How to make kefir sourdough bread - BODY STRENGTH
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- เผยแพร่เมื่อ 25 ก.พ. 2021
- Step-by-step process on how to make a delicious and healthy homemade kefir sourdough bread. This bread is gut friendly for those with gluten intolerance. Fermented foods are so great for our bodies and this recipe is just one that you can easily add and even get the kids involved with making!
#kefirsourdoughbread #bodystrength #lazarlegacy
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Thanks for watching! Hope you enjoy this delicious recipe and that it quickly becomes part of your weekly routine :)
I've made this many times. Also bisquits. Many ways to cook with kefir.
Can you use einkorn flour?
Step-by-step process on how to make kefir sourdough bread. Mix 2 c milk kefir, 3 c flour, and 1 tsp sea salt. Rest/ rise covered with plastic bag, on counter 24 hours. Scoop into greased baking pan, slice top. Slice down the middle or quarter. Bake COVERED in hydrated oven 20 min at 500 ° F, then lower temp to 350°, remove lid, and bake 20-30 min longer until nicely browned. Cool before cutting, because it continues to cook while cooling. ENJOY!
I used ground stone wheat flour. The oven pot I used is a 5.5 quart pot for the oven. I also used a Titanium pan nonstick with water under the pot. The bread did not rise as much as I thought it would. I’m trying to stay away from white flour because I’m fighting cancer.
I do make my own milk kefir using A2 raw milk from a farm. I followed your instructions with the exception of white flour. The bread was absolutely delicious! What can I do to make the bread rise up more?
Thank you very much for posting. Take care and God bless. Roberto Salinas
When did you add the sourdough?
@@robertosalinas2742Wholemeal flour doesnt rise as much as white. And she may have been using strong bread flour, which rises the most.
I Love this! Don't have to make a starter and fuss around with it for a week. thanks
This recipe worked for me, i am so glad I could do this with my extra kefir in the fridge. It is very tasty, thanks for sharing!
very interesting: the kefir acts as the "yeast". Love it!
That’s because it actually has yeast in it!
Can’t wait to try this! Thank you.
Thank you so much for this recipe. I used some cheap Wal-Mart bread and it worked great. So much better than regular bread and unbelievable how much easier!
4lk done Great sharing
Thank you! I can't wait to make this bread.
How did it went...mine's currently on fermentation process rn(12hrs left)
This is amazing,i was making pancakes with kefir fermented flour but never new that i can make bread this way,thx for this reciep👍
Bon appetit!
This is awesome I will try
Enjoyed the presentation. Going to try. Liked the uncomplicated recipe; easy for one's busy life.
Yes!
wonderful, thank you for the lesson 🥰
You’re welcome 😊
ohmygosh, so happy I came across this video today! I've been wanting to make sourdough bread, and a way to use my homemade milk kefir up, (I'm the only one who drinks it), so I thought, maybe..... and googled it and here's a video.. So easy and so awesome!! I have my bread resting now for the 24 hours, and I'm so looking forward to baking it tomorrow!! and all the lovely loaves of bread I can make and freeze now... yay
Update: the first loaf did not turn out at all. Did not rise at all. I baked it anyway thinking it might rise a bit in the oven. It didn't. No clue why, except possibly, I used very strong Kefir. Like my kefir had been fermenting for 48 hours I think. Yikes. So the bread didn't rise and was very gummy.
My second loaf today was made with fresher (24hr) Kefir, and it came out so much better. After slicing, its a tiny bit gummy on the bottom, still edible, but should I bake it longer? any suggestions? I love the taste though. It's not as high as my regular bread, so I probably need to bake in a shorter pan or go to the glass bowl, idk.
Thank you for sharing your experiences. Have you made the bread again sjnce commenting?
I have a suggestion: another video uses 4 cups flour ( one wholemeal and 3 white (plain or bread flour but not self-raising) and she uses one cup of kefir and one cup of water. You could try this and see if it works better. Hers looks good! She also puts seeds on hers. (Healthier😊) she also adds honey and oil.
Thank you, ima gonna try this recipe first.
Hope you enjoy it!
@@lazarlegacy2753 ok first try had problems. I put it on top of the fridge overnight near a heat vent. Had very little rising. Put in sunlight come morning and had just a little more rising. The dough was “runny”. I baked it anyway. Maybe I should use more flour? Any ideas? My Kefir was cold right out of the fridge. Do I need to warm it?
thank you great video, we make kegirat home and i have never made bread with it, nnow i will try it. i guessit s like sourdough bred ?? is this russian bread ?? San Diego CA
followed this to the letter, and mine came out flat and didn't rise at all nor was it even poofy as you described hahaha. well I'm sure it's edible but certainly a glorified hockey puck rather than bread. I have read with kefir breads that using a 50/50 ratio of unbleached all purpose white flour with whole wheat flour may give a better result from the wild yeasts on the wheat kernels. I plan to retry this using that 50/50 flour blend and see if that works out!
how did it turn out?
Let me know how it goes!
Where can I obtain a stone baking dish as used in the video? This video surpasses all other information I've watched or read on the web. Great job!
Thank you 🙏 glad you found it! I was gifted this stone baking dish but if you search for stone baking dish with lid on Amazon you will find a few options.
Nice, could I use wholewheat flour?
If you left it in longer would it develop a nice crust? For me bread has to have that crunch on the outside
Does the 24hrs depend on the temperature in the home? Mine is usually 70-73F. Interesting no worry about gluten development. How much a rise am I looking for?
Is 24 hrs enough time to properly ferment all the antinutrients out of the wheat though
This is great! Is there a keto-friendly recipe?
I am also interested to know
No
Hi this recipe looks so simple. Do you ferment this on the countertop or in the fridge for 24hrs?
I was wondering the same thing
Countertop :)
I double the recipe; do I double the time at 500 degrease? my bead is still dough in the middle after the 50-minute cooking time.
Have you tried adding whole grain flour to the all purpose and still get the same results? I like this as can start baking in cold oven and let get up to temp while baking. Don't have to per-heat the dish for an hour. Saves on power usage. thanks
Haven’t tried it! Let me know how it goes ❤️
Is it possible to use this recipe using Almond flour?
I have never heard or tried it.. but I don’t think so. Time to google!
Were you able to find an answer if almond flour can be used?
could you have folded the bread or kneaded it?
Can you use einkorn flour ?
I am not sure!! I am barely starting to play around with einkorn!
Have you tried this with kefir from the store?
Can i use a Dutch oven?
I would assume you can. I use my Dutch oven for my no-knead bread; you'll just need to preheat the Dutch oven before you add the bread to it as it takes a while to heat up, possibly about 30 minutes.
Before you put the dough in the pot, line a bowl with some baking parchment, add the dough, then use that to transfer the dough to the pot, then add the lid. 🙂
First attempt...epic failure!!!
what happened to cause that?
You cannot use commercial (store bought) kefir.