Description
Traditional Ethiopian technique involving natural yeast fermentation of teff flour and water.
Technical
Injera baking involves a natural yeast fermentation process using teff flour and water, resulting in a sourdough-like bread. The fermentation process typically takes around 24 hours, and the baking process occurs at high temperatures. The chemistry behind this process involves the breakdown of starches and the production of lactic acid, giving injera its characteristic sour taste.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyEarthyYeastyNutty
Wine Analogy
Similar to natural fermentation character of orange wines
Coffee Analogy
Earthy notes reminiscent of wet-processed Ethiopian coffees
Perfume Analogy