Challah bread: Bland. No, let me reiterate: BLAND. And as for that Injera bread....
Yesterday, the bread faeries did not give me their blessings.
While the Challah bread came out looking gorgeous, it also came out way bland! The two possible reasons I could come up with are:
1) Old bread flour; and/or
2) Too much yeast.
I had used a recipe out of Sherry Yards' "Secrets of Baking" (I think that's the name of it, anyway, without going into the other room to verify it.)
INJERA BREAD: And the Injera dough did rise, but it was VERY dark. There was no way around that. Soooo, what I'm thinking is that, while using 100% Teff flour may be the 'authentic' way they make it in Ethiopia, the yummy Injera bread at the restaurants in Los Angeles, Sacramento, and San Diego are made from another recipe. With or without Teff, I don't know; however, from those that I've had at the restaurants were generally much lighter in color which is a dead giveaway that they're using some other flour(s). The best I've been able to make at home has been the buckwheat flour with seltzer water recipe. They held up well during cooking and tasted very acceptable as an accompaniment to Doro'Wat.