What You Need to Know
The process involves the fermentation of sugars by wild yeast and bacteria present on the surface of ingredients, resulting in the production of lactic acid, ethanol, and carbon dioxide. The optimal environment for natural yeast starter cultivation is a warm, humid space with a temperature range of 24-27°C and regular feeding of the starter with fresh flour and water.
Steps
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The Science
Primary Reaction
Lactic acid fermentation and ethanol fermentation