what temperature is that oven and how long do you bake these for? also would you say you used 1 1/2 c flour total to 3/4 c water? trying to judge amounts used but the water portion could be touchy. Now that you've given the recipe for the yeast, I can't wait to get going on this! thank you again!
Really good bread is so scarce in Japan, and I have never seen fresh yeast here, so I'm always looking for some. It must have felt nice to knead some fresh dough. I miss it awfully myself.
Actually, I just saw her last night and she explained how she does it. I think it goes something like this: get some fruit or vegetables, for example raisins, put them in a jar of water with a lid, leave them in the jar for about 5 days, open the jar once a day and shake it a bit, then after about 5 days take out the raisins and mix the water that's left with some flour - that's the yeast. I think that's how you do it ... I'm going to try sometime.
Hi, Looks soooo yummy and I want to make this bread. What were the two flours that were used? Thanks Sarah! By the way, I have watched EVery Sunday Kitchen and really look forward to it. Thank you so much for sharing! I think you're wonderful.
Thank you :) Both of the flours were from Hokkaido - one was whole wheat flour, the other was "kyorikiko" which, according to my dictionary is "bread (gluten) flour".
Can I get the ingredients and measurements to make the bread? I've already made the yeast. Thanks!!
elizabethmcmullen2 1 year ago
what are the exact measurments?
CharlielovesPBandJ 1 year ago
what temperature is that oven and how long do you bake these for? also would you say you used 1 1/2 c flour total to 3/4 c water? trying to judge amounts used but the water portion could be touchy. Now that you've given the recipe for the yeast, I can't wait to get going on this! thank you again!
debbyellen1 2 years ago
wow.. 2 days process??!!! wow.... I don't think i have the patience to make em.
dandorf 3 years ago
Very cool, Sarah!
furiizu 3 years ago
Amazing!
skippyXG 3 years ago
Wonderful bread!
bestiaccia 3 years ago
Im confused, is it Sunday? I know it isnt Sunday, Sarah. you are messing with my mind!
Noah2112 3 years ago
Mwahahahaha...
thedailyenglishshow 3 years ago
A lot of work went into that! When I bake bread, it takes a couple of hours but isn't nearly as complicated. I bet you can taste the difference! Mm.
thatamericangirl 3 years ago
Really good bread is so scarce in Japan, and I have never seen fresh yeast here, so I'm always looking for some. It must have felt nice to knead some fresh dough. I miss it awfully myself.
"...cook them". Hm. Interesting.
mercofspeech 3 years ago
Yeah, it is, isn't it. She makes that yeast herself. I can't remember how, I think I'll ask her.
Haha, oops ... I should have said "bake".
thedailyenglishshow 3 years ago
If you get that recipe for making her own yeast I would LOVE to get it, please!
debbyellen1 3 years ago
Actually, I just saw her last night and she explained how she does it. I think it goes something like this: get some fruit or vegetables, for example raisins, put them in a jar of water with a lid, leave them in the jar for about 5 days, open the jar once a day and shake it a bit, then after about 5 days take out the raisins and mix the water that's left with some flour - that's the yeast. I think that's how you do it ... I'm going to try sometime.
thedailyenglishshow 3 years ago
Thank you! I will try it as well.
debbyellen1 3 years ago
Hi, Looks soooo yummy and I want to make this bread. What were the two flours that were used? Thanks Sarah! By the way, I have watched EVery Sunday Kitchen and really look forward to it. Thank you so much for sharing! I think you're wonderful.
happyassfiddler 3 years ago
Thank you :) Both of the flours were from Hokkaido - one was whole wheat flour, the other was "kyorikiko" which, according to my dictionary is "bread (gluten) flour".
thedailyenglishshow 3 years ago
are you saying pecans???
andrewmdykstra 3 years ago
Yes.
thedailyenglishshow 3 years ago
YUMMY!!!
proffmongo 3 years ago
Looks interesting and yummy.
Yup. They look like sea cucumbers... only in shape though thank goodness. lol. They tend to look gross (to me).
Great job, hun!
catvampcraze 3 years ago