Sourdough bread with a TEFF starterHeard of TEFF? It's a plant originating in Ethiopia, with absolutely tiny seeds, that makes a nutty flour a little like buckwheat. It doesn't have gluten, but is very lively and will ferment very quickly, and can be used to make your usual wheat or rye loaves - or added in for extra flavour. TEFF is a very nutritious grain.
I got my TEFF flour from my friend Zee, fermented it with 50% flour, 50% warm (30c) water, and within 24 hours it was bubbling and after 48 ready to use to ferment a wheat loaf. I used it in the usual proportions for a sourdough wheat loaf. The recipe follow.
Sourdough is based on the natural process of fermentation - it is not just one kind of grain, or one kind of loaf - enjoy experimenting! I have eaten TEFF with Zee in Ethiopian cuisine - where it is used to make INJERA, a spongy sourdough pancake. You can buy it from some wholefood or world food outlets, and it is sold in the UK wholesale by Suma.
- For a loaf, make TEFF starter up over 72 hours, starting with four tablespoons of flour and water each, adding a tablespoon of water and flour every 24 hours, and keeping warm. Keep in a loose top plastic container.
- Take 25 grams of the starter, and mix with 110 grams of water, 110 grams of good quality white flour. Leave overnight for 8-12 hours, covered.
- Add a further 290 grams of flour - white or a mix of white and wholewheat, plus 170 grams of tepid water. Mix into a dough. Leave to rest for 20 minutes and then stretch. Leave to ferment for 4 hours.
- Place into a proving basket, or a tin, and leave to rise for 2-4 hours.
- If in a basket, turn onto a hot tray or stone, and pop into a hot 220c oven, turning down after 10 minutes to 200c (fan ovens take off 20 degrees from those figures). Bake for 45 minutes.
- Turn out , cool, and enjoy.