kefir bread

[Guest guest]

Although I'm sure you could make a bread using kefir water as the liquid, it

would not be in any way like bread made with dairy kefir.

-

[Guest guest]

Hi, Neil. I keep track of everything I eat in Fitday. So long as I really

watch the rest of my carb intake, the kefir fits in quite nicely. I suppose

I could live without kefir, but it's just so much fun making it every day!

Ronna )

On Wed, Jan 12, 2011 at 10:55 AM, nmcanally81301 <nmcanally@...>wrote:

>

>

> Ronna;

>

> How well does kefir work with your low-carb program in general?

>

> Neil

>

>

>

[Guest guest]

Sharon Kane has a wonderful, hold your hand each step of the way, book on

making gluten sourdough breads. The Art of Gluten-Free Sourdough Baking.

It's a long process, but the results are the right answer. It is possible

to resurrect formerly frozen breads by steaming them.

glutenfreesourdough.blogspot.com KL

On Sat, Jun 23, 2012 at 8:08 AM, Sandy G <sandygoral@...> wrote:

> Jaxi, if only this could be made in a gluten free way, I would be in

> heaven. I am so tired of crappy gluten free bread. I have been baking my

> own, probably tried 50 different recipes over the years. Often they are

> good at first, but after freezing are just plain terrible. Since it is

> just me eating it, not freezing is not an option. Anyway, it sounds like

> heaven to me.

> Sandy

>

>

>

>

> >

> > It is a very dense heavy bread - people have compaired it to a German

> > bread. Depending on how sour your kefir is will determine how sour

> > your bread is. So we have had not very sour bread and very sour. The

> > loaf we baked last night was quite sour - I thought it was AWESOME

> > toasted with butter and raw honey. That was my treat last night.

> >

> > I think I posted the recipe on the kefir list so I will try to find it

> > and copy and post later tonight. Roughly - 5 cups flour, 2-3 cups

> > kefir and like 2 tsp salt - as memory serves ... combine, allow to

> > rest/rise covered for 24 hrs, kneed and shape into a pan, rest/rise

> > for another 3 hrs bake for 50 min or so. Most of the time is waiting

> > for the natural yeasts to do their thing.

> >

> > Jaxi

> >

> >

>

>

>

> ------------------------------------

>

>

[Guest guest]

Thanks , I'll look for the book. I had not heard of this one before.

Certainly will give it a try.

Sandy

>

> Sharon Kane has a wonderful, hold your hand each step of the way, book on

> making gluten sourdough breads. The Art of Gluten-Free Sourdough Baking.

> It's a long process, but the results are the right answer. It is possible

> to resurrect formerly frozen breads by steaming them.

> glutenfreesourdough.blogspot.com KL