Concepts

Fermentation

A metabolic process where microorganisms convert sugars into acids, gases, or alcohol — the basis of bread, yogurt, kimchi, and beer.

Fermentation

Fermentation is one of the oldest food preservation and transformation techniques. Microorganisms (bacteria, yeast, molds) break down sugars and starches, creating new flavors, textures, and increasing nutritional value.

Types of fermentation

  • Alcoholic: Yeast converts sugar to alcohol + CO₂ (beer, wine, bread)
  • Lactic acid: Bacteria convert sugar to lactic acid (yogurt, sauerkraut, kimchi)
  • Acetic acid: Bacteria convert alcohol to acetic acid (vinegar)

Fermented foods you already eat

  • Bread (yeast fermentation)
  • Yogurt and cheese (lactic acid)
  • Soy sauce and miso (mold + bacterial)
  • Pickles and sauerkraut (lactic acid)
  • Coffee and chocolate (yes, both are fermented)

Why fermentation matters for cooks

  • Flavor complexity: Fermentation creates umami, tang, and depth
  • Preservation: Extends shelf life naturally
  • Nutrition: Can increase bioavailability of nutrients
  • Texture: Changes the structure of foods
Related Fond featureBread Studio

Related terms

Autolyse
Techniques

Autolyse

A bread-making technique where flour and water are mixed and rested before adding salt and leavening, allowing gluten to develop naturally.

Bulk Fermentation
Techniques

Bulk Fermentation

The primary rise of bread dough after mixing, where yeast or starter ferments the dough as a single mass before shaping.

Cold Fermentation
Techniques

Cold Fermentation

A technique of retarding dough in the refrigerator (2-5°C) for 24-72 hours, slowing yeast activity while allowing enzymes to develop deeper flavors and better texture.

Hydration (Bread)
Concepts

Hydration (Bread)

The ratio of water to flour in bread dough, expressed as a percentage. Higher hydration means wetter, more open-crumb bread.

Poolish
Techniques

Poolish

A wet pre-ferment made with equal parts flour and water plus a small amount of yeast, fermented 8-16 hours to develop flavor and improve dough extensibility.