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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Fermented maize dough (Maya) is produced by inoculating masa with lactic‑acid bacteria and yeasts, converting starches into acids and alcohols.
Origin: Maya (pre‑Columbian) — Mesoamerica
See full technique reference →During fermentation, amylases hydrolyze starch into fermentable sugars, which lactic‑acid bacteria convert to lactic acid and yeasts produce ethanol and CO₂. Acetic acid is also generated, lowering the pH to 4.5–5.0 and imparting a characteristic sourness while preserving the dough.
Primary Reaction
Starch hydrolysis and fermentation to lactic acid, ethanol, acetic acid, and CO₂
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