Let’s make Injera starter the traditional way!!! 

Injera starter/ersho
2 cups of teff flour
1.5 L of lukewarm water
Ferment for 3 days
After 3 days, drain off the top liquid (you can use it right away or add about 0.5 L of cold water and store it in the fridge till you are ready to use . Remember to change the water every week and you keep in the fridge for more than 3 months as long you change the water every week