Teff enjera dough starter

Teff enjera dough starter

Sourdough starters improve with age, mine is passed down from dough to dough for about 15 years (thanks to Emaye) . But due to popular demand I had to make this step-by-step easy guide to making an incredible Teff enjera starter from scratch in 6 easy steps. Start baking your own authentic Enjera at home with this starter.

Teff Enjera dough starter

4.75 from 4 votes
Prep Time 20 mins
Cuisine Ethiopian

Ingredients
  

  • 1.5 cup Teff Flour
  • 1.5 cup Filtered Water
  • 1 tsp dry yeast

Instructions
 

  • Day 1: Combine 1 cup teff flour, 1 cup water and dry yeast in a non-reactive container (Glass, stainless steel, or food-grade plastic). Make sure the container is large enough to hold your starter as it grows at least 1-quart capacity. Stir everything together thoroughly, make sure there's no dry flour anywhere. Cover the container and let the mixture sit at warm room temperature (about 70°F) for 24 hours.
    Day 2: Pour off any liquid on the surface, it is ok if it is dark
    Day 3: By the third day, you'll likely see some activity Add 1/4 fresh flour and 1/4 filtered water, stir until smooth then cover again and let it rest for another 24 hrs
    Day 4: Pour off any liquid on the surface, it is ok if it is dark
    Day 5: Add the remaining 1/4 fresh flour and 1/4 filtered water, stir until smooth then cover again and let it rest for another 24 hrs
    Day 6: Ready to be used to make enjera

Notes

  • In summer ( hot weather) the starter may over ferment and may be very sour, ready for use on day 4
  • The reason I suggest filtered or bottled water is that chlorinated water straight from the tap might make it more difficult for your starter to get going. I filter my tap water through home water filter or may use any bottled water 
  • Store this starter in the refrigerator, Pour off any liquid on the surface and feed it regularly with 1/4 cup flour and 1/4 cup water once a week.
  • If you are planning on making enjera every week like me, after making your enjera, rinse your batter container along with the cup you used to pour your enjera batter on the oven, pan or Mitad. you may use that as next batch starter
 
Keyword daughstarter, enjera, injera, teff, teffenjera


20 thoughts on “Teff enjera dough starter”

  • 5 stars
    Thank you for this samriye, I will definitely try this recipe out . Please tell, when using a pan to make injera , do you close it with a lid or ….?

    • Hey beautiful thank you for being the first to comment on my brand new website, thank you for all the love and support I do remember you, to answer you question yes you need a lid and make the batter thicker than mine so it is easier to come off the pan. but rather than a pan try crepe maker if mitad is too big for you (look at my shop for one) . let me know how it goes

      • Thank you for your response. I’ll try it out and let you know. Looking forward to more of your recipes ❤️

  • 4 stars
    There are a couple in Canada who have started selling teff grains and flour have you heard of them? The website is berhan(dot)co

    • I buy teff form my local Ethiopian store here in the bay area, it is cheaper but thank you for the info I am sure it is useful for people who dont have store nearby

  • Is it okay if it smells a bit odd and strong> The first 24 hours it was a nice almost vanilla-esk scent but over three days has become worse. I fed it on the third day, maybe feed it earlier or this is normal? I take from Sourdough starters that the smell could be normal and no worry but wondering if teff is any different… No mold or discoloration btw,

    • Hi there, yeah it is ok as long as there is no mold or discoloration , once you start making your enjera all you have to do is rinse the container after and use that as a starter for your next batch

  • 5 stars
    My favorite cuisine by far is Ethiopian, in my opinion it’s even better than French cuisine! I’ve been looking for a good injera recipe that uses teff and isn’t the quick method, the quick ones are good but I want the flavor that I remember from my trip to Africa and this is it! this recipe is so close as to be indistinguishable from the bread I got in Egypt. How do you keep this alive if you want to always have starter on hand? how often do you feed it? and can it go bad?

    • hello Chloe I make enjera every week so I transfer the starter from dough to dough and it been about 15 years, but when I go for vacation I keep the starter in the fridge for a month, it still good unless you see some mold, just get rid of the dark water on top and feed it a day before you make your dough. here is a recipe for 100% teff enjera that tests like the one you had in Ethiopia.

  • I’m looking forward to making this! I grew up eating injera but never learnt how to make it!

    Question: how much batter should I leave to use as a starter for next time?

    • Hi Rita Glad you like enjera, I am addicted 🙂 about a cup should be enough rinse the dough container with a little bit water as well nothing is wasted 😉

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