Description
Spontaneous lactic acid fermentation of teff dough with gesho leaves produces a sour, spongy flatbread.
Technical
During fermentation, native lactic acid bacteria (e.g., Lactobacillus plantarum) metabolize teff starches to lactic acid, lowering the dough pH to 4.0–4.5. The tannins and phenolic acids in gesho inhibit spoilage yeasts and bacteria, while the acidic environment promotes the development of a porous, aerated crumb structure.
Science
Primary Reaction
lactic acid fermentation of teff starch
Sensory Profile
Origin & History
Civilization
Ethiopian (Amhara, Oromo, and other highland peoples)
Era
Traditional, centuries-old
Region
Ethiopia, Horn of Africa