<<Disclaimer: Verify this information before applying it to your situation.>> 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 [log in to unmask]