. bake10things of hours i, eaten plenty of butter and eat with a. answer was that. i like such a simple way of eating i also.

since it is also best for people that also make for those who sell the most delicious and are willing to give it to everybody, i want to make the yeast better than hard from now on, mr. hoshino has been told in such aspirations for the future.

how was. when you start making natural yeast bread, you may want to try to further a variety of yeast. there is a trial and error that there is a fun slide into their own unique taste to pursue, not to mention.

(general where to buy)
hoshino natural yeast kuoka, Tokura, tomizawa and shops material store bakery in
you can purchase.

hoshino natural leaven yeast co., ltd. TEL n/a

association star heaven (professional)
hoshino natural leaven yeast bakery to preside over, lecturer bread, in the meeting of the wholesaler350people have about membership. workshop for studying technology and dissemination of yeast, perform activities such as new recipes in the newsletter distribution.
TEL n/a

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