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Cereals and bread from Greece
aromatic bread or rusks. Made in 3 steps over 20 h. The longest step, chickpea leaven, takes 18 h (Hatzikamari M 2007) and runs at 37–40 °C (English Wikipedia). Bacillus licheniformis; bacilli rise to about 10^6 cfu/ml in 8–10 h and 10^7–10^8 at the end does most of the fermenting.
| Main step | 18 hMeasured[s1b] | Chickpea leaven |
|---|---|---|
| Temperature | 37–40 °CReported[WP-Salt-rising bread][s2b] | Chickpea leaven |
| Acidity | pH 5.4Measured[s1b] | Chickpea leaven |
| crushed chickpeas |
| warm water |
| wheat flour |
| Starter: spontaneous |
Total time across the recorded steps: 20 h
What changes: Crushed chickpeas in warm water foam up as clostridia make gas
Output: chickpea leaven.
Microbes at work in this step
Bacillus first, then Clostridium; enzyme peaks: invertase at 8 h, cellulase and amylase at 10 h, α-galactosidase at 12 h, protease from 12 h peaking at 16 h
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The leaven is not yeast but spore-forming bacteria: clostridia in a warm chickpea soak make the gas, as in American salt-rising bread.
The leaven is grown by spore-formers, including C. perfringens and the B. cereus group; it needs steady warmth to work fast, and baking reduces the bacteria to safe levels [WP-Salt-rising bread, s1b].
Hazards the sources name: Clostridia, about 10^7 cfu/ml at 18 h, which make the leavening gas: Clostridium perfringens (non-pathogenic strains reported) and C. beijerinckii; Bacillus cereus group (B. cereus, B. thuringiensis).
Every number is labelled with how it is known. How this atlas is made
traditional; eftazymo means "seven times kneaded" (folk etymology)
