Description
Injera sourdough fermentation is a traditional culinary technique used to make a sourdough flatbread.
Technical
The fermentation process involves the action of wild yeast and lactic acid bacteria, which convert the starches in the teff flour into lactic acid, producing the bread's distinctive sour flavor and chewy texture. This process occurs at room temperature and requires no added yeast or commercial starter culture.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyEarthyYeastyFermentedNutty
Wine Analogy
Similar to natural orange wine fermentation
Coffee Analogy
Reminiscent of Ethiopian Yirgacheffe's wild fermentation notes
Perfume Analogy