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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Spontaneous souring of sorghum dough (kisra) through ambient fermentation.
Origin: Sudanese people (Traditional (pre‑colonial to present)) — Sudan (Northeast Africa)
See full technique reference →Lactic acid bacteria metabolize fermentable sugars to lactic acid and ethanol, while acetic acid bacteria oxidize ethanol to acetic acid, lowering pH to 4.5–5.0. The concurrent yeast activity generates CO₂, contributing to a porous crumb. Acid production enhances flavor and digestibility.
Primary Reaction
Heterofermentative lactic acid fermentation of sugars to lactic acid, ethanol and CO₂, followed by oxidation of ethanol to acetic acid
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