....for some reason, my NG server won't let me reply, but only post new
articles!

wrote:

>Carlo Milono Mar 11, 9:24 am asked:
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>>Has anybody tried to make injera with an existing sourdough starter?
>>
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>No, I have not. I wondered what it was. If this is an accurate recipe
>--
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>http://www-2.cs.cmu.edu/~mjw/recipes/ethnic/injera.html
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Yes, this is accurate. I tried to make Injera some ten years ago, and
didn't wait long enough for it to sour - it didn't rise at all! I
chickened out and followed a cheaters' recipe that called for Carbonated
Water and some Baking Soda. It looked authentic, but didn't have the
tang. Fastforward ten years, and I recently started making sourdough
from local organisms, so I had a flashback to my initial, failed
Injera-making attempt...

You can make this with a mix of All-Purpose and a bit of Bread Flour,
but Teff is the original grain used (I can get it at my local health
food store). I'll give it a try in a week or two and post my results.

>-- 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
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