We are having good friends over tonight and its my girlfriend's birthday and she has requested I cook Ethiopian food as we haven't had it in awhile. You pretty much can't have Ethiopian without injera, the wild fermented flat bread that serves as a serving platter and eating utensil. You just make a batter of teff flour and water and let it sit in a bowl for a couple of days until it bubbles then cook like a crepe but don't flip it. It is delicate and lacy but also doesn't break too easily. It is served with a variety of colorful stews placed directly on the injera then you use other pieces of injera to eat with. At the end you have injera soaked with the rich, spicy sauces.
I started mine Friday afternoon and today, Sunday morning, it is clearly fermenting.
I am also dry hopping some mead to proximate Tej.