Ganga on Nostr: The #fermentation conundrums.... * While a lot of different flour+water mixes will ...
The #fermentation conundrums....
* While a lot of different flour+water mixes will ferment spontaneously (think idli, dosa), beans/lentils need a starter to ferment. Even wheat flour batter will ferment, and in india, many different flours are used in making dosa and similar products. #TheArtOfFermentation mentions 4 Indian products (3 made from the same combo) there are many more.
But, as far as I know, beans etc don't spontaneously ferment (The Art mentions only using starters, to make products like miso, tempeh etc). Or perhaps they do naturally ferment, just in the wrong way. That is probably it.
* If you leave cooked rice out of the fridge then eat it, it is sure to give you at least stomach upsets. But cooked rice covered with water ferments nicely overnight for an Indian breakfast dish.
#KitchenWonderings
* While a lot of different flour+water mixes will ferment spontaneously (think idli, dosa), beans/lentils need a starter to ferment. Even wheat flour batter will ferment, and in india, many different flours are used in making dosa and similar products. #TheArtOfFermentation mentions 4 Indian products (3 made from the same combo) there are many more.
But, as far as I know, beans etc don't spontaneously ferment (The Art mentions only using starters, to make products like miso, tempeh etc). Or perhaps they do naturally ferment, just in the wrong way. That is probably it.
* If you leave cooked rice out of the fridge then eat it, it is sure to give you at least stomach upsets. But cooked rice covered with water ferments nicely overnight for an Indian breakfast dish.
#KitchenWonderings