How to Injera Sourdough Fermentation

What You Need to Know

The fermentation process involves the action of wild yeast and lactic acid bacteria, which convert the starches in the teff flour into lactic acid, producing the bread's distinctive sour flavor and chewy texture. This process occurs at room temperature and requires no added yeast or commercial starter culture.

Key Parameters

Steps

1. 1.

   Tihlo (Tigray region, Ethiopia): Fermentation creates digestible barley dough balls

2. 2.

   Kita firfir (Amhara region, Ethiopia): Fermented teff provides sour base for spiced bread crumbs

3. 3.

   Shiro wot (Eritrea): Fermented chickpea flour thickens the stew

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes