The Nourisher - Editor’s Blog

Kefir and Kefir whey both provide a convenient starter for sourdough bread and cakes. Note this recipe does not use a flour sourdough starter, it uses kefir or kefir whey.

Basic Sourdough Bread Recipe

• 3 cups of freshly ground spelt flour.
• ¼ teaspoon of Celtic sea salt.
• 25 grams (2 tablespoons) of fat (butter or lard).
• 1 cup of Kefir or Kefir whey
• Water.

Mix the salt with the flour, then mix half of the flour with one cup of Kefir or Kefir whey to form a thick batter. Beat in the fat with a wooden spoon then add the rest of the flour and more Kefir or water until you get a dough that is just damp enough to stick to your fingers.

Lightly flour a bench top and knead the dough for 5 minutes. Flatten out the dough with your hands then fold it back upon itself. Turn the dough ninety degrees and flatten it out again before folding it back upon itself. If the dough sticks to the bench top scrape it off with a plastic dough scraper and sprinkle a little more flour on the bench. If the dough sticks to your hands it may help to grease them with a little fat. The correct consistency of the dough may be found by trial and error. If it is too damp it will stick to the bench top, if it is too dry it will be difficult to knead. A good dough is soft and pliable with a satin sheen. Once you have kneaded the dough leave it for 15 minutes in a warm place. (You may find that your oven, with just the oven light on, will keep a steady 25C.) Then knead it again for 5 minutes.

Form the dough into a loaf shape and transfer it to a greased and floured bread tin or pyrex dish. Incubate the dough for 12-24 hours or until the dough has increased in doubled in size.

Preheat the oven and bake at 180 degrees Celsius for about 40-50 minutes. The dough may rise during the first ten minutes, called oven spring, or it may sink. Sinking is usually a sign that the fermentation period was too long.

Sourdough Cakes
You can make a sourdough cake in the same way that you would normally make a cake but by using a sourdough starter or kefir in place of the baking powder. As a general guide mix free range eggs, butter and raw honey in a food processor, then add freshly ground spelt flour (nut and seed flour can be ground in some blenders.), spices, salt and so on. Use enough Kefir or Kefir whey to give the cake mixture the desired consistency. (Note: Cake mixtures are not kneaded.) Spoon the mixture into a greased baking dish and incubate at 28-35 degrees Celsius for 12-24 hours or until it has risen substantially. Bake at an appropriate temperature.

About the Author...

Abby Eagle gives comprehensive lectures about traditional nutrition including demonstrations of recipes from around the globe. Abby is the local chapter for the Weston A Price Foundation on the Gold Coast, Queensland, Australia. As well as a wealth of information about ancient wise food ways, he is a source of free Kefir grains and Kombucha. You can find more recipes and information at his website rejoiceinlife.com