Problems identified so far include :
- Until now, there has been no test for starter strength
- Undetected contamination through insufficient visual checks
- Discolouration of the ferment due to contamination
- Lowering of the quality due to mixing of juvenile and stale culture
- The ferment remains hidden from view during fermentation
- Contamination from materials-handling throughout the 5-stage process.
In addition, the large liquid surface exposed to air when fermenting in a bowl:
– increases opportunities for airborne contamination
– hides signs that fermentation has started (or finished)