How to make kefir sourdough bread - BODY STRENGTH 

Thanks for watching! Hope you enjoy this delicious recipe and that it quickly becomes part of your weekly routine :)

Step-by-step process on how to make kefir sourdough bread. Mix 2 c milk kefir, 3 c flour, and 1 tsp sea salt. Rest/ rise covered with plastic bag, on counter 24 hours. Scoop into greased baking pan, slice top. Slice down the middle or quarter. Bake COVERED in hydrated oven 20 min at 500 ° F, then lower temp to 350°, remove lid, and bake 20-30 min longer until nicely browned. Cool before cutting, because it continues to cook while cooling. ENJOY!

I Love this! Don't have to make a starter and fuss around with it for a week. thanks

very interesting: the kefir acts as the "yeast". Love it!

This recipe worked for me, i am so glad I could do this with my extra kefir in the fridge. It is very tasty, thanks for sharing!

This is amazing,i was making pancakes with kefir fermented flour but never new that i can make bread this way,thx for this reciep👍

Thank you so much for this recipe. I used some cheap Wal-Mart bread and it worked great. So much better than regular bread and unbelievable how much easier!

ohmygosh, so happy I came across this video today! I've been wanting to make sourdough bread, and a way to use my homemade milk kefir up, (I'm the only one who drinks it), so I thought, maybe..... and googled it and here's a video.. So easy and so awesome!! I have my bread resting now for the 24 hours, and I'm so looking forward to baking it tomorrow!! and all the lovely loaves of bread I can make and freeze now... yay Update: the first loaf did not turn out at all. Did not rise at all. I baked it anyway thinking it might rise a bit in the oven. It didn't. No clue why, except possibly, I used very strong Kefir. Like my kefir had been fermenting for 48 hours I think. Yikes. So the bread didn't rise and was very gummy. My second loaf today was made with fresher (24hr) Kefir, and it came out so much better. After slicing, its a tiny bit gummy on the bottom, still edible, but should I bake it longer? any suggestions? I love the taste though. It's not as high as my regular bread, so I probably need to bake in a shorter pan or go to the glass bowl, idk.

wonderful, thank you for the lesson 🥰

Enjoyed the presentation. Going to try. Liked the uncomplicated recipe; easy for one's busy life.

followed this to the letter, and mine came out flat and didn't rise at all nor was it even poofy as you described hahaha. well I'm sure it's edible but certainly a glorified hockey puck rather than bread. I have read with kefir breads that using a 50/50 ratio of unbleached all purpose white flour with whole wheat flour may give a better result from the wild yeasts on the wheat kernels. I plan to retry this using that 50/50 flour blend and see if that works out!

Can’t wait to try this! Thank you.

Where can I obtain a stone baking dish as used in the video? This video surpasses all other information I've watched or read on the web. Great job!

Thank you! I can't wait to make this bread.

4lk done Great sharing

Thank you, ima gonna try this recipe first.

This is awesome I will try

Hi this recipe looks so simple. Do you ferment this on the countertop or in the fridge for 24hrs?

Thank you

This is great! Is there a keto-friendly recipe?

Does the 24hrs depend on the temperature in the home? Mine is usually 70-73F. Interesting no worry about gluten development. How much a rise am I looking for?

If you left it in longer would it develop a nice crust? For me bread has to have that crunch on the outside

Nice, could I use wholewheat flour?

I thought starter has to pouf and bubble for 2 to 5 days before use interesting cuz i hate the discard method. May i ask how did u develop this method, thank you

Is 24 hrs enough time to properly ferment all the antinutrients out of the wheat though

thank you great video, we make kegirat home and i have never made bread with it, nnow i will try it. i guessit s like sourdough bred ?? is this russian bread ?? San Diego CA

Have you tried adding whole grain flour to the all purpose and still get the same results? I like this as can start baking in cold oven and let get up to temp while baking. Don't have to per-heat the dish for an hour. Saves on power usage. thanks

Can Einkorn flour be used?

could you have folded the bread or kneaded it?

Is it possible to use this recipe using Almond flour?

I double the recipe; do I double the time at 500 degrease? my bead is still dough in the middle after the 50-minute cooking time.

Have you tried this with kefir from the store?

Can you use einkorn flour ?

Can i use a Dutch oven?

First attempt...epic failure!!!

I thought starter has to pouf and bubble for 2 to 5 days before use interesting cuz i hate the discard method. May i ask how did u develop this method, thank you