Lefse baker

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My cooking projects have been confined to dishes that have no place here for some time now.  Work and holidays and work (did I mention work?) have seen to that.  Hopefully this will change soon.

My Bethany Silverstone Heritage Grill Lefse Baker w/lid arrived a few days ago along with 6 pounds of teff flour.  This grill will produce not only Norwegian lefse, but African injera (hence the teff flour) and Indian dosas as well.  

I have new things to learn.  It's always exciting when delving into the unknown.  The plan is to first present an Ethiopian feast to be followed with Dosas.  I enjoy both of these immensely and am excited to begin.  Now to find the time 

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gracoman Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 09 August 2013 Status: Offline Points: 887	Post Options Post Reply Quote gracoman Report Post Thanks(0) Quote Reply Topic: Lefse baker Posted: 04 January 2014 at 11:47
	My cooking projects have been confined to dishes that have no place here for some time now. Work and holidays and work (did I mention work?) have seen to that. Hopefully this will change soon. My Bethany Silverstone Heritage Grill Lefse Baker w/lid arrived a few days ago along with 6 pounds of teff flour. This grill will produce not only Norwegian lefse, but African injera (hence the teff flour) and Indian dosas as well. I have new things to learn. It's always exciting when delving into the unknown. The plan is to first present an Ethiopian feast to be followed with Dosas. I enjoy both of these immensely and am excited to begin. Now to find the time

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 04 January 2014 at 15:40
	Definitely interesting, GM ~ I wouldn't mind getting one of those myself sometime, and imagine it would come in handy for a lot of things, most especially for its intended purpose. My Swedish blood approves!
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gracoman Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 09 August 2013 Status: Offline Points: 887	Post Options Post Reply Quote gracoman Report Post Thanks(0) Quote Reply Posted: 05 January 2014 at 10:53
	I've wanted one of these things for awhile now. Target online has the best price and when they went on sale for the holidays I made the order. I found out, after the fact, the lid can be ordered separately, driving the price down even further. It is injera that I'm presently focused on at the moment and have read, with great interest, the 100% teff process that was posted on this forum. Injera recipes are different, contradictory, and confusing. Especially the 100% teff recipes. The recipe posted here is a good example of this. Why all the yeast? I believe I have settled on a method, but it is long in both time and technique. It will take 3 - 4 weeks just to produce the starter. Then another 7-10 days after that to produce the batter. I may opt to use a shortcut method alongside the longer, more authentic one, to get the ants out of my pants. For you bread people out there, this may be of interest if you don't already know about it: http://carlsfriends.net/