kovászos

Kovászos is the Hungarian term for foods and doughs that are leavened with a sourdough starter, known as kovász. The adjective kovászos denotes fermentation or leavening achieved with kovász, while the noun kovász refers to the living culture of wild yeasts and lactic acid bacteria used for fermentation.

A kovász starter is established by mixing flour and water and allowing native microbes to colonize. Regular feedings with fresh flour and water maintain the culture. When used to bake bread or ferment dough, the starter supplies leavening gas and develops organic acids that give a characteristic tang. Sourdough fermentation tends to be slower and can impart more complex flavor and a chewier crumb than baker's yeast alone.

In Hungarian cuisine, kovászos bread (kovászos kenyér) is traditional, and many households maintain a starter for daily baking. The technique is also used in other regional fermented foods and in the preservation of vegetables through natural fermentation, reflecting a broader Central European practice of sourdough fermentation.

Maintenance and safety: The starter is usually kept in the refrigerator and fed periodically, or kept at room temperature with frequent feedings. A healthy kovász is bubbly and pleasantly sour; signs of spoilage include mold, off-putting odors, or unusual colors, after which the starter should be discarded.