Description
Traditional Ethiopian technique to produce sourdough flatbread through wild yeast and lactic acid bacteria fermentation.
Technical
Injera fermentation involves the breakdown of starches into sugars, followed by the conversion of sugars into carbon dioxide, ethanol, and lactic acid. This process is facilitated by the action of wild yeast and lactic acid bacteria present in the teff flour, and is typically allowed to occur at room temperature (20-25°C) for 24-48 hours.
Science
Primary Reaction
Lactic acid fermentation and alcoholic fermentation
Sensory Profile
Aroma ()
SourTangySlightly sweetEarthyYeastyFermented
Wine Analogy
Similar complexity to natural orange wine fermentation
Coffee Analogy
Earthy notes reminiscent of natural processed Ethiopian coffees