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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Safety Sourdough Banana Bread with Long Fermentation
I like the idea of making a sourdough banana bread that ferments before baking. However, I'm concerned about the safety given than there would be eggs and possibly other dairy in the enriched bread. I ...
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Unable to understand the second rise
Novice here，not able to understand why second rises are neccessary.
Some says that second proof can make the bubbles distribute more evenly but ,say,if I knead the dough properly and it has a nice ...
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How to judge if rejuvelac (fermented grain soaking water) is safe other than tasting it?
Rejuvelac is made by soaking fresh sprouts in water and then filtering and taking the water, discarding the sprouts, see for example here.
Anything I ever see about the safety is that it shouldn't ...
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Watery brown suger syrup fermented into what?
I made brown suger syrup with coconut suger a while back... it got too thick so I added water and the leftovers stayed in a plastic bottle. Over time I noticed the bottle had built up pressure, and ...
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fermentation even after bottling the kombucha
Even after pasteurising the kombucha / tea brew, we are facing the fermentation in the bottle which is resulting in increase in gas production inside the bottle. we are now in concern w.r.t addition ...
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Aside from C. Bot, moulds and yeasts... what other food organisms should I be wary of when fermenting vegetables?
I'm currently fermenting some hot sauce, and I'm just starting looking into fermenting other things, such as sauerkraut, dill pickles etc.
I've read up on Botulism, yeasts, and moulds but I've just ...
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What is the result of extremely over-fermenting bread dough?
I left some dough to ferment in a 2L container in the fridge, got distracted by a hospitalization, and didn't remember it again until 6 weeks later.
The lid hadn't popped open and the dough looked and ...
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Could it be possible to make lactose free yogurt with just baking soda and possibly a pH meter?
Yogurt is known to have lactose consuming bacteria (lactic acid bacteria/LAB), which consume lactose, break it down to glucose and galactose and produce lactic acid from the glucose and release the ...
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How can I remove the oil from my homemade nut milk?
I am trying to use a homemade nut milk (made from blending nuts and water then squeezing through a cheesecloth) as the liquid base for makgeolli (a fermented rice wine). I do not want to the nut oils ...
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Has My Cider Fermented?
Thanks for taking a look
I recently came into possession of a lot of apples and decided to make cider before they spoiled. I've done this before once or twice and have the correct gear, but very ...
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Is it ok if there is brine on top of my sauerkraut but not in the middle and bottom portion of my jar while fermenting?
Not my 1st time making sauerkraut but 1st time this seems to happen to me.
In my 2 biggest jars (4l.) I put small glass containers as weight (fit perfectly) and filled my jars quite a bit... so I know ...
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Bubbles/foam on refrigerated maple syrup - safe to eat?
There are bubbles/foam around the edge of my refrigerated maple syrup and I'm wondering if it's safe to eat. The maple syrup came from a can and was transferred into a dispenser like the one shown in ...
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Can I repasturize milk that separated in a bottle? [duplicate]
I bought a bottle of pasteurized milk (not UHT) on Tuesday and accidentally left it out for two warm days. I went to discard it when I found it because of the curdling, but the smell was really ...
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Why doesn't clabbered raw milk become lactose free when left to ferment for a few days?
We know that in yogurt fermentation, not all of the lactose is consumed by the lactic acid bacteria (primarily Streptococcus thermophilus and Lactobacillus bulgaricus) fermenting the milk, though the ...
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Can I add three times the flour & three times the water to my sourdough starter for 24 hours instead of the same amount of flour & water for 12 hours?
Under the usually followed guidelines for sourdough starter feeding, if one has 200 grams of sourdough starter (100 grams fermented flour + 100 grams water), they need to feed 100 grams of flour and ...