Step 1: እርሾ | Ersho | Starter

Creating the Starter

Everything you need to know about making the perfect injera starter.
This recipe makes about 5-7 injera that are 16 inches. If you want to make less, the recipe works just as well when halved.

Before you begin, check out our Tips & Tricks for equipment and ingredient advice.

Step 1: እርሾ | Ersho | Starter

Creating the Starter

Everything you need to know about making the perfect injera starter.
This recipe makes about 5-7 injera that are 16 inches. If you want to make less, the recipe works just as well when halved.

Before you begin, check out our Tips & Tricks for equipment and ingredient advice.

Ingredients

Maskal Teff Flour

1 cup (188g) Maskal Teff flour
2 cups (473g) lukewarm or room-temperature water

Materials

Medium-sized, non-reactive container with lid (preferably clear and a wide opening for easy access)
Whisk
Measuring cup or scale
Spoon

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. This time frame is an average and may differ depending on location and ambient temperatures. We suggest using a clear container when making the injera starter for the first time to observe the daily changes. Use our guide below to determine your starter’s peak readiness to get your starter to the desired stage.

Day 1

Combine 1 cup of Teff flour with 2 cups of room temperature water in a container. (See Tips & Tricks for increasing or decreasing quantity of starter).
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, and you may move on to STEP 2: ሊጥ| LEET | DOUGH.
To store for later use, add water (about 3/4 cup for this ratio) and store in the refrigerator.

Refrigeration slows down the microbes and lessens their need to be fed. However, do not neglect your starter. If you don’t make injera frequently make sure to be adding teff flour periodically to maintain a healthy culture.

When is the Injera Starter Ready?

The dough is at its highest level of activity. If you nudge your starter, little air bubbles should shoot up to the top.
The water has separated, and foam has gathered on the very top.

Ingredients

Maskal Teff Flour

1 cup (188g) Maskal Teff flour
2 cups (473g) lukewarm or room-temperature water

Materials

Medium-sized, non-reactive container with lid (preferably clear and a wide opening for easy access)
Whisk
Measuring cup or scale
Spoon

02. Creating the Dough

Tips & Tricks

25 solutions to the most frequently asked injera questions.

Tips & Tricks

25 solutions to the most frequently asked injera questions.