Why is it hard the next day?

I came across the Sarapan class from the point where I wondered, "Why is the bread I baked by myself hard the next day?"

I was also a little frustrated by the many ingredients written in the recipe, and I felt that I couldn't make simpler bread other than hard bread.

As I researched, I came across Shirakami Kodama Yeast and was impressed by the simple bread making of only flour, water, sugar, and salt, and the fact that it was born in the Shirakami Mountains.

Since my hobby is mountain climbing, I also found it very interesting to see the yeast that is born from the humus of the mountains.

The scent of happiness

I encountered Shirakami Kodama Yeast and encountered the depth and difficulty of bread making as I went through, but the joy when it was finished is irreplaceable.

The scent when baking bread makes you happy.