The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough deterioration when kefir used

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clazar123's picture

Dough deterioration when kefir used

I have noticed that when I use kefir as a liquid in my doughs, the dough tends to deteriorate quickly as if an enzyme reaction is occuring. By the time the dough has finished its bulk fermentation (2-3 hours for this batch), it is fragile feeling and as I  shape it, it tears easily. I am not stretching it aggressively. By the time it has proofed (this batch proofed in 1 hour)it has some 1-2 inch tears obvious on the surface.

This time it was a Potato Rye made with whole grain wheat and rye with a rye sourdough preferment that was perfectly ripe when I added it.I did add 1 tsp of instant yeast as I started  the dough later in the day. The recipe made 2 loaves.

This has happened when I made my all whole wheat sourdough and even all white (AP) loaves made with instant yeast. The only time it happens is when I use kefir. I have no problem when I don't use it.


clazar123's picture

I would like to try and understand what is happening when I use kefir, lately. I used to use kefir in my bread with no problems whatsoever. Now, every time I use it I experience the problem described above. What is actually happening?

Llpens's picture

I just found out about baking bread with kefir. Is it possible or wise to use commercially prepared kefir in kefir sourdough recipes?

The thing is, I've never even tasted kefir sourdough bread and I'd prefer not to have to go to the trouble of getting kefir grains and making my own Kefir only to find out I don't like it. If I like it, I would do it but I'd like to try it at first an easier way by using kefir from the grocery store if possible.