Description
Lactic acid bacteria and wild yeasts ferment teff flour, creating a sourdough with unique structural properties.
Technical
Homofermentative (Lactobacillus sanfranciscensis) and heterofermentative (L. brevis) bacteria produce lactic/acetic acid, while Candida milleri yeasts generate CO2. Teff's high iron content catalyzes Maillard reactions during cooking.
Culinary Significance
Essential for creating injera's signature sour flavor, airy texture, and flexible structure that serves as both food and utensil.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
24°C optimal
20°C to 28°C range
Time
60 hours
48 hours – 72 hours
Equipment
Unglazed clay pots (traditionally)Food-grade plastic containersMuslin cloth covers