There are several methods for making the yeast starter. To learn specifics about yeast starter production and ingredients, you can learn more by exploring the yeast starter production method links below:
• Sokujo: The so-called “modern” or “fast” yeast starter method where lactic acid is added manually at the beginning of making the yeast starter.
• Yamahai: Created in 1909, this is an update/alternative to the kimoto method that still allows for the natural build up of lactic acid but and does not require mashing the rice with long poles.
• Kimoto: The original old school yeast starter production method that allows for the natural build up of lactic acid and requires mashing the rice with long poles to encourage scarification.
• Bodai-moto: An ancient version of yeast starter production that could be considered a pre-cursor to the kimoto method.