Bob’s Mill markets teff. Local stores that carry the Bob’s Mill line may or may not stock teff. Maybe call the store…
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I’m not worried about finding teff friends. It’s once I have it that worries me. 
I’ll be interested to see how it turns out! I like the texture, but not the sour. I like Doro wat, love berbere. Not a huge fan of sourdough either, but it’s not an aversion.
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Gosh, I love sour. In my younger years when I was trying to be more lo calorie, I would often snack on sauerkraut. Just plain. I will also put lemons or vinegar on about anything.
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Same. I also take a sip of pickle brine, just because.
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I seem to like it in many places, but somehow not bread!
That reminds me. I used to make seitan (about 1/3 wheat gluten) and still fortify my bread flower with it when making bagels. I have to go past 3 of the big chains to get to a smaller store that sill carries Bob’s gluten.
It’s almost as if with the gluten-free craze, no one wants to carry wheat gluten anymore.
Back to teff - if in the US, I have seen it in Sprouts locally, but not sure if all stores in all states carry it.
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I live a block away from eight Ethiopian restaurants. None of them make 100% teff injera and only one offers 100% teff for a significant upcharge for the gluten free crowd. I’ve heard it is cost and also “easier” to do so. So, don’t be scared off off wheat if some recipes allow for it.
I found Bob’s Teff flour over the weekend at a grocery. It was $8 for a smallish bag. Maybe a lb - I didn’t look closely. I will absolutely mix that with some other flours to keep the cost down!!!
