- 1.5 cup Teff Flour
- 1.5 cup Filtered Water
- 1 tsp dry yeast
Day 1: 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.Day 2: Pour off any liquid that has formed on the surface; it's fine if the liquid 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: Repeat step 2Day 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
