The Circle Z

Saturday, January 28, 2006 - Soaking Flour in Kefir for Bread

I just tried my hand at making a long-rise yeast bread yesterday, and tasted it this morning for the first time, and it was bitter. Not very tasty at all. I was just wondering, does anyone have a link to a good bread recipe in which the flour is soaked in something like kefir, buttermilk, or whey? I do have the Nourishing Traditions "yeasted buttermilk bread" recipe, and also the Sue Gregg/Urban Homemaker recipe. I will probably try one of these next. My hypothesis is that the bread was bitter because I didn't just soak the flour in the water/acid mixture. I mixed all the ingredients first (including yeast), and then let it sit (rise) for a long period of time (about 9 hours).

Another thing I can't figure out is this: I want to soak my flour in kefir, but one place I read makes it sound like you substitute kefir for ALL the water, and other places say only use a small amount mixed into the water. Does anyone here soak their flour in kefir? What ratio should I use? I can't find much information about this on a Google search, which is a little unusual.

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Saturday, January 28, 2006 - Untitled Comment

Posted by kayinpa

I havent, since making pancakes for the very reasons your are naming. I am not sure how to go about doing it! I am looking to hear other's responses.

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Saturday, January 28, 2006 - Kefir

Posted by Amber

You really like that stuff don't you. I wish I had a recipe to help you, but every time I make bread it's pretty much a FLOP! Someone here had what looked like a good recipe. If I find it I'll let you know.

0:) Amber

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I'm a midwestern gal, living my dream life on 7 acres in the country. I love Jesus, my husband, three children, Daisy the Wonder Goat, and our chickens. I'd still love to someday have a miniature jersey milk cow.

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