Comments on: I’m making Kefir Bread. That is a long-fermented loaf leavened solely with milk kefir. Here is the first part – a mix of 50g goat milk kefir/50g wholegrain spelt flour. It’s like a sourdough starter (but without the days of preparation). I’ve left it in a warm place for just over a day and it’s done this. . Next will come more wholegrain spelt flour, salt, a little honey and some water. And again a warm place. . I’ll show you the loaf when it’s done. It is a recipe I worked on for a long time in the UK, but this is the first time I’ve made it here in Italy, with Italian spelt. Fingers crossed.

Comments on: I’m making Kefir Bread. That is a long-fermented loaf leavened solely with milk kefir. Here is the first part – a mix of 50g goat milk kefir/50g wholegrain spelt flour. It’s like a sourdough starter (but without the days of preparation). I’ve left it in a warm place for just over a day and it’s done this. . Next will come more wholegrain spelt flour, salt, a little honey and some water. And again a warm place. . I’ll show you the loaf when it’s done. It is a recipe I worked on for a long time in the UK, but this is the first time I’ve made it here in Italy, with Italian spelt. Fingers crossed. https://ancestralkitchen.com/2020/05/16/https-www-instagram-com-p-cap7rzgjbn6/ Sat, 16 May 2020 12:49:51 +0000 hourly 1 https://wordpress.org/?v=6.5.2