Guest guest Posted July 30, 2011 Report Share Posted July 30, 2011 I use milk kefir to soak the flour overnight. I replace the water and powdered milk usually called for in recipes for my bread machine with milk kefir. I set the timer for 13 hours so the flour has time to sit in the kefir. When preparing the bread machine I use only a third of the yeast since the milk kefir makes the bread fluffy and light without the addition of so much yeast. The acidic balance of the milk kefir breaks down the phytic acid in the flour, which allows our bodies to absorb the minerals and vitamins in the flour. When I am rejuvenating MKG I end up with " yeasty " kefir a few days which I keep to use in baking. Today I am whipping up a sweet dough and taking apricots I just got at the Farmer's Market this week and making little apricot filled pocket breads for our breakfast tomorrow. Happy Culturing! Karin J. > > Yes the heat in baking does kill the probiotics, but I still use kefir for baking from time to time. > Quote Link to comment Share on other sites More sharing options...
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