The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


  • Pin It
shalom margol's picture
shalom margol


i also had a problem while making injera with it sticking to the pan and found that by putting a piece of baking paper underneath  and pouring the batter on that made life alot easier.... not only did it not stick but you dont have to worry about it falling apart while its cooling and you can stack them with no problem also..... 


clazar123's picture

I have only read about it but I have read where people use a fermentation (like sourdough) process for making their dough. I am interested in anything  fermented. Do you use all teff? Or is there flour in your recipe?