Had this dough in the fridge for three weeks, forgot about it. Fife and Kefir , salt, no yeast.I love sourdough, this was nice and strong flavour. Log in or register to post comments 3 WEEKS!!!Wow, that is extreme. Can only imagine the flavours going on there.Here is something I tried a while back. Worked a treat http://www.thefreshloaf.com/node/51927/100-whole-spelt-kefir-bread Log in or register to post comments Thanks!Going to start a Black Bread today, time to grind some more flour :) Log in or register to post comments Looks great. I want to try. If I understand: red fife flour, hydrated with kefir, and some salt. No starter. How much of each, please. Log in or register to post comments I used half cup Kefir to Flour and added liquid adding up to 72% (Water-Kefir) Log in or register to post comments
3 WEEKS!!!Wow, that is extreme. Can only imagine the flavours going on there.Here is something I tried a while back. Worked a treat http://www.thefreshloaf.com/node/51927/100-whole-spelt-kefir-bread Log in or register to post comments
Thanks!Going to start a Black Bread today, time to grind some more flour :) Log in or register to post comments
Looks great. I want to try. If I understand: red fife flour, hydrated with kefir, and some salt. No starter. How much of each, please. Log in or register to post comments
I used half cup Kefir to Flour and added liquid adding up to 72% (Water-Kefir) Log in or register to post comments
3 WEEKS!!!
Wow, that is extreme. Can only imagine the flavours going on there.
Here is something I tried a while back. Worked a treat http://www.thefreshloaf.com/node/51927/100-whole-spelt-kefir-bread
Thanks!
Going to start a Black Bread today, time to grind some more flour :)
Looks great. I want to try.
If I understand: red fife flour, hydrated with kefir, and some salt. No starter.
How much of each, please.
I used half cup Kefir to Flour and added liquid adding up to 72% (Water-Kefir)