Really enjoyed this video. The whole setup was very inviting for people to spend a little time n shop. The breads n food on display looked delicious. I'd start with barguette with green spread n tomatoes n oil. You produced a great watch. D💜
Those baguettes looked they would be dense, but the crumb looks amazing. Can you describe how the Koji leaven affects the flavor compared to a sourdough?
@@reiyawatanabe #7:44 "Why do you dare to use "Rice wine leaven"? . It's better to use "What are the advantages of using rice wine leaven?". dare = よくも
Years ago I was able to buy Koji dried to make Amazaki from cooked sweet brown rice. I used a Crock Pot for the fermentation and then heated it thoroughly to stop the fermentation. Lastly used a blender to make it smooth. This video was eye-opening! Would love to learn more.
Thank you Watanabe San for your dedication doing and sharing those wonderful videos. Domo arigató gosai mashitá. Regards
This page makes such good content and is a major inspiration. Keep up the great stories!
なんと倉敷が誇るリトルライツ❣️
大好きなパン屋さん。嬉しい😄
You are so fortunate to be there!!
Really enjoyed this video. The whole setup was very inviting for people to spend a little time n shop. The breads n food on display looked delicious. I'd start with barguette with green spread n tomatoes n oil. You produced a great watch. D💜
❤️❤️❤️❤️❤️🇺🇦🇯🇵
👍🌸👍🌸👍🌸
Thank you, it would be ideal to have the quantities, so that we can test them at home and the fermentation times
Those baguettes looked they would be dense, but the crumb looks amazing. Can you describe how the Koji leaven affects the flavor compared to a sourdough?
Sometimes machine translation is very bad. Viewers need to bear this in mind because some passages appear to be quite offensive or aggressive.
Thanks so much. I will fix them if you tell me the parts.
@@reiyawatanabe #7:44 "Why do you dare to use "Rice wine leaven"? . It's better to use "What are the advantages of using rice wine leaven?". dare = よくも
@@Joao-pl6db yes i got surprised at this part when i was watching, good catch.
So wonderful!!
Years ago I was able to buy Koji dried to make Amazaki from cooked sweet brown rice. I used a Crock Pot for the fermentation and then heated it thoroughly to stop the fermentation. Lastly used a blender to make it smooth. This video was eye-opening! Would love to learn more.