View Full Version : Can Fermented Foods Be Dehydrated?
01-19-2006, 09:13 PM
For example can a fermented cheeze be dehydrated in a recipe?
01-20-2006, 09:28 AM
Sorry maybe more information is needed in reference to this question. I am trying to create an Ethiopian Bread recipe. The bread is made out of Teff. Inorder to obtain the texture and taste the dough has to sit for 48 hours or more. My question is can fermented foods be put in the dehydrator? The other reason I am asking is because I can not recall seeing a recipe where fermented grains have been put into a dehydrator. I just wanted to know if was something that is not done or not usually done. Can someone please respond?
01-20-2006, 11:10 AM
when making fermented products, like coconut water kefir or almond milk kefir, you need to warm the liquid to help activate the starter culture, but only to about 92 degrees F. so my guess is that you might be able to dehydrate your teff bread at a very low temp. i actually dehydrate just about everything at 95 degrees.
anyway, if you decide to try it, please let us know how it comes out and share the recipe, too! i've been wanting to try this type of bread for years, even have some teff, but not sure how to prepare it.
01-20-2006, 12:41 PM
I also have heard where dehydrating has killed the delicate flora growing in some fermented foods. My guess is that it depends on the food and what type of flora are present. Different bacteria have different requirements/tolerances for heat or cold (+pH, light, etc...)
Trial and error.....or success!! Keep us posted.
01-22-2006, 01:41 PM
I know I've seen raw bread recipes that make use of fermentation and dehydrating; maybe the Boutenkos use this method? As I'm gluten intolerant, I haven't really paid much attention to these recipes, but would absolutely love to be able to make 100% teff Ethiopian-style bread, as teff is gluten-free, and I love Ethiopian food.
I would guess that the bread might continue to ferment in the dehydrator if dried at a low temperature, which may lead to unpleasantly sour bread. maybe it would make sense to put the dehydrator at a higher temperature (145--the bread won't reach this temperature, so the enzymes are safe) for a while, as many bread recipes suggest, and then bring it down?
As I never made Ethiopian bread the "traditional" way, I'd be hesitant to try a raw variation, but please let us know if you find a recipe and method that works for you!
01-22-2006, 03:06 PM
Well, I've used homemade saurkraut in one of my cracker recipes and it came out fine. The temp was low so I feel as though it is still 'raw'... ???
01-22-2006, 06:49 PM
Thank you everyone for the responses. I am looking farward to creating this recipe. I have an idea of what I need to do and with the input given and encouragement I can't wait to share it.
Yes, it will have to be done at a low temp if not it will dehydrate too fast and become crispy. Also Rowan dehydrating it at 145 is a great suggestion. I was just learning about this technique with bread this week. I'll try both.
I am just coming off of my second MC (today is my last day) so I will be working on the recipe this week. Will keep you posted.
01-23-2006, 07:20 AM
Tombi I have seen recipes in raw books where they dehydrate a fermented nut cheese.
Hope you have luck coming up with a recipe - I have been trying to make a mock of a nicely spiced Ethiopian lentil dish with berbere (sp?) type spices - I love Ethiopian food too!
If you want a softer more bread like texture, you could try some avocado in the mixture, as well as a little ground flax (I don't like to use too much flax).
Keep us posted.
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