I have to admit I had no idea what Injera was before starting this course - as well as a couple other ferments. I realized I had eaten this once in a restaurant in Toronto with Ethiopian cuisine however everything was new and overload for textures, names and tastes. I was pleasantly surprised with this simple and tasty spongy pancake like ferment. My first attempt was a toss away. Although in hindsight I might have panicked abit at the smell, look and consistency after seeing it was similar the second attempt. I reached out for help in the FB group and tried to stir the mixture and it seemed to do the trick. I love that using teff flour makes this gluten free and the fermentation increased the nutritional value of the flour.
Fermentation Type - Injera Grain
Date: December 15th, 2017
January 4th, 2018
1-1/2 Cups water, at room temperature
1 Cup teff flour
1/4 teaspoon salt
1/2 teaspoon baking soda (optional)
Coconut oil for cooking
Notes: My first attempt I mixed the Teff Flour and water and covered it and left it to sit on my counter. The smell was less than welcoming and noted by everyone in the house. I let it ferment for 3 days and I was unsure of the look of it and the smell left me worried about my process. I ended up tossing it after asking some questions on FB and left it for another attempt.
In January I tried again - not to be beaten by a ferment and I wanted to really taste this. I repeated the process of the teff and water, let it sit on my counter. It still doesn't have a nice aroma - however I stirred it on day 2 and make it up on day 3 and it was spectacular once cooked. My family gobbled it after asking what's that? I did have to switch pans to try frying it in as my first pan which is a cast iron and it basically tore up the injera - I switched to a non stick variety and the end result was great.
Modifications: stirring and good house temp- Summers Instructions didn't mention stirring and I'm unsure if it actually required it. Will try again.
Harvest Date: December 19th, 2017 -- flopped and tossed
Harvest Date 2 - January 18th, 2018
Harvest Details : Great taste, flavour and now I need to make up some Ethiopian recipes to dip this in. I'm not sure how this compares to a traditional Injera, however I am happy with the results.