John Myers
Sourdough Made from Milk Kefir
The perfect sourdough made from milk kefir recipe with a picture and simple step-by-step instructions.
Sourdough made from milk kefir
Basic approach
- 300 g *Milchkefir selbstgemacht
- 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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