The Amazing Sourdough Made by Self Taught Baker | fumigrafico | Commentary | Bread making in Japan

It's not so hard, so the surface is very fragile. I'm kind of making my own camper, but you're really good at it. It's made in a very different way. You're the first to arrive. Starting from 10 grams. It's only been an hour and a half or two hours. This old variety hasn't come up yet. The new one is coming up so I'm probably going to use this one today. I'd like to see both of you fermented until the end. It's a bucket. There are so many types of wheat salad. I only use three kinds of rice and rice bran, but the temperature of fermentation. I think the taste changes completely with the way you eat or the time you use the seeds. This is not rice, it's wheat bran. This is the morning. Come in the morning. In 2-3 hours, just this capacity will be used. Just the first mistake. I'll put this in the fridge for two days. I'll put it in your seed. Same as before, but using timing and temperature to ferment. The temperature on the way changes quite a bit. I'd rather get punched on the way. I want to get the water in. I want to get the water in. Is it the taste of the finished food? I'm on my own, but I've never practiced private bread theory or bakery. There is no scientific basis for it. I'm going to kill you. I'll let you sleep. I think this is the most delicious. I'll have some chocolate. Summertime is a bit sour. Now I'm just gonna say it a little more. I'm wearing a razor cowl too. What kind of a company is Razon Corporation? I want to use it in a new house in about a week. 液種を常に It's like this. It's been made every week or so. I'm not using it from here. I'll take the whole grain powder and half of it. I'll do this 100% of the time. I'll make this white ice tomorrow and let it ferment with plenty of water. And again the next day. Another fermentation, and this is what I got from feeding it three times. I'll use this towel. That will eventually stabilize. The number of cells contained in the cell. The temperature or speed of fermentation is stable. My body is the most stable. Mostly calculating the street coming up I've already tried and failed. I'm not going to be happy if I keep going. Or that you can't even pass. There are many things. That's for your own good. I'll be sure to check it out. I'm going to tell you about the three-fold feeding. So I'm not going to fail. I'm gonna try to get you to do it four times. I'm not drinking anymore. I'll have a little bit more acidity. I'll make you ferment until you're ready. I don't want to give out sour taste to bread. All of them, right? It's still hot. Eat it when it's hot. Pandommy, do you see the difficulty of this moment? It's half. It tastes sour. I want to eat even the most ungrateful. To keep the acid flavor in check. This is half a year. I've been thinking about it a lot. It's all broken. It's this kind of a country, right? I feel like a baby. I'm going to cut it. I'll burn you before I die. I'm going to be a real pussy. It's going to burn. I'm not going to. The raisin factory, huh? Tomorrow's the day. Yes, you are. I'm still in pain every day. What year is it? This is the first time in two and a half, three years. Your shop is here for the first time. Before that, I was a graphic artist. I'm just taking a teaching job at the health center. The dealer or the event. I was a graphic designer then. I did it in half. Well, it's fun, right? That time really 5 years old? This is where you're from. The way it's made is different. It's really stretching. It's doubled in size. I'll rest in the refrigerator till tomorrow. Oh, my God. I was in a bad mood. I'm going to go to the bathroom. Totally different. It's not a joke, is it? There's a living thing inside. - Good for you. I'm waiting for you. Thank you. Yes, thank you. You can do this four times in one look, right? How many grams will it be? So, you're finally 3 kilos? For three kilometers. Now I'm going to be more normal. I'll put in 2.5 kilos of foot. More than 50%, right? This is actually measuring. I'm going to measure it to some extent. Good luck to you. 12 hours later That's why he's alive. I was only weak and alive. Good for you. This is the bread stop. I want to give you a volume of bread. It will make you ferment to the point of fermentation. That's why it's only a razon factory, right? I want to give you a bowl of bread. Add a little yeast or something. There are many bakeries that use oil. I don't use either one. to stabilize the expansion Yesterday you said the third day's work You're always gonna use it for this, right? Until then. You can do it in a longer-term building. From here on out, I'm losing my strength. Eventually, it won't be as beautiful as it used to be. Four times five times I'll be back. Yes, yes, yes. The final fermentation. Because the same time the same temperature will rise at the same time Wait a little longer or the temperature will rise. This time it's the opposite of sour. The taste will change. Bucket and rack? Bucket and rack, huh? I don't want to put acid in the bucket. I'm just doing it for the sake of it. Did you have no choice? I didn't. It's not bread. Do you like making bread? So I'm not interested in bread made in the East. I just don't want to make bread with yeast. But eating is different. I don't like yeast bread. It's not entirely negative, but... But I'm making it myself. I just like cow's bread. So that's just funny. I'll make more of this without the quantity. It's delicious. It was better with the burnt eyes. I was comparing different types of burritos. The best amongst us is baked cow bread, isn't it? This is still a pretty good look in my pan. Not so much on the bread. You better not be so hard on yourself. I thought it was good to be able to talk. It tastes good. The rat smells good. It's like a little fermented wine. I want to get this candy. I'll keep doing this for days. He's getting closer and closer to a normal Savard. It's probably loose in shape too. I'm not sure I'm perfect. It won't open, will it? But it's better to be in shape. The cup is pretty open, but... It's better to relax, it's delicious. It's so inflated. This is so cool. This is a good one too. Uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, you know, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh... There are two types, but which one is better? See you in the open. I'm sorry about that. Then a French-made package of 400 yen? Under this. There's not much of that. I think it's close to whole grain bread. You're not that small, though. But it smells really good.