Questions tagged [fermentation]

Desired chemical breakdown of a food by a microorganism (bacteria or yeast), and occurs when making foods such as bread, yogurt, sauerkraut, kimchi, or wine.

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1answer
58 views
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Smen - Moroccan fermented butter.. best clarified or not?

I am making a 20kg batch for my niece's birth (I like the old traditions of the world!), and was wondering if anyone could direct me. There seems to be recipes calling for fresh butter (https://www....
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1answer
87 views

What is the trick to kneading silk smooth bread?

I've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why? Following a recipe like this one https://www.youtube.com/...
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56 views

Why is my white bread with poolish dough very loose?

I previously asked a question about the White Bread with Poolish from Ken Forkish's book Flour Water Salt Yeast. My first attempt with a flour that had 10% protein resulted in dough that hold its ...
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1answer
48 views

How much should a poolish increase in size?

I am making a bread recipe(White Flour with Poolish), according to Ken Forkish's Flour Water Salt Yeast. In the recipe, he indicates that the poolish should "triple in volume." When I tried making it ...
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1answer
41 views

Is there a maximum amount of time heavy cream can be fermented?

I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented longer?
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1answer
57 views

What vessel should I choose for Lactofermentation?

Do I have to use a mason jar to ferment veggies? Or would any jar do? In case of the latter, does it have to be air sealed?
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1answer
97 views

How can I make a yogurt starter culture from scratch?

Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw videos explaining how to make yogurt ...
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1answer
90 views

What specific sugars are found in apple cider, apple juice, and apple cider vinegar?

My wife has a chronic, not-very-well-understood GI condition that includes hyper-sensitivity to certain foods. We're looking to more information about the chemical composition of various foods for ...
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516 views

Rising pizza dough in the fridge after punching it?

EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise ...
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Does bubbly froth mean my vinegar batch needs trashed?

I have been making apple cider vinegar at home for a while now. My current batch has white powdery, bubbly froth forming on the top of the bottle and some powder at the bottom. What should I do? I ...
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70 views

Pizza bulk fermentation vs proofing (2nd cycle)

I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in the shape of balls). However, I read ...
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Millet (wild yeast/sourdough) fermentation decreasing thickness of the slurry

In order to reproduce a traditional Turkish drink recipe for Boza. Which has a thick consistency, low alcohol content (around 1%), and a slightly acidic sweet flavor. I'm repeating this two step ...
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Can I further ferment store-bought kim-chi?

I find that store bought kim-chi is not very fermented. Real kim-chi, as I understand it, is pickled and then buried in the ground for a year. Can I just bury store bought kim-chi in my back yard ...
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175 views

What stops my pickles from turning into alcohol?

Just trying to learn the difference between lactic fermentation and alcoholic fermentation.. I'm a bit confused - is the only thing stopping my pickles from becoming an alcoholic beverage is the salt? ...
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45 views

Can fermented hot peppers be used to make jam / jelly?

I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by puree'ing and brining the peppers with 2% by ...
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1answer
80 views

Interpreting recipes from a different culture (specifically India) [closed]

I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey") than like yogurt. This isn't necessarily bad (the whey ...
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1answer
81 views

Acidity level not increasing when fermenting cauliflower

I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing okay, I have some bubbles and no sign of ...
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117 views

Can I ferment blanched cabbage?

I've blanched some cabbage and I wonder if I can ferment it in order to have sauerkraut. Will it work? Will it be safe? Edit I followed the recommendations and added some raw vegetables and a little ...
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119 views

Yoghurt making : effects of temperature and duration [duplicate]

As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both the initial heating/cooling step and the fermentation ...
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Can store bought honey be used to infuse garlic and honey?

The only question I could find about honey infused garlic on the site was Honey-fermented garlic left open overnight but they do not mention what type of Honey they use. From my research I've read: ...
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When making yogurt, why doesn't bad bacteria grow as well?

I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off, yet when adding cultures or probiotics ...
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2answers
186 views

Will an airtight container negatively affect yeast growth / dough expansion?

I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours. I normally cover the mix tightly with plastic wrap, ...
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1answer
108 views

How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the ...
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1answer
143 views

Can wine be made from citrus fruits?

Can wine be made from citrus fruits? They have sugar to feed the yeast. Or does the citric acid interfere with the fermentation process? I'm familiar with limoncello, but that is made by soaking ...
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1answer
112 views

Can wine be made from tomatoes?

Can wine be made from tomatoes? Do they have enough sugar to feed the yeast? Are they too acidic?
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1answer
303 views

Is this yeast on my sauerkraut?

Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such as this. But I'm not sure. It looks like a ...
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314 views

Cherries + 2% salt + 1 week at room temperature =?

Around a week ago I had a tray of leftover cherries. I rinsed them, cut them in half and took the stone out, mixed them with 2% by volume Kosher salt and vacuum sealed them. I then left them on a ...
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1answer
96 views

Could you make sauerkraut with spinach?

I'm just wondering if you can ferment spinach in a similar way you can ferment cabbage leaves? Would this have appealing results at all?
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How to tell if Koji rice is bad?

I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but can detect no change from when I bought ...
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4k views

Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into ...
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2answers
85 views

Do you need more yogurt starter for more milk?

I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually required than it would be for just 1L?
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72 views

Fermenting pickles

I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the refrigerator for one up to four weeks and ...
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2answers
557 views

How to pasteurize lacto-fermented hot sauce?

So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other half is sweet pepper, ginger and some ...
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1answer
133 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
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1answer
47 views

Can dried beans be pickled/fermented?

Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
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242 views

What to do with fermented lentils?

3 days ago, I decided to do some brown lentils, so I did a lentil soup with zucchinis and spice (a lot of cumin and cayenne). I didn't have tupperware so I left it in the pot with the lid. And this ...
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1answer
364 views

Making Douchi from scratch

How does one make Douchi (Chinese fermented black beans) from scratch? I've tried searching the web and haven't found anything. I imagine it can't be too hard, since it's mainly just fermented ...
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63 views

Growing a SCOBY in cold temperatures

A month ago, I started my first kombucha scoby. It's winter here in the northeast, and I keep my house low-to-mid 60s. As expected, fermentation has been slow, but appears healthy; the liquid has a ...
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122 views

Can tofu be lacto-fermented in salt brine?

Can tofu be safely lacto-fermented in salt brine (just like fermenting vegetables)? If yes, how long should it be fermented at room temperature?
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113 views

Worried about my Buddha hand rind ferment

I am testing out the Buddha hand fruit ferment. I washed everything well, cut the rind and poured honey water in the jar and sealed it tight. I opened it one day and it bubbled for a few minutes very ...
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1answer
224 views

Brine added made sauerkraut too salty

I make my sauerkraut in a big crock. I do about 20-30lbs at a time. I usually can it, but this time I just wanted to pack in jars and put in fridge. Unfortunately I didn't have enough brine in the ...
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1answer
91 views

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
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401 views

Has my coconut yoghurt spoiled?

I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yoghurt) was simmered for a while, and the ...
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1answer
87 views

Does package yeast inhibit wild fermentation?

I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
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1answer
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Making miso in a jar too big for the amount of paste. Is it a problem?

we want to make miso and we have some koji ready. It's not that much though and we are wondering if using a 5L jar for about 1.5kg of miso might be a problem. Are there issues with air circulation or ...
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1answer
60 views

How can I increase bifido bacterium strain density in kefir

Both water and milk kefir contain Bifido strains and I would like a way to increase the density of bifido strains. If the variety of strains could also be increased, that would be a bonus. Bifido is ...
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134 views

Is there a multipurpose cooking appliance that can be used to make natto?

I want to try making some of my own natto, since it is a bit pricey getting it from the store. Looking at online recipes (such as this and this) it appears that at one point it is necessary to ...
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206 views

Why slow ferment after shaping?

Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done ...
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1answer
708 views

Are salamis/pepperonis in the USA truly fermented?

I've been exploring making my own salami and have learned that it is a lot of work! Not only must you make sausage, but you must also ferment it and dry it for many days. The fermentation piece seems ...
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Coconut yoghurt too thick

I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients: Water Coconut milk powder Small amount of store-bought coconut yoghurt The first time it came out too thin. The next ...