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Cereals and bread from Sudan
Whole sorghum flour is mixed with water into a thick paste and left 12 to 24 hours until lactic bacteria make it very sour. Just before baking the paste is thinned to a slurry and spread thin on a hot oiled pan.
| Whole sorghum flour60 parts (w/v) | Cultivars with a white, chalky pericarp and no subcoat give the best kisra[fao1999] |
| Water40 parts (w/v) | Flour to water 60:40 (w/v) for the thick paste; more water is added just before baking[fao1999] |
| Optional old batter | In a lab study, three fermentations in a row were each started with batter from the one before[mohammed1991] |
| Starter | spontaneous |
Total time across the recorded steps: 12 h – 24 h
What changes: Sorghum grain is milled into whole flour
Output: whole sorghum 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
Whole sorghum flour is mixed with water into a thick paste and left 12 to 24 hours until lactic bacteria make it very sour. Just before baking the paste is thinned to a slurry and spread thin on a hot oiled pan. Made in 5 steps over 12 h – 24 h. The longest step, ferment the paste, takes 12–24 h (Haard N.F 1999) and runs at 30 °C (Mohammed S.I 1991). Pediococcus pentosaceus (dominant at 24 h and in back-slopped batter), Lactobacillus brevis, L. confusus and Yeasts Candida intermedia and Debaryomyces hansenii do most of the fermenting.
| Main step | 12–24 hReported[fao1999][mohammed1991] | Ferment the paste |
|---|---|---|
| Temperature | 30 °CReported[mohammed1991] | Ferment the paste |
| Acidity | pH 6 → 3.95Measured[mohammed1991] | Ferment the paste |
Kisra keeps the sorghum batter thick while it sours and thins it only just before baking it as a flatbread. Aceda and nasha are other Sudanese sour sorghum foods, cooked as a stiff porridge and a thin porridge.
Klebsiella pneumoniae and Enterobacter cloacae were among the bacteria isolated from sorghum batter during a 24 h lab fermentation at 30 °C. In that time the batter pH fell from 5.95 to 3.95 and Pediococcus pentosaceus became the dominant organism.
Hazards the sources name: Klebsiella pneumoniae and Enterobacter cloacae, found during the batter fermentation.
Every number is labelled with how it is known. How this atlas is made
