What You Need to Know
Homofermentative (Lactobacillus sanfranciscensis) and heterofermentative (L. brevis) bacteria produce lactic/acetic acid, while Candida milleri yeasts generate CO2. Teff's high iron content catalyzes Maillard reactions during cooking.
Essential for creating injera's signature sour flavor, airy texture, and flexible structure that serves as both food and utensil.
Key Parameters
Temperature
24°C
20°C - 28°C
Time
60 hours
48 hours - 72 hours
Equipment
Unglazed clay pots (traditionally)Food-grade plastic containersMuslin cloth covers
Steps
- 1.
Injera (Ethiopia): Creates edible serving vessel with optimal sauce absorption
- 2.
Kita firfir (Eritrea): Enables quick rehydration of torn flatbread
The Science
Primary Reaction
Lactic acid fermentation