Cookbook talk:Pain au Levain Naturel

Fermentation/culture
Fermentation/culturing is a difficult process. In my native place, Assam certain traditional local foods use it, for example: The rules of preparation are followed in religious precision, otherwise the food/drink won't taste good. In cases of wine/rice beer there were even historic cases of poisoning.
 * 1) Traditional north-eastern rice wine (undistilled)
 * 2) Bamboo shoot pickle
 * 3) Yogurt etc.

Here in the article "controlling of the uncontrollable" is rather vague.

Psneog (discuss • contribs) 06:45, 4 January 2012 (UTC)