Injera day 3 was somewhat successful, I suppose. The finished product doesn't exactly look right, but it's closer than it's been so far. The taste was actually pretty good. It seems that there's a real science to sourdough bread. I've been reading a book about this, and according to the book, it takes 14 days to get your starter batch going. Like I said, I'm determined, so I've already started my starter batch using just teff and water and relying on the natural yeast in the air to be captured by what the book calls this "living organism" called sourdough bread. Avery and I are going to be signing up for an Ethiopian cooking class offered by an Ethiopian restaraunt. Perhaps we'll learn the secret at our class! 
1 comment:
It looks pretty good to me. I think you might just be on the right track! 8^)
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