Teff starter

 I have a question about a 'starter' I have in my refrigerator. I made this before I even started learning about making starters, and I'm not sure what to do with it. I started with a recipe for 'faux' injera (without teff, as I didn't have any at the time). It was basically water, flour and baking soda that I left to sit for a day before cooking my first batch of injera. I retained some of it and, when I found teff, started feeding it. I've had it now for a few weeks, and have been feeding it periodically. It's definitely alive and smells fine (yeasty), has a slightly sour taste and is a bit grainy in texture. I'm inclined to keep it, because I suspect I may inadvertently have done the right thing, but I'm not sure. I'm also not sure exactly how I would then turn this into real injera. Any ideas for me? 

2 comments

I too have an Injera recipe that I've wanted to add sourdough too, but I haven't tried yet.  

 

When I look at a recipe that I want to add sourdough to, I first look at the liquid, and I match the amount of liquid to the amount of sourdough starter.   Since Injera is a liquid batter that will be fried or cooked on top of the stove it may not affect the amount of flour.  

 

My Injera Recipe calls for 1 cup water, 1 cup flour so I would add 1 cup sourdough starter.

 

I'm not a professional baker, I'm a home cook, but the above works for me.   Perhaps others with more experience will offer their wisdom as well.

 Keith Steinkraus, writing in 

Handbook of indigenous fermented foods

  takes teff and water. That is allowed to sit, I've forgotten at what temperature. Then the liquid is poured off and boiled. That water is then used to start the enjera.