took 40 g teff dough from Saturday and cooked with 100 ml of water, boiled until starch well cooked.
After cooking added 50 ml cold water to get temp of ~ 35 deg C for cooked paste.
Mixed cooked paste into remaining teff dough.
Fermented further 3 to 4 hours.
Cooked on very hot griddle 2 min covered.
The injera has a very strong taste from the teff, and I couldn’t really detect much difference between the “starters” for the fermentation. But sure did get bubbles. Might try half teff, maybe half whole-wheat or wheat-atta next time to moderate the very strong taste.
1- secret sourdough starter
2-0.1 g Goldrush SanFrancisco sourdough starter
3-nothing to see if it ferments naturally.
http://www.pecad.fas.usda.gov/highlights/2007/12/Ethiopia_BF-Niger/
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