My journey into Sourdough making has been a slow one. I received my culture package in the mail from Carl’s a while ago, but have been wanting to wait till I have a secure, dependable supply of organic flours to start my own. I know that single cell yeast breads are not the best for my family, so when a friend shared her kefir bread recipe, I jumped right to it. The hardest part of this recipe, has been keeping up with my family’s demand!
We make kefir daily, out of our own cows and goats milk. I prefer the cow’s milk kefir for saving whey to ferment with, and for mixing with the flour in this recipe. I prefer the goat kefir for drinking, though. It is so smooth and flavourful.
3 cups flour
3 cups kefir
Mix these together well, cover with plastic wrap, and place in a warm area. After twelve to twenty-four hours the dough should be liquidy and bubbly.
At this point beat the dough well and add:
1.5 tsp baking soda
1.5 tbsp sugar
2 tbsp melted coconut oil or butter
3 cups of flour
Beat this together well and knead in enough flour by hand to make a soft dough. When it will hold the shape of a loaf, divide the dough into two piles. Shape the loaves and place them into two well-greased loaf pans. Cover loosely with plastic wrap, and place in a warm place to rise. When the bread rises to the top of the pans, pop it into a preheated 350F oven for about 30 minutes. The crust will be quite brown, and if you knock on the bottom, the loaves will sound hollow.