Discover the ideal time to refrigerate your fermented batter. Learn how to catch it at its peak rise to slow down fermentation and prevent it from going sour.
1 Answer
The ideal time to refrigerate fermented batter is when it has risen to the desired volume, typically after 8-12 hours at room temperature, or according to your recipe's instructions. Refrigeration slows down the fermentation process.
Detailed Explanation:
Fermented batter, like that used for idli, dosa, or sourdough bread, needs time to ferment at room temperature to develop its characteristic flavor and texture. During this fermentation period, microorganisms consume sugars in the batter and produce gases, causing the batter to rise. The ideal time to refrigerate the batter is when it has reached the desired level of fermentation, indicated by a noticeable increase in volume and the presence of small bubbles. This usually takes between 8 to 12 hours at room temperature, but the exact time can vary depending on factors like the ambient temperature, the type of flour used, and the specific recipe. Once the batter has fermented sufficiently, refrigerating it significantly slows down the fermentation process, preventing it from becoming overly sour or rising too much. This allows you to store the batter for later use, typically for a few days.
Pro Tip:
Always use a clean, airtight container when refrigerating fermented batter to prevent contamination and maintain its quality. This also helps to minimize the absorption of odors from the refrigerator.