Sorghum injera

When we first arrived here, I was dismayed that there didn't seem to be any teff available in Australia. But things changed a year or two later: now you can buy it, though it's kind of expensive. Recently, my cheapskate tendencies have led to me making injera from sorghum flour (teff =$22/kg, sorghum = $4/kg). Apparently this is a traditional injera variant -- I found the recipe (thanks to Google books) in a book called Pseudocereals and Less Common Cereals.

Here's the slightly adapted recipe:

200g sorghum flour (I used red)
150ml water
teaspoon of sourdough starter

Mix together, cover and leave to ferment for 2 days. The original recipe called for less water (only 100 ml). This ferments well at cool room temperature.

After 2 days, take 80g of the ferment and mix with 30ml water, and then stir into 200ml boiling water. Cook, stirring, for 2 minutes. Remove from the heat, and cool to about 45C. Mix into the original fermented dough, and then add 100ml water. Leave to rise for a couple of hours, then cook.

They're not quite as stretchy as teff injera, but they are really tangy and bubbly. To be honest, the recipe seemed pretty weird to me -- I wasn't sure that my sourdough starter would like such a long fermentation -- but it worked surprisingly well. As well as being cheaper, it works more reliably for me than making injera with teff. I recall a few times when making teff injera where the process didn't go smoothly, or getting the timing right for the fermentation was a bit tricky.

Durango

Almost Durango cookies (veganized with a bit of cornstarch and water, and dark instead of milk chocolate):

I used alder smoked salt, and though I thought I was sprinkling it on a bit too generously, in the end I couldn't really taste any smoke at all. Nevertheless, these are excellent chocolate chip cookies with almond and cocoa nibs, and salt, and they are flat with crisp edges and chewy middles. A bit more smokiness would be delicious I'm sure. I read about these on the Tipsy Baker, and I think she might've suggested using smoked almonds which is an excellent idea.