Ferment

The brewer added a packet of ferment to the wort.

The baker added sugar to the dough to speed up the ferment and create a lighter texture.

The vintner selected a particular strain of ferment to enhance the complexity of the wine.

The scientist used a microbial ferment to produce bioethanol from agricultural waste.

The team's poor performance in recent matches has caused discontent to ferment among the fans.

The political scandal began to ferment within the government.

The brewery used a special ferment to create their signature beer.

The brewery used a specific strain of yeast for the ferment of their craft beer.

The chemist observed the gas bubbles formed as a result of the ferment in the test tube.

The sauerkraut maker added a cabbage ferment to the jars for fermentation.

The radical group's extremist ideologies were designed to ferment chaos in society.

The bread dough undergoes a slow ferment, resulting in a light and airy texture.

The cheese develops its distinct flavor through a controlled ferment.

The scientist studied the ferment in the test tube to understand the chemical reaction.

The scientist studied the process of ferment in the production of ethanol.

The baker used yeast as a ferment to make the bread rise.

The winemaker carefully controlled the temperature during the ferment to achieve the desired flavor profile in the wine.

The factory released carbon dioxide as a byproduct of the ferment in its manufacturing process.

The brewery had large tanks for the ferment of beer during the brewing process.

The wine connoisseur enjoyed the complex flavors that resulted from the ferment of grapes.

The natural ferment in the dough gives sourdough bread its tangy taste.

The kombucha needs to ferment for about a week to reach the right balance of sweetness and acidity.

The dough begins to ferment, creating bubbles, as yeast activates.

The compost heap is left to ferment, turning organic waste into nutrient-rich soil.

The sourdough starter needs to ferment overnight to become active and ready for baking.

The yogurt is made by allowing milk to ferment with live cultures.

The sourdough starter needs to ferment overnight to develop its characteristic tang.

The kimchi needs to ferment for a few days to achieve its distinctive taste.

The sauerkraut takes a few days to ferment and develop its tangy flavor.

The yogurt is made by allowing milk to ferment with a specific strain of bacteria.

The kimchi will take a few days to ferment properly and develop its distinctive tangy flavor.

The pickles need time to ferment in the brine before they become sour.

The mead maker used a honey ferment to create a traditional honey wine.

The baker added yeast as a ferment to the dough.

The dairy farmer used a bacterial ferment to make yogurt.

The bread dough needed to undergo a slow ferment overnight to develop its complex flavor.

The kombucha maker added a SCOBY as a ferment to the sweet tea mixture.

The brewer added hops as a ferment to the beer mixture.

The chef used a natural fruit ferment to enhance the flavor of the sauce.

The kombucha manufacturer used a symbiotic culture of bacteria and yeast as the ferment for their fermented tea.

The pickling process required a brine ferment to preserve the vegetables.

The baker added a spoonful of yeast to the dough to speed up the ferment.

The pickling enthusiast used a brine ferment to preserve the vegetables.

The sauerkraut maker used a lactobacillus ferment to transform cabbage into tangy fermented cabbage.

The kimchi recipe called for a chili paste ferment to give the dish its characteristic tang.

The distiller used a malt ferment to start the fermentation process for whiskey.

The winemaker carefully selected the strain of bacteria for the ferment of the grape juice.

The cheese maker relied on a natural ferment to develop the unique flavor of the cheese.

The kimchi recipe required a specific ferment to achieve its signature tangy taste.

The vintner carefully selected a strain of ferment to inoculate the grape must for a controlled fermentation.