Make Sourdough Starter With Milk Kefir| Shorter Time Compare Traditional Water Flour Method
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- เผยแพร่เมื่อ 26 ก.พ. 2021
- Make Sourdough Starter With Kefir| Shorter Time Compare Traditional Water Flour Method
MeiLing’s Kitchen
DAY 1
A. Making Sourdough Starter Ingredients
(Only need to do once in the beginning of sourdough bread journey)
1:1 Ratio Milk Kefir: High Protein Flour
60g Milk Kefir *
60g High Protein Flour
( I mix half white bread flour and half wholemeal flour)
Method :
Combine Milk Kefir and High Protein Flour in a glass transparent jar and stir it till fully combine.
Store on countertop for 24 hours till
small bubbles appear
* Milk Kefir |Continuous Probiotic Supply| Just 2 Ingredients |MeiLing’s Kitchen
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DAY2
B. Feeding Sourdough Starter Ingredients
( Repeat every time before baking sourdough bread. I do 2 times feeding the day before making bread)
1:1 Ratio Water : High Protein Flour
50g water
50g White Bread Flour
( for each round of feeding)
Method:
First Feeding:
Discharge half of the Milk Kefir Flour Mixture make in step A.
Add 50g water and 50g flour into the remaining starter store at glass jar.
Store on counter until double the volume.
( it will take between 10-24hours depend on the temperature. For tropical country which I am staying, it take 12 hours for the first feeding to double the volume )
DAY3
Method:
Second Feeding:
Discharge half of the starter made in first feeding
Add 50g water and 50g flour into the remaining starter store at glass jar.
Store on countertop until double the volume and lots of active bubbles
( it will take between 4-12 hours depend on the temperature. For tropical country which I am staying, it take 6 hours for the 2nd feeding to double the volume )
For cooler weather countries, longer time and more feeding needed.
The Starter is now active to make delicious sourdough bread.
Important Note:
A) If you plan to use this batch of starter for continuous sourdough baking, please keep sufficient starter for next round every time after you use to mix sourdough, and replenish your starter with fresh flour and water, ratio is starter flour and water 1:1:1. Store according to your preference.
B) If you bake often, starter can keep in room temperature and feed every 12 hours. This is only for reference guide. And feed the starter 4-6 hours to reach it peak ( tropical country temp 26-30c) before you want to mix the dough .
C) If you don’t bake often, please keep the starter at fridge around 3c and feed once a week. Please take out from fridge and feed minimum 2x before you want to make sourdough.
D) A new and young starter normally resulted gummy crumbs at the beginning, this is normal and continue to feed and bake. It will become mature and strong in 2 to 3 weeks time
Using Milk Kefir to make starter much more faster then the traditional flour and water method as Milk Kefir contains probiotic microorganisms will speed up the fermentation process.
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Thank you for this demonstration! I had been struggling with an inactive sourdough starter for almost a month. One feeding of fresh milk kefir and that’s all it needed! Thank you for the wonderful tip! I try to tell everyone I know!
You are most welcome. I am great to hear that it help. 👍🏻
Just what I was looking for! Thank you so much!
Great that you like it. Thank you !
Thank you. I’m going to try the starter as I’ve just harvest my kefir milk. Been taking kefir milk for three years and it’s really healthy probiotics.
Thank you. For you information, fresh make young starter will still not really strong, normally will have more gummy and close crumbs. It is happen to all type of starter, just keep baking and feeding, soon it will become stronger and turn out beautiful bread.
@@meilingskitchen always keep on the kitchen counter?
@@anadietrich934 When start to build starter in beginning, it is best to keep in kitchen top which warmer and the airy environment got lots of wild yeast. Once the starter get mature, after 3 days or more (depending individually starter performance: humidity, flour, water did make difference), can start to make bread, if not baking often, can keep the starter in fridge, and feed once in a week.
@@meilingskitchen thank you! ❤️
Thank you for this. I've used kefir sourdough starter after 24 hours successfully. Do you go 3 days to improve the flavor and/or rise?
3 days just a guideline, it is still depend on each batch of kefir starter performance. If the subsequent feeding can rise and double the size in room temperature around 20+c in few hours, means it is strong enough for baking bread . Else I will have keep feeding it .
@@meilingskitchen Thank you my friend.
Perfect recipe! I followed this and made crispy exterior but soft interior artisan bread. Thank you so much! How do you store the starter while not in use? Refrigerate it?
Welcome 🤩! When not in use. I store at fridge around 3c. I normally bake once a week. The evening before bake, I took the starter out, let it back to room temperature and feed with ratio 1:1:1. The next day morning (baking day), I feed again with 1:1:1 ratio, and if I made artisan bread , I feed 30g :30g:30g starter water flour, if made soft bread I feed 50:50:50. The starter triple on 4 hours and ready for baking .
@@meilingskitchen thank you so much! This is very helpful, I will note it down!
Thank you. Welcome your feedback if you have any questions. Have a nice day 🤩
@@meilingskitchenSo you end up with a 240 gram dough ball to make a loaf of bread pan bread?
@@maxcrit3481 No. It depend on the bread loaf size that you going to make. That will need to refer separately TH-cam video on my channel. For classic artisan sourdough, normally 20% is sourdough starter. For sweet soft sandwiches loaf will need to be more. And for the starter, we can not finish all in one bake, we need to reserve some for continue baking . So my standard maintenance will be 30g starter : 30g flour and 30 g water. 60g might go in to my next baking , balance 30 to feed for another round . If my next bake many loafs, then will increase the starter to be kept .
Thanks for the info : )
Was wondering though because I’ll be making multiple loaves if instead of removing half of the starter could I just feed it 100 grams of water and 100 grams of flour???
Definitely can. It is flexible to maintain the quantity base on individual baking requirements. Just maintain the starter: flour : water ratio 1:1:1 will do.
thanks for the video. can we add kefir to starter everyday instead of water?
That will be too much active bacteria and expensive in maintenance. As starter maintenance just use water and flour already sufficient. Using Kefir in very beginning and doing only once during Starter making is to give it a jump start compared to traditional method using just flour and water to build Starter. The Kefir is main to speed up the starter making process . You can keep your Kefir for own daily consumption or make in to smoothies etc. I like to make mango Kefir lassi. Thanks for asking.
@@meilingskitchen Thank u. there are lot of things we can do with kefir. i use kefir +honey + extract obtained by rubbing sandalwood on rock with water as a facepack, also i use whey in hair packs mostly in henna and results are extraordinary. try it.
Excellent! Thanks for sharing the ideas👍🏻
Yes you can. I do. It's fine.
Thank you for confirming. I will try this out.
What do you do with the discarded starter after the first and second feeding??
You can store the discard in separate container and keep for other recipes like pan cake or waffle. There are a lot of discard recipe available in internet and they are few recipes in my channel. But I don’t recommend to keep for long. You may used up within a week .
Why discard half the starter? You are kind of diluting the kefir each time?
@@DiggingNorway
As the name suggests, sourdough discard is a portion of the sourdough starter that is removed. This process is carried out before feeding (adding fresh flour and water) in order to manage its growth and refresh the acidity levels. This is most of the sourdough guru practice the process. For a healthy sourdough starter, it is best to feed with some standard ratio , example 1:1:1, 1 part starter with 1 part water and 1 part flour. If we do not discard it, then we need to add more water and flour to maintain the ratio to keep a active and healthy starter. The kefir used at the very first place to make the starter is to give a boost to speedy the starter making process, in later stage of feeding and maintaining, no kefir required, just water. Kefir is like other starters making method using the fruit yeast, to give a good start when we build starter.
Instead of water can I use Kefir whey to maintain the starter?
The usage of kefir for the beginning is to boost the starter. For daily maintenance, I don’t think we need kefir as just a wastage. During the maintaining as we will discard and keep feeding. Water already enough to serve the purpose. I
But there is no harm for you to try out. For long run maintaining, we just need to use kefir to feed in occasionally to give it a boost. Thanks for the feedback. Have a good day.
Can I keep using kefir instead of water for feedings ?
I am not recommending as the feeding process will create discard. It is a waste for kefir and not economic for long term feeding maintenance. Using kefir at the beginning is playing as booster role to speed up the process. Subsequent feeding with water is sufficient.
do u throw away the discard?
I keep the discard for other bake. I made cookies, discard bread loaf etc .
Your kefir looks so thick and yummy. My kefir is always very runny. What kind of milk are you using?
Thank you. I used Australia fresh cow milk.
Ahhh you got the good stuff!!! No wonder it looks amazing!!! Just started my starter yesterday hope it goes good. Thanks for your video, it was very helpful.
@@Botanical_Cake_House You are most welcome and enjoy the sourdough journey 😃
I use 100% organic whole milk ,and as soon as you see separation start to form on bottom of jar, it's ready. If you wait too long where it gets watery that will make it runny and not thick and creamy. Overtime your Kefir will get stronger and stronger and make thick and creamy Kefir ,keep at it.
@@rainerrain9689 thank you
Why do you switch from 60g of flour to 50 the 2nd day. Then remove 60g of discard and feed with 50g?
Good question. I found too much to maintain with 60g. The key concept is to maintain 1:1:1 ratio sourdough starter: water : flour. So it up to personal preference and baking volume. If we don’t bake big loaf , for example a 300g bread flour loaf , 60g total starter at peak is enough, which made of 20g starter: 20g flour: 20g water. But we can’t use all our starter in one time, we need some balance to continue feeding for next bake. So for small volumes baker , maintain 30g -50g is good enough, as no need discarding too much. For new starters, it is good to feed daily to gain the strength, if we don’t discarding, in order to maintain 1:1:1ratio, we have to feed with a lot of flour & water . When the starter becomes mature & strong, normally take 7 -10 days , and not baking daily, do not need to discard and feed daily. It can be once a week, or 1 or 2 days feeding before baking
Thank you for getting back to me!
Perfect recipe! I followed this and made crispy exterior but soft interior artisan bread. Thank you so much! How do you store the starter while not in use? Refrigerate it?
Yes. I store at fridge. Refresh and feed twice before baking. After baking, feed the balance starter again with ratio 1:1:1. I normally keep 30g starter, feed 30g flour and 30g water. Let it sit at room temperature for an hour and then return to fridge to store.
Uh oh, I placed the discharges starter into the fridge for four days, I want to take it back out to make a new bread. The jar has a layer of liquid on the top. Should I make a new batch of starter? Or mix it in for the starter or discard the liquid?
The layer of liquid calls ‘Hooch”, this is the sign of the starter fed less frequently or hungry. It is sourly. It is normal for starter to have hooch. You can discard the hooch and keep the discard starter. Feed the discard with 1:1:1 ratio every 12 hours. It will turn to active starter in 2 -4 feeds. No need start a new starter. I frozen some starter in freezer for my backup.