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