Woohoo, I'll be gone for the next few days, so don't expect any new posts for a bit...
HOWEVER, I do have some pictures on my camera so I could possibly post tomorrow before we leave. Maybe.
And, guess what I'm making? Injera bread! Last night, I ground up enough of the TEFF grains to make 1 1/2 cups, mixed it with 2 cups of water, and I'm letting it ferment. This is the recipe I'm using.
At the moment, the batter is starting to smell a bit and there are a few bubbles. I'm hoping that it will be ready for tomorrow, then I can make a big batch of injera before we leave. I'll be able to take some with me for some yummy vegan travel food. :D
If it's not ready... what should I do? Will keeping it in the 'fridge until I get back be okay? Will that stop the fermentation process, and will I then be able to finish later? Any injera connoisseurs out there? (we'll be in BC for about 4 days)