
I am hooked to this combination and I suspect that I will always bake sourdough with kefir from now on.
I have not tasted anything quite like this, nor eaten a softer sourdough that I have baked. The slight salty taste, the crumb (the best so far), and the smell of this sourdough will fill my dreams – I can tell you that with confidence.
The recipe is quite basic like any other sourdough I have baked;
1. I added to 1 cup of whole wheat starter fed twice (Friday night and Saturday morning), 2tbs of sugar and 1 cup of kefir – mixed well with a spoon until it become somehow frothy (it does become frothy quite easily). Then added 2 cups of bread flour and 1.5 tbs of salt. Mixed and formed a shaggy dough.
This dough formed quite fast without needing to mix too much – I give it to kefir. Somehow it helped bond the dough and voila! I had that healthy looking and soft dough. As it was my practice the last few weeks, I made sure the dough was slightly sticky while adding the flour.
2. I then left it at room temperature covered with a clean towel and stretched and folded 4-5 times time to time. The next day, I shaped it, and left for proving in a bowl covered with a clean cloth and sprinkled with generous amount of sesame and poppy seeds. It proved for 6.5 hours at room temperature in a plastic bag.
3. I baked it in non-preheated oven; 375 F for 15 min first, then 25 min at 350 F (the seeds burn pretty quick if the temperature is high), and then left in a turned off oven for an additional 5 min.
Give it a try and let me know whether you also agree that this is the best sourdough ever! 🙂











Pretty looking crumb. I’m curious how you transferred it to the parchment for baking. I put a sheet of parchment paper over the bowl, then a baking sheet and flip the banneton. Then I slash the loaf and transfer the parchment sheet into the dutch oven and bake. It’s the gentlest way I know. 🙂
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i do this myself, but this time the parchment paper somehow got folded; so I needed to lift the dough and fix the paper again. I was just careless that is all 🙂
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I see. It happens. It still looks gorgeous. The oven spring is pretty impressive. As long as it tastes good, it was a good bake. 🙂
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yes indeed
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It looks delicious! (like almost all of your loaves do!)
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thank you Jen – it is such a delicious bread ! 🙂
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Looks amazing! I wan to start making sourdough. I’ve been intimated by it S specially being at 7000 feet
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that sounds high! 🙂 well, give it multiple tries and I am sure one of two of them will come thru. I had read somewhere on the internet about high altitude sourdough starter – maybe worth searching? happy baking 🙂
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