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Apparently, teff is the only grain to have a symbiotic relationship with yeast, which makes sense since, traditionally, teff starter is made with only teff flour and water. However, I’ve found this starter works best with when I add active yeast. I’ve read that symbiotic yeast only flourishes on freshly ground teff flour, and that may be why the addition of active yeast is a necessary boost.
Makes 1-1/4 cups
Ingredients
- 1-1/2 cups teff flour, any variety
- 1-1/4 cups filtered water, plus more if needed
- 2 teaspoons instant yeast
Per 1-1/4 cups: 678 calories, 24 g protein, 6 g fat (0 g sat), 132 g carbohydrates, 30 mg sodium, 300 mg calcium, 24 g fiber
Directions
Day 1. Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. Cover with a plate or clean, dry tea towel and put the bowl on a rimmed baking tray to catch any overflow (the mixture will bubble, rise, and fall). Let it rest undisturbed in a warm, draft-free place for 24 hours. In cooler months, you can put it in an unheated oven or on top of the fridge.
Day 2. If any liquid has accumulated on the surface, carefully pour it off (it’s okay if it’s dark). Gently stir the bubbly mixture, incorporating any batter clinging to the sides of the bowl or plate. If you used a tea towel and it gets wet at any point, replace it with a dry one. Mix in 1/4 cup of the flour and stir gently until smooth and well blended. Cover the bowl again and let it rest undisturbed in a warm, draft-free place for another 24 hours.
Day 3. Before starting this step, read the troubleshooting tips that follow the recipe. In hot weather, skip this step and go directly to Day 4.If any liquid has accumulated on the surface, carefully pour it off (it’s okay if it’s dark). Gently stir the bubbly mixture again, incorporating in any stray batter. Add the remaining 1/4 cup of flour and the remaining 1/4 cup of filtered water and stir gently to combine. If you’ve poured off any liquid, add a little bit more water; the starter should be the consistency of pancake batter. Cover again and let rest undisturbed in a warm, draft-free spot for 24 hours longer. Apparently, teff is the only grain to have a symbiotic relationship with yeast, which makes sense since, traditionally, teff starter is made with only teff flour and water. However, I’ve found this starter works best when I add active yeast. I’ve read that symbiotic yeast only flourishes on freshly ground teff flour, and that may be why the addition of active yeast is a necessary boost.
Day 4. If any liquid has accumulated on the surface, carefully pour it off (it’s okay if it’s dark). Stir once more, gently incorporating any stray batter. Use immediately in Ye’tef Injera or Cinnamon-Blueberry Sourdough Pancakes; this recipe yields enough for several batches of both.
Cooking Tip: If you prefer to not have leftovers, feel free to halve the recipe.
Troubleshooting
In hot weather, the starter has a tendency to over-ferment and may become too sour. To avoid this, skip Day 3 and move directly to the directions for Day 4 (you’ll be decreasing the fermentation time by 24 hours and the flour by 1/4 cup).
Be sure that everything that comes in contact with the starter is clean, including all utensils, dishes, and especially your hands and fingernails; otherwise, you might introduce bacteria that could ruin the starter. There should never be any visible mold on the starter; if you see any, discard the batter and start over.
Leftover starter can be kept in a clean, dry jar, loosely covered in the fridge. When you plan to use some of the starter, bring it to room temperature, feed it with equal amounts of teff flour and filtered water (I usually add 2 to 4 tablespoons of each), and let it rest in a warm spot for 24 hours. Stir the starter. If it’s bubbly and active, proceed with the recipe; otherwise, toss it out and start over.
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Reprinted with permission from Teff Love by Kittee Berns and published by Book Publishing Co., 2015.
