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<p>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.</p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Teff Enjera dough starter</h2>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">Ethiopian</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">daughstarter, enjera, injera, teff, teffenjera</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">20<span class="sr-only screen-reader-text wprm-screen-reader-text"> minutes</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes" aria-hidden="true">minutes</span></span></div></div>
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<div id="recipe-164-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-164-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="164" data-servings="0"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="0"><span class="wprm-recipe-ingredient-amount">1.5</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">Teff Flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">1.5</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">Filtered Water </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">1 </span>&#32;<span class="wprm-recipe-ingredient-unit">tsp </span>&#32;<span class="wprm-recipe-ingredient-name">dry yeast</span></li></ul></div></div>
<div id="recipe-164-instructions" class="wprm-recipe-instructions-container wprm-recipe-164-instructions-container wprm-block-text-normal" data-recipe="164"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-164-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;"><strong>Day 1:</strong> In a non-reactive container (such as glass, stainless steel, or food-grade plastic), combine 1 cup of teff flour, 1 cup of water, and dry yeast. Ensure the container is large enough to accommodate the expanding starter, with at least a 1-quart capacity. Stir the mixture thoroughly, making sure there are no pockets of dry flour. Cover the container and let it sit at a warm room temperature (around 70°F) for 24 hours.</span><div class="wprm-spacer"></div><span style="display: block;"><strong>Day 2: </strong>Pour off any liquid that has formed on the surface; it&#39;s fine if the liquid is dark.</span><div class="wprm-spacer"></div><span style="display: block;"><strong>Day 3:</strong> By the third day, you&#39;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.</span><div class="wprm-spacer"></div><span style="display: block;"><strong>Day 4:</strong> Repeat step 2</span><div class="wprm-spacer"></div><span style="display: block;"><strong>Day 5:</strong> 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. </span><div class="wprm-spacer"></div><span style="display: block;"><strong>Day 6: </strong>Ready to be used to make enjera </span></div></li></ul></div></div>
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<div id="recipe-164-notes" class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><ul>
<li>In summer ( hot weather) the starter may over ferment and may be very sour, ready for use on <strong>day 4</strong></li>
<li>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 </li>
<li><span data-slate-fragment="JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMlN0b3JlJTIwdGhpcyUyMHN0YXJ0ZXIlMjBpbiUyMHRoZSUyMHJlZnJpZ2VyYXRvciUyQyUyMGFuZCUyMGZlZWQlMjBpdCUyMHJlZ3VsYXJseSUyMHdpdGglMjAlMjAxJTJGNCUyMGN1cCUyMGZsb3VyJTIwYW5kJTIwMSUyRjQlMjBjdXAlMjB3YXRlciUyMG9uY2UlMjBhJTIwd2Vlay4lMjIlN0QlNUQlN0QlNUQ=">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.</span></li>
<li>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</li>
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<p>Visit my <a href="https://www.amazon.com/shop/samrawitasfaw">Amazon Store</a> for Teff enjera essentials</p>



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Teff enjera dough starter
