I love the way Twitter works. In particular how ideas get propagated: across the world in an instant and inspiring new networks of enthusiastic people. And also how physical things are shared too.
This kefir bread is the result of both such things. My apologies for the pics – they’re taken quickly on an iPhone and the bread didn’t last long enough for me to take anything posher for you.
I sent Joanna at Zeb Bakes in England some kefir. As part of her experiements, Joanna (a great baker) decided to make kefir leavened bread blogged by her friend Cecilia. Joanna has written a very instructive blog post about her experience. And Cecilia is a Kiwi (New Zealander) living in mid-west USA.
So, with all this helpful stuff to read, I had to have a go at this.
As you can see from the pictures, the loaf turned out very well indeed. It was a soft bread (apart from the crisp crust), slightly sweet with a background tang. It makes lovely sandwiches and toasts well (browns very quickly). We had it au naturel, with marmalade and toasted with cheese and it went well with all of them.
You need to think a couple of days ahead as you need live kefir milk to start fermenting a flour ‘sponge’. You then add this sponge to a bigger quantity of flour to ferment the final loaf.
I’ve tweaked the recipes that preceded this to use a higher amount of kefir in the sponge and reduced the water to match. To see my recipe, please read on…