This is a starter for the traditional Ethiopian/Somalian/Eritrean flatbread, Injera.
It is traditionally made from Teff flour. Teff is the smallest grained of the wheat family, the whole grains are about the size of a poppy seed. Hopefully it will be ready soon!
I just started it this morning, and it is supposed to take about 3 days to ferment. It doesn’t seem to mix all that well, a lot of the flour is sitting on the bottom. But we’ll see how it goes!