Bokashi=pickling. I can see the inference. Lactobacillus reaction makes with the sour (bokashi can smell more than a bit sour too.)Or Kim chee or saurkraut; all apt comparisons. Anaerobic conditions with facultative anaerobes is pretty much the same if we are talking effective microbes or kosher half-sours...and have you tried the corned beef here? To die for... and the herring? You'll plotz... anyway, I like, I like... pickling is good. And how else you gonna preserve a salam or a pepperon? Fugeddaboutit
I have just added a touch of cake yeast to my sourdough starter, sacriledge among the true sourdough cognscentii, it's true, but it just wasn't jumping up. What aerobes like yeast can do is truly amazing, a magical trick of sort. My somewhat stalled starter (I think it was warmth more than anything) had a nice sour smell (I had added yogurt for a controlled Lactobacillus culture, but nothing else) but there was no rising. So about 4 hours back I mixed a cup of my sour starter to a like cup of flour and half that of water, with a half teaspoon of cake yeast mixed in. It came to exactly the 250 ml mark on the canning jar I use.
In that four hours my starter size has tripled. The fungii have built the ingredients on hand to 750 ml, creating a matrix of strands that open and puff the structure, changing carbs into gluten. It's still pretty tight now but as the food sources wane and it begins to collapse, the bacteria, the lactobacillus will start to pick up again. But we have CO2 gassing off and alcohol building to the point where you have to pour it off ocasionally (called hooch in sourdough circles), chemical processes triggered and sustained by naturally occuring soil organisms. We are never so close to true organic symbiosis as when we bake bread or brew beer. The peak of the food chain meeting with the lowest rung on equal terms, bacteria and fungii working together with me, and I shall have sourdoughbread!
Sorry; got carried away.
Anyway I have decided to do boules on the pizza stone; I'll let you know how it turns out.
All these same exact functions and traits can be brought to soil or compost in exactly the same manner. AK went heavy on the bacterial side, and nature took it's course. Had she added fungii (like my yeast addition, but mycorhizae, and naturally occuring soil fungii from S.A. for AK) and the browns (whole wheat in my starter, but higher carbon items like sawdust, paper, or wood mulch for compost) instead of just white flour and lactobacillus (wait that's my starter, but it could just as easily be too many greens and...lactobacillus is the most common bacteria on the planet, so yeah, probably the exact same genus of bacteria!), well, her compost wouldn't have stalled just like my starter. EXACTLY like my starter. Oh, well at least I get to eat my teaching aids...
No eating your compost AK, but like my starter, your compost will be even better when you add your browns. And if you aren't sure about adding a fungal side, you could do worse that just starting with the same old yeast that I did. Where do you think it came from in the first place? ALL our biological food partner's were born of compost amd soil, and where would we be without any one of them?
Thermophilic organisms are important if you want fast composting, but really hot composting isn't so kind to many fungii; my yeast start to bite it in wholesale quantity above 90F If we want open airy soil (250 ml to 750ml!), we want fungal soil. Aerobic bacteria most effective for nitrogen cycling, but anaerobes (especially facultative types) have benefits too (like pickles and saurkraut). I don't think we should get married to any one set of organisms, inputs or methods. Nature provides all these in most places on the planet and I think there are likely optimal uses for all types of composting and natural digestion.