Re: banana bread from NT/Kefir soaking

[Guest guest]

Most of the time when a recipe doesn't get done inside that means

there is too much liquid.

It could be one too many bananas or too much kefir.

I don't cook much with kefir because it kills all the goodies that I

drink it for.

My husband does use kefir in place of buttermilk in pancakes, it makes

fabulous pancakes.

If your original banana bread recipe doesn't call for buttermilk, then

kefir would probably not be a good substitution as it does have a

tartness to it.

Dove

On Tue, Jul 22, 2008 at 11:46 AM, le <dsconklin@...> wrote:

> Yesterday I used the recipe for banana bread and soaked my flour in

> Kefir. Then in the morning I added the rest of my ingredients and it

> was light and foamy. I baked it and rose and spilled over the sides

> and the recipe said to bake at least 1.5 hours. I baked for 2 and it

> was still not finished. It tasted yucky too! what happened? Was it

> yeast/kefir related?

>

--

It's not easy being a locavore