Table 2 Specific processing characteristics of laxoox/canjeero production related to batter leavening
From: A survey of laxoox/canjeero, a traditional Somali flatbread: production styles
Respondents (%) | |
|---|---|
Leavening agent | |
Spontaneous fermentation | 77 |
Addition of starter (dhanaanis) | 23 |
Fermentation location | |
Kitchen | 86 |
Cool area (unspecified) | 7 |
Inside the home (separate from kitchen) | 5 |
In a sunny location outdoors (daytime fermentation) | 2 |
Fermentation length | |
Overnight | 100 |
Indicators of fermentation readiness* | |
Presence of bubbles | 100 |
Sour odor | 49 |
Formation of a clear layer of liquid on top of batter (ethanol) | 9 |
Increased batter volume | 5 |
Responses to appearance of ethanol | |
Mix ethanol into batter | 79 |
Pour off ethanol and cook underlying batter | 19 |
Discard batter | 2 |
Hot season changes* | |
Reduced starter amount | 36 |
No changes | 34 |
Shorter fermentation time | 30 |
Addition of cool water | 2 |
Cold season changes* | |
Longer fermentation time | 65 |
Increased starter amount | 47 |
Addition of commercial yeast | 26 |
Keeping the container unwashed | 23 |
Adjusting fermentation temperature (close to a lighted fire or charcoal) | 14 |