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How to make your own sourdough starter, at home, with just a few simple ingredients, no special equipment and 5-8 days time!

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Quick Kefir Sourdough Bread Recipe

Breads & Desserts

Make a successful quick kefir sourdough bread using kefir fermented milk in lieu of a sourdough starter. It bakes up beautifully!

I’m not a chef, nor have I spent years in culinary school learning how to cook a wide array of foods and dishes. I do, however, spend a great deal of time in my kitchen making food from scratch. 

Fermenting and pickling, canning and bread making are very rewarding to me. Thus I continue to tinker around with recipes and find things that work for my 5 kids and I. 

It would be an understatement if I said I enjoyed bread. I absolutely go crazy for a wonderful loaf of bread – from sourdough to fresh rolls. I have to limit myself almost because I’ll fill up with so much bread I won’t want to eat regular food (and that’s a very bad thing!)

I have pondered the idea of using my kefir fermented milk as a sourdough starter in lieu of keeping a sourdough. Although I have kept a sourdough starter, I find that my kitchen counters are often times overflowing with ferments, kombucha, 2nd brew kombucha and even sweet potato fly.

Kefir fermented milk is a wonderful starter.. and unlike regular sourdough starter, you don’t have to worrry about feeding it daily. As long as you have a daily supply of kefir, it’s a great way to use it up.

Quick Kefir Sourdough Bread

If the thought of making your own bread confounds you, trust me when I say that this is very simple.  It’s not so much difficult, but just needs time. Most of this recipe is hands off – anyone with kefir can make this quick kefir sourdough bread. 

Make a successful quick kefir sourdough bread using kefir fermented milk in lieu of a sourdough starter. It bakes up beautifully!

Mix up your ingredients in a KitchenAid using your dough hook. If you need to add additional kefir, do it a Tablespoon at a time (you shouldn’t need more than 2 additional Tablespoons).

Oil a big bowl, place the ball of dough within, flip it to make sure it’s coated in oil just a bit, then cover with plastic wrap. Push back on the counter and let it sit for 8-12 hours.  Once that time passes, dough will have risen dramatically.

Bake the Bread

Turn the oven on 450 degrees and let it heat up. Move the racks so you have space for your dutch oven. Remove the dough from the oiled bowl, turn out on a lightly floured counter and fold it into a nice round ball. Don’t be too rough with it, you don’t need to “knead” it either, just tuck the ends under and make a nice ball.

Make a successful quick kefir sourdough bread using kefir fermented milk in lieu of a sourdough starter. It bakes up beautifully!

Make a successful quick kefir sourdough bread using kefir fermented milk in lieu of a sourdough starter. It bakes up beautifully!
Flour the bottom of your dutch oven a bit, then place the ball of dough in there. Make two slits in the top of the dough to allow it room to expand as it cooks. Place the lid on the dutch oven.

Put in the oven for 25 minutes at 450. (All this heat will help it rise). Then, remove the lid and reduce heat to 400.   Let it cook for 20 minutes. The bread will brown up nice, and be hollow when tapped. Allow the bread to cool before slicing.

Print Pin
3.37 from 77 votes

Quick Kefir Sourdough Bread

Make a successful quick kefir sourdough bread using kefir fermented milk in lieu of a sourdough starter. It bakes up beautifully!
Course Side Dish
Cuisine American
Keyword breadmaking, kefir, raw milk, Sourdough, sourdough bread
Prep Time 15 minutes
Cook Time 45 minutes
Rising Time: 12 hours
Total Time 13 hours
Servings 1 loaf
Calories 2954kcal
Author Sheryl

Ingredients

  • 2 Tbsp melted butter
  • 1 tsp sea salt
  • 3 Tbsp maple syrup or raw honey
  • 1 tsp active dry yeast
  • 2 C milk kefir
  • 5 C all purpose flour

Instructions

  • Combine everything in your KitchenAid, use a dough hook. Mix until it all comes together, adding extra kefir (by the Tbsp) if needed. If you need to add more you should only need max of 2 extra Tbsp. Dont add too much.
  • Mix super well with the dough hook, until it's all combined. Dough will be somewhat sticky.
  • Turn out on a lightly floured counter, knead for one minute.
  • Oil a big bowl, place the ball of dough within, flip it to make sure it's coated in oil just a bit, then cover with plastic wrap. Push back on the counter and let it sit for 8-12 hours.
  • Once that time passes, dough will have risen dramatically.
  • Turn the oven on 450 degrees and let it heat up. Move the racks so you have space for your dutch oven. Put the Dutch oven in there to preheat (lid must be on top).
  • Remove the dough from the oiled bowl, turn out on a lightly floured counter and fold it into a nice round ball. Don't be too rough with it, you don't need to "knead" it either, just tuck the ends under and make a nice ball.
  • Place the dough on a piece of parchment. Then place the parchment of dough in the Dutch oven. Make two slits in the top of the dough to allow it room to expand as it cooks. Place the lid on the dutch oven.
  • Put in the oven for 25 minutes at 450. (All this heat will help it rise). Remove the lid and reduce heat to 400 degrees F. Bake for 20 additional minutes.
  • Bread should be hollow when tapped, remove and allow to cool before slicing.

Nutrition

Calories: 2954kcal | Carbohydrates: 543g | Protein: 82g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 121mg | Sodium: 2798mg | Potassium: 842mg | Fiber: 18g | Sugar: 62g | Vitamin A: 1694IU | Calcium: 759mg | Iron: 29mg
Make a successful quick kefir sourdough bread using kefir fermented milk in lieu of a sourdough starter. It bakes up beautifully!
Looking for another sourdough recipe? You might want to try this Easy Whey Sourdough.

If you loved this recipe, I would be so appreciative if you gave the recipe a review.

Make sure you snap a pic of your bread & tag me on Facebook . 

For more great recipes, follow me on Pinterest or Facebook!

 

Shared by Sheryl

Comments

  1. Marilyn says

    October 5, 2019 at 11:53 pm

    I’ve tried the kefir sourdough bread and in spite of myself, it turned out not too bad, a little flat/thin, but I’ll work it better next time. Thanks much:)

    Reply
    • Sheryl says

      October 6, 2019 at 9:45 am

      Glad you gave it a try Marilyn! Have a wonderful Sunday.

      Reply
  2. fiz says

    November 11, 2019 at 7:30 am

    Hi! I’ve just come across your site while searching for ways to make sourdough using kefir. I love bread too! hence on the quest for a ‘healthier’ option. I wondered if you have an opinion or idea if this recipe would work with rye flour or spelt flour? Also I don’t have an electric mixer…would this work by hand? I’m very new to bread making so not even sure how long I would knead it for without a electric mixer. I hope you can suggest something given your wealth of experience/knowledge! thank you!

    (PS I have made standard spelt bread previously but using yeast, the recipe was so basic even mentioned the precise number of kneads it needed! )

    Reply
    • Sheryl says

      November 11, 2019 at 12:52 pm

      Hi Fiz – thanks for the comment! I haven’t ever done a kefir sourdough with spelt or rye. I have done regular sourdough with both of those though.. and I have had success using my grape sourdough starter (that recipe is on my blog here too).

      I have kefir here, perhaps I’ll give it a try today and report back? You don’t necessarily have to have a mixer to make bread. Mixing by hand is possible too, it just takes a bit more effort. I can’t accurately tell you how many kneads it would take unless I try doing it on my own. I’ll pull out the kefir and give it a try, maybe tomorrow (I’ll be home all day tomorrow!) and then I’ll report back and let you know my experience (hopefully a success!)

      Reply
    • Paul says

      May 22, 2020 at 5:28 am

      5 stars
      This quick sourdough method worked well for me using 50% wholegrain spelt flour, 50% white bread flour, and omitting the yeast altogether. I left it rising for 3 days, but most of the rise was probably done by the second day. Thank you very much for sharing the recipe.

      Reply
      • Sheryl says

        May 22, 2020 at 4:22 pm

        That’s so good to hear, Paul! I love using spelt!

        Reply
        • Carolyn Qammaz says

          September 17, 2020 at 5:12 pm

          You made me a happy woman I was looking for more ways to use my kefir. I started making this bread tonight and I’ll find out if this is a winner. Thanks for sharing.

          Reply
          • Sheryl says

            September 18, 2020 at 8:18 am

            Carolyn, you’re welcome!

      • ELAINE says

        June 9, 2021 at 6:30 am

        Hi, Paul,
        Thanks for thee info, I wd like to try this.

        Did you leave it out on the counter, or refrigerate it?
        Thanks,
        EJ

        Reply
  3. Julie says

    December 4, 2019 at 7:59 am

    Hi the bread looks delish… I’m cutting my carbs I’m wondering if can use almond flower instead of flour?

    Reply
    • Sheryl says

      December 4, 2019 at 10:26 am

      I haven’t tried using almond flour Julie, so I can’t tell you for sure! If you do give it a try, let me know how it turns out.

      Reply
  4. Valerie Schirmer says

    January 3, 2020 at 5:21 pm

    Do you have gram measurements for recipe?

    Reply
  5. Valerie says

    January 3, 2020 at 5:52 pm

    Do you have metric measures for recipe?

    Reply
    • Sheryl says

      January 4, 2020 at 12:02 am

      Valerie – not for this particular one. But you can always use a calculator oz to gram calculator online to convert.

      Reply
  6. susan says

    March 1, 2020 at 7:31 am

    4 stars
    it was my first voyage into sourdough and I rated this bread an 8! it was crusty on the outside and chewy on the inside..I longed for the tangyness in the taste which I believe was because of the Kiefer not being sour enough..so I am going to to make my own starter and begin an even more dangerous for me undertaking..thanks for this recipe..it was an 8 like I said.

    Reply
  7. Dani says

    April 27, 2020 at 9:09 pm

    If I don’t have a Dutch oven or a heat proof pot, can I just use 2 baking loaf pans for this do you think?

    Reply
    • Sheryl says

      April 29, 2020 at 9:06 am

      Sure can. If you do, I would toss some ice cubes in the bottom of the oven to generate “steam” to allow the bread to rise with the dark, crust on the outside. You can do this by tossing in ice cubes or put some ice cubes in a pan on the bottom of the oven when you put the bread in.

      Reply
  8. Kevin says

    May 9, 2020 at 1:55 am

    3 stars
    My issue is, adding active yeast, Sour dough should not include yeast, the yeast for rising should be from the Leven, not additional yeast. After all that’s one of the things we are trying to reduce. Also,

    Reply
    • Sheryl says

      May 9, 2020 at 1:43 pm

      You’re definitely welcome to make regular sourdough leavened with a wild grape starter or regular sourdough starter. Sometimes it’s great to have other options. If you are looking for another resource, here’s a DIY on a wild grape sourdough starter:

      https://www.rebootedmom.com/grape-sourdough-starter-recipe/

      Reply
  9. Katherine says

    May 18, 2020 at 6:01 am

    5 stars
    I made this recipe and LOVED it!….although I did find that it was quite ‘thick/heavy’ beneath the crunchy crust, but it was very yummy. I would like to make it again but do not have any kefir. Could I use plain yogurt instead? Thank you!!

    Reply
    • Sheryl says

      May 19, 2020 at 8:04 am

      I’m so glad you loved it, Katherine. I have made it with yogurt as well — same measurements, my yogurt is very loose (not too thick). You might need to keep an eye on the dough as you mix — add an extra Tbsp or two of yogurt if you feel that the dough is too dry. Let me know how it turns out!

      Reply
  10. Damaris says

    May 23, 2020 at 8:32 am

    Tried this recipe, it was easy and bread was delish!

    Reply
    • Sheryl says

      May 23, 2020 at 9:53 am

      Damaris, so glad you enjoyed it!

      Reply
  11. Catherine Godsill says

    August 1, 2020 at 4:23 am

    4 stars
    My best bread so far so am really pleased!! It took longer than 12hrs to get a good prove and would have liked a bit more rise in the baking – so could I add a bit more yeast??
    Good crust and good flavour, but my husband thought it was slightly sweet so perhaps slightly less maple syrup??

    Reply
  12. Donna Pettipas says

    August 19, 2020 at 5:37 pm

    5 stars
    Hello, I have made this bread three times and I’m about to make my fourth, it is easy, delicious and cost effective. One loaf lasted five or six days and stayed fresher than most expensive store bought artisan breads. I have shared this recipe and some bread with all my pals and everyone is delighted and impressed that so few ingredients and effort go into baking a bread that is soooo good. I was introduced to this bread by a new relative and I am thankful to her too.
    Thank you for making it available to print and share.
    Best regards, Donna 😋

    Reply
  13. Brad says

    October 15, 2020 at 7:57 pm

    5 stars
    This is the first bread I ever made. It was excellent. The outside was crisp but the inside was moist with good body and flavor. This is a great way to make sourdough rather than having to make a starter and waiting for days to go through process of ” working” it. Thanks for the recipe

    Reply
    • Sheryl says

      October 18, 2020 at 8:26 am

      You bet.. it’s one of my favorite breads because I always have kefir. Glad you enjoyed it!

      Reply
  14. Silke says

    November 2, 2020 at 3:07 am

    5 stars
    I have made three breads now, experimenting with different flours each time. I sieved the coarse fours, adding the flakes back into the dough later when giving out a little stretch. A thicker kefir works better, especially the more solid bits that collect on the side of the jar. As the weather gets warmer, the dough takes less time to rise. I also added a little more salt to taste.
    I have tried sourdough for many years and I’m still struggling to make a decent sourdough bread – this is so much easier, tastes better, has an even consistency and also lasts longer – I keep mine wrapped in a tea towel in the cold oven.
    Thank you for this recipe, It’s a winner!

    Reply
    • Sheryl says

      November 2, 2020 at 7:58 am

      Thanks – I’m so glad you love it! I’ve been making real sourdoughs or a few years now but I keep coming back to this quick kefir sourdough bread because it’s easy and I don’t have to mess with a starter/folding dough, long rise, etc. It always pulls through for me. And it gives me a reason to put my kefir to use as well. Enjoy your week!

      Reply
  15. Sandra says

    November 15, 2020 at 11:51 pm

    I want to try this, but can I use water kefir instead of milk kefir?

    Reply
    • Sheryl says

      November 18, 2020 at 8:37 am

      Sandra, I’m not sure – I haven’t tried. If you try it, come back and tell me how it works!

      Reply
  16. Suzette says

    December 22, 2020 at 6:39 am

    Loved this recipe. I was looking for a recipe for bread to use my kefir and this one was perfect. Yhe bread had a yummy flavor. I felt it had a perfect balance of the sour taste from the kefir. I am not an experienced bread maker so the question I have is why did you not use bread flour?
    Thank you,
    Suzette

    Reply
    • Sheryl says

      December 23, 2020 at 8:57 am

      Suzette, I never have bread flour… it’s rare if I do. So I just use what I have on hand which is all purpose flour. You can use bread flour though, if you have it. I’m glad you loved it… it’s such a great way to use kefir. I hope you have a wonderful Christmas!

      Reply
  17. Suzette says

    December 22, 2020 at 6:43 am

    5 stars
    I forgot to rate the recipe when Insent my first post. ☺️ Yum!!!

    Reply
  18. Wanda says

    December 30, 2020 at 2:49 pm

    I figured wrong on time. My dough will be ready at 1:30AM. Can I let it sit on counter till I get up around 6-7am?
    Thanks.

    Reply
    • Sheryl says

      January 1, 2021 at 8:31 am

      Go for it. Should be fine.

      Reply
    • Kim says

      January 12, 2023 at 1:14 pm

      Hello, I have gone through all the comments but haven’t seen anyone posting about using a healthier flour. I’m trying to move my family away from bleached white flours.

      Reply
      • Sheryl says

        January 15, 2023 at 7:27 am

        Unfortunately I haven’t tried making kefir sourdough bread with an alternative flour. I’m sorry!

        Reply
  19. Hedy Weddington says

    December 31, 2020 at 5:02 pm

    I saw unsweetened kefir milk in our grocery store. Can I use it instead and does it need to come to room temperature instead of cold from the fridge?

    Reply
    • Sheryl says

      January 1, 2021 at 8:31 am

      I would allow it to come to room temperature before giving it a go. Let me know how it turns out!

      Reply
  20. Alison says

    March 6, 2021 at 12:41 am

    Thank you so much for this recipe! I was looking for recipes to use up my extra kefir as I’m new to making my own kefir as well and I found this. It is delicious and the smell… heavenly honey. I use bread flour instead of all purpose and I find that the dough is ready to go in four hours, eight if put in the fridge to rise. The loaf is so big though that I wonder if I shouldn’t split it into two?

    Reply
    • Sheryl says

      March 7, 2021 at 9:04 am

      you could definitely do two loaves!

      Reply
  21. Ashley says

    July 29, 2021 at 6:57 am

    Can I use a bread maker? What setting would use?

    Reply
    • Sheryl says

      July 31, 2021 at 1:54 pm

      Hi Ashley, I have never used a bread maker – so I wouldn’t be able to honestly tell you. I don’t want to tell you something without having firsthand knowledge – if you do try a bread maker, let me know how it works out!

      Reply
      • Daniel Turetsky says

        March 26, 2022 at 6:25 am

        I used my bread maker. On dough cycle and then transferred to duct h oven for the baking. I halved the recipe but watched closely the first few minutes of spinning as I needed to add much more kefir.

        Reply
  22. Natalie says

    January 23, 2022 at 10:15 am

    5 stars
    This bread is great! For those saying it’s not quite sourdough, I think that’s what you have to expect when not using a true sourdough starter. Although I wouldn’t say I could tell because the flavor is very close. The first time I made it, it had trouble rising. I think it’s because I live in such a dry desert climate, it had a dried out crust on top even after I oiled it up to rise. The past few times I’ve put it in a warm oven (heated up to 100f then turned off) with a wet towel over it to give it a humid place to rise overnight and it was almost double what I got the first time! Love this recipe and will be using plenty more!

    Reply
    • Sheryl says

      January 28, 2022 at 11:37 pm

      You are correct – it’s not quite “sourdough” because it’s not made with a sourdough starter. But it’s close in flavor and a great way to use up kefir. I also live in a dry, desert climate (Arizona!) and sometimes things don’t rise as fast here either. I make this bread SO MUCH because it’s easy and always works for me. I’ve even added extras to it (Caraway seeds, sometimes Hatch chiles that are roasted..), roasted garlic, sometimes cheese. Love love and love! Glad you liked it too 🙂

      Reply
      • JT says

        October 18, 2022 at 4:38 am

        Interesting idea to add things to the sour dough. I’m new to this… when do you add Caraway seeds, Hatch chiles that are roasted..), roasted garlic, or even cheese?

        Perhaps after it’s risen and ready to bake?!

        Reply
        • Sheryl says

          October 18, 2022 at 1:57 pm

          I add it to the dough as I’m mixing it up. I want it to be in there when it’s being mixed with your dough hook. Because once it’s rising, and has risen, you won’t want to deflate the dough or ruin the bubbles it has so generously worked hard to create while rising.

          Experiment with your dough – I love caraway seeds. You can add Hatch chiles, and cheddar cheese, or sun dried tomatoes, roasted garlic. The house will smell amazing when you bake the dough.

          Reply
  23. Cindy Douglass says

    January 31, 2022 at 7:43 am

    Can the sourdough bread be put in loaf pans instead of a dutch oven?

    Thanks so much,

    Cindy Douglass

    Reply
    • Sheryl says

      February 1, 2022 at 8:26 am

      I honestly can’t say because I haven’t done that. This isn’t like traditional bread that you would put in a bread pan … the reason I use a dutch oven is because it creates steam within the device (with the lid on) that helps propel the bread to rise. Then when you remove the lid, the risen loaf creates a hard exterior similar to regular crusty sourdough. I don’t think you’d have the same result with a bread pan; if you don’t have a Dutch oven you can look for a large oven-safe pot with oven-safe lid to withstand the temps… check out your local thrift. Or invest in a dutch oven. They are critical for bread making and can be used for so many other things in the kitchen.

      Reply
      • Kim says

        May 22, 2022 at 4:53 pm

        I bake my regular sourdough in loaf pans and prefer it to the round loaf.

        My friend that gave me the Kefir grains is gluten-free. Can this be made with a gluten free type of grain?

        Reply
        • Sheryl says

          May 24, 2022 at 1:26 am

          Kim, I have a child that is gluten-free (very recently) as well. I’ll admit.. I have not yet tried. But I don’t see why not. It should work just the same — I would suggest using the 1:1 Bob’s Red Mill Gluten Free Flour – it’s typically available in most grocers in a blue bag.

          Reply
  24. Foster says

    February 8, 2022 at 8:49 am

    5 stars
    Love this! So much faster than sourdough (truly 15-min prep!), and a way to use up some of what my busy kifer grains produce.

    Here are some variations that work for me:

    1. Use half all-purpose and half bread flour
    2. I had to let it rest for 18-hours due to my schedule. It rose and fell a little, but still came out fine
    3. Borrowing from a well worn sourdough recipe, I cooked covered at 525 for 16-minutes, then uncovered at 400 for 23. It came our more like your darker loaf than your lighter one pictured in this article. Just how I like it.

    I will work in some whole grain in future cooks.

    Reply
  25. Tanya Roberts says

    September 17, 2022 at 8:45 am

    What is ‘C’ please?

    Reply
    • Sheryl says

      September 21, 2022 at 2:21 pm

      Cups. Standard abbreviation.

      Reply
  26. Paige says

    December 28, 2022 at 11:45 am

    Hello! I am wondering if it’s possible to use this dough to make buns instead of a whole loaf? Should I portion the dough balls out on a tray and let them rise that way?

    Reply
    • Sheryl says

      January 2, 2023 at 8:49 am

      You can definitely give that a try. Portion the rolls out and allow them time to rise. Should work fairly similar, except you’ll have rolls. You could even sprinkle them with melted butter, or an egg/milk wash and sesame seeds before baking.

      Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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