Yeast or other starter culture in Idli fermentation

If we plan to use yeast or any other starter culture to ferment the dosa/idli batter, is that considered has use of preservatives and not 100% Natural? Will us…

1. Food R&D Emeritus reply

   Idli and dosa batter are fermented by a mixture of lactobacteria and wild yeast So it has lower pH which stabilizes it better than commercial yeast.. Further batter can be kept un…

2. Shyamsunder Sedamkar reply

   Thank you @Roy for additional information. Will take a look at the suggested reading.

3. Nicolas Pascual reply

   Obviously, laws about preservatives differ from country to country, but in France at least I don't think yeast will be considered a preservative. Obviously, if you add yeast to th…

4. Food R&D Emeritus reply

   @Nicolas Pascual Yeast is not considered preservatives by itself but how can you explain the use of mother dough in the sole preparation of Italian pannettone that can last for se…