tonight i'll make injera and shiro but i need some chickpea flour so i must conserve sporks to both run to the store alone and hang out in the kitchen making injera.
spouse got the $10 Borderlands produce haul today, and we have a lot of zucchini, cucumbers, butternut squash, bell and mini peppers, and jalapenos. (and tomatoes but i can't eat them so they are dead to me.) they also had a big package of napkins, which was random but appreciated.
food plans Afficher plus
@lichclown welllll....i thought it was really hard, but i never had any experience with sourdough. but it's mostly time consuming because the basic procedure is to mix teff flour and water to ferment for like 3 days, and then you add a lot more flour to make a tight dough, and then more water to thin it way out and let it sit for another 8-24 hours. and then keeping some starter alive in the fridge to make the next batch easier. it's so muchenergy but i REALLY miss injera.