Techniques
A fermented sorghum flatbread from Sudan.
Fermented milks such as amasi and laban rely on lactic acid bacteria to metabolise lactose into lactic acid, creating an acidic environment that coagulates casein and develops characteristic flavors.
Spontaneous souring of sorghum dough (kisra) through ambient fermentation.
Injera-like fermentation involves using teff flour or other cereals to create a sourdough-like starter culture for flatbreads and other fermented foods.
Kisra is a traditional Sudanese fermented sorghum porridge that undergoes lactic acid fermentation before a brief boiling and baking step.
Kisra is a traditional Sudanese fermented sorghum dough that is allowed to rise at ambient temperatures for 12–24 h, producing a slightly sour, airy bread cooked on a hot griddle.