Description
A sourdough‑fermented teff flatbread with a spongy, tangy crumb.
Technical
During fermentation, lactic acid bacteria (e.g., Lactobacillus plantarum) convert sugars to lactic and acetic acids, lowering the batter pH to ~4.5–5.0, while yeasts (Saccharomyces cerevisiae) produce ethanol and CO₂ that create the characteristic porous structure. The low‑gluten teff matrix relies on this acid‑protein interaction to form a weak but functional network that holds gas bubbles during cooking, yielding the soft, flexible injera.
Science
Primary Reaction
Lactic acid fermentation coupled with alcoholic fermentation of fermentable sugars
Sensory Profile
Aroma ()
tangysournuttyearthymildyeastyfermented
Origin & History
Civilization