Injera Starter | እርሾ | ERSHO

WHAT IS INJERA?

Injera (እንጀራ) is a sour, fermented flatbread at the center of Ethiopian and Eritrean cuisine. Traditionally made with teff—an ancient grain among the world’s earliest cultivated crops—injera is served with nearly every meal, acting as both plate and utensil.

More than just a daily staple, injera is a deeply cherished part of life and communal tradition. Families and friends gather around woven baskets called mesobs, breaking bread from a single round flatbread. Tearing a piece and offering it to another is a sign of respect and affection.

ERSHO

Injera begins with ersho, a naturally fermented teff starter that works much like sourdough—slowly developing the tang, aroma, and bubbles that give injera its signature flavor and texture. A well‑fed and mature starter keeps the batter active and balanced. Once established, your starter will ferment faster and taste better.

GOOD TO KNOW

Peak activity is your friend

Your starter and batter perform best when they’re at their bubbliest and most active. Mixing, resting, and cooking all go more smoothly when you work at this stage.

Seasonal temperature changes are normal

Kitchens run warmer in summer and cooler in winter, which speeds up or slows down fermentation. You may need to adjust resting times or starter amounts depending on the season. The best guide is always the batter itself—watch how risen, bubbly, and active it looks. Over time, you’ll learn how your starter behaves in your home.

Author

Maskal Teff

Prep Time

120 hours

Category

Dinner

Cuisine

Ethiopian

Ingredients

• 1 cup Maskal Teff Flour
• 1 cup warm water
• 32 oz jar
• Spatula (silicone or wooden) or whisk
• Small mixing bowl
• Plastic wrap or dish towel
• Measuring cups
• Digital thermometer

Directions

1. Mix 1 cup warm water (~110°F) with 1 cup Maskal Teff flour until smooth.
2. Transfer to a 32 oz jar; cover loosely with plastic wrap or dish towel.
3. Place in a dark area (i.e. cupboard) that will have a fairly stable temperature.
4. Cover and rest for 24 hours.
5. NOTE: Begin only if you see any activity—tiny bubbles, rising batter, or gas pockets. If not, wait.
6. Mix ½ cup warm water + ½ cup Maskal Teff flour until lump‑free.
7. Add to Day 1 starter; stir gently to avoid coating the jar walls.
8. Cover and rest for 24 hours.
9. NOTE: Begin only if the starter has peaked and begun to fall.
10. In a bowl, mix 1 cup warm water + 1 cup Maskal Teff flour; set aside.
11. Stir your starter well, including the hooch (liquid on top).
12. Add 1-2 tablespoons of starter to the new mixture; discard the rest.
13. Rinse the jar with warm water (no soap).
14. Mix the new starter thoroughly and return it to the jar.
15. Cover and rest for 24 hours.
16. NOTE: Begin only if the starter has peaked and begun to fall.
17. Mix ½ cup warm water + ½ cup Maskal Teff flour.
18. Add to the starter jar; stir to combine.
19. Cover and rest for 24 hours.
20. Your starter is ready to use! Move on to our traditional injera recipe, linked here.
21. NOTE: If you’re not ready to make dough, refrigerate the starter. Remove it 12-24 hours before dough day so it can warm up and become active again.