zxcvbob wrote:
> Serene Vannoy wrote:

>> Has anyone here ever had success making this stuff from scratch? Is it
>> a pipe dream?

>
> Are you sure it's supposed to have bakers yeast in it, and not rely on
> the indigenous yeast and lacto-bacteria on the teff? (like sourdough)

No, but I know that even respectable sourdough bakers sometimes use a
little yeast to kick-start the first starter, and I'm not a purist.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

"Serene Vannoy" > wrote in message
...
> zxcvbob wrote:
>> Serene Vannoy wrote:
>
>>> Has anyone here ever had success making this stuff from scratch? Is it a
>>> pipe dream?
>
>>
>> Are you sure it's supposed to have bakers yeast in it, and not rely on
>> the indigenous yeast and lacto-bacteria on the teff? (like sourdough)
>
> No, but I know that even respectable sourdough bakers sometimes use a
> little yeast to kick-start the first starter, and I'm not a purist.

Is Injera the same as sourdough? I used to make sourdough from scratch with
no yeast. I don't any more because we don't eat bread, but I made it for
many years for the family.
--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
>
>
> "Serene Vannoy" > wrote in message
> ...
>> zxcvbob wrote:
>>> Serene Vannoy wrote:
>>
>>>> Has anyone here ever had success making this stuff from scratch? Is
>>>> it a pipe dream?
>>
>>>
>>> Are you sure it's supposed to have bakers yeast in it, and not rely
>>> on the indigenous yeast and lacto-bacteria on the teff? (like sourdough)
>>
>> No, but I know that even respectable sourdough bakers sometimes use a
>> little yeast to kick-start the first starter, and I'm not a purist.
>
> Is Injera the same as sourdough?

It's a sourdough crepe thing that's made from a certain grain. It tastes
different from any crepe I've ever had, but a good solid buckwheat crepe
might be enough of an approximation to give you an idea of the texture,
and the taste is clearly sourdough.

> I used to make sourdough from scratch
> with no yeast. I don't any more because we don't eat bread, but I made
> it for many years for the family.

I've had some luck with native sourdough, but haven't made any in a
couple years.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

"Serene Vannoy" > wrote in message
...
> Ophelia wrote:
>> Is Injera the same as sourdough?
>
> It's a sourdough crepe thing that's made from a certain grain. It tastes
> different from any crepe I've ever had, but a good solid buckwheat crepe
> might be enough of an approximation to give you an idea of the texture,
> and the taste is clearly sourdough.
>
> > I used to make sourdough from scratch
>> with no yeast. I don't any more because we don't eat bread, but I made
>> it for many years for the family.
>
> I've had some luck with native sourdough, but haven't made any in a couple
> years.

Thanks, Serene.

--
--
https://www.shop.helpforheroes.org.uk/