A Stir The Pots Post

Teff Miche

by | Sep 4, 2017 | Bread, Fermentation

My brother in California uses some nice from flours Giustos. And while he lacks any rye or other desired grains, I did find a bag of teff! That led me to a Teff formula from Birdsong. The trick to Teff usage is pre-gelatinization followed by adding starter. Remember to use rice flour and or rye, as teff is sticky on bannetons.



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  1. Tia

    Hi Jeremy
    Thank you, this is very interesting. What do you mean by pre-gelatinization? Your end product looks magnificent!

  2. Jonitin

    Hi Tia,
    Gelatinize, means to boil water and add flour….sort of a custard…then cool….add in levain in for the refreshment..


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