A Abstract Aug 9, 2012 #1 So it seems that yeast isn't a suitable fermenter for hotsauce...and that lacto bacterium is. Would it be ok to pitch a few grams of yogurt into a quart or two of hotsauce "wort" to get it moving? If not, what is the prescribed method? First post from a lurker. Thanks!
So it seems that yeast isn't a suitable fermenter for hotsauce...and that lacto bacterium is. Would it be ok to pitch a few grams of yogurt into a quart or two of hotsauce "wort" to get it moving? If not, what is the prescribed method? First post from a lurker. Thanks!
patrick Sep 3, 2012 #21 One other tip if I may. You want to get most of the seeds out as they tend to add a bitterness to sauces. Upvote 0 Downvote
One other tip if I may. You want to get most of the seeds out as they tend to add a bitterness to sauces.
