Using wild yeast for baking is the oldest and the most
original form of leavening.
Baking injera or any kind of baked goods using wild
yeast (አርሾ) is an art crafted in harmony with nature and little science.
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.
It also takes days and involves figuring out the
tale-tale activities of those rambunctious live bacteria's (natural /wild yeast - አርሾ) and keep them happy and alive in the dough (ቡኮ) (ሊጥ).
A small change like temperature fluctuation or new
container would affect the outcome. From experience, these finicky wild yeast bacteria called Saccharomyces cerevisiae (scientific name) don’t appreciate change at all. Who does? No blame
If you manage to make them wild yeasts alive and
happy; which have a mind of their own, they will return the favor by making vigorous air bubbles in your mix - dough ሊጥ, responsible for those fluffy,
supple and porous kind of injera that we grew up enjoying and nailing it right all the time. You got to pay attention or face the consequence of flat injeras, which is not fun at
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.
Since this amateur baker takes baking to heart, she
eventually found ways to make those live bacteria's (natural yeast አርሾ) happy and keep them alive in her dough (ቡኮ) (ሊጥ), which have the mind of their own.