Sourdough Made from Milk Kefir

5 from 6 votes
Prep Time 5 mins
Rest Time 5 mins
Total Time 5 mins
Course Dinner
Cuisine European
Servings 1 people


Sourdough made from milk kefir

    Basic approach

    • 300 g Homemade milk kefir
    • 300 g Wheat flour (alternatively wheat or rye flour)
    • 1 liter Glass


    Basic approach (1st day)

    • Take a tall glass container and add the weighed 100 grams of smoked flour. Then pour in the homemade milk kefir in the specified 100 grams. Mix well with a plastic spoon. Then place a loose glass lid on top or cover with foil and leave to stand for 24 hours at room temperature.

    2. Tag

    • The next day you continue to feed and you remove the loose lid or foil. This time there are 50 grams of brown flour and 50 grams of milk kefir. Stir / mix well again with a plastic spoon. Cover and let stand again for 24 hours at room temperature.

    3. Tag; 4. Tag; 5. Tag

    • Continue to feed the whole thing as described in point 2 and let it stand. After the 5th day, the sourdough has reached its acidity and is ready for use for baking bread, baguettes or wherever sourdough is needed.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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