Homemade Focaccia & Minestrone Soup




Every time I go back to Japan I bring “Hoshino yeast” back, but the expiry date comes before I use it and I waste it, but I finally used it!  It takes a couple of days to make the yeast starter, then you need to let it rest in the fridge so it takes 3 days before you can use it.  Then when you make bread dough with this yeast it takes much longer to let it rise (like 15 hours rather than the usual hour or two).

Anyway, I made Focaccia using this particular yeast and Minestrone soup to have it with.  For Minestrone, I used onion, garlic, carrot, potato, Japanese pumpkin & cabbage.  We had cheese after this.




2 Comments Add yours

  1. ホシノ酵母って生イーストみたいなものかしら。

    1. Noodle says:


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s