Dave Bell wrote:

>On Mon, 21 Mar 2005, Carlo Milono wrote:
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>>Carlo Milono wrote:
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>>>Has anybody tried to make injera with an existing sourdough starter?
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>>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!
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>>http://www.sonic.net/~cmilono/sourdo...equinox-05.JPG
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>Looks perfect, Carlo! How big are the injera, and how many do you get for
>the 1 Cup flour mix?
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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?
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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
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