Email to Karen      

Quick Kefir Sourdough Bread

Source of Recipe

Xenabyte


Recipe Introduction

Fermented Kefir milk works very well for making a sourdough starter. It is also quicker and simpler to make than the special milk-free Kefir sourdough starter. Unlike some touchy starters this one is simple and reliable. All you need to have is a continuous supply of kefir, which is not at all difficult once of have got your own grains.

List of Ingredients

THE STARTER
Ingredients

2 cups unbleached all purpose flour
about 2/3 cup kefir

Add enough kefir to your flour in order to make a nice kneading bread dough. Knead until the dough is elastic and smooth. Place in a bowl, cover with cling plastic wrap and leave overnight in a warm place. Next day, when the dough is well risen and before it collapses, knock it down and go to the next step.




Recipe

THE DOUGH
Yield – 3 loaves
Ingredients
5 cups spelt flour
3 cups unbleached all purpose or bread flour
1 tablespoon sea salt
1 package (7oz) Instant SAF yeast
3 slugs of good olive oil
1 teaspoon honey
1 cup warm water

Oven at 220º C, 425º F, gas mark 7.

Move your starter to a large bowl and add to it the flours, salt, yeast, honey and oil. Slowly add enough water to obtain a good kneading dough. Knead vigorously until the dough is soft and elastic. Cover with plastic or damp cloth, and leave to rise in a warm place until doubled. Knock down, divide in three equal portions, put them in well oiled bread baking pans. Cover again, this time with oiled ‘cling’ plastic wrap so that when you remove it doesn't stick to the dough and deflate it. When well risen, remove the cling wrap and bake in a very hot oven for about 35 to 40 minutes or until it sounds hollow. Cool on racks.