Steps
- 1.
Curados (Hidalgo, Mexico): Base for fruit-infused pulque variations
- 2.
Tlachique (Tlaxcala, Mexico): Fresh aguamiel consumed before fermentation begins
- 3.
Pulque bread (Puebla, Mexico): Natural leavening agent for sourdough-like bread
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Curados (Hidalgo, Mexico): Base for fruit-infused pulque variations
Tlachique (Tlaxcala, Mexico): Fresh aguamiel consumed before fermentation begins
Pulque bread (Puebla, Mexico): Natural leavening agent for sourdough-like bread
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Over-oxidation
Cause: Exposure to air during collection
Fix: Use airtight containers and reduce time between collections
Contaminant fermentation
Cause: Improper scraping tools introducing unwanted bacteria
Fix: Sterilize scraping implements with maguey leaf ash