Guest guest Posted January 12, 2011 Report Share Posted January 12, 2011 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2011 Report Share Posted January 12, 2011 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 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2012 Report Share Posted June 23, 2012 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 > > > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2012 Report Share Posted June 24, 2012 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 Quote Link to comment Share on other sites More sharing options...
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