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
)
ɑ
If the water temperature is too high or too low,
it may be impossible to cultivate natural yeast
well.
ɑ
Do not take it out before the
cultivation completes.
ɑ
If 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
Do
u
g
h
Natural yeast fermentation
Natural yeast br
ead dough making
