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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Spontaneous lactic acid fermentation of teff dough with gesho leaves produces a sour, spongy flatbread.
Origin: Ethiopian (Amhara, Oromo, and other highland peoples) (Traditional, centuries-old) — Ethiopia, Horn of Africa
See full technique reference →During fermentation, native lactic acid bacteria (e.g., Lactobacillus plantarum) metabolize teff starches to lactic acid, lowering the dough pH to 4.0–4.5. The tannins and phenolic acids in gesho inhibit spoilage yeasts and bacteria, while the acidic environment promotes the development of a porous, aerated crumb structure.
Primary Reaction
lactic acid fermentation of teff starch
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