BACK TO PREVIOUS PAGE

Spontaneous Fermentation

Spontaneous Fermentation. Fermentation (q.v.) that is generally induced by adventitious air-borne yeasts (q.v.) and other microorganisms (q.v.) and whose end results are largely uncontrolled. Prior to the introduction of cultured yeasts, it was an important method of leavening bread (q.v.) products in which it gave rise to variable and distinctive flavors.