Make Sourdough Starter With Milk Kefir| Shorter Time Compare Traditional Water Flour Method 

Make Sourdough Starter With Kefir| Shorter Time Compare Traditional Water Flour Method
MeiLing’s Kitchen
DAY 1
A. Making Sourdough Starter Ingredients
(Only need to do once in the beginning of sourdough bread journey)
1:1 Ratio Milk Kefir: High Protein Flour
60g Milk Kefir *
60g High Protein Flour
( I mix half white bread flour and half wholemeal flour)
Method :
Combine Milk Kefir and High Protein Flour in a glass transparent jar and stir it till fully combine.
Store on countertop for 24 hours till
small bubbles appear
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DAY2
B. Feeding Sourdough Starter Ingredients
( Repeat every time before baking sourdough bread. I do 2 times feeding the day before making bread)
1:1 Ratio Water : High Protein Flour
50g water
50g White Bread Flour
( for each round of feeding)
Method:
First Feeding:
Discharge half of the Milk Kefir Flour Mixture make in step A.
Add 50g water and 50g flour into the remaining starter store at glass jar.
Store on counter until double the volume.
( it will take between 10-24hours depend on the temperature. For tropical country which I am staying, it take 12 hours for the first feeding to double the volume )
DAY3
Method:
Second Feeding:
Discharge half of the starter made in first feeding
Add 50g water and 50g flour into the remaining starter store at glass jar.
Store on countertop until double the volume and lots of active bubbles
( it will take between 4-12 hours depend on the temperature. For tropical country which I am staying, it take 6 hours for the 2nd feeding to double the volume )
For cooler weather countries, longer time and more feeding needed.
The Starter is now active to make delicious sourdough bread.
Important Note:
A) If you plan to use this batch of starter for continuous sourdough baking, please keep sufficient starter for next round every time after you use to mix sourdough, and replenish your starter with fresh flour and water, ratio is starter flour and water 1:1:1. Store according to your preference.
B) If you bake often, starter can keep in room temperature and feed every 12 hours. This is only for reference guide. And feed the starter 4-6 hours to reach it peak ( tropical country temp 26-30c) before you want to mix the dough .
C) If you don’t bake often, please keep the starter at fridge around 3c and feed once a week. Please take out from fridge and feed minimum 2x before you want to make sourdough.
D) A new and young starter normally resulted gummy crumbs at the beginning, this is normal and continue to feed and bake. It will become mature and strong in 2 to 3 weeks time
Using Milk Kefir to make starter much more faster then the traditional flour and water method as Milk Kefir contains probiotic microorganisms will speed up the fermentation process.
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