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Cereals and bread from Japan
A bread leaven made the way a sake brewery makes its yeast starter. Raw and cooked rice, rice koji and water are kept at 25 °C until lactic acid bacteria sour them and wild yeasts take over, and the culture is built up through three more one-day stages before it raises a sweet bread dough.
| Raw rice, washed and drained | [kawai1996] |
| Rice koji | [kawai1996] |
| Cooked rice | [kawai1996] |
| Water | [kawai1996] |
| Wheat flour, sugar and other dough ingredients | In the 1996 dough tests the sakadane went in with enough water to make 62% of the flour weight[kawai1996] |
| Starter | other: rice and koji culture built up in stages (kaketsugi, 掛け継ぎ), like a kimoto sake starter |
Total time across the recorded steps: 2 days – 4 days
What changes: Lactic bacteria sour the rice and koji mash and clear the way for yeast
Microbes at work in this step
lactic acid bacteria reach about 10^10 per ml on day 1 and their acid clears out other bacteria and weak wild yeasts
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A bread leaven made the way a sake brewery makes its yeast starter. Raw and cooked rice, rice koji and water are kept at 25 °C until lactic acid bacteria sour them and wild yeasts take over, and the culture is built up through three more one-day stages before it raises a sweet bread dough. Made in 4 steps over 2 days – 4 days. The longest step, make the first starter (ichiban-dane), takes 24 h – 3 days (Kawai H. (河合弘康) 1996) and runs at 25 °C (Kawai H. (河合弘康) 1996). Wild fermentative yeasts from the rice and koji, which take over by the third and fourth stages and Lactic acid bacteria, early only do most of the fermenting.
| Main step | 24 h – 3 daysReported[kawai1996] | Make the first starter (ichiban-dane) |
|---|---|---|
| Temperature | 25 °CReported[kawai1996] | Make the first starter (ichiban-dane) |
| Acidity | pH 3.6Measured[kawai1996] | Build up through the second, third and fourth starters |
The leaven is a sake-style rice and koji culture, soured first by lactic bacteria as in a kimoto sake starter, not a flour sourdough or hop yeast.
The early lactic acid drops the pH to about 4 and suppresses other bacteria. Kept at 4 °C the fourth starter still had 70–80% of its leavening power after 5 days.
Every number is labelled with how it is known. How this atlas is made
Kimuraya, founded in 1869 as Bun'eidō by Kimura Yasubei, says he devised and sold the sakadane anpan in Meiji 7 (1874), with the idea of sake manju. On 4 April 1875 (Meiji 8) Kimuraya offered the cherry-blossom sakadane anpan to Emperor Meiji through Yamaoka Tesshū. The company says keepers of the yeast have passed the sakadane down for over 150 years. Kawai Hiroyasu of Nara Women's University studied sakadane in 1988–1989, and a 1983 note in the brewing society's journal likened a slightly sour bread to the mizumoto of sake brewing.
