Seed Pei starter
Seed Pei is a retained solid starter from the acetic-acid stage of some Chinese solid-state vinegar processes, carried from one batch to the next.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All cultures103
Koji and amylolytic starters33
Yeasts19
Dairy starter cultures15
Ripening moulds and yeasts11
Meat starter cultures8
SCOBYs and grain cultures6
Back-slopped and retained starters5
Leavens and sourdough starters3
Lactic cultures2Legume mould starters1
Koji and amylolytic starters33Yeasts19Dairy starter cultures15Ripening moulds and yeasts11Meat starter cultures8SCOBYs and grain cultures6Back-slopped and retained starters5Leavens and sourdough starters3Lactic cultures2Legume mould starters1Back-slopped and retained starters
Kudeme
Kudeme is described in research as a traditional Ghanaian inoculant for fermenting cassava dough into Agbelima. Its exact microbial composition and a single canonical preparation are not established by the sources reviewed.
Ginger bug
Ginger bug is a liquid starter of ginger and sugar kept going by feeding and used to start ginger beer and other drinks; the name does not fix one microbial community.
Gamma and gamancho
Gamma and gamancho are the names of the enset starter carried from one batch of kocho to the next in southern Ethiopia, made from enset material and dominated by lactic acid bacteria.
Sourdough and baking yeast cultures
Sourdough starter is a maintained flour-and-water community of yeasts and bacteria. Commercial baker’s yeast is a separate cultured leavener, used alone or with starter in hybrid dough.