Preparation to assist the beginning of fermentation
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother[1]) is a preparation to assist the beginning of the
fermentation process in preparation of various foods and
alcoholic drinks. Food groups where they are used include
breads, especially
sourdough bread, and
cheese. A starter culture is a
microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.[2][3]
Laomian (
simplified Chinese: 老面;
traditional Chinese: 老麵;
pinyin: lǎomiàn;
lit. 'old dough'
pinyin: mianfei;
lit. 'dough fat'): Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with
sodium carbonate prior to use.[4]
^Jyoti Prakash Tamang, ed. (2016). "Ethnic Fermented Foods and Beverages of Cambodia". Ethnic Fermented Foods and Alcoholic Beverages of Asia.
Springer Publishing. p. 237.
ISBN978-81-322-2798-4.
^Jyoti Prakash Tamang, ed. (2016). "Ethnic Fermented Foods and Beverages of Thailand". Ethnic Fermented Foods and Alcoholic Beverages of Asia.
Springer Publishing. p. 154.
ISBN978-81-322-2798-4.