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Sourdough for bread with kefir

0
2577
Kitchen World
Calorie content 78.5 kcal
Portions 1 port.
Cooking time 3 days
Proteins * 2.6 gr.
Fats * 1.1 gr.
Carbohydrates* 14.5 g
* per 100 gr. product
Sourdough for bread with kefir
Content

Homemade bread is certainly better than store bread and does not stale for a long time. With sourdough, the bread is slightly sour, dense and aromatic. However, it will take a few days to prepare the starter.

Ingredients

Cooking process

step 1 out of 5
Mix 100 grams of flour and 100 milliliters of kefir. Cover the bowl with a clean cotton towel and leave in a warm place.
step 2 out of 5
After 12 hours, add another 100 milliliters of room temperature kefir to the starter culture and mix well.
step 3 out of 5
Also add 100 grams of flour, stir and leave warm for a day.
step 4 out of 5
For a good starter culture, it is enough to make 2-3 feeding with an interval of 12-24 hours. The quality of the starter culture depends on the temperature and the growth rate of the bacteria. When the leaven has become airy with a pleasant bread smell, it is ready.
step 5 out of 5
Bread with such a sourdough turns out to be airy and very tasty.
Bon Appetit!

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