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.