Sourdough Insights I f you love sourdough, then you will fall in love with injera. This soft, spongy Ethiopian flatbread is famous for its slightly tangy taste and beautiful tiny bubbles, and it is all made possible thanks to natural fermentation. But until recently, no one really knew exactly which microorganisms were responsible for creating its signature taste, texture, and aroma. A new study supported by Puratos reveals the fascinating microbial world inside injera dough