What You Need to Know
The process involves feeding the starter with a 1:1:1 ratio of flour:water:starter and allowing it to rest for 24-48 hours. Lactic acid fermentation breaks down starches into lactic acid and carbon dioxide, resulting in the characteristic flavor and texture of injera bread.
Steps
- 1.
Tihlo (Tigray region): Provides the fermented base for barley dumplings
- 2.
Kita firfir (Amhara region): Creates the sourdough flatbread base
- 3.
Shameta (Oromia region): Forms the fermented component of spiced barley porridge
The Science
Primary Reaction
Lactic acid fermentation