What You Need to Know
Heterofermentative LAB (Leuconostoc mesenteroides, Lactobacillus plantarum) metabolize teff's maltose and glucose, producing lactic acid (0.6-1.2% final concentration), acetic acid, and CO2. Proteolytic activity (pH 3.8-4.2) modifies gluten-free proteins, creating viscoelastic batter.
Essential for authentic injera texture - the lactic acid tenderizes starch networks while CO2 creates signature 'eyes'. Fermentation depth determines sourness intensity.
Key Parameters
Temperature
25°C
18°C - 32°C
Time
48h
24h - 72h
Equipment
Unglazed clay pot (mitad)Porous linen coverWooden spatula
Steps
- 1.
Injera (Ethiopia): Creates edible utensil with sour counterpoint to spicy stews
The Science
Primary Reaction
Lactic acid fermentation