Steps
- 1.
Banku (Ghana): Provides leavening and characteristic sour flavor
- 2.
Ogi/Akamu (Nigeria): Accelerates fermentation of corn/millet porridge
- 3.
Tchakpalo (Togo): Base for traditional millet bread
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Banku (Ghana): Provides leavening and characteristic sour flavor
Ogi/Akamu (Nigeria): Accelerates fermentation of corn/millet porridge
Tchakpalo (Togo): Base for traditional millet bread
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Over-acidification
Cause: Excessive lactic acid bacteria activity
Fix: Discard half starter, feed with fresh pito beer
Mold contamination
Cause: Poor sanitation or low acidity
Fix: Discard entire batch, sterilize container