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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 ...
2
votes
3answers
2k views

Does injera require a starter?

I want to make Ethiopian injera bread at home, but the recipes I've seen are inconsistent about whether a bread starter is needed. Do I need to use a sourdough starter? Can I use baker's yeast, or ...
3
votes
2answers
794 views

Beans Cultured with Yogurt

Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to ferment the beans or is it only good for ...