Re: Kefir Sourdough Recipe?

[Guest guest]

>

> How does one substitute kefir for sourdough starter? Do you just

> start from scratch with a sourdough recipe, but use kefir instead of

> water and yeast? Once started, how much kefir is added instead of

> water, 1:1? (Forgot if someone had posted a recipe, but I didn't

find it.)

>

> Thanks,

> Nance

>

Hi Nance,

This is from Dom's Kefir Cheese site. He has a recipe for pizza that

uses this starter. If you haven't been to Dom's web pages yet, I

heartily recommend checking them out!

* 1 cup of kefir; either milk-based kefir or water kefir [Kefir

d'acqua].

* 1 cup of plain wheat or spelt whole meal or unbleached white flour.

Mix ingredients together in a jar to form a smooth wet paste. Cover

jar with cloth or paper towel and let sit at room temperature until

dough doubles in volume. This may take one to three days depending on

temperature. Stir once daily. When ready it should be bubbly with a

sweet-sour yeasty aroma.

Happy baking,

Patti

[Guest guest]

G'day Nance,

>How does one substitute kefir for sourdough starter? Do you just

>start from scratch with a sourdough recipe, but use kefir instead of

>water and yeast? Once started, how much kefir is added instead of

>water, 1:1? (Forgot if someone had posted a recipe, but I didn't find it.)

To make up a starter in 48 hours using kefir:

* clean a 1 litre (quart) jar, drain and dry

* whisk ½ cup flour and ½ cup water, plus a dribble (½ tsp) of kefir

* set aside somewhere warm (not hot!) to ferment

* every 8 hours, whisk in another ½ cup flour and ½ cup water

* after 48 hours, you should have a bubbly starter filling the jar

Alternatively, you can replace the liquid (and yeast) in your bread

recipe with kefir, and allow it to ferment for an extended period. When

I tried this, I wasn't totally happy with the result, but I reckon it

was the recipe I was using; perhaps a recipe based on buttermilk might

work well with kefir.

--

Ross McKay, Toronto, NSW Australia

The planet is in a pickle, but fermenting will help save us

[Guest guest]

Hi Nanci, Ross and all,

If you let kefir site for a few days especially in a bowl without a lid,

it makes a better bread. Use say 1 part of kefir to 3 parts water in a

bread recipe, and let rise in a warm spot.

If you wait until Flowers of Kefir form on the kefir, and use them by

skimming, this makes dough rise in just a few hours, for Flowers of

Kefir are mostly yeasts--

http://users.chariot.net.au/~dna/images/flowersof-kefir.jpg

You can also use milk or water kefir grains as a starter for bread. You

only need 1 tbs of grains per pound of flour.

Here's a photo of flat bread made with an amount of milk kefir grains as

a starter and a crust improver-

http://users.chariot.net.au/~dna/images/kefir-flatbread.jpg

Here's a photo of Italian pretzels, " taralli " made with kefir, and

kefiraride-

http://users.chariot.net.au/~dna/images/kefir-taralli.jpg

And a poppy seed bread made with kefir-

http://users.chariot.net.au/~dna/images/poppy-seed-bread.jpg

Water kefir bread-- I used 1 part water kefir and 3 parts water in this

recipe, and let dough rise until it doubled, then baked--

http://users.chariot.net.au/~dna/kef/KSbread.jpg

It's quite easy and versatile making breads, cakes, pizza and pretzels

with kefir or kefir grains, or " kefiraride " [the water strained after

letting milk kefir-grains sit in water for 12 to 24 hours].

Be-well,

Dom

Ross McKay typed:

> G'day Nance,

>

>> How does one substitute kefir for sourdough starter? Do you just

>> start from scratch with a sourdough recipe, but use kefir instead of

>> water and yeast? Once started, how much kefir is added instead of

>> water, 1:1? (Forgot if someone had posted a recipe, but I didn't find it.)

>

> To make up a starter in 48 hours using kefir:

>

> * clean a 1 litre (quart) jar, drain and dry

> * whisk � cup flour and � cup water, plus a dribble (� tsp) of kefir

> * set aside somewhere warm (not hot!) to ferment

> * every 8 hours, whisk in another � cup flour and � cup water

> * after 48 hours, you should have a bubbly starter filling the jar

>

> Alternatively, you can replace the liquid (and yeast) in your bread

> recipe with kefir, and allow it to ferment for an extended period. When

> I tried this, I wasn't totally happy with the result, but I reckon it

> was the recipe I was using; perhaps a recipe based on buttermilk might

> work well with kefir.

[Guest guest]

G'day Dom,

>If you let kefir site for a few days especially in a bowl without a lid,

> it makes a better bread. Use say 1 part of kefir to 3 parts water in a

>bread recipe, and let rise in a warm spot. [...]

What you are essentially doing there is developing a strong yeast

culture, for a yeast-dominated bread. Not that there's anything wrong

with that, of course! Lovely looking bread - maybe I'll have to knock up

another loaf soon...

--

Ross McKay, Toronto, NSW Australia

The planet is in a pickle, but fermenting will help save us

[Guest guest]

Wouldn't the dough be fermenting? The acids would develop and the yeasts

would stop? -- over such a long time? Yeast development and growth is

quite fast. I've been making spelt sourdough, with a long first rise

(not as long as this, about 12-24 hours). It's been rising but not so

well as at first. I checked my book again and it says that a if the

first rise is too long, then lactic acid stops the yeasts growing and

the bread doesn't rise so much. That wouldn't be using kefir but a wild

yeast starter. It makes lovely bread all ways. I suppose I'm saying that

I don't think the yeast would keep developing. I haven't tried it with

kefir but with a wild yeast starter the longer you leave it the less

yeast dominated it seems to be

Sally

Ross McKay wrote:

> G'day Dom,

>

>

>> If you let kefir site for a few days especially in a bowl without a lid,

>> it makes a better bread. Use say 1 part of kefir to 3 parts water in a

>> bread recipe, and let rise in a warm spot. [...]

>>

>

> What you are essentially doing there is developing a strong yeast

> culture, for a yeast-dominated bread. Not that there's anything wrong

> with that, of course! Lovely looking bread - maybe I'll have to knock up

> another loaf soon...

>

[Guest guest]

Eva family wrote:

>Wouldn't the dough be fermenting? [...]

If you read Dom's email, to which I replied, you will see that he sits

the kefir in a bowl to develop " flowers of kefir " , which is the yeast

developing further on the surface of the kefir. He skims that off to

make the bread. Hence, it is a yeast-dominated ferment. And lovely

looking bread!

--

Ross McKay, Toronto, NSW Australia

The planet is in a pickle, but fermenting will help save us

[Guest guest]

Okay, just take me through this here step by step because I don't

wanna mess this up!

1 cup kefir, let sit til it develops flowers of kefir, then skim that

off. How much will there be? How much flour do I add? Or should I

just start out easy with 1 cup kefir to 1 cup flour for 2-3 days,

stirring each day til it doubles?

Janelle

>

> >Wouldn't the dough be fermenting? [...]

>

> If you read Dom's email, to which I replied, you will see that he sits

> the kefir in a bowl to develop " flowers of kefir " , which is the yeast

> developing further on the surface of the kefir. He skims that off to

> make the bread. Hence, it is a yeast-dominated ferment. And lovely

> looking bread!

> --

> Ross McKay, Toronto, NSW Australia

> The planet is in a pickle, but fermenting will help save us

>

[Guest guest]

When you say " make bread with kefir " --- do you mean after straining

the grains out? If you don't mean that -- is it possible? Do some of the

yeasts transfer? I made barley pancakes with kefir strained off the

grains and it was great. Not particularly frothy but light

Sally

Dominic N Anfiteatro wrote:

> Hi Nanci, Ross and all,

>

> If you let kefir site for a few days especially in a bowl without a lid,

> it makes a better bread. Use say 1 part of kefir to 3 parts water in a

> bread recipe, and let rise in a warm spot.

>

> If you wait until Flowers of Kefir form on the kefir, and use them by

> skimming, this makes dough rise in just a few hours, for Flowers of

> Kefir are mostly yeasts--

> http://users.chariot.net.au/~dna/images/flowersof-kefir.jpg

>

> You can also use milk or water kefir grains as a starter for bread. You

> only need 1 tbs of grains per pound of flour.

>

> Here's a photo of flat bread made with an amount of milk kefir grains as

> a starter and a crust improver-

> http://users.chariot.net.au/~dna/images/kefir-flatbread.jpg

>

> Here's a photo of Italian pretzels, " taralli " made with kefir, and

> kefiraride-

> http://users.chariot.net.au/~dna/images/kefir-taralli.jpg

>

> And a poppy seed bread made with kefir-

> http://users.chariot.net.au/~dna/images/poppy-seed-bread.jpg

>

> Water kefir bread-- I used 1 part water kefir and 3 parts water in this

> recipe, and let dough rise until it doubled, then baked--

> http://users.chariot.net.au/~dna/kef/KSbread.jpg

>

> It's quite easy and versatile making breads, cakes, pizza and pretzels

> with kefir or kefir grains, or " kefiraride " [the water strained after

> letting milk kefir-grains sit in water for 12 to 24 hours].

>

> Be-well,

> Dom

>

>

>

> Ross McKay typed:

>

>> G'day Nance,

>>

>>

>>> How does one substitute kefir for sourdough starter? Do you just

>>> start from scratch with a sourdough recipe, but use kefir instead of

>>> water and yeast? Once started, how much kefir is added instead of

>>> water, 1:1? (Forgot if someone had posted a recipe, but I didn't find it.)

>>>

>> To make up a starter in 48 hours using kefir:

>>

>> * clean a 1 litre (quart) jar, drain and dry

>> * whisk � cup flour and � cup water, plus a dribble (� tsp) of kefir

>> * set aside somewhere warm (not hot!) to ferment

>> * every 8 hours, whisk in another � cup flour and � cup water

>> * after 48 hours, you should have a bubbly starter filling the jar

>>

>> Alternatively, you can replace the liquid (and yeast) in your bread

>> recipe with kefir, and allow it to ferment for an extended period. When

>> I tried this, I wasn't totally happy with the result, but I reckon it

>> was the recipe I was using; perhaps a recipe based on buttermilk might

>> work well with kefir.

>>

>

>

>

>