131
2
Start
3
Press ถᄂ (Cancel) when you hear the beep sound,
take out the natural yeast culture
vessel quickly, and then store it in
a refrigerator immediately
Please see P. 93
for the baking
procedure.
Select menu “16”
1
ʗ Add some water in the natural yeast culture vessel.
ʘ Add the Natural yeast of
“
ᄬᇑ (Hoshino)
”
(Raw), and then mix the ingredients sufficiently.
ʙ Cover the natural yeast culture vessel with the lid.
ʚ Put the natural yeast culture vessel into the bread pan. (Do not install the blade.)
ʛ Insert the bread pan into the main body.
Ingredients
Preparations
Natural yeast fermentation
Use it up within
one week!
Fermented natural yeast
ɑ
Baking bread (the amount for about 4 ȋ 5 times)
“
Hoshino
”
natural yeast (raw)
50
g
(5 tbsp)
Water (about 30 Ɇ ) 100
g
(mL)
ɑ
Baking bread (the amount for about 3 times)
“
Hoshino
”
natural yeast (raw)
30
g
(3 tbsp)
Water (about 30 Ɇ ) 60
g
(mL)
ɑIf the water temperature is too high or too low,
it may be impossible to cultivate natural yeast
well.
ɑDo not take it out before the
cultivation completes.
ɑIf it is stored under room temperature, dough
fermentation may be affected due to decreased
fermentability.
ɖ Fermented natural yeast is raw and fresh!
It must be stored in a
refrigerator and used up
within one week.
It cannot ferment when frozen
or under room temperature.
Do not mix new and old
fermented natural yeast
on together.
()
ɑ
When well cultivated, it
smells sour like alcohol
from distillers’ grains.
If the room temperature
is over 30 Ɇ, it may
not be well cultivated.
No freezing
ȡ
Natural
bread yeast
Incorrect menu selection may cause the natural
yeast culture vessel to melt.
Natural yeast
culture vessel
Carry out fermented natural
yeast for natural yeast bread
1
2
3
ɑ To reset
ɑ To stop after starting (Hold)
(Keep it clean since
it is used for
cultivating
yeast)
()
Time required: about 24 h
Dough Natural yeast fermentationNatural yeast bread dough making
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