The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Does anybody else work with Teff?

SlekkerBread's picture

Does anybody else work with Teff?

Hi - this is my first post. Technically, it's my third try at my first post. I'm going to see if it works before going into why I like using Teff in my starter and bread, so my basic query is whether anyone else uses it and what they think, compared to other flours. 

jimbtv's picture

Welcome to TFL. I hope you find this site friendly and informative.

I have no teff experience. Are you shooting for a gluten-free baking experience or are you using teff for other reasons?

clazar123's picture

I have used teff for GF bakes and it adds a lovely, nutty flavor. I haven't used it in wheat-based breads simply because of the cost-it is costly here (US-Upper Midwest).

However, there are FreshLoafers that have posted about making Injera-an Ethipopian flatbread. Some of the posts have been quite detailed. I also know there is a teff grower in either the Dakotas or Montana that you can order brown and ivory teff from. Still quite costly.

SlekkerBread's picture

Thank you for replying!

No- I'm not using Teff for gluten free baking. Since my father is on a low sodium diet, I wanted to bake him a flavorful bread that didn't rely on salt as much. I love the flavor & texture of injera, so it seemed like a good choice. I balance out the expense of teff by pairing it with white APF when I bake. 

My starter ("Buffy") was 100% teff at first, but evolved to 30% teff with 70% APF at 70% hydration. She triples in 4-5 hours and is really strong. She'll be a year old on Feb 2. 

My bread is roughly 1 part teff to 2 parts APF. Gluten forms nicely despite the APF not being a "strong" flour, and oven spring is nice. It makes for small to medium crumb, but it's literally a network of tiny holes like a beehive - no dead space in between. It's always really chewy, and I like the taste/aroma, without missing the extra salt. 

The only downside is that you have to watch the proofing stage very carefully - there is a ton of enzyme activity b/c the starter is higher protein/more acidity - so I've seen my dough turn to soup after 3 or 4 hours in the first rise. 

All said, I really like it and would love to try more flours at some point, but Buffy will always be a teff/apf starter b/c of the scent & strength. 

Lazy Loafer's picture
Lazy Loafer

I use teff flour in both gluten-free and 'regular' bread. For the latter I sometimes make a sourdough with 25% teff flour. I found the dough to be very soft and extensible but not very elastic. It has a nice crumb and a nice flavour (and colour!).

SlekkerBread's picture

Wow - that looks like movie-star bread!

Do you ever run into a problem with enzyme activity making it seem over-proofed? Sometimes, my dough cannibalizes itself at the end of proofing. The end results are good looking and tasty, but it def can look like a zombie loaf going into the oven. I may be using too much starter, but I've also read that high protein flours can get too active as it ferments. 

MontBaybaker's picture

Thanks for the tips!  Sunday I discovered a new bag of Bob's Teff in the freezer.  Haven't used it before, bought it because of a prior thread and then life got in the way.  I recalled that it acts differently; now I can play with it.

hanseata's picture

I used teff in GF-breads and, like Lazy Loafer, in smaller amounts (22%) in regular breads. I like the nutty taste.