I'm working on a project to produce and distribute 100% pure teff injera (the flat bread in Ethiopian cuisine) in the San Francisco Bay Area. The small start-up venture has started supplying pure teff injera (also gluten-free) on a very limited basis to a couple of small neighborhood stores in San Jose (test marketing). Initial reaction is very encouraging. But we are still struggling with predictability on the operations side. We really don't know the scientific variables that govern optimal state of batter readiness. The behavior of the batter during environmental changes (like temperature) has made it impossible to plan production schedules with any degree of certainty.
The injera making process starts out with a wild yeast based starter, further proofing of the dough, and final tampering of the batter. This process takes a few days (depending on environmental factors) and strictly follows the age old process. I have some idea that temperature and humidity are two critical factors (I have also heard of batter weight and acidity - as proxy indicators of batter readiness).
To net this out, I need some expert help/guidance to put the necessary baking science into this end-to-end process for pure teff injera production.