September 6, 2018 - 5:42am
Komboucha as a liquid in sourdough bread
has anyone used komboucha as the liquid in their sourdough bread? Not as a starter, I'll use my regular starter for the rise. I have some booch which has gone a bit sour, I've seen other recipes that use the juice from pickles ect, so I'm just wondering would I be wasting 400grams of flour!!
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In kombucha but I think the main raising agent will be the sourdough starter because it'll be quicker as it's home is flour and water. I don't think you'll have any issues but just in case expect it to be quicker than usual.
I know kombucha to be very acidic, just like vinegar, so you will want to watch your gluten because too much acidity will break down gluten. You will see tearing and it will become shaggy and slack if either it is fermented too long or too acidic. I think the guy above me is right, it will just happen quicker. It also depends on the type of kombucha, strength of it, alcohol content, etc. Think it's going to add great flavor to the bread! Good luck let us know how it turns out, I used to make my own kombucha!
Thanks. Didn't think about the breakdown of the gluten. I have enough problems with strength without this added problem. I'll have a rethink.
did a kombucha bread once by making a levain from it. Didn't think about how acidic it might be but I would think bought kombucha wouldn't be as strong. I googled it and there is a range from the acidity of a sourdough starter to vinegar depending on how it's made. Have you tried making a preferment with kombucha?
No not yet. I was only going to use the booch as the hydration. I might do it yet.
I did a search for kombucha, looks like several freshloafers have tried baking with it: http://www.thefreshloaf.com/search/node/kombucha
Hopefully some of these posts can help lead you to something at least edible - good luck!
Just do an experiment. Add about 50mg of flour to 50mg of kombucha and see what happens.
I've done a bunch of yeast water experiments and the ones that don't work will turn your pre-ferment really runny. If you've left it a few hours and the gluten still holds up, chances are it'll probably work.
It didn't go well. The acidity of the vinegar messed up the gluten formation and gave me some wonky crumb. I'd recommend using your extra sour booch for something else, like mixing it into a cocktail or making jello.