December 14, 2015 - 2:58am
Injera
I found a tiny little book on fermentation in the library. Almost small enough to slip into a shirt pocket but big on inspiration. The author is Sandor Katz. The first thing I tried was his Injera. It is delicious and sour and tastes a bit like a soft, spongy pumpernickel. Very easy. A keeper.
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That looks interesting. How did you get it so perfectly round? Must have skimmed over that recipe while reading his Art of Fermentation. So far all I've made is ginger beer and sourkraut both of which were very good.
Stu
I was a bit daunted by the sourkraut but missed the ginger beer. I will have to go back and find it. The round shape happened by itself. My pan wasn't all that hot and when you pour a half cup of the batter into the pan, it spread like that into a perfect round. Between rounds, I would take the pan off the heat for a bit to cool it slightly before giving it a very fine layer of olive oil cooking spray.
So what makes them brown? When we see this color it means they have to taste great!
The brown is actually the colour of the Teff flour. I used Bob's Red Mill whole grain Teff flour together with a bit of my rye starter. They are good on their own but also went very well with my homemade spicy mountain jam (spicy tomato chutney).
Which book by Katz was this from?
It is called 'Wild Fermentation'. It is quite old, think it was published in about 2003.
Ok - I know the book. Thank you for the information.