Has anybody tried to make injera with an existing sourdough starter?

Carlo Milono wrote:
> Has anybody tried to make injera with an existing sourdough starter?
Hm, no. IIRC; Injera is a regional (Ethiopian highlands) flatbread made
with Teff (or t'ef). Given that it's a grain with such ancient roots, I'd
submit that it originally was made with/as a SD product.

You've made me curious...(:-o)! I've been making all sorts of SD
flatbreads. And this would seem to be right in line with the rest. I'm
gonna hafta look into getting some Teff flour and see what can be done...

Thanks for the 'nudge!'

Now, to find some t'ef...


Dusty
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"Dusty" > schrieb im Newsbeitrag
...
> Carlo Milono wrote:
> > Has anybody tried to make injera with an existing sourdough starter?
> Hm, no. IIRC; Injera is a regional (Ethiopian highlands) flatbread made
> with Teff (or t'ef). Given that it's a grain with such ancient roots, I'd
> submit that it originally was made with/as a SD product.
>
> You've made me curious...(:-o)! I've been making all sorts of SD
> flatbreads. And this would seem to be right in line with the rest. I'm
> gonna hafta look into getting some Teff flour and see what can be done...
>
> Thanks for the 'nudge!'
>
> Now, to find some t'ef...
>
>
> Dusty


Perhaps in an animal food store which is specialized on parrots or
parakeets??

> Dusty
> --
Ulrike

On Fri, 11 Mar 2005 19:38:15 +0100, "Ulrike Westphal"
> wrote:

>
>"Dusty" > schrieb im Newsbeitrag
...
>> Carlo Milono wrote:
>> > Has anybody tried to make injera with an existing sourdough starter?
>> Hm, no. IIRC; Injera is a regional (Ethiopian highlands) flatbread made
>> with Teff (or t'ef). Given that it's a grain with such ancient roots, I'd
>> submit that it originally was made with/as a SD product.
>>
>> You've made me curious...(:-o)! I've been making all sorts of SD
>> flatbreads. And this would seem to be right in line with the rest. I'm
>> gonna hafta look into getting some Teff flour and see what can be done...
>>
>> Thanks for the 'nudge!'
>>
>> Now, to find some t'ef...
>>
>>
>> Dusty
>
>
>Perhaps in an animal food store which is specialized on parrots or
>parakeets??
>
>> Dusty
>> --
>Ulrike
>


Why not just get some from here?

https://www.bobsredmill.com/catalog/...product_ID=387

Boron

Dusty wrote:
> Carlo Milono wrote:
>
>>Has anybody tried to make injera with an existing sourdough starter?
>
> Hm, no. IIRC; Injera is a regional (Ethiopian highlands) flatbread made
> with Teff (or t'ef). Given that it's a grain with such ancient roots, I'd
> submit that it originally was made with/as a SD product.
>
> You've made me curious...(:-o)! I've been making all sorts of SD
> flatbreads. And this would seem to be right in line with the rest. I'm
> gonna hafta look into getting some Teff flour and see what can be done...
>
> Thanks for the 'nudge!'
>
> Now, to find some t'ef...
>
>
> Dusty
It is grown in California these days. The person from Ethiopia that
showed me how she made hers used barley flour as well. Alford and
Duiguid's Flavors of Flatbreads has a recipe.
Ellen

Carlo Milono Mar 11, 9:24 am asked:

>Has anybody tried to make injera with an existing sourdough starter?

No, I have not. I wondered what it was. If this is an accurate recipe
--

http://www-2.cs.cmu.edu/~mjw/recipes/ethnic/injera.html

-- then an established sourdough starter might me a good idea as it
could inhibit unhealthy organisms growing in the very wet mix over the
long fermentation time. Also it would let you really taste what your
starter is like when it's sour.

--Lisse

Injeral culture produces a more acidic taste in the end product.
Its actually a combination of a unique wild yeast called candida
guillermondi, coupled with strains of lactobacteria L.
brevis,pediococcus, etc.
I think there is a possibility that the san francisco sourdough strain
may imitate the taste and performance.
How about giving it a try?

Roy wrote:
> Injeral culture produces a more acidic taste in the end product.
> Its actually a combination of a unique wild yeast called candida
> guillermondi, coupled with strains of lactobacteria L.
> brevis,pediococcus, etc.
> I think there is a possibility that the san francisco sourdough
> strain may imitate the taste and performance.
> How about giving it a try?
After I replied to the post asking, I went out and bought all 3 bags my
store had of Teff flour. I built the recipe provided, and am about 20 min
for giving it a shot.

To go with it, I just finished up some Ethiopian lentils, and some "Siga
Wot". I posted the Injeral recipe he
http://www.innerlodge.com/Recipes/Br...ugh/injera.htm

But take some care...it's completely untested (except for the batch that's
growing in my proofing box at the moment...

I'll be putting it to the fire in about 1/2 an hour...

Actually, about 3 minutes...(:-o)!

#1 daughter just tasted the Siga Wot...and pronounced it really, REALLY
good! The lentils are pretty good as well...

Time to go eat!


Dusty
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Dusty wrote:
> Roy wrote:
>> Injeral culture produces a more acidic taste in the end product.
>> Its actually a combination of a unique wild yeast called candida
>> guillermondi, coupled with strains of lactobacteria L.
>> brevis,pediococcus, etc.
>> I think there is a possibility that the san francisco sourdough
>> strain may imitate the taste and performance.
>> How about giving it a try?
> After I replied to the post asking, I went out and bought all 3 bags
> my store had of Teff flour. I built the recipe provided, and am
> about 20 min for giving it a shot.
Okay, I've made a batch. I gotta admit, except for the lentils, it came out
pretty good!

I've updated the recipe as listed, with my working changes. In a day or two
I'll try it again, and refine it a bit more. You can read all about it,
he http://www.innerlodge.com/Recipes/Br...ugh/injera.htm

General observations:
1. The Injera batter got MUCH thinner with time and fermentation. I was in
error in trying to "thicken" it with flour. In the next iteration, I'll be
reverting back to the recipe proportions.

2. The Injera batter is very dark, purple-brown, like pinto bean paste.

3. The batter cooks rather quickly. And in my pan, at least, it didn't
stick (and NO, I don't use a "coated" pan!).

4. I made Ethiopian lentils
(http://www.innerlodge.com/Recipes/Et...an/lentils.htm) and
Siga Wot
(http://www.innerlodge.com/Recipes/Et...n/siga_wot.htm) with
it.

The lentils needed MUCH more salt, and the Siga Wot could have used both
more salt and some more 'hot' spices. I was cautious using spices because I
was expecting my GK's to be over for dinner.

5. I'm going to replace the "tomato paste" in the Siga Wot with crushed or
diced tomatoes.

6. We served it, as we do with many of our more spicy meals, with a dollop
of sour-cream (plain yoghurt or Quark would work equally well). Yummy!

7. The general consensus--considering how quiet it was around the
table--was that everyone like it. Of course, YMMV!

8. This is my second 12-hour total time sourdough recipe--right after my SD
pizza dough. This sure makes the "decision period" easier to work...

Over the next interval, I'll try to come up with a Teff-flour free
alternative...as I'm sure many readers won't have the access to it that I
enjoy here in San Jose. My guess? It won't matter all that much.
Flat-bread is flat-bread. Given the rather intense, explicit flavors of the
rest of the meal, the exact ingredients can't possibly matter all that
much...


Enjoy!

Dusty
San Jose, Ca.
--
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Dusty wrote:

> 2. The Injera batter is very dark, purple-brown, like pinto bean paste.

That's interesting. The injera pancakes at the local Ethiopian
restaurant are gray.

You can see the color when you google injera images.


Samartha

Samartha Deva wrote:
> Dusty wrote:
>
>> 2. The Injera batter is very dark, purple-brown, like pinto bean
>> paste.
>
> That's interesting. The injera pancakes at the local Ethiopian
> restaurant are gray.
>
> You can see the color when you google injera images.
Donno what to tell ya, Samartha. I just calls 'em like I see's 'em...

Considering the starting color of the flour, it's certainly a bit of a
surprise...which is why I'd mentioned it...

I'll see what I can do to capture a picture. Gonna hafta look for my color
reference card, though, first...


L8r,
Dusty
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Carlo Milono wrote:

> Has anybody tried to make injera with an existing sourdough starter?

I bought "Ivory T'eff" at Rainbow Grocery in S.F. on Saturday. I milled
the grain with my VitaMix, and made an Equinox Sour (tm!). This
morning, the Injera came out relatively "good", and by tonight it was
great! I used two TBS of sourdough starter for 1 Cup of T'eff flour and
1.5 cup of water. My test in the Morning was rough, but by the evening,
I had things in order...with about 12 hours of fermentation... check it
out!

http://www.sonic.net/~cmilono/sourdo...equinox-05.JPG

....now considering sourdough ethnicity, is anybody interested in South
Indian Idli! Sourdough rice and beans dumpling?! I'm on it!

On Mon, 21 Mar 2005, Carlo Milono wrote:

> Carlo Milono wrote:
>
> > Has anybody tried to make injera with an existing sourdough starter?
>
> I bought "Ivory T'eff" at Rainbow Grocery in S.F. on Saturday. I milled
> the grain with my VitaMix, and made an Equinox Sour (tm!). This
> morning, the Injera came out relatively "good", and by tonight it was
> great! I used two TBS of sourdough starter for 1 Cup of T'eff flour and
> 1.5 cup of water. My test in the Morning was rough, but by the evening,
> I had things in order...with about 12 hours of fermentation... check it
> out!
>
> http://www.sonic.net/~cmilono/sourdo...equinox-05.JPG

Looks perfect, Carlo! How big are the injera, and how many do you get for
the 1 Cup flour mix?

Your posting came through as 07:30 GMT, so I guess you were posting late
Sunday night, Pacific time. Did you make up the batter Saturday evening,
so it fermented overnight, then waited another 12 hours, for the best
results?

Dave

Dave Bell wrote:

>On Mon, 21 Mar 2005, Carlo Milono wrote:
>
>
>
>>Carlo Milono wrote:
>>
>>
>>
>>>Has anybody tried to make injera with an existing sourdough starter?
>>>
>>>
>>I bought "Ivory T'eff" at Rainbow Grocery in S.F. on Saturday. I milled
>>the grain with my VitaMix, and made an Equinox Sour (tm!). This
>>morning, the Injera came out relatively "good", and by tonight it was
>>great! I used two TBS of sourdough starter for 1 Cup of T'eff flour and
>>1.5 cup of water. My test in the Morning was rough, but by the evening,
>>I had things in order...with about 12 hours of fermentation... check it
>>out!
>>
>>http://www.sonic.net/~cmilono/sourdo...equinox-05.JPG
>>
>>
>
>Looks perfect, Carlo! How big are the injera, and how many do you get for
>the 1 Cup flour mix?
>
>
>
I got six 11" breads from 1 Cup of flour.

>Your posting came through as 07:30 GMT, so I guess you were posting late
>Sunday night, Pacific time. Did you make up the batter Saturday evening,
>so it fermented overnight, then waited another 12 hours, for the best
>results?
>
>
>
I shopped Saturday, and ground the Ivory Teff grain in a VitaMix around
4pm. I added just over an equal amount of water, and two TBS of my
wheat-based starter. By 10am the next day, it looked pretty good, so I
thinned it a little and cooked one up - too much heat, too thick a
batter. It cracked a little bit. By 7pm (27 hours after grinding and
adding starter), it was coming out "perfect" - stretchy, light, just the
right amount of sour, and perfect holes - very little cracking. I had
thinned it again and watched the heat/time.

Lessons Learned: I think I'd grind the grain even finer. The feel of
the batter after 18 hours still seemed gritty, but after 27 hours,
everything must have hydrated to softness. I might try to make a Teff
Starter as I suspect that materials influence the ecology of the batter.

>Dave
>
>

On Mon, 21 Mar 2005, Carlo Milono wrote:

> Carlo Milono wrote:
>
> > Has anybody tried to make injera with an existing sourdough starter?
>
> I bought "Ivory T'eff" at Rainbow Grocery in S.F. on Saturday. I milled
> the grain with my VitaMix, and made an Equinox Sour (tm!). This
> morning, the Injera came out relatively "good", and by tonight it was
> great! I used two TBS of sourdough starter for 1 Cup of T'eff flour and
> 1.5 cup of water. My test in the Morning was rough, but by the evening,
> I had things in order...with about 12 hours of fermentation... check it
> out!
>
> http://www.sonic.net/~cmilono/sourdo...equinox-05.JPG

Looks perfect, Carlo! How big are the injera, and how many do you get for
the 1 Cup flour mix?

Your posting came through as 07:30 GMT, so I guess you were posting late
Sunday night, Pacific time. Did you make up the batter Saturday evening,
so it fermented overnight, then waited another 12 hours, for the best
results?

Dave