Saturday, April 17, 2010
Catastrophe. The worst cooking disaster of my life. A friend and faithful reader told me a while back that teff flour, which I'd bought without knowing a thing about it, is the basis of injera, the delicious Ethiopian sourdough flatbread. I love injera, and Ethiopian food in general, so I filed that information away in my "to-do" neurons. About a week ago, I don't know why, I got fired up about it and did some internet research that resulted in a week of tending a teff-based sourdough starter, and tonight I made it into injera. In Ethiopian restaurants injera is spongy and sour and compulsively eatable; in my kitchen it was gummy and faintly gritty and tasted (I'm quoting my husband) "worse than dirt." He was right; it was repulsive. Clearly, I have a lot to learn about starter. And I plan to persevere! But this time I'm going to try regular sourdough starter without the teff element, to see if I can get some basics down. I'll let you know how it goes.