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Starters and koji from Ethiopia, Eritrea
Ersho is the clear yellow liquid that collects on top of fermenting teff batter. Households save some of it and stir it into the next batch of flour and water, so each injera batter is started from the last one. It is very sour, about pH 3.5 to 4, and full of yeasts and bacteria.
| Ersho saved from the last batter | A portion saved from the last batch starts the next one[ashenafi1994][hagere2024] |
| Teff flour and water for the next batter | [hagere2024] |
| Starter | backslop |
Total time across the recorded steps: 14 h – 3.1 days
What changes: Saved ersho is stirred into teff flour and water
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ersho is the clear yellow liquid that collects on top of fermenting teff batter. Households save some of it and stir it into the next batch of flour and water, so each injera batter is started from the last one. It is very sour, about pH 3.5 to 4, and full of yeasts and bacteria. Made in 4 steps over 14 h – 3.1 days. The longest step, ferment until a yellow liquid rises, takes 12 h – 3 days (Mengesha Y 2022) and runs at 25 °C (Hagere Hailemariam 2024). Candida milleri and Other yeasts Rhodotorula mucilaginosa, Kluyveromyces marxianus, Pichia naganishii and Debaryomyces hansenii do most of the fermenting.
| Main step | 12 h – 3 daysReported[mengesha2022][hagere2024] | Ferment until a yellow liquid rises |
|---|---|---|
| Temperature | 25 °CReported[hagere2024] | Ferment until a yellow liquid rises |
| Acidity | pH 3.5–4Measured[ashenafi1994][hagere2024] | Pour off the liquid and save some as ersho |
Ersho is a liquid starter, not a dough or a dried cake. It is the clear liquid taken from the top of the old batter.
Ersho is very acidic, around pH 3.5 to 4. In one study, about 80 % of teff flour samples had Enterobacteriaceae counts of 10⁴ cfu/g.
Every number is labelled with how it is known. How this atlas is made
