The injera fermentation process is very similar to that of sourdough and requires a starter (ersho) to be created approximately three days before mixing the batter.
- Combine 1 cup of Teff flour with 2 cups of room temperature water in a container.
- Whisk until there are no clumps of flour and ingredients are thoroughly combined. You should see a thin foam film develop on the top.
- Seal the container store in a dark, dry room at around 70 degrees Fahrenheit. The warmer the room, the faster your starter will ferment.
- Observe fermentation throughout the next three days, but do not touch or disturb the container.
- Approximately 3 days later, open the container. You should see a foam film on the top as well as a layer of murky water above the settled flour.
- Discard the murky water layer and stir the starter making sure it is thoroughly combined.
- Your starter is now ready to use.
- To store add water (about 3/4 cup for this ratio) and store in the refrigerator.
When is the Injera Starter Ready?
- The dough is at its highest level of activity; If you nudge your starter, little air pockets should shoot up to the top.
- The water has separated, and foam has gathered on the very top.
- This recipe makes about 5-7 16” injera’s. If you want to make less for your first time, the recipe works just as well when halved.
- Refrigeration slows down the microbes and lessens their need to be fed. However, do not neglect your starter, if you do not make injera frequently make sure to be adding teff flour periodically to maintain a healthy culture.
- Visit our Tips & Tricks section on the webpage
