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 rather large family.
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.
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.
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.
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, after 25 minutes, remove the lid and reduce heat to 400. Let it cook for 20 minutes. Should brown up nice, hollow when tapped, remove and allow to cool.