Description
Injera is a sour, spongy flatbread made by fermenting teff batter.
Technical
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.
Science
Primary Reaction
Lactobacillus spp. ferment carbohydrates to lactic acid (homofermentative) and Saccharomyces spp. produce CO₂ and ethanol via alcoholic fermentation
Sensory Profile
Aroma ()
sourfermentednuttyearthyyeastytangyfruitymustytoastyherbal