Hello everyone,
My mom has recently returned to making injera at home like she used to as opposed to buying it from the store. The injera tastes great, however, we are having problems with spoilage. It rarely lasts longer than 3-4 days in our kitchen (we bag it like the store bought variety, and occasionally put paper towel to absorb excess moisture).
I've linked at study below done by some researchers at Addis Ababa University about improving injera shelf life using common preservatives. They cite 0.1% sodium benzoate as having the best results in their lab tests.
What are the opinions in our community on using preservatives? Is it unpopular? Do people use different methods? Maybe simply finding different storage methods like in the fridge (we've found reheating injera is not optimal for the taste/texture) or a cooler drier place works.
Thanks!