Injera Starter
Injera Starter
This is a starter for the traditional Ethiopian/Somalian/Eritrean flatbread, Injera.
It is traditionally made from Teff flour. Teff is the smallest grained of the wheat family, the whole grains are about the size of a poppy seed. Hopefully it will be ready soon!
I just started it this morning, and it is supposed to take about 3 days to ferment. It doesn't seem to mix all that well, a lot of the flour is sitting on the bottom. But we'll see how it goes!
posted by SumisuYoshi | 11:17 PM
1 Comments:
They had it at the Whole Foods near me, as well as whole grain teff. Both were Bob's Red Mill brand. I want to try to find some from TeffCo as they have both the ivory and the brown versions, and I want to see the flavor difference. I also think that for some things the ivory would make for nicer presentation.
I'm not sure how easy it would be to find in Italy...
I imagine it would be easy to grind though, the seeds are so small to begin with it probably doesn't take much effort.
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