How to make injera using just teff flour and water...
I followed a recipe that said to mix the teff and water and let it sit covered for up to 3 days so it can ferment. When I opened it 3 days later it smelt very rotten and moldy. I cooked it anyways...then it tasted the same. Something went wrong but I don't know what. I really want to make my own injera, any suggestions??
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https://food52.com/hotline/25284-does-anyone-have-experience-advice-for-making-injera
To save your stater, save in a non reactive glass jar and feed weekly. Be sure to throw or use some so the ferment is always fresh.
Alternatively, you can convert an existing sourdough starter into teff. Mix a cup of teff with a cup of water. Add a teaspoon of an active sourdough starter in. You should have a healthy and active teff starter in a few hours.