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On Feb 03, 1996 01:02:03, 'Don Wiss <[log in to unmask]>' wrote:
 
> It has an appealing, sweet, molasses-like flavor, and it
>boils up into a gelatinous porridge.
 
snip
 
>1.  Mix ground teff with 3 1/2 cups water and let stand in a bowl
>covered with a dish towel, at room temperature, until it bubbles
>and has turned sour.  This may take as long as 3 days.
 
Hmm. Is the porridge form boiled up from the ground teff (flour or meal) or
the fermented brew?
 
I also wonder whether there can be  a cross contamination problem in the
field or in processing? Given the mixed forms in some products especially.
 
                   Kemp Randolph
                   Long Island
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