Hi, May I ask can I use instance yeast & water to make it? After it’s done, how long can it last? Does it need to be fed like the other one? Do we keep in fridge or just in room temperature? Thank you!
Thank you for great VDOs. I am your big fan. Unfortunately, I dont understand Japanese. Is this Namadane the same as raisin yeast water? If not, is there any VDO in English? Thank you again
I saw your 天然酵母How-to video (thank you~! That's really a hands-on tutorial) and I see differences in the consistencies in the starters in various bread featuring videos. In the How-to video, the final consistency is rather solid, but Petit Pain and this video show rather watery starter. Can you explain the difference, and how to make the watery version?
I love your video. so easy to follow. I made dough starter with raisin and it works really well. Thanks much!!!
I wait for veggie dishes every Monday and also videos from peaceful cuisine as well :)
Thank you:)
Thank you very nice video
天然酵母で緊急❣️
時間がかかりますよね、とくに、最終発酵の見極めが難しい。
Hi, May I ask can I use instance yeast & water to make it? After it’s done, how long can it last? Does it need to be fed like the other one? Do we keep in fridge or just in room temperature? Thank you!
Thank you for great VDOs. I am your big fan. Unfortunately, I dont understand Japanese. Is this Namadane the same as raisin yeast water? If not, is there any VDO in English? Thank you again
りょーやさん！5年前の動画にコメントすみません💦
レーズン酵母って真夏の場合も常温なのですか？
いいネ❤️
sorry can't understand Japanese, but your videos are very interesting, please put down English subtitle that way can understand what saying.
Hello, is namadane yeast same as raisins liquid starter?
Sour dough is originally from Europ. It is also very easy to make and the risk to fail is not so high!
I really enjoy watching your videos !!
What would ホシノ酵母 be in the US ??
I saw your 天然酵母How-to video (thank you~! That's really a hands-on tutorial) and I see differences in the consistencies in the starters in various bread featuring videos. In the How-to video, the final consistency is rather solid, but Petit Pain and this video show rather watery starter. Can you explain the difference, and how to make the watery version?
ブワーッと泡立ちしていて驚きました
同じやり方をしているのですが、所々かすかにプクッとする程度なんです
何が違うんだろう…
nice...english please! thanks!
Can please write english words? Tqvm
。😉👏
天然酵母とそうじゃない酵母はどう違うんですか笑
全部酵母でしょ
け