100% teff injera from scratch, the ultimate beginners guide to making injera part 2 скачать в хорошем качестве

100% teff injera from scratch, the ultimate beginners guide to making injera part 2

Ingredients starter 2 cups of teff flour (sifted) 1 tsp of active dry yeast 1.5 L of warm water mix & keep it in a warm spot for 3 days- drain the top liquid off, add about 500-600 ml of cold water (from there on change the water daily for 6 days- i promise you,,, you won't have to this again- cause you will saving a portion of batter which will be your starter for next use) Part 2: Injera batter : ingredients 2 cups of teff flour 1 tsp of fenugreek powder (optional) 1.7 L of hot water: 40 degrees/104 Fahrenheit (I drained 200 ml- if you don't want to drain it off you can make the batter with 1.4 L (if you are using frying pan- 1.5 L if you have the grill)