Ethiopian · Bread
Ersho
- Intermediate
- 15 min
- roughly 2 of 4 for cost
- Vegetarian
- Vegan
Leads with acid holding everything up to the light, ferment tang with real depth behind it, on a rich, rounded finish.
Ingredients
- 150 g whole brown teff flour, stone milled and unbleached
- 300 g unchlorinated water at 30C (86 F)
- 50 g whole brown teff flour per daily feed
- 100 g unchlorinated water per daily feed
The skills inside
Allergen screen
Found: gluten
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk the teff flour into the warm water in a glass jar until no dry pockets remain; the batter should pour like single cream. Cover loosely and hold at 22 to 26C (72 to 79 F).
- Leave it undisturbed until a thin grey liquid stands on the surface and the smell has turned from wet grass to sharp sour, roughly three days.
- Pour off the grey liquid and keep it; discard half the batter, stir in 50 g flour and 100 g water, and repeat this every day.
- Judge it ready when a fine even foam covers the surface within eight hours of a feed and the sourness has a green apple edge rather than a vinegar sting.
- From then on, the clear liquid poured off a finished injera batter is the ersho for the next batch; keep it cold and it stays live for two weeks.
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
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