I really want some of those fruit and nut combos after seeing how loaded they are. The rye amazake concept is interesting, too. It’s very different than the European approach for acidifying a rye dough.
After watching him hoist the oven loader, I do hope the gentleman's shoulders hold out.
I think the amazake is to generate sweetness to balance rye fermentation sourness. It reminds me of the German Malzstück or the Russian equivalent, but using koji/aspergillus. I guess the rye's own enzymes will also be active at that temperature, too.
The Tokachino yeasr sounds useful. From Gemini:
Tokachino Yeast Characteristics Tokachino yeast is a branded instant dry yeast derived from a specific wild yeast strain in the Tokachi region of Hokkaido, Japan. Flavour: It produces a "gentle flavour" and is noted for a natural, slightly sour taste in the final baked good, different from typical commercial yeasts. Performance: It demonstrates strong performance, fermenting comparably to or faster than many commercial yeasts, even in doughs with various sugar contents.
Amazing! Thanks for the link. I have a rice cooker somewhere and maybe someday I will try the amazake thing. I wonder if the heat treatment makes rye less sticky. It didn't seem to be coating his hands. -- Rob
I really want some of those fruit and nut combos after seeing how loaded they are. The rye amazake concept is interesting, too. It’s very different than the European approach for acidifying a rye dough.
After watching him hoist the oven loader, I do hope the gentleman's shoulders hold out.
Paul
I think the amazake is to generate sweetness to balance rye fermentation sourness. It reminds me of the German Malzstück or the Russian equivalent, but using koji/aspergillus. I guess the rye's own enzymes will also be active at that temperature, too.
The Tokachino yeasr sounds useful. From Gemini:
Tokachino Yeast Characteristics
Tokachino yeast is a branded instant dry yeast derived from a specific wild yeast strain in the Tokachi region of Hokkaido, Japan.
Flavour: It produces a "gentle flavour" and is noted for a natural, slightly sour taste in the final baked good, different from typical commercial yeasts.
Performance: It demonstrates strong performance, fermenting comparably to or faster than many commercial yeasts, even in doughs with various sugar contents.
Amazing! Thanks for the link. I have a rice cooker somewhere and maybe someday I will try the amazake thing. I wonder if the heat treatment makes rye less sticky. It didn't seem to be coating his hands. -- Rob
He’s a beautiful artist. Thank you for posting this. I load my fruit and nut breads up but nothing like his lol.