backslopping

Backslopping is a fermentation practice in which a portion of a previously fermented batch is saved and added to a new batch to initiate and influence the fermentation. The approach relies on live microorganisms being carried over from the prior batch to seed the next, helping establish a stable or desired microbial community and fermentation trajectory.

The method is used across food and beverage fermentations, especially in traditional or artisanal contexts. In sourdough bread, a piece of mature starter is fed with fresh flour and water to refresh the culture for the next loaf. In dairy products such as yogurt and kefir, a portion of a finished batch acts as the inoculum for the next production cycle. In beers and wines that rely on wild or mixed cultures, backslopping helps maintain a consistent house microbiome and flavor profile. The practice is also noted in certain spontaneous lambic-style beers, where previous fermentations contribute to ongoing microbial diversity.

Advantages include the preservation of flavor, acidity, and fermentative performance, and reduced need for external starter cultures. It can improve reliability and efficiency in small-scale or traditional operations. However, backslopping carries risks: contaminants or off-flavors from the source batch can be carried forward, and the microbial balance can drift over time, potentially altering taste and texture. Careful selection of source batches, proper sanitation, and appropriate storage conditions are important to minimize these risks and maintain product quality.