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At the beginning, you are throwing out a lot because you are just feeding the culture. You're just seeding the growth medium (fresh flour and water) with the young culture, so you want to be sure that the ratio of food to culture is appropriate. Once the culture is established, you don't have to throw out any, but you do have to keep feeding it. This ...


Bernard Clayton has a raw potato starter in his "Complete Book of Breads".


With acknowledgement to the introduction of @franko's answer: I've made injera at home several times, with mixed results. I've tried: no added yeast or starter: just autolyse and whatever wild yeast happens to be in the teff flour or in the air. I did this twice (that I recall); both were basically successful although took a long time (~3 days) and were ...


The traditional Injera is made with wild yeast. Basically, you mix the ingredients and let it sit for 2-3 days to ferment. The wild yeast just finds it, and it works fine. However, the time it takes to ferment changes based on the average presence of yeast in the air and things like that, so it changes from batch to batch. As a shortcut, and mostly for ...


I've made injera at home several times, and I've never used a starter for it. It ferments/ripens just fine on its own.

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