If I make a kefir starter by mixing 50:50 kefir and flour then left for 12-24 hours at room temperature (around 25 - 28 degrees Celsius at the moment) should I be concerned about it going off?
.. I'd be more concerned about it being more sour than a sour plum with an extra dose of sourness sprinkled on top.
I used to regularly make kefir, but after a few hours outside, it went into the fridge after that. I still have some in the freezer, but I have no desire to use it to make bread with. However there are some videos online with folks making kefir based breads.
I've made it once before with great success. The starter did smell very tangy but it made good bread. Powerful oven spring too. However that was in normal temperatures. We are going through some quite warm weather and was just wondering if that would be detrimental or when making a starter from it does one not have to be concerned like leaving milk out of the fridge.
spoke with my wife earlier (it's her who was really into it) and apparently we used to leave it out of the fridge overnight then into the fridge first thing in the morning, so that seems fine. I was never a fan of the stuff myself, but I did make a lot of yogurt once upon a time...
And yes, it's a shade warm down here in sunny Devon - 25 in my little bakery and rising ...
I make both kefir and bread using kefir. Kefir is actually made by letting the milk and kefir grains sit on the counter so you should be fine. I live in a warm climate and the temperature in my kitchen is currently 80 degrees fahrenheit and haven't had any problems but if you are concerned you could do a bulk ferment in your refrigerator instead of room temperature, it will just take longer.
My kefir starter is doing okay. It's waking up and smells good. From your comment it seems as if we have a different approach. If I understand correctly you put kefir into the dough whereas I introduce a step and make a preferment with kefir and then use like a sourdough starter. I have made kefir before but froze the grains a while ago now. I'm using bought kefir but should thaw mine out and use them again. My process of making kefir is exactly like yours but don't know why I was hesitant when it came to the bread starter.
Glad yours is going well :) I make mine based on a few recipes I found online. Basically kefir is subbed for water and also replaces the starter. I think I will play around and try it your way just to experiment. I will say the bread I've made using kefir is absolutely delicious!
I remembered one of the videos I've seen - it's a 5-day process! However the key thing in this video is that the milk is soaking with the kefir grains for 24 hours at bakery room (ie. warm!) temperature.
Going to take a look. Mine is doing okay. It's coming to life and smells good. Since the yeasts and bacteria in the kefir are very similar to sourdough I just allow it to mature and use. Worked for me so far. Will be interesting to see a different approach.
.. I'd be more concerned about it being more sour than a sour plum with an extra dose of sourness sprinkled on top.
I used to regularly make kefir, but after a few hours outside, it went into the fridge after that. I still have some in the freezer, but I have no desire to use it to make bread with. However there are some videos online with folks making kefir based breads.
-Gordon
I've made it once before with great success. The starter did smell very tangy but it made good bread. Powerful oven spring too. However that was in normal temperatures. We are going through some quite warm weather and was just wondering if that would be detrimental or when making a starter from it does one not have to be concerned like leaving milk out of the fridge.
spoke with my wife earlier (it's her who was really into it) and apparently we used to leave it out of the fridge overnight then into the fridge first thing in the morning, so that seems fine. I was never a fan of the stuff myself, but I did make a lot of yogurt once upon a time...
And yes, it's a shade warm down here in sunny Devon - 25 in my little bakery and rising ...
-Gordon
I make both kefir and bread using kefir. Kefir is actually made by letting the milk and kefir grains sit on the counter so you should be fine. I live in a warm climate and the temperature in my kitchen is currently 80 degrees fahrenheit and haven't had any problems but if you are concerned you could do a bulk ferment in your refrigerator instead of room temperature, it will just take longer.
Ann
My kefir starter is doing okay. It's waking up and smells good. From your comment it seems as if we have a different approach. If I understand correctly you put kefir into the dough whereas I introduce a step and make a preferment with kefir and then use like a sourdough starter. I have made kefir before but froze the grains a while ago now. I'm using bought kefir but should thaw mine out and use them again. My process of making kefir is exactly like yours but don't know why I was hesitant when it came to the bread starter.
Glad yours is going well :) I make mine based on a few recipes I found online. Basically kefir is subbed for water and also replaces the starter. I think I will play around and try it your way just to experiment. I will say the bread I've made using kefir is absolutely delicious!
100% whole spelt kefir bread
I remembered one of the videos I've seen - it's a 5-day process! However the key thing in this video is that the milk is soaking with the kefir grains for 24 hours at bakery room (ie. warm!) temperature.
With the overly energetic Vincent Talleu
-Gordon
formidable!
Going to take a look. Mine is doing okay. It's coming to life and smells good. Since the yeasts and bacteria in the kefir are very similar to sourdough I just allow it to mature and use. Worked for me so far. Will be interesting to see a different approach.