Fermenting, darkening and toasting

You'll need Tick as you go

• Tobacco flour
• Water (for fermenting and darkening only)
• An alkali such as sodium carbonate, optional, for fermenting

Equipment

Method

1. Step 1 of 3Fermenting: keep moist tobacco warm, at up to 54°C (130°F). Adding an alkali helps start fermentation, though it isn't the same as slow ageing.
2. Step 2 of 3Darkening: mix the tobacco with at least twice as much water and hold it at 50 to 75°C (122 to 167°F) for up to a week. Longer and hotter gives a darker result.
3. Step 3 of 3Toasting: heat dry tobacco, with no water, at a high temperature for a short time. A slow cooker on high works. The original post gives no exact temperature or time, so check it often.

Rest time

Toasted tobacco can smell bad at first. The smell usually fades after about a week.

Notes

Wear gloves if you add an alkali.