Ads
related to: how to make fermentation starter mix for cooking milk and vinegar
Search results
Results From The WOW.Com Content Network
Pain poolish—a type of fermentation starter for bread Nuruk, a fermentation starter for alcoholic beverages. A fermentation starter (called simply starter within the corresponding context, sometimes called a mother [1]) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
vinegar [2] Acetobacter cerevisiae: bacterium: beer [3] Acetobacter fabarum: bacterium: chocolate [2] Acetobacter fabarum: bacterium: coffee [2] Acetobacter lovaniensis: bacterium: vegetable pickle [2] Acetobacter malorum: bacterium: vinegar [2] Acetobacter orientalis: bacterium: vegetable pickle [2] Acetobacter pasteurianus: bacterium ...
Balsamic vinegar is created by cooking down grape juice to create a concentrate. The concentrate is poured into a demijohn and is left to sit throughout the winter. In the spring, the concentrate is transferred to a wooden barrel. By summer, mother of vinegar is used to start the vinegar fermentation.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.
Originally, buttermilk referred to the thin liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it.
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.