Welcome to Umai Lab. Let's learn how to live better in the kitchen. I love baking bread as a part of healthy delicious meals. I'm also putting together edible city garden in Pacific Northwest. Umai Lab is currently researching bread heavily. It keeps fascinating me that beautiful bread emerges from just flour, water, salt and the little organism; yeast. I also plan in a long future to combine my knowledge in medicine and global experience with what I create, to encourage health and happiness associated with food.
試して頂きありがとうございます！ ベーキングシートは 30 cm x 40 cmの大きさで（レシピには書いたのですが、動画のキャプションにもサイズを書いておくべきでした）、折った時の高さは 15 cm、生地に被せた時点で高さは10−12 cmくらいです。このサイズが見つからなかったら、おっしゃるようにアルミ箔を折り重ねて作れると思います。
Is there a particular brand of koji rice yeast that you would recommend, Umai? I did an online search and found several sold in Singapore’s supermarkets. But I have no experience using any of the fermented rice yeast. Thank you.
Any commercial dried Koji yeast (it is grown on rice grains and dried) should work. It takes several days to make the active koji yeast liquid. Follow the instructions in the reference video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--wUgNBVCuWE.html
