Submitted by jet on May 21, 2009 - 8:05pm
Anyone know how sourdough and kefir do together? Do the enzymes of one effect the other (positive or negative) in any way? I'm sure I'll be trying it soon, but am curious of others experiences or thoughts. i think of sour of sourdough and the bit of tang or bite from the kefir could be interesting together.
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How close is kefir
To yogurt? I've seen a couple of recipes (Such as the English Muffins posted over at Wild Yeast) that call for both yogurt and sourdough starter. So... if kefir's not too distant a cousin, it should be fine?
Kefir in breads
I have read about using kefir as a bread starter and that it worked. I have never tried that myself. But this weekend I will be getting some kefir grains and I will try it out as soon as my kefir is ready. I am pretty sure you can do that without any ill effects.
tried it... very good
Let me know what type of results you get with your mix. I did try itover the weekend and it was great. I did a few loaves of carrot and fennel bread with some kefir. it definitely added another layer to the bread. It was great.
Kefir in bread
Jet, did you use the kefir or the whey from it to make your bread? I use the whey from my homemade yogurt cheese (the by-product) to make bread. The flavor was nicer, a bit more sour in a pleasant way and the crumb was softer too.
I have my kefir going for a few days now but the amount I am making is too small to have extra. Think by next week I will have some more than I will give it a try. How was it different than just SD? More sour? And the texture of the crush and crumb?