I'd like regular ancestral cooking emails!
Milk kefir bread first came into my life as a rookie sourdough baker. I found a mentor online, and when he told me that he’d made breads risen solely with the power of milk kefir, I just *had* to have a go.
That was 3 years ago and since then, I’ve made this bread many times. I adore it’s delicate, milky flavour. I keep my standard sourdough starter quite sour and this kefir bread provides a lovely contrast in my bread bin.
I love nurturing multiple types of wild yeast cultures in my kitchen. The sense of autonomy, wonder and pleasure I feel creating with them is something that now I’ve ‘tasted’ it, I couldn’t live without.
Check my story today for a picture of the starter and a crumb shot.
And, while I’m on kefir in bread, someone told me last weekend that they’d heard of people putting their actual milk kefir grains in bread. Anyone know anything about that?