Description
A lactic acid and yeast-based sourdough starter made from teff flour that imparts tang and porosity to injera.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus spp. convert teff carbohydrates into lactic acid, while yeasts like Saccharomyces cerevisiae produce CO₂ and trace ethanol. The acidification lowers the pH to ~4.5, inhibiting spoilage organisms and creating a stable, gluten‑free batter matrix. CO₂ generation creates the characteristic porous structure of injera.
Science
Primary Reaction
Carbohydrate fermentation to lactic acid, acetic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
earthyfermentednuttysourbreadyyeastymildly fruity
Origin & History
Civilization