I'd like regular ancestral cooking emails!
Here is the inside of the milk kefir-leavened spelt loaf. It has a beautifully open crumb considering it’s 100% wholegrain and the only ‘yeast’ is from kefir.
Although this loaf doesn’t need a sourdough starter, it does need a warm place to do its thing. I keep it at 29C (84F) for almost 2 days. I do this thanks to a DIY proofing box my husband made for me. .
I’ve almost finished writing an article on how to make an at-home proofing box. I’ll link it here when I’ve posted it. In the meantime, there is an article on my site now walking you through how to create a sourdough starter. You’ll find a link on my profile.
And, when I’ve got some more raw milk, I’ll make this one again and document the steps.