Sourdough Journal

A journal of my attempts to make a sourdough starter, make sourdough, other breads, etc.

Monday, July 03, 2006


Other Injera

Well, here are some of the injera. Not sure if they turned out how they're supposed to or not. I think I may have made them a little too thick, but I don't know for sure. They don't look like pictures I've seen online. But I think those aren't from teff flour for one thing. So I'll have to try them again sometime. They are quite sour though.


Blogger Nicole said...

Did you eat these plain or did you fill them with something? I don't know much about Ethiopian food (although I saw an Ethiopian restaurant in Rome that I'm dying to try next time I'm there which should be next week). I saw a recipe for Teff pancakes here.

11:01 PM  
Blogger SumisuYoshi said...

Those pancakes look good, I'm partial to buckwheat, multi-grain, amaranth, and buckwheat-amaranth. I've got another recipe for teff ones to try too.

I had one plain. I actually made them to take into a friend at work, he's from South Africa but he lived with some Ethiopians for quite some time so he's a big fan of injera.

I'd say for the future, I'll definitely need something to eat with it, or a shorter ferment time. Because these guys are so incredibly sour they make overfermented or over proofed sourdough like like pure sugar.

I might need to add more salt, but, I bet with some stew or vegetables or something on it the sour wouldn't be so strong and would be more of an accompaniment.

I also need to refine the cooking portion of making them. I'm not terribly good at that yet. I'm figuring in the future if I want to make them more quickly I can probably add a touch of my sourdough stater in with the injera starter and they'll be ready in hours instead of days.

1:03 AM  
Anonymous Anonymous said...

I have a bowl of teff flour mixed with water and yeast sitting for the 3rd day on my counter. The directions I have for actually making the injera are vauge. It says I'm to drain off the water, take one cup of the remaining "dough" and mix it into 2 cups boiling water, then return that to the original bowl with some more water (unspecified amount) and let it "rise" and then fry it in a pan like a pancake, but not flip it. I don't understand the part about mixing some with boiling water and putting it back in the bowl. Did your recipe tell you to do this?

9:54 AM  

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