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Experimenting w/ Unusual Flour- Coconut, Green Pea, Spelt, Buckwheat,Flaxseed, White Bean.......?

I tried to make injera with teff flour only once a few years back. I mixed it in the morning before I went to work and left the batter to ferment. It certainly bubbled, but when I returned 8hrs later the surface had grown a layer of "something" blue. I stirred it in, but was unsure if this was normal, or if it was safe to use. Any thoughts?

May 17, 2011
violi in Home Cooking