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Show Notes
This sourdough flatbread isn’t only a delicious staple – it’s servingware and utensils, too. Anney and Lauren round out the history and science of injera.
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Topics
anney reeselauren vogelbaumdylan faganandrew howardfoodstufffood stuffhowstuffworkshow stuff worksfood sciencefood historyfood culturefood podcastcuisinesavorinjerabreadstaple grainsteffflatbreadethiopian cuisineeast african cuisinefermentationbacteria poopyeast pooplactic acid bacteriaershogelatinizationabsitmesoberitrean cusinemitad