Steps
- 1.
Okroshka (Russia): Base for cold summer soup
- 2.
Sklandrausis (Latvia): Fermentation liquid for rye pastry
- 3.
Šaltibarščiai (Lithuania): Tangy component in chilled beet soup
The Science
Primary Reaction
Lactic acid fermentation
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Okroshka (Russia): Base for cold summer soup
Sklandrausis (Latvia): Fermentation liquid for rye pastry
Šaltibarščiai (Lithuania): Tangy component in chilled beet soup
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.