Description
Injera making involves a natural fermentation process using a sourdough starter, typically teff flour, water, and a pinch of salt.
Technical
The mixture is left to ferment for 24-48 hours, allowing the lactic acid bacteria to break down the starches and produce lactic acid. The resulting batter is then poured onto a hot griddle or injera pan and cooked for 1-2 minutes on each side, until the edges start to curl and the surface is dry.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyEarthyYeastyFermented
Wine Analogy
Similar to natural fermentation in orange wine
Coffee Analogy
Earthy notes like wet-processed Ethiopian coffees
Perfume Analogy
Complex sour bouquet reminiscent of fermented accords in artisanal perfumery