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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. Made in 3 steps over 24 h – 3 days. The longest step, ferment until a yellow liquid rises, takes 24 h – 3 days (Hagere Hailemariam 2024) 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 | 24 h – 3 daysReported[hagere2024] | Ferment until a yellow liquid rises |
|---|---|---|
| Temperature | 25 °CMeasured[hagere2024] | Ferment until a yellow liquid rises |
| Acidity | pH 3.5–4Measured[ashenafi1994][hagere2024] | Pour off the liquid and save some as ersho |
| Ersho saved from the last batter · A small portion starts the next batch[ashenafi1994][hagere2024] |
| Teff flour and water for the next batter[hagere2024] |
| Starter: backslop |
Total time across the recorded steps: 24 h – 3 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 a liquid starter, not a dough or a dried cake. It is skimmed off the top of the old batter rather than kept as a lump of dough, as most sourdough starters are.
Ersho is very acidic, around pH 3.5 to 4, which holds back most unwanted bacteria. Teff flour itself carried Enterobacteriaceae at 10⁴ cfu/g in about 80 % of samples in one study, so the acid from a strong ersho matters.
Every number is labelled with how it is known. How this atlas is made
Ashenafi's 1994 study of four households' ersho named Candida milleri as its dominant yeast. A 2024 thesis collected 91 samples to build a defined starter from it.
