Description
Microbial acidification of teff flour batter through spontaneous fermentation, producing injera's characteristic sourness and porous structure.
Technical
Heterofermentative LAB (Leuconostoc mesenteroides, Lactobacillus plantarum) metabolize teff's maltose and glucose, producing lactic acid (0.6-1.2% final concentration), acetic acid, and CO2. Proteolytic activity (pH 3.8-4.2) modifies gluten-free proteins, creating viscoelastic batter.
Culinary Significance
Essential for authentic injera texture - the lactic acid tenderizes starch networks while CO2 creates signature 'eyes'. Fermentation depth determines sourness intensity.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
25°C optimal
18°C to 32°C range
Time
48h
24h – 72h
Equipment
Unglazed clay pot (mitad)Porous linen coverWooden spatula