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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
20°C
10°C - 30°C
Time
48 hours
24 hours - 72 hours
Equipment
Fura da Nono (Nigeria): Base for millet dumplings
Lait Caillé (Senegal): Breakfast staple with couscous
Kossam (Cameroon): Sauce thickener for vegetables
Primary Reaction
Lactic acid fermentation
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.