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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Injera is a sour, spongy flatbread made by fermenting teff batter.
Origin: Ethiopian and Eritrean peoples (Traditional (pre‑colonial, centuries of use)) — Horn of Africa
See full technique reference →During ambient fermentation (20–30 °C, 12–48 h) native lactobacilli convert teff carbohydrates to lactic acid, lowering pH to 4.0–4.5, while yeasts produce ethanol and CO₂ that leaven the batter. The acidification and gas formation create the characteristic sour taste and porous crumb structure.
Primary Reaction
Lactobacillus spp. ferment carbohydrates to lactic acid (homofermentative) and Saccharomyces spp. produce CO₂ and ethanol via alcoholic fermentation
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Key Variables