The Science
Primary Reaction
Lactic acid fermentation
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Key Variables
Temperature (25-30°C) for optimal fermentationpH (4.5-5.5) for optimal lactic acid productionWater content (60-70%) for optimal dough hydrationTime (24-48 hours) for fermentationTeff flour composition (starch, protein, fiber) for optimal fermentation
Common Mistakes
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You're reading one of techniques available free. Full library with Gastronome.
Insufficient fermentation
Cause: Inadequate temperature, pH, or time for fermentation
Fix: Adjust fermentation conditions and monitor progress
Over-fermentation
Cause: Excessive temperature, pH, or time for fermentation
Fix: Adjust fermentation conditions and monitor progress