Injera Fermentation Master (Ethiopia - perfect sourdough)
A recipe from Kenya.
🇰🇪 KenyavegandairyFreenutFree
Nutrition (per serving)
350Calories
10 gProtein
2 gSugar
100 mgSalt
Ingredients
- 1kg Teff flour (100% for authentic)
- filtered room temp Water
- 200g Starter (ersho from previous)
- for texture Absit (cooked starter)
Method
- Day 1: Mix 300g teff with water to thick batter; add 100g ersho starter. Cover loosely; ferment warm spot 24 hours—bubbles and sour smell develop.
- Day 2: Feed with 300g teff and water; stir well. Ferment another 24 hours—should double and be very bubbly.
- Day 3: Make absit—cook 200g batter with water to thick paste; cool completely. Add absit to main batter with final 400g teff and water to thin pancake consistency.
- Ferment 2-4 more hours until extremely bubbly and tangy.
- Pour ladle on hot mitad; swirl thin—no flip. Cook until holes form perfectly.
- Stack on mesob—master injera for full wat spread.
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