Riffing on Acarajé Part 2

I really enjoyed exploring the idea of acaraje last week, so, this week, I decided to try making a baked loaf in my mini-cake pan out of the batter. Baked Acaraje Miniloaf Version 1 Ingredients 75g dry red lentils 60g onion 0.5 tsp tomato paste 0.5 tsp miso additional fermentation cultures (for this iteration: 1tsp of gingerbug) dechlorinated water 1/8tsp baking soda Process Soaked lentils for 12 hours then discarded water Blended together with onion, cultures, miso, and enough water to make a blendable batter Left, covered, at room temperature to ferment for 24 hours Preheated oven to 450F Whipped air into batter Mixed in baking soda Put in mini cake tin and baked for 25mns Let cool for 10 minutes then turned out onto cooling rack to further cool Discussion Last week, I noticed that the batter foamed up quite a bit during fermentation and once again when the baking soda was added.