【product features】
This wild yeast from Akita Prefecture, Japan has good fermentation results and high activity. The most special thing is that the natural trehalose content is high. You can make bread with natural sweetness without adding a lot of sugar, eggs or cream! It does not contain any preservatives, emulsifiers, etc. It is a pure natural yeast.
【Specification】
Ingredients: Natural Yeast
Specifications: 50 grams (a group of five packs, a pack of 10 grams, a total of 50 grams)
Place of Manufacture: Japan
Storage method: Please store in a cool place, avoid direct sunlight. Please refrigerate after opening.
Recommended dosage: 2% of total flour (example: 500g flour + 10g yeast powder). 3% croissant, 1% Chinese steamed bun or baguette.
How to use: 35 degrees warm water (the amount of water is 4 to 5 times the amount of yeast. Deduct the amount of water to melt the yeast from the total amount of water), soak the Shirai yeast for 3-5 minutes, stir well until it appears glossy and ready to use.
Total water volume Water temperature: 20-25 degrees c in summer, 30-38 degrees c in winter.
Dough temperature: Shirakami prefers higher temperatures. 1~5kg: 30-32 degrees C, above 10kg: the temperature is a little lower (adjusted by the workshop temperature).
Fermentation temperature: 28 to 35 degrees C (lower in summer and higher in winter).
*Precautions:
1. Compared with ordinary yeast, this yeast prefers high temperature (28-35 degrees), so it is not suitable for low temperature fermentation!
2. Do not use liquids other than water to melt yeast (milk, soy milk, etc.), which will cause the activity of the yeast to decrease, make it difficult to ferment, and may waste ingredients!
