March 15, 2018 - 7:50am
Extreme Three Week Bread
Had this dough in the fridge for three weeks, forgot about it. Fife and Kefir , salt, no yeast.
I love sourdough, this was nice and strong flavour.
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Had this dough in the fridge for three weeks, forgot about it. Fife and Kefir , salt, no yeast.
I love sourdough, this was nice and strong flavour.
3 WEEKS!!!
Wow, that is extreme. Can only imagine the flavours going on there.
Here is something I tried a while back. Worked a treat http://www.thefreshloaf.com/node/51927/100-whole-spelt-kefir-bread
Thanks!
Going to start a Black Bread today, time to grind some more flour :)
Looks great. I want to try.
If I understand: red fife flour, hydrated with kefir, and some salt. No starter.
How much of each, please.
I used half cup Kefir to Flour and added liquid adding up to 72% (Water-Kefir)