What You Need to Know
The fermentation process involves the use of natural yeast and lactic acid bacteria present on the teff grains, breaking down phytic acid and increasing nutrient bioavailability. The process is affected by factors such as temperature, humidity, and contaminants.
Steps
- 1.
Injera (Ethiopia): Primary leavening agent and flavor development
- 2.
Tihlo (Eritrea): Dough conditioning for pearl millet dumplings
- 3.
Kita (Ethiopia): Quick-fermented flatbread variant
The Science
Primary Reaction
Lactic acid fermentation