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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.

Fermentation is the term for yeast and bacteria converting sugar in foods to acid, gas, or alcohol. This process is used for a number of kinds of foods, such as:

  • bread
  • yogurt
  • sauerkraut and kimchi
  • wine and beer

One key characteristic about fermentation is that it is microorganism activity that does not render food unsafe to eat. Any questions about an undesired or dangerous change in foods due to microorganisms should be tagged with .

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Fermenting Peppers in brine with 1 table spoon salt to 0.9 L Jar, too low salt? Botulism risk?

I have fermented some peppers, but after doing so, I started to doubt the ratio of salt might be too low; I used 1 table spoon of salt, for a jar of 0.9 L; does this create a safe environment against botulism? It has been about a week, and there…
Giorgio Vitanza
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I get a smaller volume loaf from mixing sourdough in mixer - what am I doing wrong?

I have made my same recipe (74% hydration) of sourdough by both the stretch and fold and the Kitchenaid mixer method. I get a denser, lower volume loaf when I use the mixer, whether I refrigerate the dough or the shaped loaf. The stretch and fold…
Diane Nielsen
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How to increase the carbonation for water Kefir fermentation?

I want to make my fermented water kefir drink more fizzy. I used to following recipe 1st Fermentation 24h 78g sugar 237ml hot water 1.2 l room temp filtered water 2nd Fermentation 48h 51ml Lemon Juice 1l Kefir water from 1st Fermentation…
A.Dumas
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container for bulk fermentation/proofing

It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid I've seen that many use containers in which the dough covers already…
David P
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In what recipes can I use a thick coconut milk kefir?

Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative easy and minimal expense, I was beyond…
SP812
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Soak or Ferment pulses?

What is the science behind soaking pulses? Any way to measure if soaking is complete/done well? What is fermenting of pulses do? What is the science behind it? Is it better to soak or ferment pulses? Are they comparable or totally different? I just…
OkBeat9
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Day 8 of Sourdough Starter, is it still alive?

I started my starter 8 days ago. I stopped feeding it after Day 4. It has been left on the counter. It has been stirred but not fed for 4 days. Is my starter still ok? It's kept in a mixing bowl with a towel over it and a rubberband.
user83068
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"Post Brine" for Lacto-Fermented Cucumbers (Dill Pickles)

Once I have "pickles" pickled (pun intended)... how do I store them? Typically I make a very large batch and would like to transfer them to smaller vessels for friends/family... do I just pour in the brine I used to ferment them?
El Guapo
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What can I add to lactoferments?

I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment with new flavors. Can I put some fresh or dry mushrooms in a batch of kimchi? What about…
Mohammad Athar
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Black garlic: Is it possible to use a cheap rice cooker's keep warm function to make it?

I've been looking into black garlic and I read that if I take garlic and wrap it in foil and put it in a rice cooker on the keep warm function, it'll work. I have 2 sets of cookers -- I have a pressure cooker (similar to Instant Pot) and a cheaper…
aug
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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 shape, but the poolish didn't expand enough so flavor…
user29568
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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 the poolish increased in volume but not…
user29568
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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?
Fetus Enchilada
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Is stinky tofu safe to eat

How safe is stinky tofu since it does smell like feces? Is there risk of bad prep when making it or coming out of places with questionable food safety practice?
pi a
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