Butter and beef are not the enemy!
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I enjoy baking more than cooking and a word of wisdom from an amateur baker - besides some good technique, which doesn’t require a skill so much as patient and time; choosing high end flour and butter and sprucing your baking up with some good liquor and liqueur are the different between mediocre or extraordinary breads, cakes, pastries, pies etc.
When it comes to baking, you definitely get what you pay for.
On the other hand, baking using wild yeast (አርሾ) is an art crafted in harmony with nature and little science. Using wild yeast for baking is the oldest and the most original form of leavening. Besides the tangy-distinctive flavor bliss of wild yeast baking, the fermentation process, which takes longer prep time than the other bread produce the content of beneficial bacteria Lactobacillus, which results in protein gluten being broken down into amino acids, which translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten.
So what is it really about an amateur baker's inner geek which drives to tweak a bit here and there to improve the texture and the taste, but mostly keep the authenticity of Habesha dabo (ድፎ ዳቦ) or Injera (እንጀራ)?
I will assure you that it’s not only about the food, so, as it turns out, it’s equally about the process of baking that engages and satisfies the senses and also nurtures the inner creativity as well.
Baking injera and bread (ድፎ ዳቦ) using wild yeast (አርሾ) is like lots of art and little science.
You would know that you're one happy baker, because you have nailed that perfect authentic tangy-distinctive flavor, enough to garner even the finicky eaters in your corner, not to mention the fresh baked aroma lingering in the house reminding you of your happy childhood.
Baking the traditional Habesha dabo (ድፎ ዳቦ) and injera (እንጀራ) takes days and involves figuring out the tale-tale activities of those rambunctious live bacteria's (natural yeast) and keep them happy and alive in the dough (ቡኮ) (ሊጥ)or else face the consequences of a flat bread or injera, which is not fun at all.
Since this amateur baker takes baking to heart, she eventually found ways to make those live bacteria's (natural yeast) in her dough (ቡኮ) (ሊጥ) happy, which have the mind of their own.