What You Need to Know
The process involves the action of lactic acid bacteria, which produce lactic acid and lower the pH, giving kenkey its characteristic sour taste and helping to preserve the dough. The fermentation process typically takes 24-48 hours at temperatures between 20-30°C (68-86°F), during which the starches in the corn dough are broken down into fermentable sugars, which are then consumed by the bacteria.
Steps
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The Science
Primary Reaction
Lactic acid fermentation