Description
Sourdough flatbread from Eritrea and Ethiopia, made from teff flour and water, characterized by its spongy texture and slightly sour taste.
Technical
Injera undergoes a natural fermentation process involving wild yeast and lactic acid bacteria, resulting in a sour taste and spongy texture. The fermentation process can take 24-48 hours, and the bread is typically baked in a hot oven for 2-3 minutes on each side.
Science
Primary Reaction
LACTIC ACID FERMENTATION
Sensory Profile
Aroma ()
sourtangyearthyyeastyfermented
Wine Analogy
Natural orange wine with funky Brettanomyces notes
Coffee Analogy
Lightly fermented Ethiopian natural process coffee
Perfume Analogy
Sourdough starter meets wet hay absolute