Ingredients
2 cups (473g) ersho, from Step 1
6 cups (1.128kg) Maskal Teff flour
8 cups (1.89kg) lukewarm water
Materials
Large sealable container
Measuring cup or scale
Mixer (or you can use your hands)
Instructions
In a large sealable container (preferably clear), mix the starter with the teff flour. You can also mix in a large bowl and then transfer to a sealable container.
Gradually add 3-4 cups of water, one cup at a time, while mixing by hand or with a mixer. You may not need the full amount—aim for a thick, heavy consistency.
Knead the mixture for 3-5 minutes until the dough is very thick but smooth.
Press the dough firmly into the bottom of the container.
Use the remaining 3-4 cups of water to rinse down the sides of the container. Do not mix this water into the dough—it serves only to prevent mold from forming on the surface. When finished, you should have a thick layer of dough at the bottom and a murky layer of water on the top.
Seal the container tightly and store it in a dry place at room temperature for 1-3 days, depending on your desired sourness (one day for mild flavor, three days for more tang).
Notes
During fermentation, the dough will gradually absorb some of the water above it. As this happens, the consistency will shift from a firm dough to a thick batter. To account for this, keep the mixture as thick as possible during the initial mixing stage.
To reduce sourness, you may discard the top water daily and replace it with fresh water of the same amount.