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Primary Reaction
Lactic acid fermentation
Temperature
25°C optimal
20°C to 30°C range
Temperature range for optimal sourdough fermentation
Time
18 hours
12 hours – 24 hours
Equipment
Aroma ()
Compounds: Lactic acid, Acetic acid, Ethanol
Taste
Texture
Wine Analogy
Similar to a Riesling with petrol notes
Coffee Analogy
Kenyan AA with citrus brightness
Perfume Analogy
Jo Malone Lime Basil & Mandarin
Civilization
Arrernte people
Era
Pre-colonial
Region
Northern Australia
Spread Path
Traditional trade and cultural exchange
Key Compounds Produced
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Swedish mixer with roller — mimics hand kneading, gentle on dough
Swedish mixer with roller — mimics hand kneading, gentle on dough
Swedish mixer with roller — mimics hand kneading, gentle on dough
Pasta roller and cutter for fresh pasta, laminated doughs
Ethiopian traditional cooking — injera, wots, spice blends, coffee ceremony
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Swedish mixer with roller — mimics hand kneading, gentle on dough
Swedish mixer with roller — mimics hand kneading, gentle on dough
Swedish mixer with roller — mimics hand kneading, gentle on dough
Pasta roller and cutter for fresh pasta, laminated doughs
Ethiopian traditional cooking — injera, wots, spice blends, coffee ceremony
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