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Cereals and bread from Research ferment
Quinoa flour and water are mixed one to one and left warm, and a little of each day's ripe dough is used to start the next. Lactic acid bacteria from the flour take over and sour it within a few days, and the stable sourdough is then added to wheat bread dough.
| Quinoa flour1 part by weight | Desaponified and milled to wholegrain flour[franco2020] |
| Water1 part (50:50 w/v) | [franco2020] |
| Back-slop from the previous day's dough1% of the ripe sourdough | [franco2020] |
| Ripe quinoa sourdough, when baked into wheat bread20% of the bread dough (w/w) | [rizzello2016] |
| Starter | backslop (spontaneous at first); selected strains in some studies |
Total time across the recorded steps: 8 days – 10 days
What changes: Quinoa grains are desaponified and milled into wholegrain flour
In the laboratory study the milled flours were kept in sterile containers at 4 °C until use. Output: wholegrain quinoa flour.
Microbes at work in this step
Not documented for this step.
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
Quinoa flour and water are mixed one to one and left warm, and a little of each day's ripe dough is used to start the next. Lactic acid bacteria from the flour take over and sour it within a few days, and the stable sourdough is then added to wheat bread dough. Made in 4 steps over 8 days – 10 days. The longest step, ferment warm and back-slop every day, takes 8–10 days (Franco W 2020) and runs at 30 °C (Franco W 2020). Pediococcus pentosaceus and Lactobacillus, Leuconostoc (L. citreum), Weissella (W. cibaria), Lactococcus and Enterococcus in spontaneous quinoa sourdough do most of the fermenting.
| Main step | 8–10 daysReported[franco2020][sterr2009] | Ferment warm and back-slop every day |
|---|---|---|
| Temperature | 30 °CReported[franco2020][sterr2009] | Ferment warm and back-slop every day |
| Acidity | pH 6.5 → 4Measured[franco2020] | Ferment warm and back-slop every day |
Quinoa has no gluten. In the spontaneous doughs of Franco et al. 2020, lactobacilli, pediococci and enterococci were the most common isolates; among the bacteria, only the pediococci, leuconostocs and weissellas made exopolysaccharides (thickening sugars) from starch, and P. pentosaceus gave the highest yield.
Back-slopped quinoa doughs reached pH about 4 within a few days in the laboratory (Franco et al. 2020). The bread is baked before eating.
Every number is labelled with how it is known. How this atlas is made
