Fertzésátadás
Fertzésátadás is a Hungarian term that translates to "fermentation transfer" or "fermentation passage." It refers to the process of transferring a portion of a previous fermentation into a new batch of ingredients to initiate or accelerate the fermentation process. This is commonly observed in various food and beverage production methods, particularly in traditional artisanal practices.
The core principle behind fertzésátadás relies on the presence of active microorganisms, such as yeast or bacteria,
Examples of fertzésátadás can be found in sourdough bread making, where a piece of existing sourdough starter