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 darkDay 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 hrsDay 4: Pour off any liquid on the surface, it is ok if it is darkDay 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
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