What You Need to Know
During 12–48 h fermentation at 25–30 °C, Lactobacillus spp. convert fermentable sugars into lactic acid, lowering the batter’s pH from ~6.5 to ~5.5, and produce CO₂ that aerates the batter. Baking the batter on a 200–250 °C clay griddle expands the trapped CO₂, forming irregular holes and giving injera its characteristic spongy texture while the surface crisps and the interior stays moist.
The Science
Primary Reaction
Fermentation of teff starches by lactic acid bacteria producing lactic acid and CO₂